Quitting your job and moving to France to revive an old vineyard is the stuff of Hollywood. But now, you can keep your pension and still make your own wine. Wall Street Journal wine columnist Will Lyons makes a 2012 blend with Viniv.
This short documentary explores different views on the evolution of the style of Napa cabs. Producers and winemakers from some of Napa's historical properties speak about the shift in style the region’s wine has seen in the last 60 years. From the "structured, focused and elegant" cabernet of the ‘50s and ‘60s passing through the colossal jam monsters from recent years, all the way to the cooler, newer string of vintages like 2010 or 2011, winemakers and proprietors comment on their views as well as their preferences when it comes down to the style of Napa cabernet.
It's 364 days since I last wrote about hail and its catastrophic vineyard consequences. It's just 14 days since I described this year's beautiful flowering weather and encouraging crop set in Burgundy. I'd hoped not to return to either topic soon.
Over 80% of wine's social media mentions go unanswered by wine brands. For most wine brands, that’s a massive fail. But those brands who do tap into the bandwidth of tech’s tools, data sets, and platforms are capitalizing on customer engagement, loyalty and, yes, sales.
There’s a tendency among wine writers to keep their heads down and opt for a quiet life. That may explain why they don’t tell the truth about natural wine. They never write that most of it is undrinkable. For many, it tastes like vinegar.
In this new segment of Kyle's Video Blog, Kyle interviews Luca D'Attoma, co-owner and winemaker at Duemani as well as one of the most prestigious consulting enologists in Italy. Luca is responsible for the success of world-class merlots from Tuscany such as Tua Rita and Le Macchiole. However, despite Luca's extraordinary experience with other famed estates, he has his own personal project with his partner Elena Celli in Riparbella, on the coast of Tuscany.
At four o'clock one morning in April 2012, a small tanker truck pulled up to what had been Ciro Biondi's winery on Sicily's Mount Etna and made off with more than 2,000 gallons of wine. The haul included the first two vintages—2010 and 2011—of a red single-vineyard cru from Biondi's ancestral vineyard known as Cisterna Fuori.
When she wanted hands-on winemaking experience, Maureen Downey chose South Africa. “I went there so I could go swimming with sharks,” she told me when she was in London recently. Some might say she has spent the past few years swimming with the
We might have a handle on traditional wine pairings, but what do we do when the snack aisle is calling our name? Don’t fret; wine expert Anthony Giglio is here to break down all your curious junk food and wine pairings, because according to the man himself,
Just last year, the Consorzio of Chianti Classico introduced its new designation: Gran Selezione. The new designation aims to raise the quality of Chianti Classico through changing a series of standards and creating a new level in the Chianti Classico quality pyramid.