If we eat with our eyes first, it's the same for drinking. We see before we sniff or taste, so color sometimes colors our perception of certain types of beverages. There are so many tints for wine, and a few trends, too — like blue wine?! While many are experimenting for [...]
It’s being called the worst harvest in the Aube in 30 years. The vines either have no grapes or a bunch every metre where there would normally be 10. Nathalie Falmet at Rouvre-les-Vignes has decided not to harvest this year. She has 3.5 ha of vines and with an expected yield of around 1,000 kg [...]
According to Decanter's Caroline Henry, a toxic combination of bad weather, grape rot, and mildew has led to one of the lowest Champagne yields in 30 years, and the most difficult growing season since the 1950s.
Up until now, Francis Ford Coppola Winery’s “director’s cut” wines were easily spotted by the zoetrope filmstrips spiraling up the bottles. Now, you’ll want to look for a skyscraper-scaling giant gorilla … or a great white shark. The Geyserville winery… Continue Reading →
After IPNC's casual Saturday lunch with endless Pinot poured under Linfield College's ancient oaks, I toddle across campus for a class. Yes, about Pinot Noir. My highlight at last year's IPNC was trying Claud Giraud's barrel-fermented Champagnes. By chance he came back to do: University of Pinot: Environmental Studies 370, painfully titled "The Man Who Whispers to the Oaks…
During the second quarter of 2016, the question at the forefront for many in the wine trade was: can Bordeaux make a comeback in China? Will 2015 en primeur help kickstart some enthusiasm for Bordeaux?
Wine critics and the scores they assign to bottles have declined in prestige so precipitously that a recent in-house study at Whole Foods Market showed customers are more likely to make buying decisions based on friends’, relatives’ and
California’s 2016 wine grape harvest is under way, and after a freakishly early and low-yielding 2015 vintage, things seem to be back to normal — sort of. The bump in yields promises some financial relief for the wine industry, which can, with luck, pass that on to consumers. [...]
Wine in kegs is an ancient concept that has been ongoing in many parts of Europe. In fact, before Prohibition, it was not unusual in the U.S. to find refillable wooden kegs at bars and even in retail shops . After Repeal of Prohibition kegs were discouraged by a combination of [...]
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