Eve's Wine 101

The Grenache Association Welcomes International Grenache Day on Friday, September 15 with LocalWineEvents.com/GrenacheDay

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List your events celebrating Grenache for free at LocalwineEvents.com/GrenacheDay and Find a Celebration Near You 

AVIGNON, France, /PRNewswire/ — The Grenache Association – a not-for-profit coalition of fans of the Grenache grape – welcomes the world to celebrate the 13th International Grenache Day on Friday, September 15, 2023. This annual event, held on the third Friday of every September, has been instrumental in spreading the “gospel of Grenache” through social media initiatives, in-person and virtual wine tastings, and events at wineries, wine shops, wine bars, wine academies, and restaurants.

This year, the Grenache Association welcomes a new partnership with LocalWineEvents.com which created a portal specifically for #GrenacheDay on its website: LocalWineEvents.com/GrenacheDay. Participating venues, industry professionals, and others can post their public events on the site which wine lovers can search for by city or browse all events worldwide.

Local Wine Events is the world’s biggest site for neighborhood wine and food event listings in over 63 countries. Their weekly e-newsletter The Juice reaches over 300,000+ subscribers with an average readership of 500,000 wine and food enthusiasts weekly.

According to LWE founder Eric Orange, “Our mission at Local Wine Events is to make wine events easily accessible wherever you are in the world and to help promote wine shops, restaurants, wineries, and wine! Grenache is one of our favorite varietals and #GrenacheDay is a great opportunity to list fun events to promote it.”

ABOUT GRENACHE: Grenache is planted on six of the seven continents and delivers a “sense of place” or expression of its terroir in every sip. It is enjoyed by wine mavens and newbies who embrace its earthy fruitiness and complexity, long finish, and medium body which translates to a velvety, voluptuous mouthfeel. This versatile varietal is the cornerstone of great wines like Châteauneuf-du-Papes, GSMs, and many rosés.

Laurence Ferraud of Château Pegau loves how Grenache morphs into “1000 variations and nuances,” reflecting the varied soils — pebbles, sand, clay– that give birth to her award-winning wines: “Grenache is our King, no other grape variety matches better the terroir in Châteauneuf-du-Pape. It gives full expressions as it ages, from its deep black fruit to its range of spices. Our Domaine du Pegau wines are 80% Grenache. This grape has been the heart and soul of my family for generations, since the start of Domaine Pegau in 1987 and my own Chateau Pegau since 2012.”

GRENACHE ASSOCIATION: Thanks in part to the Grenache Association’s campaign, Grenache has also been recognized as a major player in the wine world as a standalone single-varietal wine. The late Stephen Spurrier, Michel Bettane, Walter McKinlay of Domaine du Mourchon, and Nicole Sierra-Rolet of Chêne Bleu wines launched #GrenacheDay in 2010 with their grassroots association run by volunteers.

CLIMATE CHANGE WARRIOR: Grenache is considered by many as the most climate-change-friendly grape grown. Its wind and drought-resistant deep root system reaches the water table, making it less dependent on rainwater or irrigation for hydration.

Comments Grenache Association co-founder Nicole Rolet of Chêne Bleu: “More and more superstar winemakers are turning to Grenache to build their blends and even more are embracing it as a single blend wine. The word “Grenache” should be in every wine lover’s lexicon.” 

How to Celebrate #GrenacheDay:

Log an Event: www.localwineevents.com/GrenacheDay

Post #GrenacheDay photos and videos:

Twitter: @grenache_global,

Facebook: https://www.facebook.com/GrenacheSymposium or Instagram.

Download a #GrenacheDay image:

http://www.grenache-association.com/index.php/grenacheday/ to email to friends, post on your social media, or create an invitation.

HALL ST. HELENA INTRODUCES NEW WINE TASTING EXPERIENCES IN ITS HISTORIC BERGFELD WINERY

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ST. HELENA, CALIFORNIA – HALL, a family-owned Napa Valley winery focused on premier Cabernet Sauvignon, has announced new wine tasting experiences in its historic Bergfeld winery to enhance the way people are educated, taste, and socialize with wine.

The historic Bergfeld winery, originally constructed in 1885 out of stone and wood, was one of the first winemaking facilities in Napa. The winery, located in the center of the HALL St. Helena location, was restored and updated in 2013 and retains key elements of the production facility from the 1800’s. Visitors to this iconic space will experience the stunning views and historic architecture, while enjoying singular Cabernet Sauvignon wines served in the original, gravity flow fermentation cellar.

“Our team of talented wine educators will guide guests through a thoughtfully curated selection of our finest wines, sharing stories behind each bottle and we hope, deepening their appreciation for the art of winemaking,” says Vintner Kathryn Hall. “We want every guest that gets the chance to be inside the Bergfeld winery to feel a profound connection to our wines, our rich heritage, and the natural beauty of Napa Valley.”

HALL’s wine tasting experiences offered in the Bergfeld building include:

Guests are invited to taste through a range of current wine releases sourced from various Napa Valley Appellations, and will learn about terroir, flavor profiles, decanting tips, and more. Guests will also receive a copy of A Perfect Score, a New York Times bestselling book penned by Craig & Kathryn Hall, detailing their commitment to creating a modern winery with a focus on high-quality winemaking. The wines are paired with an assortment of specialty cheeses from Napa Valley. Daily 11am, 1pm & 3pm

CABERNET COLLECTOR’S EXPERIENCE

By Appointment Only, $150 per guest/$100 Wine Club Members, 90 minutes 1

Since the first vintage was produced in 1996, the Kathryn Hall Cabernet Sauvignon wine has been one of the highest rated in HALL’s portfolio, earning 99 scores rated 90 points and above from the industry’s top critics including The Wine Advocate, Wine Spectator, Wine Enthusiast, Jeb Dunnuck and Vinous. Additionally, Kathryn Hall Cabernet Sauvignon earned the #2 spot in Wine Spectator’s “Top 100” list in 2011. Guests booking the Kathryn Hall Vertical experience will get to taste this wine from different vintages including library wines unavailable to the public. Guests will explore vintage variations and how the aromas and flavor profiles of HALL’s flagship wine evolves with each vintage. The wines are paired with seasonal bites that include an assortment of local cheeses, seasonal jams and artisanal crackers by Napa-based chef, Ally Schultz.

KATHRYN HALL VERTICAL EXPERIENCE (Current Seasonal Experience)

By Appointment Only, $195 per guest, 120 minutes.

This exclusive experience showcases our highest rated Mountain Cabernet Sauvignon wines. HALL produces wines from 13 of the 16 Napa Valley Appellations including some of the Valley’s most sought-after regions such as Stags Leap, Rutherford, Howell Mountain, Mount Veeder, Diamond Mountain and more. This experience is designed for Mountain Cabernet collectors and enthusiasts. The wines are paired with seasonal bites that include an assortment of local cheeses, seasonal jams and artisanal crackers by Napa-based chef, Ally Schultz.

MOUNTAIN CABERNET EXPERIENCE

By Appointment Only, $195 per guest, 120 minutes.

As HALL’s most elevated and exclusive offering, the Platinum Collection tasting is a private, seated tasting that includes three Platinum Collection Cabernet Sauvignon wines. The Platinum Collection launched in 2012 when the winemaking team began separating a few select barrels of wines from distinct lots to bottle them individually. HALL discovered that each year there are tiny batches of superlative wine from extraordinary vineyard locations that stand above the rest and thus, the Platinum Collection was born. HALL’s Platinum Collection wines have each received exceptional reviews from the most respected critics in the wine industry, including six 100-point scores for the 2019, 2018, 2016 twice, 2014, and 2013 vintages of the Rainin Vineyard Cabernet Sauvignon. The wines are paired with seasonal bites that include an assortment of local cheeses, seasonal jams and artisanal crackers by Napa-based chef, Ally Schultz.

THE PLATINUM COLLECTION EXPERIENCE

By Appointment Only, $250 per guest, 120 minutes.

The Bergfeld winery is an integral part of HALL St. Helena, which is renowned for its world-class wines and commitment to sustainable practices. The winery was built in 1885 by William Petersen and listed as one of the first wineries of record in Napa Valley. Robert Bergfeld purchased and then rebranded the winery when he took it over in 1896 and established what might is known as the first custom crush and production business in Napa Valley when he advertised the winery and its 50,000 gallons of cooperage in 1897. After transferring ownership to a number of additional parties, the property sold to the Napa Valley Co-Op in 1934, and then again to Craig and Kathryn Hall in 2003.

The Bergfeld winery was diligently restored by Craig and Kathryn Hall who sought to preserve its rich heritage while infusing it with modern elements. One of the most unique features of the winery and its architectural design, combining classic Victorian architecture with contemporary touches. The winery showcases intricate stone masonry walls and arched doorways, while retaining the original flooring and design of the fermentation room from the 1800’s. Today, the Bergfeld winery is surrounded by two LEED Gold production and tasting room facilities that the Hall family has helped enable as modern and sustainable achievements.

“With a focus on high-quality seasonal tastings, our guests will immerse themselves within an environment that is modern, classy, and cool,” says HALL Vice President of Hospitality, David Eriksen. “We are excited to be able to treat our guests with an elevated range of tastings and be immersed in Napa Valley culture.”

For more information about HALL’s new Bergfeld winery tasting experiences, please visit:

https://www.hallwines.com/hall-bergfeld.

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HALL produces award-winning Napa Valley Cabernet Sauvignon at two properties in Napa Valley in St. Helena and Rutherford. Family-owned by Craig and Kathryn Hall, the winery produces artisan wines that express the unique and diverse character of the wine country’s soils and climates through meticulous attention to detail in the vineyards and the winemaking process. Led by Vice President of Winemaking, Megan Gunderson, HALL focuses on producing distinctive Cabernet Sauvignon bottlings highlighting the finest vineyards and sub-appellations of the Napa Valley. The HALL St. Helena Winery was the first LEED® Gold Certified Winery in the State of California in 2009 and earned another LEED® Gold certification for its high-tech production facility and Tasting Room in 2014, making HALL a leader in green efficiencies. For more information about HALL, please visit www.hallwines.com or by calling 707.967.2626. @hallwines #artofcabernet.

From the Farm Winery: The Difference Between A $25 Wine and a $75 Bottle

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This week I’m sharing my space with The Farm Winery in Paso Robles. Why you may ask? Because their answer to the question, why buy an expensive or inexpensive bottle of wine is a comprehensive one, and much more than I could have come up with myself:

A Farm Club member wrote and asked our advice on how to appreciate the difference between a $25 wine and a $75 bottle (other than by looking at the price tag!).

We thought hard about this question – as to answer it has many angles and avenues of approach.

In wine, as in many spheres of life, there is reality, and there are appearances.  There are solid products, and there’s marketing.  And if you’ve been dipping into the trough of appearance-driven wines, it’s no wonder that they taste similar to each other.

It’s a good moment to be analytical and break down the differences between “medium” and “high-end” wines into various elements.  Wine is more than the sum of its parts; nevertheless, it is always insightful to contemplate the parts independently.

What helps me the most when thinking analytically about wine is to think about 7 elements:  Fruit Texture, Tannin Structure, Freshness, Minerality, Complexity, Terroir Expression and Balance.

Fruit Texture: I like to use a textile simile for this.  High-end wines are like luxurious Egyptian cotton bedsheets which have a high thread count.  Fruit texture is similar to the tightness of the weave.  These wines fill and coat your mouth.  As the quality of the wine decreases, you can sense a lessening of the texture, all the way to an open weave like burlap (you don’t want those wines!)

Tannin Structure:  Here we need to examine both quality and quantity.  Tannin structure has a tactile, physical sensation, and its quality is like higher grit sandpaper – what we call “fine-grained tannins”, the better the wine.  And vice-versa.  On the other hand, the tannin quantity variable does not directly define quality.  It is rather a balancing act.  A great wine will have enough tannin to give it a good backbone. Not too much, which would turn it rigid.  Not too little, which could be conducive to flabbiness.

Freshness!  So many words to describe acidity: Sour, vertical, sharp, cutting, vibrant, fresh.  Some of these descriptors are a good thing, others less so.  And like tannin, it’s about the balance of quantity and absolute quality.  High-quality wine has ripe acidity and is mouthwatering, cool, and fresh. This acidity is an uplift to the fruit and the aromas.

Minerality:  To paraphrase a famous jurisprudence quote: “I cannot define it, but I know it when I see/taste it.”  A source of endless controversy because of the difficulty of codifying minerality.  But a source of pleasure and interest in wines that exhibit this attribute, with its elusive definitions of rocks or graphite or slate or chalk or tar.  Minerality, like complexity, correlates to lower vineyard yields.

Complexity: This one is easy to think of.  More elements within the wine make it more interesting and more balanced.  As this normally occurs at lower levels of grape production per acre, you’ll find wine complexity, wine quality, and wine price highly correlated.  I’ll speak little on this here because ultimately complexity is a build-up of Fruit, Tannin, Freshness, and Minerality. So it is an attribute that is the sum of other attributes.

Terroir Expression:  Every grape grower that I know speaks about the terroir expression of the wines made with his grapes.  Real terroir is that difficult-to-describe, ineffable, ethereal quality that defines wines that taste of a place, wines that have personality and character.  And sumptuous wines with terroir expression are more expensive because they are rare.  Most vineyards deliver fruit character.  Some are better than others, but only good fruit.  What we call “varietal typicity.”  A Cab that tastes like Cabernet Sauvignon.  A Pinoesque Pinot Noir.  A Malbec with classic plum flavors and aromas.

Balance:  The final element which you should experience with a more expensive bottle.  Neither the alcohol, nor tannins, nor acidity, nor fruit dominates.  Rather, a ‘feng shui’ where you experience harmony and while you sip, everything just “feels right.”

Real character in a wine engages all your senses.  It compels you to travel, either through places or through time.  It is the start of the road of “interest” for wine.  And it is a road that ends in “emotion.”  Because there are wines that engage all your being to such a degree, that the small hairs of your arms stand on end, a shiver runs down your back, and a highly suspicious brightness fills your eyes.

At The Farm Winery, we’ve made our mission in life to find those vineyards with the potential to deliver (once farmed the right way) the kind of grapes that then can give birth to these kinds of wines.  That’s how, for example, we came to have several Cabs that are dramatically different from each other, despite all coming from Paso’s Westside.  Taste Cardinal, LPF and Old Union side by side.  No need to be a super-taster.  Reality jumps out of the glass.  Authority that comes from the vineyard, not from the winery process, or the brand of barrels used.

This is what inspires us.

Cheers, The Farm Winery Gang

www.TheFarmWinery.com

DRY CREEK VINEYARD FOUNDER DAVID S. STARE RECEIVES ‘WINE LIFETIME ACHIEVEMENT AWARD’ AT CALIFORNIA STATE FAIR

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HEALDSBURG, Calif., /PRNewswire/ — Dry Creek Vineyard is proud to announce that the California State Fair honored Sonoma County wine pioneer David S. Stare as the recipient of their “Wine Lifetime Achievement Award” during last month’s ceremony. Stare is one of two recipients for the 2022 year alongside legendary wine writer Bob Thompson, as the State Fair Advisory has recognized multiple industry experts across award categories due to delayed events during the pandemic.

Coming west in the late 1960s with little more than a dream to start his own winery, David Stare is the original innovator of present-day Dry Creek Valley.

“It was 1971, and I was studying winemaking at UC Davis during the week and searching for vineyard property on the weekends. It was on one of those visits that I discovered the Dry Creek area and immediately fell in love,” said Stare.

As the first new winery in the Dry Creek Valley following Prohibition, Dry Creek Vineyard has become the flagship producer of Fumé Blanc and Zinfandel in Sonoma County. Over the last 51 years, the winery has also developed an international reputation for its Dry Chenin Blanc, Chardonnay, Bordeaux varietals and Meritage blends, continuing to craft classically styled, terroir-driven, appellation-focused wines.

Stare’s pioneering legacy reflects his lasting impact. Among the many achievements during his career, Stare was:

  • First to plant Sauvignon Blanc in the Dry Creek Valley in 1972.
  • First to produce a Fumé Blanc in Sonoma County.
  • First to initiate the appellation status for the Dry Creek Valley in 1983.
  • First to label a wine with the Dry Creek Valley appellation.
  • Ranked among California’s first proponents of Bordeaux-style blending.
  • First to release a wine using the classification of “Meritage” (1985 vintage) on the label to classify Dry Creek Vineyard’s Bordeaux-style blend.
  • First to champion Zinfandel among world-class vinifera.
  • First to coin the term “Old Vines” Zinfandel, beginning with the 1985 vintage.

The journey to establish Dry Creek Valley as a premier winegrowing region was never easy, but David Stare remained persistent in his vision despite skepticism from agricultural critics.

“All along the way, I was told that my ideas had never been done before. Being a kid from Boston, I was just bullheaded enough to do what I wanted to do,” said Stare. “I am so proud that Dry Creek Vineyard remains one of the last truly private, family-owned, iconic wineries from Sonoma County consistently producing 90-plus point wines!”

Stare’s work extends far beyond the five-decades-old family winery. As a community leader, he has served as President of the Society of Blancs, President of the Winegrowers of Dry Creek Valley and President of the Sonoma County Wineries Association, as well as serving on the board of directors of the California Wine Institute. He was recently honored with Wine Enthusiast Magazine’s “American Wine Legend” award as well in 2022.

With a passion for philanthropy, Stare continues to serve as the Board Chairman for Global Partners of Development, initiating Vineyards to Villages in 2012, a program that raises money from the wine industry to bring clean water to Kenya, Tanzania and Uganda. His family winery Dry Creek Vineyard continues to pave the way to an innovative future, led by the second generation and Stare’s daughter, Kim Stare Wallace.

Established in 1972 by David S. Stare, Dry Creek Vineyard is Dry Creek Valley’s flagship winery located in the heart of Sonoma County, California. This premier, family-owned winery is celebrating 50 years of winemaking and is led by the second generation. Dave’s daughter, Kim Stare Wallace, serves as President overseeing a successful family winemaking and grape growing business that includes 185 acres of sustainably farmed vineyards. Named a Top 100 Winery by Wine & Spirits Magazine and a Top 10 Tasting Room by USA TODAY, the winery is also 100% Certified Sustainable. Dry Creek Vineyard proudly produces delicious Dry Chenin Blanc, Sauvignon Blanc, Chardonnay, Zinfandel, Cabernet Sauvignon and Meritage blends as well as a portfolio of single vineyard selections. To learn more, visit www.drycreekvineyard.com. Connect with Dry Creek Vineyard on Facebook, Instagram and Twitter.

Bordeaux White Wines Enjoy Continued Popularity with U.S. Consumers; Young Winegrowers Explore Range of Unexpected Styles

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BORDEAUX, FRANCE (PRWEB) – Bordeaux’s producers are promoting “unexpected” wine styles outside of their renowned red blends to meet continued consumer and trade interest. The region’s versatile range of dry white wines has seen ongoing success as the U.S. has remained the number one export destination for Bordeaux white wines since 2021.

Bordeaux offers a range of white wines from 12 primary appellations, including Bordeaux Blanc, Entre-deux-Mers, Graves, Pessac-Léognan and Blaye Côtes de Bordeaux, which represent the top five AOCs by volume. The 12 AOCs are planted on a wide variety of Bordeaux soils, spanning an exceptional range of styles and choice. An estimated 1,800 producers across 23,200 acres of vineyard continue the tradition of producing white wines in Bordeaux, including many small properties (11.6 acres on average) with expertise that has been passed on over several generations. Bordeaux’s 2022 white wine production reached 3.7 million nine-liter cases.

The Bordeaux white wine scene has seen a number of new and exciting innovations. In recent years, a growing generation of younger winemakers has worked to both perpetuate and reinvent dry white Bordeaux styles. Some nascent trends include the emergence of unusual single varietals — such as 100% Sémillon or Sauvignon wines — and the increasing popularity of the secondary grape Sauvignon Gris, whose plantings have expanded from seven acres in the year 2000 to 1,235 acres today. To face climate change, producers have explored two emerging white grape varieties, Alvarinho and Liliorila, classified as Vitis vinifera varietals, or grape varieties of interest for adaptation to climate change (VIFA). These grapes’ ability to resist water stress and disease, their late ripening potential, and their aromatic similarity to existing Bordeaux profiles make them strong contenders for blending in Bordeaux’s future white wines. Producers have been permitted to blend Alvarinho and Liliorila on an experimental basis for the next 10 years.

Other distinguished Bordeaux regions — such as Médoc, famous for red blends, and Sauternes, known for its sweet wines — have also increased their production of dry white wine styles within the Bordeaux Blanc AOC. While both regions have a long history of making dry white wines, the two are exploring further with white wine production. Now, about 50 Médoc properties produce balanced, modern and elegant white wines, while Sauternes has used their Sémillon and Sauvignon Blanc plantings to expand their non-sweet alternatives.

The top white grape varieties produced in Bordeaux are Sauvignon Blanc (45%), Sémillon (44%), Muscadelle (5%), and Sauvignon Gris (4%), with other rarer secondary varieties like Colombard and Ugni Blanc making up the remaining 2%. Sauvignon Blanc, now one of the world’s most popular white grape varieties, likely originated in Bordeaux, which accounts for its continued prominence in the region with producers and consumers. Bordeaux’s diverse white terroir supports a variety of styles that, like its red wines, lends itself well to signature blends. Benefiting from strong western winds and the influence of the Atlantic Ocean, the region’s dry white wine styles largely fall into two distinct categories: “lively and fruity” (i.e., from the Entre-Deux-Mers, Bordeaux and Blaye Côtes de Bordeaux AOCs), and “structured and generous” (i.e., from the Graves and Pessac-Léognan AOCs).

A global leader in winemaking sustainability practices, Bordeaux has risen further to prominence in the white wine category as consumers continue to seek organic and environmentally friendly wine options. 75% of the Bordeaux vineyard area is covered by a certified environmental approach, and among the region’s dry white wines, many are certified as Organic, High Environmental Value (HVE), Demeter (biodynamic), or Terra Vitis.

ABOUT Bordeaux Wine Council (C.I.V.B.)
Bordeaux Wine Council (C.I.V.B.) was created in 1948. It unites representatives from the two families in the Bordeaux wine industry: winegrowers and merchants.

The C.I.V.B.’s 4 missions:

  • Marketing mission: Stimulate demand for Bordeaux wines, recruit new, younger consumers and ensure their loyalty to the brand. Provide education for the trade and strengthen relationships.
  • Technical mission: Build knowledge, protect the quality of Bordeaux wines and anticipate new requirements related to environmental, CSR and food safety regulations.
  • Economic mission: Provide intelligence on production, the market, the environment, sales and prospective data for Bordeaux wines around the world.
  • The industry’s general interests: Protect the terroirs, fight counterfeiting, develop wine tourism.

Wines of Georgia Announces the Launch of the Georgian Wine Certification Program in Partnership with the Napa Valley Wine Academy

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NEW YORK (PRWEB) – Wines of Georgia is proud to announce that the Georgian Wine Certification program, in partnership with the Napa Valley Wine Academy, has officially launched, and is excited to begin enrolling students in a first-of-its-kind free education program to become a Georgian wine expert. Wines of Georgia is the organization that represents and promotes the wines of the country of Georgia and is financed by the National Wine Agency of Georgia, which is a legal entity under the Ministry of Environmental Protection and Agriculture of Georgia, and the country’s wineries.

The National Wine Agency-endorsed three-hour course will feature seven learning modules on Georgia and its wines, along with a final quiz that gives users access, once passed, to a Georgian wine certificate endorsed by the Georgian National Wine Agency. A foundation in wine (Wine 201 or WSET Level 2) is recommended as a prerequisite before beginning the program. Lessons include the history, culture and unique process of Georgia’s qvevri-aged winemaking; the culinary traditions of the supra and the importance of wine and winemaking to Georgia’s people; education on Georgia’s various regions, terroir and winemaking traditions; the exciting range of indigenous varieties and styles found in Georgia, including Rkatsiteli, Saperavi and the world-renowned amber wines for which the country is known. Students who complete the Georgian wine course will have a thorough understanding of the wines of the country of Georgia and will receive an educational reference guide and presentation on Georgia for use, as well as an intermediate-level certificate from the Napa Valley Wine Academy.

Interested media, wine trade and wine-loving consumers can register to access the course at the Wine Certification Program page on the Wines of Georgia website. Included in all student registration are a course workbook, detailed profiles on all Georgian wine regions and key grape varieties, access to the course for twelve months and a printable PDF certificate with a digital badge.

Georgian wine remains some of the world’s most uniquely identifiable fermented beverages, with winemaking techniques and traditions that date back 8,000 years. Ancient and alluring, Georgia is known for its skin contact and qvevri-aged wines; however, wine is made in both Georgian and European winemaking methods using over 500 indigenous grape varieties as well as international varieties.

With Georgian wine exports to the U.S. achieving 29% year-over-year growth for the last six years, the launch of the Napa Valley Wine Academy Georgian wine certification comes at a time when consumption of key Georgian varieties and styles is at an all-time high, with wine exports to the U.S. totaling more than one million bottles. With sales velocity for Georgian wines continuing to increase significantly, the US now consistently achieves one of the highest average ex-cellar prices for Georgia’s wine anywhere in the world. This course is a necessity for anyone looking to have a complete understanding of the world of wine.

To keep up with the latest news and events from the Wines of Georgia campaign, please follow @winesgeorgia on Instagram/@winesgeorgia on Facebook, or sign up to the Wines of Georgia newsletter at winesgeorgia.com.

About Wines of Georgia – http://www.winesgeorgia.com
Wines of Georgia is a promotional campaign financed by the National Wine Agency of Georgia and wineries to educate the US wine trade and the general public about the history, culture, quality and universal appeal of Georgian wines and the country’s qvevri winemaking tradition.

About the Napa Valley Wine Academy – https://napavalleywineacademy.com
The Napa Valley Wine Academy, America’s Premier Wine School™ and the two-time winner of the WSET Global Wine Educator of the Year, is the most awarded WSET wine school in the world. The Academy is based in Napa Valley, California with locations across the United States and globally online. NVWA is proud to be an approved program provider of the internationally recognized WSET (Wine & Spirit Education Trust) series of wine, spirit, and sake courses (including WSET Levels 1 through 4 in Wine) as well as a full suite of online classes and a host of other specialty classes ideal for enthusiasts and critical for wine and beverage industry professionals.

Slow Wine Launches The 2023 Guide With The Annual Five-City Tour In The Us – Guides Now Available For Purchase

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NEW YORK (PRWEB) – The acclaimed Italian wine organization, Slow Wine, recently concluded its national wine tour in the United States celebrating the publication of the 2023 Slow Wine Guide, including an Italian and US version. The US guide is now available for sale on the Slow Food USA website.

The 2023 edition of the USA Guide takes on an innovative approach to the wines of California, Oregon, New York, and Washington with in-depth coverage of leading eco-friendly producers. US National Co-editors Deborah Parker Wong and Pam Strayer and their team of dedicated field coordinators personally visit top producers and review their finest bottles on site. The Slow Wine Guide format provides a guide entry for each winery with sections about people, vineyards, and wines that include the way vineyards are farmed and detailed reviews of current-release wines.

Hundreds of trade and press attended Slow Wine’s five-city 2023 USA Tour featuring 156 Italian producers, 24 from the US and 11 from Latin America. More than 450 industry professionals attended the New York City stop on March 14th, while more than 240 consumers participated in a second tasting.

Slow Wine events hosted across the US were also well attended, with 445 wine trade and press in San Francisco on March 6th, 214 in Seattle on March 7th, 153 in Dallas on March 9th, and 236 in Miami on March 13th.

This year marks the third year the English language USA Slow Wine Guide has been published, the only annual guide to American wines. The print book profiles 290 wineries from California, Oregon, Washington, and New York. More than 250 wineries are recognized with Slow Wine awards. Twenty-four of those award-winning wineries joined the five-city tour, showcasing the innovation in sustainability by winemakers as well as the unique terroirs of some of the most recognized wine regions in the US.

About Slow Wine
The Slow Wine Guides evaluate more than 2,000 Italian wineries, a small selection from Slovenia, and more than 290 American producers. Uniquely, it relies on in-person visits and the human interaction it has with all the producers. This enables the guide to give readers a more comprehensive understanding of the place and the producer. In comparison, many other guides limit their relationship to a blind tasting, and then provide tasting notes and scores, Slow Wine creates a more nuanced and detailed insider’s review of the people, the farming and winemaking practices, and the wines. Each of the selected wineries respects and reflects the local terroir and practices sustainable methods that benefit the environment. The guide awards top wineries that are 100% free of chemical farming with the coveted Snail Award, which is given in recognition of the values Slow Wine Guide continues to passionately support.

About Colangelo & Partners
Colangelo & Partners specializes in premium food, wine and spirits brands, and has long-established relationships with the key press that drive these business categories and help determine the industry leaders. Agency principals have years of experience in retail and distribution as well as communications, a rare combination that gives Colangelo & Partners invaluable insights into consumer purchasing behavior. The agency focuses on “closing the loop” between creative communications programs, distribution, promotion, publicity and the consumer in order to maximize the efficiency of its communications programs and deliver measurable results. http://www.colangelopr.com/

Arizona Celebrates Its Women in Wine

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Known for its three wine regions of Verde Valley, Wilcox and Sonoita/Elgin, and tasting rooms throughout the state, Arizona is an emerging wine producer–creators of many wonderful wines and there are more to come with a bevy of emerging wineries.  Although its history goes back to the 1700s, it was discovered as a wine growing destination in the 1970s when it was identified that Arizona’s soil possesses the same unique terra rossa soil as France’s Burgundy region. 

Among the jewels Arizona possesses is an extensive roster of incredible female winemakers, who are among industry leaders in their craft. 

Among them:

Kelly Bostock, “Wineworker” and Co-owner of the renowned Dos Cabezas winery.

Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. Originally located in the Kansas Settlement, the winery and 80 acres of vineyards were pioneered by the late visionary, Al Buhl. Todd Bostock joined the team as winemaker in 2002 and by the end of 2006, the Bostock family took over operations of the winery, and it was moved to Sonoita where it resides today.  The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement.  Kelly and her husband have been named “top 10 winemakers to watch” by San Francisco Chronicle. They work with the Vera Earl Ranch located behind their winery to supply them with sustainably raised beef.  They continue to adapt their vineyard to be more water conscientious. They started replacing blocks of drip irrigation with subterranean irrigation to eliminate evaporation and animal damage.

Kris Pothier & Kim Koistinen, Co-owners, label artist, General Manager and cellar rat, Chateau Tumbleweed

Located in Clarkdale, Arizona, Chateau Tumbleweed, owned by  Kris Pothier, her husband, Joe Bechard, Kim Koistinen and her husband Jeff Hendricks, Chateau Tumbleweed has a wonderful patio that looks out over Sycamore Canyon–on clear days you can see the San Francisco peaks. Chateau Tumbleweed sources fruit from Willcox from 12 different growers. They work with many varietals: Picpoul Blanc, Viognier, and Chardonnay are their main whites. For red they love: Sangiovese, Syrah, Tempranillo, Mourvedre, Montepulciano, Cabernet Franc and Grenache. They purchased the acre adjacent to their property and are putting up a barrel room. 


Gayle Glomski & Lauren Maldonado, co-owners,  Page Spring Cellars

Gayle Glomski, who, with her husband, launched Page Spring Cellars in 2003, not only makes incredible wines but also has transformative programs in Yoga, massage & hope dancing, which Gayle leads.  The winery’s goal is to create delicious wines that express the unique character of its sunny Arizona landscape. Their wines and winemaking convey their philosophies concerning family, education and living life to its fullest.

Lauren’s foray into the wine industry began when she settled in Sedona. In 2013, Lauren joined Page Springs Cellars, outside of Sedona, serving many capacities from tasting room worker to tour guide. She joined the vineyard crew and helped farm their vineyards for four years as the only female on the crew. Lauren recently opened uptown Sedona’s premier wine bar and tasting room, The Art of Wine. which offers over 40 local Arizona, U.S. and international wines by-the-glass or for sampling. Their 350-bottle wine shop is a must-visit for oenophiles. 

Lisa Callaghan, Co-owner, Callaghan Wines

Since 1990, Callaghan Vineyards has been perfecting their vintages and winning numerous awards.  So much so in fact, that their wines have been served at The White House four times.  Lisa’s wine includes one estate white–a blend of Viognier, Marsanne, Roussanne, Malvasia Bianca, Clairette and Petit Manseng. The object is to produce an uncommonly nuanced white wine with great freshness and flavor “chew.”  As with all of their wines, their primary concerns are depth of flavor and complexity. 

Peggy Fiandaca, Owner/Brand Manager, LDV Winery

After an incredibly successful career in Urban Planning, Peggy and her husband set out on their “second act” – wine. Wine was always a passion they shared; they traveled the world drinking, collecting, and absorbing everything they could about wine. They are often asked if owning a winery was their lifelong dream, but it was purely serendipitous (or a mid-life crisis). LDV winery sits on a 40-acre property, grows Rhone grape varieties, and produces about 2,500-3,000 cases per year. On a day to day basis, Peggy is responsible for strategic planning and analytics, wine marketing, public relations, sales, tasting room operations, contracts, regulations, trademarks, website, social media and all staffing. Peggy has served on the Arizona Wine Growers Association board as Secretary and President for two terms. She is a member of Les Dames d’Escoffier International and Women at the Top, a female business owner networking group.

Carla Milić, Wineworker, Los Milics Vineyard

Carla was born and raised in Chile, but the bulk of her training has been in Sonoita with local winemakers. She took a few courses at the University of California, Davis and also assisted during a harvest in Chile. Los Milics Vineyard is located in Elgin; it sits on 20 acres with 12.5 acres being under vine. Since the winery opened for tastings, Carla is responsible for greeting guests and guiding them through their tasting and providing tours of the construction site where the new tasting room and casitas will be located. Once harvest peaks, Carla will be receiving fruit, processing, cleaning, and monitoring fermentations. Her favorite part of the job is nurturing vines from infancy through their entire growth cycle. Carla continues to be inspired by other independent and hardworking women in the wine industry.

Los Milics Vineyards grows grapes that thrive in this unique terroir, 5000-foot elevation, and climate. They have recently opened a new tasting room, which was designed by Chen+Suchart Studio in Scottsdale, is clad in weathered steel and flanked by large monoliths that guide visitors from the parking lot through the vineyard into the space. The interior is oriented to frame dramatic views of the Mustang Mountains, including The Biscuit, an iconic rocky landmark. Later this year, they are opening nine onsite casitas and a Spanish-influenced restaurant on the property.

Julia Dixon, Winemaker, 1764 Vineyards

Julia Dixon’s love for wines began in 2012, and after graduating from viticulture and enology studies at Yavapai College in 2016, Julia and her husband founded 1764 Vineyards located in Pearce, AZ. Today, Julia is the head winemaker at their 30-acre property working with Petit Verdot, Picpoul Blanc, and Vermentino varieties.

Lisa Strid, Aridus Wine Company

Lisa Strid is the winemaker at Aridus Wine Company in the beautifully mountainous region of Willcox, AZ.  At Aridus, Lisa oversees all of the production processes from grape to bottle. She finds winemaking calls on many different skills, such as using science and sensory analysis on a daily basis. Being flexible and pragmatic while bringing an artistic perspective at the same time can be a delicate balance.

Brooke Lowry Ide, Winemaker, Vino Stache Winery 

Brooke’s winemaking journey began in 2014 when she enrolled at Yavapai College studying viticulture and enology. She has interned at Four Eight Wineworks, Caduceus Cellars, Merkin Vineyards, and Callaghan Vineyards. In 2019, she began her one-woman operation at her own winery, Vino Stache Winery. She has delayed planting on her 54-acre property, but is building her brand with fruit sourced from several Arizona growers. Her first wines were bottled in 2021.

Megan Stranik and Shannon Austin Zouzoulas, Co-Owners, AZ Hops & Vines

Megan was introduced to the world of winemaking at Sonoita Vineyard where she spent a year as a volunteer, helping tend the farm. For many years after, she worked at various wineries learning the process of winemaking, but owning her own winery was always her goal. Today, she co-owns AZ Hops & Vines with her sister, Shannon, where you can almost always find her tending to the vineyards. 

Shannon grew up in Southern California and attended the University of Maryland. After returning to California, she began volunteering at wineries and festivals and began conspiring with her sister on how to get into the industry themselves. While her sister handles viticulture and oenology, Shannon was inspired in the marketing, hospitality and agro-tourism side of the business. She spends her days creating fun events, meeting great people, trying new wines, and marketing their winery.

Monica Preston, Owner, Birds & Barrels Vineyards

Monica Preston founded Birds & Barrels Vineyards on 50-acres of land with her husband Chad in 2015 with the goal of crafting ultra-premium Arizona wines. Though she does not have a background in viticulture, her passion and drive to learn has been helpful on this adventure. Monica handles water management, herbicide and pesticide management, fertilizer regiments in the vineyard, vine assessments, petiole, and fruit sampling prior to harvest. She also handles the wine club and Founders program planning and coordination. Though they have been called crazy many times along this journey, they remain ambitious and plan to expand while planting in 2023.

Valerie Wood, Heart Wood Cellars

Valerie Wood moved to Arizona with her husband Daniel in 2009 for a new lifestyle and plans to contribute and participate in the growing sector of the Arizona wine industry. In 2013, she began studying viticulture and enology at Yavapai College in the Verde Valley while working part time at the Yavapai College Southwest Wine Center planting the college’s new vineyard. In 2015 she graduated with honors and her degree and was invited to join the Four Eight Wineworks-Caduceus Cellars winery family. In 2016 Heart Wood Cellars released its first vintage following the guidelines of their business model – to craft wines they love and want to share with others.

Desiree Gerth, Owner and Winemaker, Strive Vineyards

Desiree Gerth moved to Arizona with her husband shortly after graduating from the University of Wisconsin-Madison. While on a weekend vacation to Arizona wine country, they decided to try to make their own wine with a home winemaking kit purchased from a local brew shop. Though the first batch was undrinkable, they persisted, first creating an in-home winery and then looking for their own land in Willcox. She and her husband, with the help of family and friends, have built everything themselves from the ground up – fencing, gates, irrigation systems, trellis systems, utility sheds and more. They are completely off-grid utilizing solar power for their well pump and green, sustainable farming practices. In 2018 she began her professional winery career at Golden Rule Vineyards, and today oversees administration and operations for Strive Vineyards and works in all areas of wine production, winery management, and operations at Cochise Wine Co

Ann Roncone, Owner/Winemaker, Lightning Ridge Cellars

Ann was born and raised in the San Francisco Bay area. She worked an office job and winemaking was her hobby. For about five years, she read books on winemaking and viticulture, planted vines at home, took courses at the University of California, Davis, and worked harvests at local wineries. When she and her husband decided to pursue a career in wine, they couldn’t afford land in California, and decided to visit the Arizona viticulture area as her husband had gone to college in Tucson. In 2003, they purchased land in the Sonoita/Elgin AVA and in 2004 they began the process of starting a vineyard and winery from scratch. Lightning Ridge Cellars is located in Elgin and specializes in Italian varietals. It is hard to say what she enjoys most about winemaking, but the amount of time she spends outside is definitely among the top things.

Kim Reed, Assistant Manager/Wine Club Coordinator, Javelina Leap Vineyard, Winery & Bistro

Kim came into the wine industry somewhat by accident after working in a community care and hospital as a Registered Dietitian for 10 years. Her in-laws, Rod and Cynthia Snapp own Javelina Leap, and when her husband Lucas took over as GM and head winemaker, it was quickly apparent that he was going to need help. In March 2020, Kim joined the family business, initially as the Wine Club and Event Coordinator. Since then, her role has grown to include helping the tasting room manager, serving as office manager, booking bands, shipping wine, answering emails and filling in the gaps wherever needed. Most of her wine knowledge comes from being around the business and family the last seven years, however she will be pursuing a Level 1 Sommelier certification in the future.

Lori Dutt Reynolds, Winemaker, Sonoita Vineyards

Lori is a third-generation winemaker in Arizona with a Certificate in Enology and Viticulture from the University of California, Davis. She was inspired to join the wine industry by her grandfather, Dr. Gordon Dutt – the founder of the Arizona Wine Industry. Lori loves the art and science behind creating wine and her favorite parts of the job are blending wine and working in the vineyards with her family. It is important to her to have her children involved in Sonoita Vineyards to work and learn the wine industry firsthand like she did.

Raise Your Glass to the Distinctive Wines of the Stags Leap District at the Annual Vineyard to Vintner Weekend, April 28 – 30, 2023

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NAPA, CALIF. (PRWEB) – The annual signature event for the Stags Leap District Winegrowers, Vineyard to Vintner, returns in 2023. This event will bring wine enthusiasts and collectors together with vintners, winemakers, and principals for an exclusive weekend of limited wines, fine dining, and immersive experiences.

“The distinct terroir and quality-obsessed wine producers in our tiny, tight-knit Stags Leap District neighborhood are the reason our Cabernet Sauvignons are world-class,” said Nancy Bialek, Executive Director of the Stags Leap District Winegrowers Association. “Vineyard to Vintner is an extraordinary experience that showcases the appellation in all its glory.”

Award-winning chefs from Charter Oak, Southside Napa, Moss & Vine, Bottega and La Toque will prepare seasonally inspired dinners and multi-course feasts to pair with an illustrious portfolio of Stags Leap District wines. Each evening dinner, hosted by vintners and winemakers, is limited to 40 guests.

Morgan and Irma Robinson of Southside Napa will be preparing a Live Fire Under the Palisades at Steltzner Vineyards, a wood-fired meal over barrel staves, with a sunset toast and many cellar treasures. At the historic Manor House at Stags’ Leap Winery, a four-course dinner will pair with library selections from Stags’ Leap, Regusci Winery and Shafer Vineyards.

At Pine Ridge, the underground caves will serve as the setting for a stellar multi-course meal from La Toque Chef Ken Frank before guests are invited to stargaze from the patio. At Cliff Lede, Meadowood alums Juan Carlos and Victoria Acosta of Moss & Vine will cook for an evening of classic wines and classic rock, while Chimney Rock hosts the birth of the vintage 2023 growing season alongside their neighbors Baldacci Family Vineyards and Malk Family Vineyards, with three-star Michelin Chef Christopher Kostow’s team presiding over the evening’s menu.

During this unparalleled three-day weekend, the vintners and winemakers will break bread with guests and pour wine beneath the majestic scenery of the volcanic Palisades. Vineyard to Vintner is limited to 200 guests only, giving the weekend a magical, backstage-pass sense of intimacy.

The 2023 Vineyard to Vintner schedule includes:
Friday, April 28th – Vintner-Hosted Library Wine Dinners
Guests will choose from five venues for an intimate evening of Vintner and Winemaker co-hosted, chef-inspired, wine pairing dinners, all with rare and limited library wines selected from deep within each vintner’s cellar.

Saturday, April 29th – Digging Deeper
Vintner-hosted sessions at four venues will take guests deeper into the vineyards, famed history, and terroir of the Stags Leap District, each with a selection of legendary wines.

Saturday, April 29th – Grand Vintner-Hosted Lunch and Tasting
Hosted at Regusci Winery, with its extensive organic garden, this event will bring all the Stags Leap District Vintners and Winemakers together at one estate to showcase their remarkable wines. Guests will enjoy multiple live fire cooking stations for a strolling gourmet lunch prepared by award-winning Chef Stephen Barber of Farmstead Restaurant at Long Meadow Ranch. A selection of delectable Woodhouse Chocolates will be at hand to top the afternoon off!

Sunday, April 30th – Savor Sunday: Vintner-Hosted Winery Experiences
Guests will savor nibbles and special wines throughout the day by selecting four curated and private experiences from a full slate of ten wine events located throughout the District. This includes unparalleled access for a Napa Valley experience that is not available to the public.

A celebration of the people and wines of this iconic American appellation, the Vineyard to Vintner weekend will be held Friday through Sunday, April 28 to 30, 2023. The full weekend experience is $1,250/person and limited to 200 guests. For more information visit http://www.stagsleapdistrict.com/V2V.

About Stags Leap District Winegrowers Association
The Stags Leap District Winegrowers is a non-profit association of vintners and growers whose mission is to work together to grow the reputation of the appellation and its Cabernet Sauvignon and share its quality with the wine-loving world. Through public outreach, trade events and community partnerships, the organization aims always to improve understanding of the Stags Leap District and its world-class wines. The SLDWA is comprised of 16 wineries and 9 grower members. The wineries include Baldacci Family Vineyards, Chimney Rock Winery, Cliff Lede Vineyards, Clos du Val, Ilsley Vineyards, Lindstrom Wines, Malk Family Vineyards, Pine Ridge Vineyards, Quixote Winery, Regusci Winery, Shafer Vineyards, Silverado Vineyards, Stag’s Leap Wine Cellars, Stags’ Leap Winery, Steltzner Vineyards and Taylor Family Vineyards.

Eve Discovers: Montepulciano D’Abruzzo DOC Wines

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As part of the Simply Italian Great Wines Tour, and organized by I.E.E.M. International Event and Exhibition Management, a group of over 40 wine bloggers, sommeliers and buyers attended a Master Class at the Four Seasons Hotel Las Vegas that was devoted to the Montepulciano wine grape that is used in D’Abruzzo DOC wines. Before tasting seven organic and 100% Montepulciano wines, we learned a few things about the DOC from Master of Wine Brandon Tebbe and Davide Acerra with the Consorzio Tutela Vini d’Abruzzo. (Consorzio President Alexander Nicodemi was also in attendance.)

What We Learned

For my wine 101ers, before I give you my notes from the class let me clarify for you that the Montepulciano grape grown in the Abruzzo region of east central Italy is not the same grape found in the town named Montepulciano, which makes a wine mostly from Sangiovese grapes. Now, some of what we learned in bullet points:

  • This was the first time these wines have been tasted in Las Vegas. All are looking for importers.
  • There are approximately 250 wineries in the DOC, 10,000 grape producers, and 35 wine cooperatives.
  • The area has mountains on one side and the Adriatic Sea on the other. Lots of different terroirs. The current predominant area for vineyards is in Chieti that has gravel, sand and clay soil and is located near the sea.
  • Over 30% of the region is protected by four parks – three national and one regional. There are protected areas and nature reserves.
  • There are 1,000 square meters of grape growing area in total and its “rich in diversity” due to the big mountains on the west and the sea to the east.
  • Today we focused only on the red Montepulciano grape – 80% of the area produces this grape. The region also produces seven white grape varieties of wine.

What We Tasted

Tebbe talked us through a tasting of seven wines. He explained that they were very diverse in aromas and flavors. My husband Eddie also attended and some of the tasting notes below are his:

2021 Jasci and Marchesani AZ Agrobiologica: From a small family winery with sea-facing vineyards. Flavors were fruity, vanilla scented and quite dry. Eddie thought it was a great value at $20 a bottle, with red fruits, tannins and a medium finish.

2021 Santo Stefano by Cantine Mucci: Spent 6 months in 100% new American oak. A lot of bacon on the nose and mouth as well as black fruit and chocolate. An interesting wine. Eddie noted the ruby color, tobacco and oak on the nose, and a good balance.

2019 Rosarubra Vigne Lomanegra: This was my favorite wine in the tasting, and I had a chance to enjoy it again over lunch. A single vineyard wine, which had 24 months in barriques. It was quite juicy with black fruit, rose petals, vanilla, and just lovely to linger over. Eddie noted a lighter nose, with flavors of dark fruit, tannin and medium finish.

2019 Pasetti Tenutarossa: Grown at 1,650 foot elevation, and 12 months in bottle before release. The wine showed notes of mint, sour cherries, prunes and chocolate. Eddie got earth on the nose and dark fruit, tannins and acidity on the palate. He also thought it ageable and a good value wine at $15 to $22 a bottle.

2018 Talamonti SRL Tre Saggi: We were told that the words Tre Saggi translate to mean Three Wise Men. This wine was held for three years before release: one in 300-liter French barriques, the next in 300-liter French oak barrels and the last year was spent resting in the bottle. Both red and dark fruit, oak, and lots of tannins. On the nose Eddie got leather, a lushness, well-structured and ageable.

2018 Cantine Agriverde Plato: While the Three Wise Men took three years before release this wine was held for six: two years in stainless steel, two more in French oak barrels and the final two years resting in bottle. Lots of coffee, vanilla, cloves, cocoa adding up to a very dry and dark wine. Eddie found the wine earthy, balanced, structured and long lasting on the finish.  

2017 Cantina Frentana Costa Dei Trabocchi Vallevo: Our last wine was the oldest, proving that these wine could and should age. I found sour cherry notes in both the aroma and flavor, with the addition of spice and vanilla. This wine showed more fruit over tannin for Eddie, with a good balance and long finish.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.