Blog Index

Bruce Sanderson

The Best of Both Worlds in Champagne

Posted: 02:37 PM ET, 11/05/08

In my last blog, I discussed the idea of terroir in Champagne. When I visited the region for the first time in 2003, my impression was that the work in the vineyards was less advanced than what I had seen in Alsace or Burgundy. Read more

James Molesworth

Some Restaurant Tips for the Finger Lakes

Posted: 02:14 PM ET, 11/05/08

Whether you’re a wine professional or simply traveling in wine country for fun, knowing a good spot for lunch or dinner is critical to surviving all those days of multiple winery visits, vineyard tours and countless wines.

One of the common refrains of visitors (and locals) to the Finger Lakes though has been the lack of good restaurants. Read more

James Suckling

From the Point of Departure for the Global Success of Sassicaia

Posted: 11:47 AM ET, 11/05/08

As I promised in my last blog post, I am posting all the notes from the once-in-a-lifetime Sassicaia vertical held in Florence last week at the excellent restaurant Cibreo. Going over some of the notes, there are some real gems. Perhaps the most interesting for most of us is that the recent vintages are all winners with the exception of the 2002, which was a cool and wet growing season, making it hard to make very good Cabernet Sauvignon-based wines in Tuscany. Read more

Harvey Steiman

Penfolds' Showcase Wines

Posted: 02:49 PM ET, 11/04/08

When Penfolds rolls out some of its best wines for a retrospective tasting, the results can make a powerful case of just how good Australia can get. The wines don't need hyperbole, which spokesman Matt Lane nonetheless indulged in when he welcomed a mixed group of trade and media in San Francisco by calling it "one of the most spectacular tastings most of us have been to. Read more

James Laube

Election 2008 Is Almost Over: I'll Drink to That

Posted: 05:23 PM ET, 11/03/08

I hadn’t given much thought to what I might drink tomorrow night. It’s been a long, grueling campaign, one that has consumed us for nearly two years. Still, I’m excited about the vote and the results.

Nearly everyone seems to agree we’re ready for election 2008 to be over and the votes to be counted. Read more

2008 Harvest

Making Mourvèdre – Day 1

Posted: 04:47 PM ET, 11/03/08

Posted by Brian Loring

I’d originally hoped to videotape a lot of the Pinot Noir harvest this year. Unfortunately, I underestimated how much work that would entail. But now that we’re just about done processing the Pinot Noir, I find myself with enough time to document the Mourvèdre harvest. Read more

James Molesworth

The Finger Lakes, Day 3: Vineyards, Vineyards, and Vinny from Queens

Posted: 03:34 PM ET, 11/03/08

With the drive back to the city staring me in the face (though luckily the day was looking bright and clear), I only had time to squeeze in two more appointments, and I stayed in the Banana Belt for both.

I dropped in first at Red Newt Cellars, where the husband-and-wife team of Dave and Debra Whiting run both a winery as well as one of the best eating spots in the area (Red Newt Bistro). Read more

2008 Harvest

An Update on Our Second Label, Plus an Oregon Pinot Teaser

Posted: 11:30 AM ET, 11/03/08

Posted by Tim Perr

In prior blog posts, I mentioned that with the 2008 vintage, we are introducing our second (yet-to-be-named) label. This label will focus on $15 table wines; we're bottling several varietals sourced from Central Coast vineyards. Read more

James Suckling

Why I Love Drinking Sassicaia

Posted: 04:35 PM ET, 10/31/08

I celebrated 40 years of Sassicaia in the marketplace last night with a small group of wine merchants and wine lovers at Cibreo restaurant in Florence. Owner Niccolo Incisa della Rocchetta and his stepson Sebastiano Rosa brought every vintage ever commercially made at their Tuscan wine estate of Tenuta San Guido for the 14 of us to taste last night. Read more

Bruce Sanderson

A Singular Vision in Champagne

Posted: 04:23 PM ET, 10/31/08

In Champagne, branding is everything. The tradition of blending to maintain a consistent house style, marketing and image building are designed to foster loyalty to a particular house. Behind the scenes are the 20,000 growers who provide grapes to the Champagne houses. Read more

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