Harvest is progressing nicely, if slowly, here in Napa Valley. Our 2011 St. Helena Sauvignon Blanc is all barreled down and aging nicely. The wine in stainless steel barrel tastes bright and ripe, but the new and once used oak adds this complexity that is lost from either lot alone. We are stirring the lees regularly to maximize flavors. Up on Mt. MORE >>

I knew a very small bit about Sherry wines before I came to Jerez. Now I know a little bit more. Before I get into a series of posts about specific Bodegas and other experiences, I figure that I'll share the things that I know, and also some of the outstanding questions that I still have. And I don't mean Burgundy as a place, for example. MORE >>

Gourmet, even though it’s not even in print any more, obviously has been on different winery tours than I have! The wines range in style and intensity as broadly as “normal” wines and winemakers do. Some practitioners of the fruit-forward, higher-alcohol, New World style take a similarly aggressive approach to infusing wine. –brownies?!? MORE >>

The 2010 Finger Lakes harvest was the warmest growing season in nearly forty years and the wettest since 1973, resulting in a good vintage overall yet a varied style with a general slant toward lower acid, intense fruit, and ripeness. Between the lakes, varying meso and micro climates create Rieslings with diversity and range. Full flavored. MORE >>

photo above by Alan Watts from Eat Italian Last week Ilaria Petitto from Donna Chiara Winery guided us through an evening of tastings from the Campania region of Italy at Il Gattopardo , a fantastic Campanian restaurant in NYC owned by the legendary Gianfranco Sorrentino. Both paired with parmigiano di zucchini con provola e salsa al pomodoro. MORE >>