by Ron Kapon
I know you expect this to be an article about my visit east to Jerusalem or Mecca. My holy land is located 3,000 plus miles west from my home in New York City and it is known as the Department of Viticulture and Enology at the University of California, Davis, located in Davis, California. It is 85 miles from San Francisco Airport to Davis and as I drove I remembered the last time I had been there, when James Guymon ran the spirits program some 35 years ago. I interviewed him for a story in the Les Amis du Vin Magazine. How could I be so sure of the time? I did not remember the exact date until I met Roger B. Boulton, Professor & Chemical Engineer Stephen Scott Endowed Chair in Enology Department of Viticulture and Enology Agricultural and Environmental Sciences- “Thirty five years ago I ...
by Mike Meisner
Those of us who live in the Napa and Sonoma area get spoiled rotten with great wine, and often take it for granted. But what about people living in other areas of the country? We forget that the rest of the country appreciates wine just as much. Many states play host to a number of great wineries that produce all sorts of wonderful and exciting varietals. It seems like new regions are sprouting up all over the place, from Virginia to Maine and Michigan.This week, we'll explore one of Michigan's biggest wineries, St. Julian. They are located in Paw Paw, but have tasting rooms throughout the state. With a rich history that stretches back to the early part of the century, they have been focused on making wine for a long time. In the past decade or so, they have tightened that focus and are st...
by Morris Lemire
Terroir: Issues in a human built construct Terroir has slipped nature’s tether. It has been taken up by real estate agents and the tourist industry in partnership with government tourism offices to promote vacation travel, retirement sites, recreation facilities and festivals of all sorts. Several years back I came across the views of Sean Thackrey, winemaker and owner of Orion in Marin County, Ca., who said bluntly, “My objection [to terroir] is simply that it’s so ruthlessly misused, and with such horrifying hypocrisy”.1 I do not intend to answer the question: “What is terroir?” As Thackrey said, “It’s true that fruit grown in different places tastes different. In fact it’s a banality, so why exactly all this excess insistence?”2 If the reader wishes to review terr...
by Ron Barker, Cigarvolante Llc
Wine & Cigar Pairing- RieslingCV - Dezel Quillen has one of the most informative and entertaining wine blogs that I read and he will join us as guest wine-blogger as we expand the world of wine and cigar pairing beyond the world of Virginia wine. We have excerpted from Dezel’s latest blog, expanding it to include the synergy created by the right cigar.Dezel’s Blog, My Vine Spot, can be found at www.myvinespot.com.Riesling: Diverse, Versatile, and Food-Friendly!DQ - Riesling is a white wine grape variety that prefers a relatively cool climate. It’s well known for its wonderful, tell-tale aromatic charm, diversity, and ability to improve with age; which is somewhat of a rarity for a white wine. Its naturally high acidity makes it easy to pair with a wide variety of foods year-round. An...
by Roxanne Browning
In the three years since I’ve launched Exotic Chocolate Tasting, there is always a conversation that begins “I have to watch my weight”, “‘I’m a diabetic”, “I can’t have chocolate because of the caffeine” “I have gluten issues,” and “I’m a Vegan,” etc. These are old myths that have not left the mainstream information pool. Recent science and health experts have dismissed all and here are the top five:Calories don’t add up Olive oil, olives, avocados, nuts & seeds, and dark chocolate; the most beloved MUFA’s in the good fat family. Eating these rich MUFA’s at and in between meals is the key to reducing your appetite. However, it’s not a license to consume an entire chocolate bar, a little goes a long way, mindfully savor 2-3 squares a day. Cortisol, ...
by Derek Mims
For many people, the holidays are often an exercise in attempting to please everyone – picking out the perfect gifts, attending the proper mix of company parties and school events, serving both whole berry and jellied versions of cranberry sauce, etc. So when it comes to wine, stick to straightforward wines that pair well with a variety of foods.Most importantly: “Drink what you like!” If you don’t really enjoy white wine, don’t force yourself to drink one because you’re serving white meat. If you don’t typically enjoy a certain varietal, don’t feel like you have to follow any particular recommendation.The most common question is, “What wine goes best with turkey or ham?” Fortunately, there are a number of wines that pair nicely with the full range of holiday fare. ...
by Steve Dryden
Barrister Winery of Spokane, WA ~ from WineFoodGuide.comExploring a dynamic portfolio of wine is always rewarding, but when you add in unsurpassed hospitality offered by the winery owners, assistant winemaker and informed staff, you know you’ve arrived at Barrister Winery. This charming winery, tasting room and entertainment center is located in an old warehouse within the historic Davenport art district of Spokane. In fact, this winery is perfectly situated in a hundred year old brick and massive wooden beam structure, once a car dealership storage area. Greg Lipsker and Michael White are the owners and winemakers with an abundance of hospitality and creativity, giving Barrister winery its unique charm and vitality. Their “class act” is backed-up by a knowledgeable and friendly sta...
by Stephen John
In the old days, people usually had two preferences when it came to wine: red or white, with nothing in between, until the rose wines came. Here was something that was produced from the same red grapes as the best red wines but with flavors that weren’t strong or full-bodied enough. Perhaps it was the pink shades that can range from soft and subtle to vibrant hues of pink that depends on how long the grape skins have been in contact with the juice, but for some wine connoisseurs at that time, these wines made them feel that they were looking at a watered down version of a red wine. Whatever the reason, it was like that one item in the grocery store that people checked out for a bit but eventually put back on the shelf and forgotten. These days, however, people are getting a new appreciat...
by Steve Dryden
Sometimes “smaller is better” when it comes to crafting limited amounts of premium wine. Serious wine lovers and connoisseurs are focusing their palates towards small producers who craft superior wines in small lots, using old world techniques, with limited non-commercial technology. Barili Cellars in downtown Spokane, Washington is one of those artisan venues who create “rare treasures of bottled delights.” A visit to their underground cellar brings up recollections of our European ancestors crafting family wines in Italy or France. Their current production of handcrafted wine is limited to 20 barrels and 200 gallons of white wine in stainless steel tanks.Winemaker Russ Feist has a keen focus on crafting limited amounts of Viognier, Chardonnay, Cabernet Sauvignon, and a Syrah/Cabe...
by Mike Meisner
There are few places like wine country in Northern California, and the Napa Valley has some of the most breathtaking scenery around. From the sweeping views of the sky, and the mountains ridge tops that frame the horizon to the endless rows of luscious grapevines - there's no shortage of natural inspiration. Plus, with so many wineries playing host to expansive decorated grounds and featuring incredible architecture, you have a lot of options.When planning a trip to Napa or Sonoma, you have about 600 wineries that you can choose from to visit. Many of the big names can be found as you cruise up Rt. 29 or the Silverado Trail, but my favorite wineries tend to be the ones off the beaten path. I'm talking about the small family-run ones, where you sit down at their kitchen table and taste the ...
