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Articles in "Wine"

Increasingly, new wineries are re-populating the mountains that ring this famous valley.

Beverage Trade Network Talks to Steve Dorfman, partner at Ciatti Company to share insights on factors to consider when selecting a bulk wine supply partner for your business. 

The Riesling Rendezvous conference hosted by Ste. Michelle Wine Estates and Dr. Loosen presents the state of riesling around the world. Hot topics this year included climate change and increased riesling production in unexpected places.

[Editor's Note: Enjoy our four-part series on wine preservation systems, by-the-glass programs, and how it may impact your business.]

Restaurateurs at the forefront of wine preservation technology can attest to the system’s financial merits. Wine savvy guests, who are more apt to try something new, know what to look for in a strong by-the-glass program.

Leaders in the industry understand what a crucial role their wine by-the-glass program plays in building a loyal customer base. Ordering wine by-the-glass should be seamless, free of stress or intimidation, and should foster a sense of excitement.

Today's wine lovers are more informed than ever. They know what they like, they know where to get it, and how to serve it right. Restaurants have to work hard just to meet the high standards of their guests. By playing close attention to presentation, preservation, temperature, and quality of service, they can add value to the wine itself.

An immodest proposal to give Vino Nobile di Montepulciano a simpler identity.

Could it be time to consider the rebirth of the carafe?

Get ready to pop open those ‘70s cabernets—it’s the 40th Anniversary of the Judgement of Paris. On May 24, 1976 Napa wine came of age and beat Bordeaux’s best. And the diverse gang that made it happen still makes waves in the wine world.

Wine books worth reading: Tangled Vines is a gripping tale of “greed, murder, obsession and an arsonist in the vineyards of California”; Riesling Rediscovered: Bight, Bold and Dry depicts the noble wine’s many angles.

 

In which we see that 'Sexual Chocolate' red goes well with many things.

The opportunity to meet winemakers and discover 10 tasting rooms which participate in the Pacific Coast Wine Trail tempted me to take a week-long road-trip along a 28-mile stretch of the famous California Highway 1 Discovery Route.

As a restaurant group whose menu mix is predominantly seafood we often find ourselves encouraging diners to indulge their natural red wine preference, despite whatever myths they may have absorbed over the years about white wine being the exclusive appropriate selection for whatever swims.

How an obscure tasting in France 40 years ago changed the American wine industry - and why it is still relevant today.

Clairet - not 'claret' - from Bordeaux can combine the best qualities of a red and a pink.

Accessing a wine’s relative level of excellence happens at the point of tasting, while the quality of wine will result from its development and processing from grape to glass.

Sardinia is actually where Vermentino reaches it’s fullest expression due to the climate and soil. You can find it in two styles – one is fresh and vibrant, with crisp acidity. And the other is more structured and complex, with time spent on the lees.

Though there is some industry in the vicinity of its largest city, Bari, a countryside patched together with vineyards, olive groves, and fields of wheat testifies to Apulia’s most important products.

The latest Nebbiolo releases have arrived. Here’s an up close look at 2011 and 2012 Barolo, Barbaresco and Roero at historic and innovative wineries in the Alba area.

Before reading, take a guess where the Okanagen is. Pat yourself on the back if you are correct.

      A lifetime ago, or so it seems, I tended bar in the White Elephant, an iconic resort hotel on the island of Nantucket. This was the beginning of my interest and education into the world of wine and spirits.