Every Monday and Thursday, we discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
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
I need to bring something home. Even though I sell wine, my wife deserves something different from time to time. Champagne would be great. But I only have a $20. I start flipping the bottles at a store checking back labels for something new. Then, one read in small print at the top: Continue reading
Lanson began in 1760. It is one of the oldest Grandes Marques (big brands) Champagne houses. It is the fourth largest today. Even Queen Elizabeth II awarded them a warrant to supply the royal family. Who can argue with a … Continue reading