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Number of varieties of apples that existed in the American Northeast two centuries ago, according to the New York Times. By the 1950s, that number had dwindled to fewer than 100. Today, a revival of apples is taking place within a few hundred miles of New York City. All are intended for one of the newest exciting beverages—intensely flavored, dry “hard” ciders (usually about 7% to 9% alcohol).

What is the signature aging technique used for traditional Rioja wines?

A. Short aging in American and French oak

B. Long aging in large concrete tanks

C. The traditional solera method

D. Long aging in American oak

The signature of Rioja wines is long aging in oak barrels, usually American oak. The story starts in 1780 when a Rioja winemaker named Manuel Quintano adopted the Bordelaise method of aging wine and began maturing his wine in large French oak casks. Oak casks transformed his wines in a way Quintano had never anticipated. Over time, it became apparent that the new “technology” of small oak barrels would prove more economical if oak trees from North America were shipped overseas and the wood was coopered into small barrels in Spain. Today, there are two philosophies about oak when making Rioja wines. The traditionalists tend to use American oak and to cooper that oak in Spain. Modernists do the opposite: they tend to use brand-new French oak that was coopered in France.

First Wine in the New World

As an important wine region, Mexico may seem unlikely. Yet this is where the history of wine in the Americas began. Indeed, the first winery in the New World—Casa Madero–was established in 1597 in the… Continue reading

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