Very interesting meeting today with the publishers of Vineyard & Winery Management , Dennis Black and Bill Traverso who also run wine competitions. The fabulous cover of their publication (above) speaks volumes about the hard-hitting issues of the wine making and grape growing business. MORE >>

Wine can have a savory taste, I've experienced it countless times. It is not specific to a grape variety, I find, more to certain places and techniques of wine making. For example, Jura wines, some red and almost every white have a certain umami taste to me. Where does this umami taste in wine come from? MORE >>

When I started drinking Sherry I thought that Fino wines were oxidized. Whereas oxidized is a bad thing for most wines, such as white Burgundy, I figured that oxidized was just part of Sherry, one of the things that defined the wine, and that appreciating Sherry meant getting past this oxidization. MORE >>

Monica Nogues, a López de Heredia ambassador, was pouring wines spanning five decades and I lingered for quite some time. It's funny, I have an ongoing argument with myself about which López wines I like the most. All of the wines poured at this tasting were excellent, but I came away swooning over the white wines. MORE >>

JD Headrick has done an interesting thing to help us get to know the people who make the wines he imports, and the places they come from. We can watch as he interviews wine makers, wanders through their vines and cellars, eats with them, listens to their stories. He created a channel on YouTube and uploaded home made videos. MORE >>