Daily Wine News: Military Technology

Posted by | Posted in Wine News | Posted on 03-06-2014


From Wikipedia.

“The kind of military technology that gave us missile launchers and nuclear bombs could have a surprisingly peaceful new application – accelerating the aging process of wine.” Wine-Searcher’s Erika Szymanski has the intel.

“I love going to shops that are part of larger chains but are in weird areas of the city, where people don’t do a lot of shopping for wine.” Maggie Hoffman asks a crew of superstar sommeliers for their wine shopping tips.

“Oh, and that darling Corison with her cabernet that’s built like a baby’s bottom all smooth and supple. I want a cab that makes me feel like I’m kissing a drunk lumberjack!” Harry Oldman comments on the Wine Writers Symposium.

In Wine & Spirits, Luke Sykora chats about Riesling, Kadarka and sweet wines with Jeff Berlin of Oakland’s A Côté.

Frederic Panaiotis, the cellar master at Ruinart, fears that Champagne could become “a victim of its own hyperbole.”

Across California, winemakers are giving clay fermenters a close look. In Wines & Vines, Andrew Adams has the details.

“Don’t get me wrong, I love Old World wines. [But] I appreciate wine for the terroir.” FIG’s David McCarus drops some knowledge in Charleston City Paper.

Calling London: This event sounds awesome.

“The beauty of Pisco rests in its pure aromatic expression of the grape.” Lily-Elaine Hawk Wakawaka explains “How Peruvian Pisco is Made” — and links to some fun drink recipes.

In Punch, Watch an Artist Paint Jay Z & Ernest Hemingway with Wine.

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