In fact, during the visit Daniel shows us his "museum" -- some ancient looking winery presses and corking machines. an absolutely fabulous visit to Pisano Wines today. The story started three centuries ago in Italy. In the picture above, you can see a picture of Daniel's great great grandfather. His dream was to start a winery in Uruguay.

This was in many ways different than my last Grüner Veltliner, but I am hard pressed to call one better than the other. Do you ever wonder when trying a new wine, if that first taste or bottle may not quite tell you what that grape is all about. know that for a very long time, I did just that. very nice Sauvignon Blanc like color when poured.

So together Laurent gave us a tour of the winery, including the press and the celler, and then we had a tasting of several vintages of his wine. Imagine being taken deep inside the caves of Champagne Vilmart and its owner/winemaker Laurent Champs asking which of its golden tresures (behind lock and key) you wanted to break open? link].

La Presse reports in their online edition that they obtained documents through freedom of information law. La Presse reports that when Suckling was in Montreal the SAQ had stated “Mr. SAQ, the state-owned wine entity that has a monopoly on wine retail in Quebec, paid wine critic James Suckling $24,000 last year. Image: PR Web.

am happy I scored this wine highly because I actually pressed the juice during a visit there connected with a scholarship I won from the Masters of Wine education program (sponsored by AXA) and perhaps it was that juice in the sample! If you have never used a basket press by hand, I can only say one thing.

We tour the cellar which has the most antiquated presses I have seen.they are of the old fashioned variety, black iron. basket press. was not shocked because in Burgundy I saw a 12th century press used by monks that only a few decades ago fell into disuse. The wine is pressed and put in a tank overnight for settling.

Pressing. 1 pneumatic press (for the first pressing). 4 vertical basket presses (second and third pressings) to obtain the richest, sweet juice. Very excited to visit this first growth Chateau in Sauternes, which is located on the high ground near the villages of Bommes.  Soils & Vineyard. Soils and exposure.

After sorting everything out in the press room it was time to attend the. so Vinitaly started out with a gorgeous day and lots of high energy. 46th edition of Vinitaly. It started with.a He spoke about attacking "fakes° in the wine and food industry, and protecting the Italian name.  What country did we meet in?"

Saw lots of familiar faces at the press room and the Master of Wine / Drinks Business party! so I've been to the London wine far and now, just got back from ProWein 2012, International Trade Fair Wines and Spirits,in Düsseldorf, Germany. could not have been more convenient. It was a MASSIVE fair. also attended many seminars.  News prowein

Highlights included meeting new friends in the Press Club, the Drinks Business Monday night party with the Institute of Masters of Wine, and the wild German sommelier Party later that night.  . Prowein is the largest and most exciting wine fair in the world right now. it was a fabulous event where one saw everyone. Don't neglect to party!

Here is what I wrote: The Ancient Press, by Marisa D'Vari. She followed after him, teetering on those too high heels, to an ancient Cisternian wine press. With amazement, she looked upon the ancient press. It seemed absured that this 12 th century press made wine people actually drank in the seventies. It was time to go.

The grape skins were then pressed before the fermentation reached dryness to maintain the wines lush tannin structure. Sourced from vineyards in the Central Coast region, Cupcake Vineyards brings this California Merlot to the table for a mere $10 price tag but it's definitely worth way more. Really like this as an every day Merlot.

spent a half day in Picpoul with some other educators , and also wrote an article about it for Palate Press. Today was the first day of the Languedoc Roussillon Study & Certificate Program offered by the French Wine Society with support from Sud de France. very successful first day. I will try. Loup (21.50). The stones in Pic St.

100% white Moscato grapes from Piemonte are gently pressed within 4 hours of harvest and vinified in stainless steel for 5 days. Fermentation is arrested at 7% alcohol, and after primary fermentation the wine goes through micro-filtration and then to bottle. Straw colors, and nice effervescence. The nose? The finish is long and delicious

Another possibility is that a sunken cork might also slide right down the bottle neck when you start to press it with the corkscrew worm, which is usually a phenomenon that can accompany heat damage or oxidation. I was given an amazing birthday gift in November, an old bottle of wine by Produttori del Barbaresco, the 1959 Riserva. Steak.

The grapes are harvested by hand—from 9 different sites—at their maximum ripeness before being destemmed & gently pressed. So now after two and a half days of drinking $$$$ of very fine champagne ( as a guest! I am back in New York and looking for something slightly more affordable for Christmas. LOVED this champagne. Yields: 60 hl/ha.

The second time was when Bruno Paillard himself made a big splash at a big Champagne event for the press last year. Like many top houses, he believes in only first pressings for the top wines, aging more than the CIVC requires, and is a fabulous speaker and marketer. Also very important to him is the date of disgorgement on the bottle.

Erwan shelled out for a new vertical press at the winery, paid more attention to the wood for barrels, and purchased vineyards in the Cotes de Beaune, including two acres in Batard-Montrachet. It’s no secret in Burgundy and beyond that Faiveley has been on a roll. So when Erwan took over in 2005, he was careful not to rock the boat.

In the course of the tour we learn many other things, that Bollinger , Alfred Gratien, and Krug are three of the few (or only) Maisons that use wood, that there is only one use of the cuvee (first press), that the wines are barrel fermented, that the champagne receives extra aging before release (above appelation rules) …. Bollinger herself.

Natural yeasts are used, the grapes are very gently picked and whole-bunched pressed, and though I am not in the field working the harvest, I can very easily imagine how gently these grapes are treated. “Dazzling!”. The slopes of Schaapenberg boast a myriad of different aspects but south-facing ones predominate. Waterkloof. News S.

Mr. Allen takes me on a tour of the winery, and it is impeccably clean and pristine, with gravity fed presses and a small basket press to vinify their premium Bordeaux blends. “Welcome!” says Gus C.G. Allen, an owner of Constantia Glen winery in Constantia, South Africa. Ladybugs are used to rid the land of more harmful insects.

Communications goals revolve around bringing more sommeliers and educators to Champagne and intensifying social media as well as mainstream press. "How theatrical!" Was the response as we entered the red velvet walls of Le Theatre in Epernay, a charming town with its petite pretty parks and Belle Epoque buildings. Welcome!"

In both cases, the wine I identified as smoother and better balanced was gravity pressed, so proof that this really is the answer for Chateaux able to afford it. The berries are put into a miniature outdoor press – the kind that has to be operated by hand! “A French insurance company owns a Chateau?” Sunday: Dinner in a Chateau.

“Your grandfather actaually used that press!” I can’t help but exclaim, looking at the large, crude, roughly hewn 12th century wine press in the equally antiquated looking cellar. If you have been to the Clos de Vougeot to see its medieval vat-house and presses, you can well imagine what I am describing. Yet it is true. link].

Rasciatano Rose, Puglia Italy Made with 100% Montepulciano grapes pressed softly then fermented partly in stainless steel vats at a temperature of 13-15° (C) and partly in second and third passage barriques, followed by aging in stainless steel vats for 4-6 months and 4 months in bottle. Great deal at $10. Nice long layered finish. SRP $40.

He found a plot of old vines (old vines give the richest, most concentrated fruit) and with the help of the winemaker and others, secretly vinified a quality Malbec and presented it to the press – and his boss Catena – at a press event originally designed to celebrate Catena wine entering the American market. Like Malbec?

The last was an unimpressive Pinot Noir that, along with some not so favorable press about NZ reds, kept me away from trying anymore. First, this is the first New Zealand red wine I have tasted in a least four years. have always liked New Zealand Sauvignon Blanc's, but red wines were just not attractive to me. It has a twist off cap.

What is also cool is the press relese, which saws that archeologists believe the site of Gilgal Refaim, with its concentric circles, was used as an ancient calendar and that the alignments of rocks may have been used to determine the dates of the equinox and special ceremonies. Very cool idea -- Israreli sparkling wine!

Te Koko Sauvignon Blanc 2006 From the same vineyards as above, left to ripen a bit longer, they press the grapes but play around with the solids and the juice to give more texture and weight later on, then it’s 100% barrel fermented with 10% new oak and 90% really old (neutral) French oak. No traffic lights, no people and 1 coffee shop.”

Grapes in Ch Suduiraut's Press. You can read about my exciting week partly spent at Chateau Suiduiraut (picking grapes and pressing them too) with winemaker Pierre Montegut as part of an AXA scholarship from the Master of Wine program here.

The harder press wine, which includes the press fraction from the riper-fruit -- picked and pressed separately -- was pressed to a small tank for a cold-settling, and then allowed to begin fermentation. Happy to report the Sauvignon Blanc has completed fermentation and we've topped up the barrels in preparation for aging.

The fruit was transfered to a 2-ton basket press, pictured below, for a gentle pressing. Is it just me or does this basket press look surprisingly similar to the " RECOGNIZER " in Tron? After pressing the cool juice was racked to a stainless steel tank for cold settling. Our sauvignon blanc is coming along nicely!

There is no obligation to take both and the Diocese of Phoenix’ press release underscored that “… bread alone makes it possible to receive all the fruit of the Eucharistic grace.” The Phoenix diocese just got news from their bishop: you can survive on bread alone. ” Criticism mounted of the wine-less mass.

Once pressed, the juice is settled before being run to barrels. I recently tried new signle estate wines from TeAwa from New Zealand, which just joined Cognanc One's National portfolio. liked the 2009 Chardonnay , which is from Hawkes Bay. Different clones are used, and the soil types are mostly free draining gravel. Quite delicious!

White grapes are hand picked, and using gravity rather than a pump, pressed very gently.on a pneumatic press. I am SO EXCITED to be visiting Philipp Kuhn in Pfalz this week! Laurent, and "early Burgundy" -- I suppose I will find out what that means soon! Large Karl Str 20. 67229 Laumersheim/Pfalz 67 229 Laumersheim / Pfalz.

She has 25 Chenins on the list (sparkling and still), so you’d be hard-pressed to find more Chenin Blanc on any wine list in New York City or, probably, anywhere outside of the Loire. Any restaurant that (a) has a credo; (b) has a credo in Latin; and (c) has a credo that relates to health is on a mission. Rouge Tomate. Wine list (pdf).

Da Capo Press $24. Naked Wine by Alice Feiring. Reviewed by Marisa D'Vari. In this colorful narrative vaguely similar to Kermit Lynch’s Adventures on the Wine Route, Alice Feiring tackles “natural wine,” currently one of the hottest subjects in the wine world. So what is natural wine, anyway? don’t make that kind of wine.

c) press trips. In honor or “Wait, Wait, Don’t Tell Me&# bringing their weekly news quiz to the NYT , we offer a news roundup this week in quiz format. 1) According to a new study released, the Napa Valley will be “unsuitable&# for what by the year 2040? a) Luxury resorts. b) Walnut trees. c) Premium grape growing.

In the past, however, one of the downfalls of the program was that interested consumers were hard pressed to find the wines. Now this is fun. and so very cool! Social media is presenting the opportunities for wineries to connect with their core audience and also donate profits to a great cause. Wakefield Sauvignon Blanc 2009.

Harvest started August 28, grapes were pressed in whole clusters, and the racy, alluring finished wine (pH: 3.18) sees no new oak. Saul had his conversion on the road to Damascus. Wells Guthrie had his conversion on the road home from Burgundy. The older wines from bottle were advancing too rapidly. Thus he decided to change his style.

Fabulous opening dinner at Haut-Brion last night for the press. Since 1983 the Conseil des Grand Crus Classés of 1855 (Médoc & Sauternes) have hosted a dinner honoring the International Press to open the world’s premier wine and spirits exhibition, Vinexpo Bordeaux. Que about the Commanderie de Bordeaux. seem to recall bagpipes.

This fragile, dusty, dark-skinned grape is full of pips (seeds) which means the grapes need to be very softly pressed so the bitter seeds do not break and result in astringent/green flavors in the wine. So there you are, in your local wine shop on a Saturday afternoon, craving something out of the ordinary. Grigolino. Try it.”.

Pierre Montegut made my visit to Ch Suduiraut a lot of fun -- I picked botrityzed grapes, got a lot of arm exercise pressing the grapes, and then enjoyed a vertical tasting of several vintages with gourmet Chinese food from the best Chinese restaurant in Bordeaux. also tasted these wines at En Primeur, and agree with his notes.

Grown on the calcareous stone and sandy soil of the Southern Rhone valley, the Rosé is made up of Grenache (which is bled off the skins in a saignee method), Syrah (which is vinified liked a white wine, with short skin contact to extract a bit of the grape’s red color), and Cinsault, which is directly pressed without color.

The city's top sommeliers, trade, and press were escorted into a foyer where we could self-pour the 2010s, and in a bit, we were ushered into a formal seated tasting room with nine glasses and three different presentation of dishes. Franck Duboeuf. Have you heard that Beaujolais Cru is the hot new wine of 2010?

WSJ ; TTB press release pdf ]. SIPPED: plunder. Bernie Madoff’s wines will be auctioned this week. SPIT: Lafite on Craigslist. Somehow, after this , I doubt Craigslist will be selling a lot of Lafite en primeur. SPIT: Chinese wine in “Chinese&# wine. Q: What percent of a “Chinese wine&# must come from China? A: only 15%.

The Muscat grapes are grown on sandy Marl soil, hand picked when they have at least 353 grams per litre of alcohol, pressed, racked, then fermented in stainless steel tanks with selected yeasts. Imagine yourself in Ampuis in 1781. This is a tiny town in the Northern Rhone, famous for its red wine made from Syrah and white from Viognier.

It is whole cluster pressed and tank fermented. What a fantastic educational and tasting experience at Felidia in NYC, as the world-famous winemaker/winery owner and consultant Paul Hobbs presented a talk on wines from Argentina and Chile (North and South) to the Wine Media Guild. We tasted many examples today. The style is very refreshing.

press release stated that magnums of Pol Roger brut reserve were poured at the reception following the Royal Wedding. SIPPED and SPIT: journalists at sommelier competitions. Alan Richman participated in several events of the Best Sommelier in America contest. SIPPED: Royal Wedding champage. If so, hit the comments. SPIT: corks.

It is held this year June 2- 5 and is such incredible In January, more than sixty winemakers and winery owners came to New York to present their wines for the trade and press in anticipation of the (trade-only) Premiere Napa Valley. Have you been to the Napa Valley Wine Auction? You can learn more and buy tickets here.

Today Esterhazy Winery launched a fabulous press lunch that included the the Austrian Consul General, Dr. Ernst-Peter Brezovzky, the Austrian Trade Commissioner, Dr. Christian Kesberg, and many others,". Have you thought about Austrian culture? The wines were fabulous. Really fabulous wines, and a very well orchestrated event.

Click for full press release. A French scientist has determined a way to evaluate the quality of the next Bordeaux vintage–vintage 2011, that is. Jacques Meganote, a researcher at INRA in Bordeaux, has collected samples from the tendrils the vines in the region have shot out already this year. It will be a vintage of the century.

Pressing - 1 pneumatic press (for the first pressing) - 4 vertical basket presses (second and third pressings) to obtain the richest, sweet juice. This Sauternes is aromatically complex and the flavors are less sweet than the aromas would suggest. Aging Traditional, in barriques, bung upwards, for 18 to 20 months.

wine press is located to repeat the tasting to demonstrate the success Canada has with cool climate Chardonnays. What a very curious name for a Canadian Campaign, yet oh so. First off, the seminar was very well organized. Very impressed by the wines, which had incredible minerals and high acidity. Burrowing Owl Estate Winery 2005.

You will visit the working Benedictine abbey of La Madeleine de Barroux and afterwards their private olive mill where we should be able to witness the pressing of olives, followed by a comparative tasting tutored by Kevan and Jennifer. who runs a very charming Inn called La Madelene with his wife (and chef) Jude in the Southern Rhone. link].

It’s a coincidence that as Mark Bittman laments the lack of labeling of GM foods at nytimes.com, a story making the rounds in the Canadian press touts a “new&# strain of genetically modified yeast for wines called ML01. Hennie van Vuuren (right) suffers headaches after drinking young red wine. wine science

walked by the old vertical press at Champagne Pierre Peters. Some odds and ends to wrap up my recent trip to Champagne: First of all, I was wrong when I said that Peter Liem hasn't yet written about single-vineyard wines in Champagne. And speaking of Peter.he was a great host. Amazing wine - must age more Champagne. There was cheese too.

When you drink a bottle of Ledru wine, you know that she handled it at every aspect, from grape to press to tank to bottle, and then she riddled the bottle and disgorged it herself too. It was 5 pm and getting dark, and it was raining when we parked in front of Marie-Noëlle Ledru's house in Ambonnay. This is a lot of work, very repetitive.

This Vin Santo was made from 80% Trebbiano and 20% Malvasia that have been left to dry in the sun, then pressed and slowly matured in oak for three years. Imagine. Brunello di Montalcino, Chianti Classico, Vino Nobile di Montepulciano, and Conegliano Valdobbiadene Prosecco Superiore all in one room! What's up in Chianti Classico? Vin Santo.

At 82 Mercer, wearers of gold bands (including early access ticket holders and press) arrived early to peruse the spacious warehouse floor, dark [.]. wine events Wine Reviews 82 Mercer Bordeaux Chateau La Conseillante Chateau Prieure-Lichine La Soiree des Grands Cru

saw all these labels at the very fun Salon des Vins de Loire, which I attended on an InterLoire press trip. All too often, French labels are stuffy. However, when it comes to good vin de table wines, puns and word play abound. Consider these from the Loire: This is a tasty yet tannic (thanks six-month maceration!) With a spot over it.

During the press lunch, I tried to find his table and chat a bit, but ended up sitting with friends. So Bill Nesto MW lead the very popular seminar "Diversity of Lombardy" today. It was called 'the ten faces of Italian wine' and sure enough ten producers showed off their wines, all from the Lombardy region.

It's always fun when the Napa Vintners association comes to New York -- the owners and winemakers take a break from pouring at consumer and press functions, and are able to relax a bit and talk about their wines. first met Shirley Roy a few years ago at a trade event. and had been very entranced by her Bordeaux style wine. More updates soon!

day of festivities (including the Guinness Book of World Records' press event) culminated in the Red Hot and Ice Gala at the Fallsview Casino Resort. Now last night was such a blast! After a fun day of tasting icewine at Inniskillin Winery in Niagra-on-the-Lake, the city was in full excitement to celebrate the Niagra Icewine Festival.

says Jeremy Steimer in perfect English, looking very fresh and crisp on this hot sunny day with his well-pressed shirt, light hair, and cheerful smile. “Welcome!&# We shake hands in the M. Would it sound strange if I tell you I am a bit thrilled by the soils? “Would you like to see the vineyards?&# Jeremy asks. L’Hermitage.

Production - curious if whole bunch pressed, only old oak, little masceration, fermented a cool temperature. Have you ever wondered about the Mencia grape? So from Helio’s presentation, I understood Mencia to be a high-acidity red grape from Galacia, where it rains quite a bit. Winds can be strong. Vina do Burato Ribeira Sacra 2009.

spontaneous fermentation, ambient yeasts, and pressing from skim/stems to old French oak barrels without sulfur, racking, etc. Ah, Syrah! Do you prefer it young, fresh, and juicy with expression? Or sophisticated, well-rounded, yet seductive all the same? Eye-Candy vs. Tradition. Fair Beauty Contest? These are both excellent wines! Columns N.

Sunny and original, the menu evolves with the seasons, displaying the depth and richness of his talent: Courgette flower and crispy bacon risotto, pressed duck and foie gras. Hostellerie de L'Abbye de la Celle. This is a fabulous restaurant, especially when the weather is great and one can sit outdoors. Hôtelier: Alain Ducasse.

Tuscany's traditional wine of commeroration and meditation, Vin Santo is made from white grapes (Malvasia and Trebbbiano) that are harvested early, allowed to wither into raisins, pressed in January, and then barrel fermented and aged for four years before bottling. It made me very, very happy. And it's not even my birthday. Importer

Cecile Mathiaud, Attachée de presse in green. Tags: Burgundy News cecile matthiud hospices de beaune 2010 press lunch Dinner at Clos Vougeot was the highlight for many at the festivities surrounding Hospices de Beaune, yet every aspect of it was educational and broadening.

Rapet eagerly guides us through a tasting of his excellent wines, which begins with a barrel fermented Aligote 09 matured in 20% new French oak (pressed, no crushing). Pernard-Verglesses based producer M. This winery has been around since 1765 and a silver Tastvin from the period proudly displayed on the same wall.??M.

The grapes coem from old vine Chardonnay in a section of the Clos de l'Arlot and whole cluster pressed. “Welcome to Domaine De D’Arlot,&# says Sylvain Pellegrinelli, technical director at this gorgeous AXA property in Premeaux, located near the south of Nuits St. George. Surprise in the Vineyard. In the Winery. The Cellar.

Published by Loose Gravel Press, it will be available nationwide in electronic and hard copy form Wine Spectator's #1 pick is James Berry Vineyard Saxum Paso Robles 2007 , 98 points and listed at $67, already up to $250 at auction sites, blend of Grenache, Mourvèdre and Syrah.

In fact, give a friend a blind tasting test and that individual would be hard pressed to identify the French champagne. You've heard of Franciacorta, yes? It is the high end Italian sparkler people compare to the best French champagne. During the lunch we tried three of the wines -- Franciacorta Brut NV, Brut Rose NV, and Extra Brute 2006.

The berries are put into a miniature outdoor press – the kind that has to be operated by hand! And after the first pressing, Pierre lifts the weight of the press and rearranges the grapes so as to get another pressing. VisitingChateau Suduiraut. The Vineyard of Chateau Suduiraut. pierre. Magic of Botrytis. dessert1.

In both cases, the wine I identified as smoother and better balanced was gravity pressed, so proof that this really is the answer for Chateaux able to afford it. Visiting Pichon Longueville. AXA generously hosted the winners of the AXA Millesimes scholarship offered to students of the Master of Wine educational program a week in October 2010.

The challenge: To address the massive amount of information that consumers wade through regarding Italian wines which had been previously disseminated thru the wine press, thus opening lines of communication between producers and consumers. The event was held at The New York Public Library this past Monday, October 25th

In both cases, the wine I identified as smoother and better balanced was gravity pressed, so proof that this really is the answer for Chateaux able to afford it. The berries are put into a miniature outdoor press – the kind that has to be operated by hand! “A French insurance company owns a Chateau?&# The Control Room.

At the optimum moment, the grapes (selected by bunch) are harvested to be pressed at the winery within ten hours.?? Ribera del Duero!?? In Manhattan, this Spanish Denominacion de Origen (DO) sounded so glamorous and exotic, especially as it is home to the world’s most famous and expensive wines (Vega Sicilia, anyone?)?? Making the Wine.

Pressing the Grapes. After reception, the grapes are mechanically loaded into a giant hopper, which leads down to a lower level where one finds the pneumatic presses that can hold the equivalent of 25,000 bottles. The grapes are very gently pressed twice, with the first pressing going into one tank, and the second into another.

Grapes are whole-bunched pressed in a vary gentle pneumatic press, with the first and second press juice clearly defined. You know Freixenet – of course you do! With production over 200 million bottles a year, it’s America’s favorite Cava (sparkling wine) for dinner parties, birthdays, and special events.

Castello Banfi in Tuscany produces this beautiful Moscadello that is made with late harvest grapes gently pressed at low temperatures over the course of a few months. then stored in stainless steel. 85% of this batch is then blended with 15% from the previous vintage, and stored in oak for a year.

also liked the 2009 Chardonnay which was whole cluster pressed to capture the purity and essence of the fruit - a good representation of a big oaky chardonnay done with less oak and more attention to balance. in these economic times everyone is looking for a way to get great quality wine at a value. Jammy and rich are good descripters here.

press release claims all 50 states (plus DC!) SIPPED: wine on tap. Last week, New York magazine called self-serve wine tanks brilliant and highbrow. This week, their restaurant critics round-up the bourgeoning offerings of wine on tap. Fun as taps can be, let’s hope the cost savings are passed on to diners! NY mag ]. myfoxhouston.com ].

tons of Chardonnay from Carneros to fit in the 2 ton press without a little fancy footwork. I couldn't get our 2.11 Cheers - S.

There was no hope of making a respectably dark red wine so we destemed and crushed directly to the press. As we pressed the skins some color came out and we made a “rosé”. Sutter Home and white Zinfandel are practically synonymous. Even In the 20th century, Sullivan noted that David Bruce made a white zinfandel in the 1960s.

Press a lemon slice between ice cubes, pour the drink, have fun. A good friend who called me last night to ask me how I make a Negroni. So please consider this as a public service announcement. Let me start by telling you that I have never been a bartender. have no piercings, I am not now, nor have I ever worn a bowler hat.

The birth of a rare red burgundy variety! ++ SINGAPORE AIRLINES TO SERVE RARE RED BURGUNDY VARIETY IN SUITES AND FIRST CLASS Singapore Airlines now features six of the most acclaimed 'Grand Cru' Red Burgundy labels in its wine selection available to Suites and First Class customers.

The birth of a rare red burgundy variety! ++ SINGAPORE AIRLINES TO SERVE RARE RED BURGUNDY VARIETY IN SUITES AND FIRST CLASS Singapore Airlines now features six of the most acclaimed "Grand Cruâ?? Red Burgundy labels in its wine selection available to Suites and First Class customers. Red Burgundy label in addition to the current wine selection.

Do you like Greek wines? do … they come in a variety of styles and price points and pair well with a wide variety of food. Typically they are also a very good value for the money, especially when it comes to reserve wines where you can still get a 1997 red with full development for just over $20.

The Grillo grapes were harvested in mid-September, destemmed, with 70% of the grapes soft pressed while the remaining 30% underwent masceration on the skins for 12 hours at 10C. Grillo is a white grape from Sicily that red wine drinkers would love! Let's take the white first. something like the nib of an apricot seed.

passito (meaning the wine is passed through the cake, or tannic pressed skins, from the previous pressing) is still made, a concentrated wine with raisin and blueberry qualities. montefalco. Montefalco is both a town in Umbria, Italy and an area known for its DOCG (top quality level) wines as well as simple drinking wines.

It felt as though some of the grapes had been dried before pressing, perhaps in the style of an Amarone. Even if like me, you are an ignoramus when it comes to Italian wine, if some one asked you to name the places where the finest wines made of Nebbiolo come from, you would say Barolo and Barbaresco. But it wasn't always this way.

4) Press wine (round, full). Now that the cabernet sauvignon is ready for racking and blending I've started playing with sample blends. To get the party started I divided our cabernet sauvignon, which represents the lion's share of our available wine, into four categories: (1) Tight, and tart raspeberry notes. 2) Dark fruits. with a 3.9

We'll be shooting for about 23 degrees Brix this year, and putting the juice through the same low intervention treatment we did last: pick at down, cold press, straight to neutral French oak for fermentation, minimal SO2 additions, cold filter and bottle. couple things David impressed upon me are worth repeating.

Last March I posted a press release on a new collection of artisan wines in an innovative attractive new package. An international wine collection with six brands and ten items packaged in a new exciting premium 3L wine cask from the Octavin Home Wine Bar ™. The Chardonnay was not impressive. Definitely a good party wine.

Blend (with press wine): nice synergy here, with the press wine adding depth and weight. Blend (with press wine): Deep ruby color. There is very little that is more fun than blending wine. I'd have to say it's one of the best parts of the job. We're also tasting individual barrels to get an idea of how the young wines taste.

Benyamin uses a basket press the size of a large White Mountain ice -cream handcrank. He also has one of the more Lilliputian crusher/destemmers I've seen, made from redwood, with metal spokes, it seemed to cry weaver's studio rather than winemaker's. It was not that unlikely that I had landed in an unpublished chapter of I.B.

Marsannay and Fixin are getting a lot of press recently, perhaps because they are “reasonable&# in comparison to Grand Cru. Our host was Fabienne Gaillard-Nicot, who was working with the Syndicate of Marsannay on press matters. Day 2 of Les Grands Jours de Bourgogne 2010. to see Day 1, please click here). View from hotel.

The other finalists are the New York Cork Report , Palate Press , the San Francisco Chronicle’s The Cellarist and 1winedude. It’s that time of year again: the wine blog awards ! panel of (unnamed) judges has selected some finalists in eight categories. DrVino.com has been named a finalist in the “Best Wine Blog&# category.