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Posts Tagged wines.com

Al Lageder Rocks

Last week I had the great pleasure of meeting Alois Lageder, famed Italian winemaker.  He makes over 20 different wines in the highlands of the Dolomites. He carefully chooses which grape will be planted at which particular site, reaching such decisions by considering the whole terroir, the complex and total array of all of the Read more…

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Plumbing the Depths

Sometimes when you’re clutching at straws, desperate to find something real to grab hold of, you fall flat on your face. You want a sure-shot fancy-schmancy respectable sparkling representation of a wine, but you’re unwilling to pony up for fine French Champagne. There’s lots of ersatz bubbles out there misrepresenting itself as Champagne.  In fact, Read more…

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Chaqteau la Bessane

On the other side of the pond, blended wines are the norm. Back when we Americans regularly slaked our thirst with locally brewed ales, the French, Italians and Spanish were imbibing rich, well-developed blends of cultivated grapes grown to complement each other in finely crafted wines.  Today’s vino babble focuses on one such wine from Read more…

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A Trilogy of Blended Pleasures

Red blends, at least the well-made, well-balanced ones, tend to be synergistic affairs, with the wine’s strength equalling more than a sum of its parts.  All Bordeaux and most Super Tuscans are blends.  In reality, California “single varietal” wines usually don’t contain more than 75% of the stated varietal.   One that recently hit my Read more…

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Go for the Gold

While the trend in California chardonnays is towards more tropically flavored wines, featuring dominant pineapple/mango/guava/citrus notes, the big trophy chardonnays still reign supreme. Think Kistler, Far Niente, Newton Unfiltered, Grgich Hills, Rombauer, Shafer Red Shoulder Ranch.  On the other end of the spectrum are the “new chardonnays” of Central and Southern California.  Many chardonnays, especially from Read more…

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Long Live the Sauvignon Republic

I was priviledged to have lunch at Truluck’s with the brains behind the Sauvignon Republic.  Upon being introduced to John Buechsenstein, winemaker and John Ash, celebrity chef and award-winning cookbook author.  The guiding principle behind their winemaking enterprise is to showcase the many facets of the Sauvignon bBanc grape, as it presents itself in various Read more…

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