While gesticulating fervently, Nicolas Joly addressed a packed room today at the Return to Terroir event in New York City today. If in the cellar, you don’t use heavy technology, you will have products of nature. Technology in the cellar tries to replace what was destroyed by modern farming. Sounds! No subtlety! MORE >>

The seminar and tasting for New York journalists was held March 8 and included a larger representation of cool climate VQA Chardonnays featuring 54 wines from 31 Canadian wineries located in British Columbia and Ontario. Oak was a key element, with some producers using new oak and others more restrained. Flatrock Cellars 2008. MORE >>

Wednesday, at a trade tasting in New York City, I tried six Aussie Rieslings from the 2010 vintage–yes, 2010, as in that year that just finished 28 days ago. The wine business is just that, a business, as one producer present pointed out, and cellaring the bottles would tie up capital and increase costs to the producers. MORE >>

Telmo Rodriguez was in full cry when I met him in New York City recently. ” He noted that the origin of the winery is given only by where their cellar is located, adding “But the grapes could come from 100 kilometers away!” Just a few brands? Nobody wants to talk about site, or villages. MORE >>

Portugal’s entry into the EU paved the way for modernization and raised capital for winemakers, improving cellars, equipment, and vineyards. “Is there any Portuguese wine on the menu,&# I often ask when dining in New York City restaurants. am excited to return to see the new winery. About Lisbon. MORE >>