wine in the news
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New Food and Wine Pairings: Sweet Wines + Chocolate
I'm a person of strong opinions, which I frequently take pleasure in expressing. But when it comes to wine, I try to exercise caution with that tendency, because I feel that the appreciation and enjoyment of wine is a very personal experience that should only be sparingly pre-empted or tainted by 'expert' advice. However, very much like art and design, even among variations of tastes, styles, and approaches, there are still some universal, often fundamental, 'rules,' if you will, about which elements work together and which ones frankly do not. Red Wine and Chocolate do not work together.
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Classic Food and Wine Pairings: Sauvignon Blanc + Goat Cheese
For years, I have been aware of several classic food and wine parings and have used them to my advantage on many occasions ("we have to open this syrah — we're eating lamb!"). I have also had some terrific experiences with amazing food and wine pairings in the past. This is something that restaurants can do very well, but at home, most great pairings were almost accidental — the result of a very successful guess or stroke of luck as opposed to premeditation and comprehensive knowledge. So I set out to my favorite wine shop to talk shop (well, wine) with the experts.
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New Food and Wine Pairings: Taste Harmony
Try something. Try having a glass of lemonade with a chocolate chip cookie. Did you hesistate at the very idea? Now, I'm guessing you probably don't even have to go through this charade to wonder how this could even remotely be considered a good idea. And if you don't have that reaction, then by all means, try it. Now once you're past that little exercise (either virtually or in real life), push aside the glass of lemonade, and pour yourself a glass of milk and drink that with your chocolate chip cookie. Ahhhh… a little more appetizing? A bit more palatable? Of course, but you knew that, already. Okay, long story short: lemonade and chocolate (or cookies) do not go together. Why? Well, I could probably go on and on, pontificating on the reasons, touching on principles of food chemistry and taste physiology, but honestly, none of that is necessary and might even be considered overkill. Quite simply, certain tastes together are just not compatible in our mouths.
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Recent Reviews+Interviews
Private Estate Vineyard Builder Creates Unique Winery Business Model An Interview with the CEO of Post & Trellis Vineyards & Winemaker of La Honda Winery
A quasi-urban wasteland of industrial warehouses and technology business parks, Redwood City is, without a doubt, among the unlikeliest of locations for a producer of premium California wines. But it was in this very setting that I found myself during a recent visit to La Honda Winery, one of the increasingly numerous of its kind and part of the "urban winery" movement. Curiously, upon closer examination, I found some very significant differences separating this from other wine production facilities located amidst the metropolitan sprawl: a surprisingly inviting aesthetic reminiscent of more visitor-oriented wine regions and a compellingly unique business model based in barter with growers who are also clients. I sat down with CEO and winemaker Ken Wornick in the tasting room of his charmingly appointed winery to taste some of La Honda's recent San Francisco Chronicle award-winning wines, and to learn more about his singular approach to grape growing and wine production under the Santa Cruz Mountains appellation.
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Dry Creek Valley Winery Spearheads Enviable "Green Initiative" — Spotlight on Michel-Schlumberger Winery —
"They're over there in those condos," he said with a proud, boyish smile as he pointed to some stacks of small, shallow wooden boxes a short distance away. Jay Kell, the manager of wine education and guest services at Sonoma's Michel-Schlumberger Wine Estate was referring to the fairly sizable colony of bees that the winery maintains on the property. I had just arrived with my partner whom I had insisted join me on this visit, given his background in horticulture and keen interest in sustainability. Our purpose here was to embark on what the winery markets as its Green Tour, a privately escorted excursion of the vineyards, provided as way to increase customer awareness of its dedication to a myriad of biodynamic practices. One of those is the nurturing of bees, done in an effort to facilitate the pollination of other plant life supportive to the vines themselves. I soon learned that this overall philosophy, so deeply respectful of nature and its inherent ecological balance, permeates just about everything done at Michel-Schlumberger — not only in the production of the fine wines for which it's known, but also in its dedication to give back to the environment from which came the very grapes to make them.
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Sonoma Winery Perpetuates Its Style Amidst Geographical Diversity — An Interview with the Winemaker of Chalk Hill Estate —
Very few premium wineries in Northern California can boast of vineyards that lie on a single estate of nearly 1,400 contiguous acres. Even fewer enjoy the advantage to their wine production afforded by an expansive landholding that features widely diverse vineyard soils and sharply varying topography. Chalk Hill Estate, however, proudly claims both. Situated within a small appellation bearing the same name, on the eastern end of Sonoma County, it also benefits from climatic patterns unique to its locale. As if these practical attributes in themselves weren't enough, the estate readily reveals to visitors a natural charm with undulating green hillsides, tranquil lakes, and meandering streams, along with the aesthetic allure of architecture that gracefully blends into the scenery. Following a comprehensive tour of this broad and bucolic landscape, I spoke with Jordan Fiorentini about the significance of Chalk Hill's features to its vineyard management and winemaking.
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wine in the news
Please make the Cache directory writable.
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