Les Climats of Burgundy Map

A fantastic tool to verify that your local retailer is telling you the truth when they say the bourgogne they sold you sits on the fence post of Montrachet.

Amarone has been "made" a DOCG

Amarone, Italy's newest DOCG!

It's like being let into THE FAMILY. Is it necessary? I personally know plenty of people who are willing to pay for Amarone without the pink neck tie around the bottle.

Is there anything noble about a process? I'd say yes in the case of Vin Santo, Recioto, Madiera, Tokay, and endless other wines but I worry about a region being elevated while the production has increased 650% in the last decade.

Amarone, with all due respect, it just seems a little funny.

The Best Wine Rating System of all Time!!!

FLYING SQUIRREL HEART!!! Best wine rating system ever or Best wine rating system currently in use? You decide!



Hardy all I can say is well done sir!

2009 Nebbiolo Harvest in Barolo at La Serra

This video was posted on the berry brother's piedmonte blog which is really well done and worth your time.

Recent encounters with amazing old Borgogno Barolo have left me haunted!

Neal Rosenthal on his book

Reflections of a Wine Merchant

The Current State of Champagne

Alice Feiring's focused beam of truth has locked on the "economic crisis" currently effecting champagne. I don't know about you but the next time I'm in NYC I'm getting a burger and a $60 bottle of Krug.

Grafting vines in Montalcino, Italy

This video was made and first published by The Montalcino Report.

Gamay is the new Black

GAMAY IS THE NEW BLACK

I'm not sayin' you heard it here first but everybody is talking about Gamay! Gamay has always been a grape that hasn't been treated seriously. Crush it, ferment it as quickly as possible, and pour out just as fast was the model. That alter ego of Gamay is fading with time and a completely more earnest style is replacing it. Pay attention, the new gamay is worth it. Just ask the French government. Decanter magazine recently reported the French government has decided to develope a new program to study the terrior of Beaujolais and reclassify based on potential quality.

Two worthy New York Times articles that answer long asked questions

Does the size of the ice you use and how you shake your cocktail matter? "Dilution has become a dirty word."




What is the Traditional Oregon Pinot Noir style really?

Do you agree? I do with the former and not completely with the latter. Never the less these are worth your time.

The Renaissance of Tokay

The Renaissance of Tokaji from Wilson Daniels on Vimeo.

a video produced by wilson daniels