Long time no see, internet. Who knew parenting would eat up my wine writing hobby? Well, mommy and daddy could use a drink.
The summer sun demands chilled wines. So let us dip a toe into sunny Provence with a rare grape: Tibouren. The vine likely originates from Greece, possibly the Middle East, and it is tricky, subject to coulure, so consistent heat is key. Intense aromas and earthiness push it into a blending grape and rosés. Thus, today, mainly small plots in Provence and Liguria grow Tibouren. Continue reading
Carménère: a wine grape that Bordeaux bailed on generations ago has reared its head in Chile, Italy, and eclectic hot pockets of California. Today’s Carménère comes from Cali and the hands of Dubost winery. The Dubost family hailed from France … Continue reading
Can Oregon wine catch Champagne’s coattails? Our climate is too warm, our soil too rich, and our winemakers too impatient, but our grapes are Pinot and Chardonnay. So, why not try?
Well, most Oregon bubbly from Argyle to Argyle tastes nice, dry, but a bit fruity and simple. That sexy, nutty, chalky, dry, autolytic character that Champagne can have seemed elusive. Continue reading
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Tagged bubbly, Champagne, chardonnay, drink, Food, France, nature, Oregon, pinot noir, Sparkling wine, travel, Willamette Valley, wine
Picture China. Depending on where your from, a collage of pandas, red flags, chopsticks, tea, rice bowls, Mao portraits, and bamboo groves may pass through your mind.
Yup. Vineyards. Since at least 7,000 BCE, China has been making alcohol from grapes. Yet wine remained a fringe product, more an exotic treat for the elite than a mass produced, daily beverage for the masses. It took until 1980 for French wine to crack into China, but public interest only swelled by 2000 with China’s global rise. Production has hovered around 7th place worldwide, sandwiched between Argentina and South Africa at 11.5 million hectoliters. Continue reading
Be honest with yourself: it has been a long day. You deserve a drink. But the last thing you want is more work. It can be interesting, sure. But complexity, tannins, grip, and food pairings sound horrid.
Let me whisk you to Italy. Specifically, Tuscany: land of rolling hills, Chianti, Renaissance palazzi, and rustic food. But leave the sweat, art, dust, gelato, and tourists of Firenze (aka Florence) behind. Head northeast, into the mountains, and you will find Pomino DOC: a few miles from where I use to excavate an Etruscan temple. Continue reading