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Explore
Ana Jordanova of Stobi explains Macedonian wine
Macedonia has been making wine since the times before Alexander the Great. During the communist years as Yugoslavia quality suffered as producers were encouraged to make bulk wine. Today private... -
Column
The Secret Restaurant Where Wine Pros Go to Open Their Own Stuff
"We’d heard about places like that, where wine insiders go and we’d finally found one that waived corkage on Mondays and charged a mere $16 corkage every other day of the week. It was true. It... -
Grape Collective Publishing
Chilean Wine Event Of The Year Rocks New York City
Grape Collective, in partnership with The Clare and Chilean sommelier Jonathan Charnay, put on a Chilean wine extravaganza. The event celebrated the launch of our book Chile: Conversations with...
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Winemaker Interviews
The Charm of La Gironda in Nizza Monteferrato
"Nizza is also a “core zone” of the Langhe-Roero and Monferrato vineyard landscape, declared World Heritage by UNESCO in 2015, and possibly represents the part that is less well-known (for...
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Winemaker Interviews
Salt, Capers and Volcanic Grit: Nino Caravaglio
If you have heard about the Salina or Lipari islands, then it is probably because of their delicious Malvasia passito-, dessert-style wine. The Aeolian Islands, as they are collectively named, have...
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Winemaker interviews
Kozlović Winery and the Excellence of Malvasia Istriana
Grape Collective talks to Franko Kozlović about how his family winery succeeded amidst the chaos of Croatia's political troubles and what makes Malvasia Istriana one of Croatia's great wines.
Latest News
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Wine news
Forbes on how wine is growing in popularity in Mexico. "The first wines were made in Mexico in the 16th century at high altitudes in the central part of the country. Vines still grow here but the main production is now in coastal Baja California."
The Forward on how Israel needs a new map for wine. "Drawn in the 1970s, the map reflects the traditional regions of Israel. Today, many of the country’s top wines come from single vineyards, and terroir — the properties in the soil that contribute to the wine’s unique character — Matters."
Decanter on a food futurologist's insight into the future of wine. "The report predicts that alcohol will be purchasable from vending machines, using iris recognition technology to verify that buyers are of legal age."
The Drinks Business on BREXIT will be bad for wine. “During the credit crunch the on-trade was competing with the off-trade and did so by trading down and being all about price and wines that didn’t make a billy goat choke."
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Winemaker Interviews
"Nizza is also a “core zone” of the Langhe-Roero and Monferrato vineyard landscape, declared World Heritage by UNESCO in 2015, and possibly represents the part that is less well-known (for now!), but definitely unspoiled and authentic." -Susanna Galandrino
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Wine news
The New York Post visits Canada's surprisingly bustling wine country. "With rare exception, the 1 million cases of wine produced here annually — from pinot gris and chardonnay and cabernet sauvignon to merlot — don’t ever make it to US shelves or restaurants. In fact, they barely make it outside British Columbia due to limited production and locals’ voracious consumption of the stuff."
The Washington Post says you are not doing anything wrong when it comes to wine. "We hold our glass by the stem or foot for two reasons. It facilitates swirling, which helps release the wine’s aromas."
The San Francisco Chronicle reports that star winemaker Tegan Passalacqua is building a winery in Lodi. "Passalacqua isn’t the only outside winemaker to have fallen in love. Bedrock, Carlisle, Arnot-Roberts, Scholium Project, Ferdinand and several other critically acclaimed wineries have vinified Lodi fruit, in some cases for many years, with beautiful results."
The Daily Beast interviews sommelier Josh MacGregor. “The first wine that shook me to the core was Jean-Louis Chave Hermitage 1989."
In Decanter Andrew Jefford discovers Costières de Nîmes.
Jancis Robinson on rebooting perceptions of Burgundian geography. "Higher villages of the Côte d'Or such as St-Aubin and Auxey-Duresses where vines used to struggle to ripen are now coming into their own, producing whites with enough ripeness but also refreshing natural acidity."
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Winemaker interviews
One of the great California winemakers talks with Lisa Denning about how he properly and consistently "schools" his wines.
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Explore
Macedonia has been making wine since the times before Alexander the Great. During the communist years as Yugoslavia quality suffered as producers were encouraged to make bulk wine. Today private winemakers are showing the interesting qualities of native Macedonian grapes.
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Winemaker Interviews
If you have heard about the Salina or Lipari islands, then it is probably because of their delicious Malvasia passito-, dessert-style wine. The Aeolian Islands, as they are collectively named, have a lot more to offer than sweet wine.
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Wine news
Business Insider says that expensive wines are better value than cheap wines. "And it also is good if you want to try something a bit different, because they're trying to guide people to try either a new region or a new grape."
The Guardian reports that Napa residents are fighting vineyard expansion. "Today Winiarski, 89, is speaking not of liberation, but of limits. A growing coalition of industry veterans and longtime residents fear that Napa has become a victim of its own success, pointing to the ecological transformation of the valley floor from dense oak woodland to a sea of vine-wrapped trellises."
The Napa Valley Register on a winemaker who aging his Zinfandel in whisky barrels. “When we started out, bourbon-barrel aged wine was not regarded as a ‘cool category.’ In fact, it was not yet a category at all,” Blue said of the project he commenced in 2014."
The New York Times on 20 wines under $20. "For some years now I have made the case that the greatest values in wine are in the vicinity of $20 a bottle."
In Decanter Hugh Johnson considers those times when your highly anticipated bottles end up a disappointment.
The Drinks Business reports on a man who has been jailed for a collection of Nazi wine. The 31-year-old man, who has not been named due to Austria’s privacy laws, was jailed for six months under the country’s prohibition law, which makes it illegal to glorify Nazis, deny the Holocaust, or belittle Nazi war crimes.
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Wine news
Seven Fifty Daily says clay pots are trendy. " “Almost every ancient culture, from the Canaanites to the Egyptians to the Assyrians to the Greeks and Romans, vinified in pottery vessels,” says Patrick McGovern, the scientific director of the Biomolecular Archaeology Laboratory at the University of Pennsylvania Museum in Philadelphia."
The Chicago Tribune says wine doesn't go with everything and it shouldn't have to. "We love certain food and drink combinations for the feelings they give us, as much as for the smells, tastes and textures we experience when we consume them."
The San Francisco Chronicle on Point Reyes which it says embodies the natural wine movement. "Deixler’s on the frontier, making wine in a region not known for wine. His carignan is pure, intense and a little wild."
In Punch Jon Bonné on restaurants that combine non-Western food with innovative wine programs. "A similar mix of avant-garde wine choices and novel cooking could be found at the restaurant Fung Tu, located on New York’s Lower East Side."
The Drinks Business reports that you can now get English wine in cans.
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Wine news
The Guardian asks has wine gone bad? "Natural wines are in vogue,” reported the Times last year. “The weird and wonderful flavours will assault your senses with all sorts of wacky scents and quirky flavours.”
USA Today on a cat cafe that combines wine and cats. "We stopped at this cafe and my kids had ice cream and I had wine while my husband had a beer," she said. "And this tabby cat that hung out in the cafe came and jumped on my lap. I was sipping on my wine and petting her and she was just purring away."
The Wine Enthusiast on Austrian wine. "Austria is punching far above its weight and the wine world agrees. Exports are booming, and wherever you are, there’s surely some Grüner nearby. But while the country is small, it’s very diverse."
The Drinks Business explores Turkish wine. “There’s zero background information on winemaking in Turkey,” said O’Donnell. “Historically people haven’t collaborated, but it is starting to open up now,” he said, adding that Turkish wineries are not traditionally open to the public."
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Winemaker interviews
Grape Collective talks to Franko Kozlović about how his family winery succeeded amidst the chaos of Croatia's political troubles and what makes Malvasia Istriana one of Croatia's great wines.
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Feature
BDX: Falling in Love again? Part 4 – Why Hipsters Hate Bordeaux
"The biggest mistake most of the hipster somms make is their assumption that fruity wine aromas are fake and obscure the non-fruity authentic taste of wine. For them it only becomes apparent...
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Feature
How Eleven Madison Park Decided To Get Into The Winemaking Game
How does a restaurant take the leap from serving wine to making wine?
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Winemaking
Valle de Guadalupe: A Sundrenched Land of Food and Wine
What does it mean to be Mexican wine? Wine has long been made on Mexican land, regional winemaking harking back to the Spanish conquest of the 1500s. But as an industry, Mexican wine is still very...
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Feature
From Planet of the Apes to Pinot Noir: Cinematographer Michael Seresin's New Zealand Wine Journey
Michael Seresin makes movies for a living. But at his biodynamic vineyard Seresin Estate in Marlborough he is setting the standards for modern New Zealand Sauvignon Blanc.
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