Tasting the latest of Vins de Pedra14-11-2017

It was back in 2012 that I witnessed the first breaths of Vins de Pedra. During a spring visit to La Vinyeta and chatting with owner, Josep Serra, it was impossible to miss a new... more>
A four-step approach

How to open wine with a wax capsule05-11-2017

We have entered the Age of the Wax-Dipped Wine as a number of cellars have started using this method of cork covering in lieu of the more well-known metal capsule. I’ve heard some say that... more>

Cara Nord – Trepat 2016 & Negre 201530-10-2017

I’ve enjoyed seeing the continued evolution of the Cara Nord project which is led by two heads of Catalan cellars, Tomàs Cuisiné and Xavi Cepero and then American importer, Eric Solomon. While they make one... more>
Gremi Castle and well, sheep

A Georgian wine revival, how?28-10-2017

For those immersed in the wine world, Georgian wines have been on fire for some time, so much so that most editors I work with don’t even want new articles about the country and its... more>

Onward to Carignan(e)20-10-2017

I’ve been tasting a rather enormous amount of Carignan lately for a forthcoming article. This has confirmed several things for me which are: 1) it’s delicious and this a grape very much capable of making... more>

Lady strangler news, Escanyavella 201518-10-2017

There exists an old grape in DOQ Priorat that sits in something of a legal limbo called, Escanyavella or essentially, “old lady choker”, or “strangler” depending on how poetic you might want to be about... more>

The 4€ Bierzo Mencía experience12-10-2017

I have something of a Modern Art-like fascination with the grocery store chain, Lidl. The implementation of their stores varies wildly from one country to another and in some stores, such as those in the... more>

A further tasting of Bodega Otazu10-10-2017

When the mega top-end “Vitral” by Bodega Otazu was announced earlier this year, I wrote a critique of the overall approach of creating what is for all purposed a “cult wine”, one which is created... more>

Krajančić – Intrada 201607-10-2017

The Dalmatian grape, Pošip can most certainly be boring, banal, and limp. If overproduced and fermented in large, not perfectly-controlled volumes it dies a mournful death aromatically. But, like so many grapes, when a simple... more>

Napa’s newest wine bar, Compline, opens02-10-2017

It’s something like 15 years now since I was working full time for a Napa Valley winery and back then, I was lucky enough to based in San Francisco for most my work. I say... more>