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: Vegetarian Fare
Early in my journey of discovering wine, I single-handedly (and perhaps somewhat arrogantly) concluded that it was impossible for a vegetarian to fully appreciate wine as a meat-eater could. I felt that there was no way for someone who abstained from animal fat to enjoy the rich and powerful red wines I had come to love and establish in my mind, naïvely, as the point of reference for wine in general. But that was then; my perspective is more nuanced now, as a result of having learned a great deal through tasting and formal study. And although I still don't believe a vegetarian can fully appreciate the synergy of a full-bodied red wine well-matched with food, I do acknowledge the plethora of wines that actually beautifully complement vegetable or grain dishes. But there's a catch to pairing vegetarian food.
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Recent Reviews+Interviews
Longtime Napa Winery Continues to Make Quality Accessible — An Interview with the Senior Winemaker of Merryvale Vineyards—
A visit to the grounds of Merryvale Vineyards reveals everything we've come to expect of a Napa Valley winery: graceful design, serene landscaping, warm hospitality, and, of course, quality-driven wines. On scratching the surface, though, we discover something that doesn't seem quite as common anymore among producers here: a commitment to making wines of high caliber that are accessible to more consumers in the marketplace. With its entry-level Starmont line, it seems that Merryvale has struck a fine balance by offering wines made from top vineyard sources, all at a higher availability and lower price point than we might expect for their quality. In addition, through its smaller-production and more premium lines that showcase the best of its own estate vineyards, Merryvale provides elevated options for more discriminating palates. To learn more about its marketing strategy and winemaking philosophy, I met with the winery's Communications Director, Chris O'Gorman, and its Senior Winemaker, Sean Foster, in the dramatic ambiance of its historical Cask Room.
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Newly Launched Wine Brand Showcases Vineyards on Napa's Spring Mountain — An Interview with the General Manager and Winemaker of Vineyard 7 & 8 —
Vineyard 7 & 8 is a Napa Valley winery with a mission as straightforward as its name: to produce wines of exquisite quality that accurately reflect the small vineyards from which they hail at the top of Spring Mountain. But the simplicity ends there. For as any quality-driven producer knows, turning a vision into reality is only the beginning. More important is doing so in a way that balances technique and creativity with a sense of respect for the natural tendencies and rhythms of nature, ultimately allowing the vines to speak for themselves. As I learned during my lengthy conversation with general manager Wesley Steffens and his French-born winemaker Luc Morlet, the team at Vineyard 7 & 8 manages to strike that balance quite gracefully in the production of their fine wines.
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Former Neurosurgeon Cultivates Prized Vineyard Land in Calistoga — An Interview with Tom Kenefick of Napa's Kenefick Ranch —
When Tom Kenefick first got into the business of raising vines over three decades ago, he had no idea he would eventually be growing grapes for some of Napa Valley's finest wine brands. In fact, tending vineyard land had only been a weekend endeavor for many years, which he balanced with a full time schedule as a practicing neurosurgeon for the University of California, San Francisco. Yet in spite of the demands that medicine made on him, he managed to focus his free time on the cultivation of not only the grapevines themselves but also of his growing curiosity in the complexities of the industry, by taking night classes in viticulture and enology. In 2000, his knowledge and enthusiasm had gained enough momentum for him to quit his surgical practice and delve entirely into the venture he'd grown to love so much. By that point, Kenefick Ranch had secured a reputation for producing some of Napa's highest quality Bordeaux varieties, with a list of client wineries that includes Robert Mondavi, Rosenblum, Plumpjack, and Joseph Phelps. Two years later, Kenefick ventured for the first time into the world of winemaking itself, launching his eponymous label and hinting at a professional turning point for the grower. It was some time after meeting him at the annual California Cabernet Society tasting event in San Francisco that I joined Tom Kenefick at his ranch house in Calistoga to talk about his longtime experience as a grower and more recent foray into wine production.
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wine in the news
Please make the Cache directory writable.
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