The Hidden Beauty of Bordeaux Blanc
I think it’s safe to say that most wine enthusiasts don’t think “white” when the word Bordeaux is discussed. And no wonder. Since the turn of the century, national and international wine publications...
View ArticleThe Perfect Wine Vacation: Part II
John Giebler, travel consultant with Insider Wine Tours, takes us on his next installment of the perfect wine vacation. If you’re planning an international wine voyage, you need to follow this...
View ArticleAn Interview With Piedmont Icon Domenico Clerico: “There’s Always Room to...
Domenic Clerico entered the wine producing profession as did so many of his generation, working side by side with his father, learning about the vineyards and grapes. While his father focused upon...
View ArticleAn Interview With Tequila Sauza
Tequila Sauza, owned by none other than Beam company, has been producing and exporting Tequila for nearly 140 years, launched by Don Cenobio Sauza in 1873. He was the first to coin the name “tequila”...
View ArticleChoosing the Right Tequila: An Interview With Patron
Following up on the first Patrón segment on Tequila production, this second installment focuses upon how to choose a tequila based upon style, profile and drinking options. What you’ll note is that...
View ArticleDeciphering Montepulciano From Vino Nobile di Montepulciano
I recall my utter confusion many years ago as I attempted to grasp how one wine with the name Montepulciano could be different from another containing the same name. It took me some time to finally...
View ArticleHow to Choose a Tequila: Ruben Aceves From Casa Herradura Chimes In
Following up on the first Casa Herradura segment on tequila production, this second installment focuses upon how to choose a tequila based upon style, profile and drinking options. What you’ll note...
View ArticleWine Touring: Part III
It’s here. You just grabbed your last bag from the carousel, head through customs, and your vacation starts now. Where are you going? What’s your first stop? Will this live up to your hopes? If you’re...
View ArticleWhether it’s Gris or Grigio, this Grape Has Diversity
Whether you call it Pinot Grigio, or Pinot Gris, it’s still not gray. (which is the English translation for “gris.”). In fact, pinot grigio grapes are often pink, blue, or even a mixture of colors...
View ArticleTalking Tequila Cuervo With a Master
The Jose Cuervo brand of tequila has been around for over 200 years, the first Vino Mezcal de Tequila de Jose Cuervo produced in 1795 with the blessing of the King of Spain. Their tequila, produced in...
View ArticleAn Apple a Day Keeps Fleming’s Customers Happy
Time was when the word apple meant the fruit………..You all remember that poetic children’s jingle, an apple a day keeps the doctor away. These days, referring to an apple can be confusing. Is the...
View ArticleAll Tequilas Are Not Created Equal
At first blanch, this statement may seem a little odd. After all, with the exception of different brands, isn’t a tequila a tequila? Or rather, isn’t the production process and aren’t the ingredients...
View ArticleCasa Herradura: Brown-Forman’s Mexico Jewel
Day one of our tequila video tour began around 8 am Monday, just enough time to grab some Starbucks just down the street from our hotel (they don’t open until 7:30am in Guadalajara). We were headed to...
View ArticleOverlooking the Tyrrhenian Sea Lies the Tuscan Gem Tua Rita
It might seem a little presumptuous to assume that a wine estate planted amongst hallowed names such as Ornellaia would rise to fame less than 20 years of operation. Yet that is exactly what has...
View ArticleChromosomes, Ribosomes, Tannosomes, Oh My!
If DNA is found in chromosomes and RNA (for protein synthesis) in ribosomes, can you guess where tannins are housed? Yep, you guessed it………..Tannosomes! Researchers Jean-Marc Brillouet and his...
View ArticleGetting the Itch For Whiskey
Ethyl alcohol is odorless, tasteless, and colorless. It will take the paint off your car, kills germs on contact, and in the hands of a master distiller, can make whiskey that makes you weak in the...
View ArticleTalking Bourbon and Whiskey With Brown Forman Woodford Reserve Master...
A native Kentuckian, Chris Morris joined Louisville based Brown-Forman as an intern in 1976. After a subsequent stint at Glenmore Distilleries and United Distillery, he returned to Brown Forman where...
View ArticleTalking Bourbon With Jim Beam Master Distiller Fred Noe
It’s rare indeed that a modern day Master Distiller can look back over 200 years and offer gratitude to his descendents so instrumental in the birth, evolution and successes of the US Bourbon and...
View ArticleIf You’re Looking to Join the Risk Taker Club, Here’s How You Start
It should come as no surprise to you that I’m keen on trying as many new wine styles as possible. That’s just how my brain is wired. I love exploring. I’m always interested in broadening my palate,...
View ArticleWill This New Wine From Italy Be One You Yearn For or Need to Earn For?
In a recent Speaking of Wine video segment on Chianti, I alluded to a new classification approved by the Corsorzio of Chianti Classico in 2013 that they hope will better define the best of Chianti and...
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