These tidbits come from DiMaggio Washington’s World Wine Education textbook and the classes I took from him for my level two WSET sommelier certification. Consider this as a Part 2 of a Wine 101 education. (Thirsty for more? Scroll down for WSET class information and join me for the next one!) Wine was first made…
‘The Ultimate Wine Boot-Camp’ THE EXTREME WINE EXPERIENCE www.laverriere.com/download/xw_brochure Sunday 17 June – Thursday 21 June 2012 Provence, France Bookings Now Available FINANCIAL TIMES ‘HOW TO SPEND IT’ MAGAZINE: “Probably the best course of its kind anywhere in the world. What sets it apart isn’t just the first-class instruction but also the hands-on approach in…
Turley Wine Cellars www.turleywinecellars.com A few days before the Paso Garagiste Festival, we found ourselves in Napa. Possibly not the ideal place for this Zin and Rhone fan, especially with my usual focus on smaller artisan winemakers, but I was game to make the most of it. online pharmacy azithromycin no prescription pharmacy So, where…
On Tuesday, December 13, I learned from over five reliable sources that The Cellar Wine Bar and Restaurant was closing its doors. Much like the fall of the Loose Goose, I asked wine people to share their positive memories of time spent in The Cellar: Steve Lemley, winemaker, Pulchella Winery – DiMaggio is a poster…
This week, Eve Wine 101 readers get…my script! A few weeks ago I was asked if I was open to being on a show about wine. Duh, YES! It happened like this: Dear Eve, My name is Tim Skogstrom, I own Cornell Winery and the Old Place Restaurant over in Agoura. I have spoken with…
I received some wine from Napa Valley winery Benessere to review, so I thought it would be fun to include two in a tasting I was doing in my home with three other couples. What my guests didn’t expect was that a simple suggestion – for the men to describe one while the women described…
Phylloxera – Want to sound smart? Throw out this tidbit I stole from class: The grape Phylloxera/aphid/louse succinctly took out all of France’s wine growing when they used our vine cuttings there in the 1850s. Our little bug, that our vines were resistant too, ate their way through French vines. They had to either rip…
Of course I didn’t NEED to take another wine appreciation class. The last class I took from sommelier DiMaggio Washington, the owner of The Cellar, was for my Wine and Spirit Education Trust (WSET) Level Two. This was an excuse to drink, I mean, to have a refresher course. And, of course, I had all…
