Grapevine

“It’s like putting new wine in old bottles.” I recently heard this time-worn phrase as a politically charged comment on proposed federal legislation. I began thinking of this in the context of wine. The wine industry has evolved more in

I’ve written on numerous occasions that today’s wines are of the highest quality and greatest value in the history of wine. A mere 50 years ago (which is a small sip in the 6,000-year history of wine), poor growing techniques

Over the weekend, I was enjoying a glass of Zinfandel for the first time in a long time. I began to contemplate an element of Zinfandel other than its terroir and unique flavor profile – its place in the grand

Recently, our family came over for dinner (first time in a long pandemic-time) and we were enjoying one of my wife’s new chicken recipes and a bottle of Austrian Grüner Veltliner. My granddaughter noticed the wine bottle on the table

In last week’s column I focused on the carbon footprint of shipping wine. This week my focus is on reducing the carbon footprint further, by changing the wine container. Slowly, but inexorably, the wine industry is moving to alternatives.   

Consumers are increasingly aware of the nutritional and health values of unprocessed ingredients. They are seeking out products grown, raised or prepared as they were for centuries before the industrialization of food products, before the era of chemical fertilizers, herbicides

Make no mistake. For a number of wines – regardless of the grape varietals or wine regions – the flavor and aroma profiles have changed over the course of this century. In the past, wines have been produced in a