When it comes to booze, I’ll try anything once, and most things twice. It was this that led me, however late to the game, to recently try my first “frosé.” Frosé, if you’ve been living under a rock, is the highly lauded slushy version of your favorite summer wine that exploded last summer. With memories of last year’s enthusiasm for […]
Bread and wine have more in common than you’d think. Sure, they’ve been enjoyed together for millennia, feed billions daily, and feature prominently in the world’s major religious texts, but that’s not all. Despite endless variations in flavor, looks, and methodology, bread and wine have one more thing in common: fermentation. That’s right — even your Wonder […]
When it comes to people, “healthy” doesn’t come in a single shape, size, or color. The same is true for vineyards. From burly Zinfandel vines that look more like trees to slender-trunked Riesling vineyards in Germany, healthy vineyards come in many forms, and they aren’t always postcard-perfect landscapes. In fact, the most attractive vineyard could […]
For all the talk about hope, prayers, and rituals to inspire a good harvest, winemakers and vintners don’t rely soley on Mother Nature’s generosity when it comes to producing great wine every season. In fact, strategies abound for growers and winemakers to hedge their bets against nature’s potential wrath, and that’s a good thing for […]
After six years of devastating drought across California, winemakers and civilians alike were thrilled for a wet, snowy season in 2016 and early 2017. But “wet” barely begins to cover it. Massive flooding took out sections of Big Sur state park, knocked down giant sequoias, forced evacuations of whole towns, and caused cities like Sacramento […]
Most of the time, brandy is an afterthought. Or, it’s a cheap brown liquor that gets unceremoniously dumped into eggnog. Or, according to most people I asked, it’s what old guys drink with cigars. Brandy is currently engaged in a fight against its image, which until now has turned would-be connoisseurs away.
I’m standing underneath an arched white tent the size of a football field. Tables are covered with wine bottles and fresh hydrangeas. A strange, loud pulsing like a heartbeat is coming through the loudspeakers. And all around me, winemakers are sitting at the edge of their seats. “Bid $6,000! Bid $7,000! Can I get $7,500?” […]
It only takes a few minutes of reading anything about wine for soil to come into play. Whether it’s a long feature on Germany’s Mosel region, or the shelf-talker at Bevmo, experts, sommeliers, and marketers love throwing in tidbits about the ground that makes their wares extra special.
Anything with a 4,000-year history is a little bit complicated. Wine is no exception, unfortunately for us. Over time, humanity’s favorite beverage has gotten more complex, and not just because the 20th century ushered in oodles of fun technology.