"We try to keep the quality we get from the vineyards because, in the cellar, you can't make things better. You can only keep the quality and make the best of it." -Johannes Tiefenbrunner
Monthly Archives: November 2020
- "One of the best rosé sparklers we’ve ever had. Serious. Focused and lemony, in a good way. And it has a lot of red fruit at the end." Dorothy J. Gaiter and John Brecher
- Sparkling wine is usually relegated to special occasions and celebrations, but it is important to remember that these wines are great regardless of the occasion. And coming out of California are some noteworthy bubbles that should be in your glass next time you open a bottle of wine.
- America’s diversity of beer is no accident. Different breweries and brewmasters worked to develop certain styles at certain times. Their work has left behind a kaleidoscope of styles and interpretations that most consumers probably take for granted but that would’ve been unheard of 30 years ago.
- While still a niche market, the top dry Furmint wines of Hungary, like the Oremus Mandolás, are finally getting their due.
- "Right now, they appear like small lights flickering in the darkness, but they are out there, signs of progress in the making of a more inclusive and healthier wine culture in this country." Dorothy J. Gaiter and John Brecher
- Any discerning palate knows the olfactory bliss of a successful wine and food pairing. But what are the reasons behind a harmonious combination? Is it subjective to a diner’s specific tastes, or are there hard and fast rules?
- "I once called Sean 'the Michael Moore of Riesling' (Moore lives locally) and declared him a candidate for president of the United States of Riesling because of his commitment to the development of America's Riesling industry." Stuart Pigott on Sean O'Keefe