palate savvy

It’s August. Depending on one’s position in the wine world, people are either taking vacation, touring wineries, furiously trying to bottle whatever is in tank to clear up space for the vintage soon to come, preparing for harvest, or, in the case of so many young sommeliers: making plans to

Appearing in Gilbert & Gaillard International, Summer 2013 The Finger Lakes can be counted among the greatest wine regions in the world. Or has the potential to be. It’s a bold statement and one that, for the next few years, needs a few qualifications. But, with a distinct geology, geography

A review of Richard Juhlin’s rather large book, A Scent of Champagne Richard Juhlin’s Scent of Champagne immediately evokes a sense of luxury befitting his subject. Broad and heavy in format, printed on fine paper with high detailed photos, Juhlin’s tome is the sort of thing one might conspicuously display

People often say that they like the wines of a particular country: French wine, Italian wine, hell, even sometimes Californian wine (not a country, check). But, what does that mean? Does someone who loves Bordeaux necessarily like Alsatian wine, though they are both within the borders of France (some Brits

During the past month, wine shops and restaurants throughout the city have been plastered by colorful posters announcing the Sud de Franc festival, part of the Languedoc-Roussillon region’s campaign to promote its wines and products. During the festival, I have taught two classes at the Maison de La Région Languedoc-Roussillon

Journal of Wine Economics, Volume 7, Number 2, 2012, Pages 143–151 George M. Taber On May 24, 1976, a wine tasting took place in Paris at the InterContinental Hotel that wine-and-food critic Anthony Dias Blue has called the most important in the 20th century. Englishman Steven Spurrier, who owned a

Raising the Vision of Central Valley Growers at Grape Day 2014 By Matthew Malcolm, Assistant Editor Grape growers filled the halls of the Viticulture and Enology Research Center and toured the Fresno State vineyards, observing current research projects underway for the benefit of the California grape industry at the 2014

Appearing in Wine & Spirits Magazine, September 2012 Perhaps it was Providence. After graduating from the Viticultural Research Institute at Neustadt in Germany, Hermann J. Wiemerís first job was to make sacramental wines in upstate New York, from the most ignoble of grapes, vitis labrusca. The year was 1965. The

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