“Sometimes diners want to learn, and sometimes they just want a burger and a glass of Silver Oak. Know what? They’re paying the check.” In Wine Spectator, Mitch Frank writes about the “sommelier’s dilemma.”
“We’re drinking Pinot Noir. Not from Burgundy or California but from the Loire Valley, from the fertile hills of Sancerre.” In the Wall Street Journal, Will Lyons writes about “Sancerre Rouge: The Connoisseur’s Wine.”
According to Tyler Colman, Delectable is “the only wine app you need.”
“Fred Swan knew it was time to explore a new career path when even his tech business colleagues began asking, ‘When are you going to quit and get into the wine business?’” In the San Jose Mercury News, Jessica Yadegaran profiles Fred Swan.
“The method is ancient and simple. It just requires a lot of man-hours.” In the Washington Post, Dave McIntyre writes about the “technique of making wine from dried grapes.”
“There is still room for Italian wines in the Victory Garden. But you’ll need to bring your shovel and dig in.” Alfonso Cevola explains how to sell Italian wine in America.
In Wine-Searcher, Rebecca Gibb reviews “Native Wine Grapes of Italy,” the new reference book from Rome-based winewriter Ian D’Agata.
In New Orleans, wine ice cream is still illegal.