Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
French wine has many, many, many rules. Many. To put a place name on a label might require using one grape type, one pruning method, a max yield, a min or max potential alcohol, using only sugar or water additions, barrel and bottle aging times. Why do the French do this? Well, ideally, this preserves traditions and wine styles. Otherwise, France might endlessly chase trends: tearing up Merlot for Syrah in Bordeaux, planting Chardonnay in Sancerre, or making Prosecco in Champagne. *Shudder
In Cornas, northern Rhône’s smallest (possibly most adorable) region, you can only make 100% Syrah. Continue reading
Wayward Wine has wandered out of its natural element the last few posts. Apologies. We are in Maui. We have tried pineapple and sugar cane spirits at Hali’imaile Distillery (read here), Ocean Vodka (read here), and just toured O’o Coffee Farm (read here).
We learned that Maui’s sugar cane empire collapsed last year. The island has yet to find a viable agricultural alternative. Could wine production save it? California, Oregon, and Washington have found wine a lucrative shift. Could Maui? Continue reading
If you venture to the French aisle of any wine store you will likely see a wine by Paul Jaboulet. Their entry level rouge, Parallèl 45, is nearly ubiquitous. And a nice little Côtes du Rhône it was. I say “was”, … Continue reading
Today, we highlight another founding woman in wine (read about Italy last week: here).
Once upon a time, California was fun. Before Napa got too glitzy, land got outrageously expenses, and celebrities and investors bought wineries, there was the Central Coast: an experimental backroad full of talent looking to untapped grape varieties like Syrah, Grenache, and Pinot Noir. Continue reading
Winter closes in. For sad psychological reasons, I now don jackets or sweaters to enjoy chilled whites. I suppose a red will not hurt. Also, we have guests and pizza for dinner. So, a modern Italian seems apt. I rummage around in my crawl space. Why not open an $100 Chianti? Erm….no.
I have lost all grip on reality. My job allows me to try and collect fancy, expensive things. The cost to retail has become my reference point. A wine that costs a shop $25 ends up $33 to $40 on the shelf for the unwashed masses. So all I remember is that I spent $25. Or worse, I was given it. Continue reading