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Oregon Launches Statewide Certification for Sustainable Wine
Oregon Launches Statewide Certification for Sustainable Wine
The Oregon Wine Board has introduced a new way to convey a unified message about local wineries' practices. Called Oregon Certified Sustainable Wine (OCSW), the program guarantees that any wine carrying its logo meets three key criteria: It is made using environmentally responsible agricultural practices and responsible winemaking practices, and those are verified by an independent, third-party certifying agency. WillaKenzie was among 11 wineries to recently earn OCSW certification. Click here for the full article.
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Unfiltered: Flying Winemakers
Unfiltered: Flying Winemakers
Felton Road winemaker, Blair Walters, celebrated his 40th birthday adventure in the skies. Walters took a ride in an L-39 Albatross fighter pilot training jet. He and a seasoned jet pilot took the retired jet on a "strafing run" across New Zealand's Southern Alps. Click here for the full article.
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Let them Eat Cupcakes (and Drink Wine)
Let them Eat Cupcakes (and Drink Wine)
Cupcakes make people smile. Wine in moderation enlivens an event. Pair the two for an easy, impromptu party to remember. Lemon cupcakes ... For a sweeter approach, a Tokaji (Royal Tokaji Ats Cuvee) provides a gentle sweet wash over the lemon's zest. For the entire article click here.
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A Vertical Tasting with Anne-Claude Leflaive
A Vertical Tasting with Anne-Claude Leflaive
"Anne-Claude Leflaive and Pierre Morey joined a dozen sommeliers at Wine & Spirits' New York offices for a vertical tasting of Les Pucelles. Leflaive introduced the wines by describing the transition she and Morey had made to biodynamics. "When Pierre and I arrived," she said, "we decided to change the way we farmed." At the time, they faced a problem with erosion. With conventional farming, they were losing topsoil. "The soil is gold for us," she explained, having found that the best way to keep it in place was "to foster a living population in the soil. I didn't know...
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The 2007 Tardieu-Laurent Wines
The 2007 Tardieu-Laurent Wines
"Those who dismiss the wines because of their apparent hyper-modern profile are missing out. This is not a winery that simply slaps new oak on all its wines to dress them up for maximum impact. Michel Tardieu (who works with Philippe Cambie) is a seriously committed vigneron with a penchant for locating excellent parcels of vines. He works with a mix of both traditional (varying the amount of destemming) and modern techniques (aging in new oak barrels) that lend the wines a density and clarity to their fruit without sacrificing their terroir. Yes, they show a new oak influence when...
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All Burgundy, All the Time
All Burgundy, All the Time
At New York's La Paulée de New York, fashioned after the original three-day festival in Burgundy, hundreds of guests enjoyed some of the region's greatest wines including Domine Leflaive. Click here for the full article.
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Tiny Bubbles: Sparkling Wines to Try
Tiny Bubbles: Sparkling Wines to Try
"For holidays and other special occasions, one wine stands out as the most festive and celebratory of them all: Champagne. Schramsberg Blanc de Noirs Brut Vintage Schramsberg, a top California sparkling-wine producer, makes bubblies that are complex, rich, and dramatic." Click here for full article
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Reaching Self-Sufficiency: One Pig at a Time
Reaching Self-Sufficiency: One Pig at a Time
When the Mascheroni Stianti family, proprietors of Castello di Volpaia in the heart of Chianti Classico, decided to return its ancient walled village to its roots of self-sufficiency a few years ago, they were well on the way to reaching that goal. The family had already revitalized the village’s vineyards, winery and frantoio, as well planted gardens and procured chickens. Running water was available. The next step was to source meat. In early 2006, the Mascheroni Stiantis purchased a Cinta Senese—an Italian heirloom pig that is a hybrid between a wild boar and a cultivated English breed. Cinta Senese pigs...
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From Fungus to Fabulous
From Fungus to Fabulous
"Tokaji Aszu, the sweet, botrysized wine for which Hungary has been famous since the 17th century, is grown in the hills of Hegyalja, in the region of Tokaj. Made from white wine grapes, such as Furmint and Hárslevelü, the wine's sugar content and sugar-free extract is indiated by its puttony, which appears on the label. Ben Hawkins, who co-founded Royal Tokaji Wine Company with Hugh Johnson in 1993 to restore the reputation of the world's original botrytized wines from Hungary, sees chefs and sommeliers taking to the category with growing enthusiasm. 'As sweet as they are,' he says, 'botrytis wines...
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Racy Reds Rich Whites: The 2006 vintage continues the Rhône Valley’s run of success
Racy Reds Rich Whites: The 2006 vintage continues the Rhône Valley’s run of success
The father-and-son team of Philippe and Vincent Jaboulet, following the sale fo their portion of Paul Jaboulet Aîné, has set up their own small eponymous domaine, which debuted this past year with a Hermitage 2006 (93) and a Hermitage White 2006 (92). The domaine fashions its estate-bottled wines from a combination of vineyards held over the family's previous venture and newly purchased vineyards. Click here for the full article.
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