Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Want more minerality in your wine? Somehow this bottle of bright, chalky, organic white Burgundy also trapped a piece of gravel in its glass base: It looks like the wine should be fine…we’ll see. Advertisements
Check here over the next few weeks, I am touring Vancouver Island’s wines, ciders, and beer.
Wife, kid, and I (sounds like a musical) have driven a day to Victoria, British Columbia, Canada. And yes, they grow enough grapes here to claim a Vancouver Island appellation or VQA. Sure, vines only started in 1992, today boasting 432 planted acres and 32 wineries (even Oregon’s tiny Willamette Valley claims 19,000 acres and over 500 wineries). But what that youth and extremely small scale means, however, is focus: most wineries are estate only, often organic, and handled by families from vineyard to bottle. Continue reading
This Thirsty Thursday we drink Chardonnay. Wait! No! Keep reading! I lied. It is not Chardonnay, it is magnificent, fabulous, white Burgundy.
Now, yes, white Burgundy must be Chardonnay. But you try and grow any grape in Burgundy. Any grape. No matter how hard you try, the resultant wine will taste of Burgundy. Why?
The weather in this eastern French valley sucks. The soil sucks. Vineyards are smaller than American homes. Traditions and rules are painfully restrictive. Wine-making is stuck in the past. And everyone looks pale, angry, and old. Continue reading