I am always drawn to a wine with an interesting backstory. And while every wine has a story my personal bias is going to take me in the direction of family winemaking and organic or biodynamic viticultural practices. Or in the direction of a winemaker resurrecting a forgotten style of wine. Winemaking in Old World wine regions using indigenous varieties will catch my eye […]
The best way to learn about a wine region is to visit the region, see the lay of the land, talk to the winemakers and taste the wines. When travel to a region isn’t possible virtual travel along with wine tasting can be an effective way to learn about a winery and by extension the wine region. We recently participated in a virtual tasting which included four wines provided to us as tasting samples. The virtual tasting was hosted by Snooth and we had the opportunity to taste the wines made by winemaker Robbie Meyer at Murrieta’s Well Estate Vineyard in the Livermore Valley as he told us about his winemaking and answered our questions. It was the next best thing to visiting the winery.
For the longest time I thought of Champagne as a strictly celebratory libation. What is more festive than a glass of bubbly to celebrate a marriage, a birthday, or a new job? A still wine just doesn’t have the same impact. Over time, though, I have discovered how versatile Champagne really is. Looking beyond the bubbles to the bright acidity (that wine made from cool-climate grapes often possesses) and complex flavors (that come from extended lees aging) you will discover Champagne pairs with a wide variety of food — and not just appetizers. Champagne is just as delicious with a meal as a still wine.
Wine from South Africa is the theme for our August Wine Pairing Weekend group of food and wine bloggers. The challenge was posed by Sarah of Curious Cuisiniere. Sarah and Tim Ozimek recently returned from a trip to South Africa which was the inspiration for their choice of themes.
On a recent Saturday afternoon, with yard work complete, it was time to sit on the patio and relax. As shade moved over the patio we also realized it was wine o’clock. Time for a glass of wine and something to eat.
In this, our final post, we take you along as we sit down with winemaker Mitch Cosentino to create a blended wine.
Day 2 of the Masthead blending project promised to be busy. We gathered in front of the Scotto Cellars’ tasting room in downtown Lodi early that morning. Our first stop would be Scotto Cellars’ winemaking facilities.
Wine makes our life more fun. It says so right at the top of our blog. It’s what we believe. But, it’s not just wine that makes our lives more fun –it’s wine people too.
Rosé. I’m happy to drink it year round, and when I find one I really like I’m happy to drink it vintage after vintage; returning to it like a long-time friend.
When Stuart Smith began looking for vineyard property in Napa he didn’t look on the valley floor; he looked toward the mountains. He began coming to Spring Mountain in 1968. By the fall of 1970 he found a 200-acre parcel that in an earlier time had been home to vineyards.
We enjoy wine, food and travel. Pull That Cork is a chronicle of our wine adventures, the food and wine pairings we create and our travels which are increasingly organized around wine.
