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Behind the Cork™ - Alta Vista Brut Rose
Alta Vista Brut Rosé ($18.99) Alta Vista was founded by Count Patrick d’Aulan, heir of more than 250 years of winemaking tradition. With an enterprising spirit, he arrived in Argentina in the 1990s looking for the best regions of Los Andes. The winery is located in Chacras de Coria, Mendoza. Having been built in 1890, it is a local heritage site of Mendoza. Count Patrick d’Aulan and his family, former owners of Piper Heidsieck, one of the oldest Champagne Houses, developed the project and started the restoration. This Alta Vista Brut Rosé is produced from Malbec (50%) & Pinot Noir (50%) that was sourced from the Albaneve estate vineyard. Using the Charmat method, the second fermentation took place in a pressurized tank. This Brut Rosé is pale salmon in color with aromas of cherry, strawberry and floral notes. On the palate, this light-bodied wine has citrus notes, bright refreshing acidity and medium bubbles. While being on the sweeter end of the “Brut” range, the citrus and acidity co
- news
Does Made in Italy still matter to us?
An article on Islands.com describes six American wineries by comparing them, one by one, to our wine regions. While the rest of the world uses us as a benchmark, at home we keep treating our "Italianness" either as a given — or, increasingly, as a factor that no longer wins. L'articolo Does Made in Italy still matter to us? proviene da Wine Meridian .
videoOutstanding Dry Riesling 👍
2024 Maximin Grünhaus Schloss Riesling from the Mosel, Germany. I picked it up at Costco for $18.99. Limited availability. #riesling #mosel #germany #winetasting #winelovers #costco #limited #wineculture #masterofwine #mwlife #bobpaulinski
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Viña Tondonia 2013: ‘Gloriously unique’ (Tim Atkin)
‘One of the truly great Spanish wines, Viña Tondonia Reserva remains a must-have in the cellars of all dedicated enthusiasts.’ – Decanter The 2013 was a remarkable release for Viña Tondonia Reserva, receiving the highest Vinous score in the history of the cuvée. Elevated to a new level in this vintage and released at its prime, […] The post Viña Tondonia 2013: ‘Gloriously unique’ (Tim Atkin) appeared first on Wine Cellar Plus .
fromWine Cellar Plus - news
Magical Mauvesin – a ‘domaine of quality’
Today’s offer is all about terrific value and immediate drinkability. This is classically styled Claret – unmistakably French with its bone-dry, lifted character. Offered at R295 per bottle, you’ll be hard pressed to find twelve-year-old Left Bank Bordeaux at this level. We’re so impressed by the price-to-quality ratio that we’re offering 15% off when buying […] The post Magical Mauvesin – a ‘domaine of quality’ appeared first on Wine Cellar Plus .
fromWine Cellar Plus - news
Light rum vs dark rum: is there a difference?
Rum is one of the world’s most diverse and misunderstood spirits categories. From crystal-clear styles to almost black bottlings, colour can often tell you surprisingly little about what’s actually in the glass. In this article, drinks writer Mike Gibson explores the confusing world of light, golden and dark rum and why appearances can be deceptive. When it comes to aged spirits, looks can be deceiving, and in arguably no category is this truer than rum. Unlike whisky or brandy, the casual consumer has come to know rum through styles based on appearance rather than age. On supermarket shelves or online, bottles are often grouped into light, golden or dark categories. And anyone with first-hand knowledge of the category can attest, that’s very rarely an accurate representation of either production methods or flavour. Whisky has to be aged in casks to be called whisky, but that’s not the case for rum, which can be aged for decades or no time at all, and whose appearance can run the gamut
- news
🎧Episode 217: Australia’s Most Coveted Wine Has No Website, Tasting Room, or Marketing
On this episode of the Wine Enthusiast Podcast, we chat with WE Australia reviewer Christina Pickard on the myth and magic surrounding Wendouree. Is there a guest you want us to interview? A topic you want us to cover? We want to hear from you! Email us at podcast@wineenthusiast.com. Remember to rate and review us on Apple Podcasts, Spotify, or wherever you listen to podcasts. Go to WineEnthusiast.com for the latest beverage industry coverage and all the tools you need to bring your love of wine to life. And wait, there's more! Get over 70% OFF the original cover price by subscribing to Wine Enthusiast magazine today! FOLLOW US: TikTok: @wineenthusiast Instagram: @wineenthusiast Facebook: @WineEnthusiast
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Le Riche Reserve Cabernet 2023: Exclusive Pre-release
Stellenbosch is among only a handful of incredible Cabernet terroirs in the world, and Le Riche is its benchmark. The 2023 Reserve Cabernet Sauvignon is about to be released and it seriously flirts with perfection. Many collectors think of Le Riche as the Latour of South Africa – not because it imitates Bordeaux, but because […] The post Le Riche Reserve Cabernet 2023: Exclusive Pre-release appeared first on Wine Cellar Plus .
fromWine Cellar Plus - news
Ohmygod–Part 4 I’ve Been Robbed!
OK, I really mean it this time… For those long-term readers of this blog, you are no doubt familiar with Ohmygod, a client that I had for three weeks of bike trips in Europe. I started recounting this story way … Continue reading →
podcast· 36:55· Ep 414Old Vines, Lost Grapes and Southern Italy
Michael and André head to southern Italy for a look at Feudi di San Gregorio in Campania, with Italian brand curator Ophelia joining the conversation to help make sense of the region, the grapes and the people behind the winery. They talk Fiano, Greco and Aglianico , the growing impact of climate change in Irpinia, and Feudi’s unusual relationship with hundreds of local growers. They also explore the work of agronomist Pierpaolo Sirch and the FeudiStudi project, which looks at how dramatically individual vineyard sites can shape the same grape variety. Then Michael opens two particularly interesting bottles: Serpico 2017 , an Aglianico made from remarkably old pre-phylloxera vines, and Sirica 2019 , made from an ancient Campanian grape that was nearly lost before being rediscovered. That leads André and Michael into a bigger discussion about forgotten varieties, regional identity, the “de-Parkerization” of wine — and, somehow, whether Ontario’s legacy wineries have done enough to lead
- news
The Seattle Rehearsal Dinner Guide
The Seattle rehearsal dinner guide: what makes a great one, how much to budget, and venue ideas for groups from 20 to 80 in Ballard and Downtown. The rehearsal dinner is the sneaky-important event of the wedding weekend. It’s the first time both families are in the same room. It’s where the out-of-towners get their […] The post The Seattle Rehearsal Dinner Guide appeared first on Reubens Brews .
- news
TV Segment: Think White Wine Can’t Age? Think Again
I had a month off from Your Central Valley, but I am excited to be back and on a new set. This month we are discussing the myth that white wines can’t age. We discuss what happens in the bottle as a white wine ages while tasting through four wines. Although 2021 is not that... The post TV Segment: Think White Wine Can’t Age? Think Again appeared first on Exploring the Wine Glass .
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Dogliani Sorì Dji But 2024 – Anna Maria Abbona
Vino: Dogliani Sorì Dji But Varietale: 100% Dolcetto. Denominazione: Dogliani D.O.C.G.. Titolo alcolometrico: 13,5% vol. Annata: 2024. Temperatura di servizio: 16° – 18° C. Valutazione: 89/100 — Altre etichette dell’azienda in Guida (Di)Vino — Anna Maria Abbona Fraz. Moncucco, 21 12060 Farigliano (CN) – PIEMONTE – ITALY Phone: +39 0173 797228 E-mail: info@annamariabbona.it Website: www.annamariabbona.it L'articolo Dogliani Sorì Dji But 2024 – Anna Maria Abbona proviene da The Wolf Post Wine Magazine .
- podcast· 11:35· Ep 2475
6 Years 310 days - Fucked Up Fridays
Boyle is getting some sleep and a Degenny does Degenny things.
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Dogliani Sorì Dij But 2024 – Anna Maria Abbona
Wine: Dogliani Sorì Dij But Variety composition: 100% Dolcetto. Denomination: Dogliani D.O.C.G.. Alcoholic strength: 13,5% vol. Vintage: 2024. Serving temperature: 16° – 18° C. Rating: 89/100 — Other company labels in Wine Guide — Anna Maria Abbona Fraz. Moncucco, 21 12060 Farigliano (CN) – PIEDMONT – ITALY Phone: +39 0173 797228 E-mail: info@annamariabbona.it Website: www.annamariabbona.it L'articolo Dogliani Sorì Dij But 2024 – Anna Maria Abbona proviene da The Wolf Post Wine Magazine .
- news
Dalla Sabina alla Daunia: Roberto Giacobbo racconta il progetto Torreclava, la sua "Cupola del Brunelleschi" tra vino, famiglia e territorio
Certe vicende non nascono a tavolino ma si incontrano, proprio come fiumi sotterranei che scorrono per secoli prima di affiorare in superficie, ed è proprio questa la trama che vi racconterò: un percorso scritto tra i filari e il destino, capace di far riconoscere e unire indissolubilmente due famiglie. Da una parte Roberto Giacobbo , il divulgatore che per una vita ha raccontato i misteri del mondo, dalle piramidi di Giza ai segreti del Rinascimento. Dall’altra i Faretra, custodi silenziosi di Terre di Maria, una solida realtà agricola nel cuore della Daunia, a Orta Nova, dove i suoli custodiscono memorie antichissime. Cataldo Faretra, Maria Pasquariello, Roberto e Giovanna Giacobbo A rappresentare la nuova generazione, capace di fare da vero e proprio ponte tra questi due mondi, ci sono Cataldo Faretra e Giovanna Giacobbo , compagni nella vita prima ancora che nel business. È dal loro legame affettivo che è nata la scintilla: l'unione tra l'esperienza agricola dei Faretra e la sensib
- news
Is The Customer Always Right?
Though technically I have an account, I have steered clear of Substack, which gives me the vibe of a methadone clinic for recovering Twitter addicts. The vertiginous dopamine highs of hundreds of likes and multi-thread comments have long gone. Instead, users administer tiny amounts of artisanal interactions to one another. Humblingly, a good part of […]
- news
Jean Baptiste Hardy, making beautiful wines in Muscadet
As well as doing several vintages overseas, Jean Baptiste Hardy spent some time working with Jean-Marc Roulot in Meursault. In
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Cantina Terlano
© Ph. CANTINA TERLANO – ALTO ADIGE – ITALIA Proprietà: Cooperativa di produttori Conduzione enologica: Rudi Kofler Conduzione agronomica: Simon Kompatscher Viticoltura: Convenzionale Ettari vitati: 190 Bottiglie prodotte: 1.500.000 Vendita diretta: sì Visita in azienda: sì Anno di fondazione: 1893 CUVÉE TERLANER 2025 2022 PORPHYR RISERVA 2023 VORBERG RISERVA 2023 CANTINA TERLANO Via Silberleiten 7 […] L'articolo Cantina Terlano proviene da The Wolf Post Wine Magazine .
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Cantina Terlano
© Ph. CANTINA TERLANO – ALTO ADIGE – ITALY Ownership: Producer Cooperative Oenological management: Rudi Kofler Agronomic management: Simon Kompatscher Viticulture: Conventional Vineyard hectares: 190 Bottles produced: 1,500,000 Direct sales: yes Visits to the company: yes Foundation year: 1893 CUVÉE TERLANER 2025 2022 PORPHYR RISERVA 2023 VORBERG RISERVA 2023 CANTINA TERLANO Via Silberleiten 7 39018 […] L'articolo Cantina Terlano proviene da The Wolf Post Wine Magazine .
- news
Ancestry Draft Root Beer
Back in February I was in Portland doing what I do best, DERMSing. This wasn’t the first time I’ve been to Portland for such reasons. In fact I was there fall of last year, when I was doing my crazy travel schedule. I had checked near my hotel, in Tualatin, and found Ancestry brewing back [...]
- news
What makes a well-made Mint Julep Cocktail much more complex than you expect? James Chatto reveals the secret
Introduction What makes a properly made mint julep much more complex than people expect? How did an Indian revolutionary leader end up creating one of Japan’s most famous curry recipes? How did a recipe collected during a 1930s concert tour in Indonesia become the legendary Queen Mother’s Cake, different from every other chocolate cake you’ve ever had? In this episode of the Unreserved Wine Talk podcast, I’m chatting with James Chatto, co-author of the terrific new book Acquired Tastes: The Lives and Recipes of Eight Culinary Ambassadors. You can find the wines we discussed here. Giveaway Three of you are […]
podcast· 53:26· S8E1Bordeaux on the Brink Part 1
NB: this episode contains sensitive material, given we discuss suicide - see the links on our website show notes for help and more. Bordeaux is one of the most famous names in wine. Yet this jewel in the French wine crown has been having a wretched time of late, afflicted by a whole bunch of problems, from rampaging wildfires to plummeting consumption, land prices tanking, production plunging and general climate change chaos. It's being described as the worst crisis for Bordeaux since phylloxera and the Great Depression - so no wonder producers are feeling the pressure, in some cases with tragic outcomes. Bordeaux's proud vineyard is being severely pruned - down from 109,000 hectares in 2023 to 86,000 hectares in 2026, a severe contraction of more than 20% in just three frantic years. Olives, goji berries and apples are replacing vines. 'The landscape of Bordeaux is changing,' notes respected Bordeaux-based writer Chloé Cazaux Grandpierre , who has some eye-opening details to share in
- news
If the Chouffe hits
Obviously I don't do "guilty pleasure" beers, but I do have a fondness for Cherry Chouffe while also recognising it's no great feat of Belgian brewing artistry. So I was perhaps inappropriately delighted to find the fruited gnome series has a second addition: Chouffe Framboise . Raspberry, like cherry, is an established and acceptable Belgian beer fruit. When we start getting Chouffe Mango and Chouffe Banana, I'll worry that they've gone full Floris. This can't be exactly the same beer as Cherry Chouffe with only a different syrup, because it's 7% ABV rather than 8. Maybe that just means they've added more gunk. Anyone who sees the word "Framboise" and thinks immediately of acid tartness, may look elsewhere. This is heavy and dense, a clear claret-red colour in the glass, and is extremely sweet. For those who consider a cone of soft-serve ice cream incomplete without a streak of tachycardia-inducing pink sauce: this is your beer. I am, generally speaking, tolerant of fruity sweet flavo
fromThe Beer Nut