Best known by Americans for its iconic food products—namely prosciutto di Parma, Parmigiano Reggiano cheese, Balsamic vinegar, and its effervescent Lambrusco wines—there’s far more to Emilia-Romagna than these familiar tastes.
The recuperation of New Mexico’s wine industry began in earnest when Italian, German, and French viticulturists brought their expertise to the state in the 1980s. Winegrowing in New Mexico continues to be influenced by these modern-day founding fathers, their families and a host of young winegrowers who are quickly elevating the quality and style of the region’s wines.
The odor of wet dog isn’t exactly something we want to detect in wine, but
experiencing this scent after a communal hike at Kunde Family Winery in Sonoma Valley could actually prove enjoyable.
Young winemakers in New Mexico are leveraging the wisdom of the region’s winegrowing founding fathers and creating some buzz for the state’s expanding industry. One of whom is Ruidoso native Jasper Riddle whose Noisy Water Wine Co. sources fruit from no less than eight different vineyards and often more from sites focused in the northern regions of the state. “We champion the fruit of local growers,” he said and in doing so he’s found a ready local market for his wines. Riddle is a fifth-generation farmer and winemaker who bought Noisy Water Winery in Ruidoso in 2010. He credits his Italian heritage and early exposure to wine culture by his sommelier father for helping him dial in his passion for wine. “2018 was good for us with new vineyards coming online. However, we did see a late freeze after bud break in the Las Cruces area and that reduced yields there by 70 percent at some sites.” Riddle who finished his tenth harvest in 2018 said he crushed about 200 tons of fruit in 2018. A …
First-ever Slow Wine Guide to Oregon and second California edition coming online… First-ever Slow Wine Guide to Oregon and second California edition coming online… — Read on dobianchi.com/2019/01/24/michael-alberty-wine-writer/
Save the date. On September 9th WSET alumni and anyone interested in learning more about WSET certification courses are invited to join Deborah Parker Wong, DWSET and host John Balletto for a professional mixer celebrating WSET’s 50th anniversary at Balletto Vineyards.
Save the date. On September 15th WSET alumni and anyone interested in learning more about WSET certification courses are invited to join Deborah Parker Wong, DWSET and instructors Susan Lin, DWSET and Connie Poon, DWSET for a professional mixer celebrating WSET’s 50th anniversary at McEvoy Ranch. The walk-around tasting and informal information sessions with instructors will run from 3:30 PM – 6:30 PM and are free of charge. RSVPs are requested by September 5th to firstname.lastname@example.org The idyllic McEvoy Ranch, located at 5935 Red Hill Rd. in Petaluma, was founded in 1990 by Nan McEvoy and began producing limited-edition wines from the recently-established Petaluma Gap AVA in 2010. Nion McEvoy, Nan’s son, became CEO in 2014 and introduced wines showcasing non-estate vineyard blocks and the Saimuun line of wines imported from Italy. McEvoy expanded their selection of oils and the Culinary Collection which is sourced from neighboring farms and like-minded artisans in 2016. 2019 marks the 50th anniversary of The Wine and Spirit Education Trust (WSET), the world’s largest wine educator with courses available in over 70 countries in more than …
Among our many activities, wine professionals devote a considerable amount of time to perception, the state of being where we become aware of something through the senses.
From the moment its first 385-case lot was labeled, The Prisoner has been an outlier in the California wine industry.
There are two basic, intentional approaches to food and wine pairing: mirroring the flavors and weight of a wine with similar foods resulting in what I like to call “a sublime experience” and contrasting pairings, a “high-risk, high-reward approach” that works the opposite ends of the flavor spectrum for maximum impact.