Fred Swan writes a fascinating piece on the 8th Annual Wine Advocate Seminar and Tasting at the Culinary Institute of America in St. Helena, which featured Antonio Galloni.
Steve Heimoff wonders if “a Pinot Noir that’s blended from different vineyards be as good as or better than one from a single vineyard.” The answer, of course, is “yes.” But as Heimoff explains, “it would have to have the lowly ‘California’ appellation on the label, and you know what that means: nobody would want it.”
For Lenn Thompson of New York Cork Report, sorting just under three tons of Cabernet Franc grapes was “a comforting and exhilarating escape from [his] normal cubicle-dweller work life.”
“For value and a friendly, down-to-earth reception,” Richard Jennings “highly recommends a visit to Lodi wine country.”
W. Blake Gray spills the beans on “what writers really say about wines we don’t like.”
“As with most winemaking decisions, there is no ironclad right or wrong way to ferment. At the end of the day, it all comes down to what’s in the bottle, how those wild yeasts performed—and did you enjoy the show?” In Wine Enthusiast, Paul Gregutt wonders if “indigenous yeast fermentations improve wine quality.”
In Food & Wine, some advice on “How to Solve Tricky Wine-Pairing Dilemmas.”