It’s been a phenomenal year. In addition to all of the wines I’ve tasted and written about for articles in 2018, we chose a different, extraordinary “Wine to Know” each week for 52 editions of… Continue reading
This is my second annual report on the status of women in the wine industry, and I think it will give every woman pause. The report was first published this month in SOMMJournal. Here it… Continue reading
Several WineSpeed readers have written in worried about the future of eiswein, one of the most spectacular sweet wines in the world—and one of the most difficult to make. Is eiswein doomed thanks to global… Continue reading
This time of year, scores of photographers and wine lovers line up along the roads of every wine region and whip out their cameras and phones to photograph grapevine leaves turning glorious shades of red,… Continue reading
Astrophysicists say that the two best states to be in are wrong or confused, because then everything around you becomes exciting and open to discovery. I was thinking about this gem of an idea the… Continue reading
In the 1980s, I worked for a week picking grapes 10 hours a day as part of a harvest crew for Cakebread Cellars in the Napa Valley. I was assigned to a foreman (Mr. Miguel… Continue reading
A recent morning tasting Screaming Eagle has convinced me of one thing: it doesn’t scream. But it does soar with such an incredible lightness of being it hardly seems corporeal. I was more than impressed… Continue reading
It’s hard to argue with a track record. Especially if it spans half a century. I couldn’t help coming to that conclusion after tasting through a score of exciting wines spanning Trefethen’s fifty years in… Continue reading
Right now, there’s a lot of sex in the vineyards. Strictly between the grapes of course. Cultivated vines are hermaphroditic (the reproductive organs of both sexes are simultaneously present). Thus, come spring, grapevines pollinate themselves.… Continue reading
In 2009, WineSpeed reader George Caloyannidis visited Emmerich Knoll, whose sensational grüner veltliner was the Wine to Know in last week’s WineSpeed. In this guest blog, George writes about his remarkable encounter. By George Caloyannidis… Continue reading
By Karen MacNeil Dungeness Crab season has just opened—the first time it’s opened before Thanksgiving for as long as I can remember. And just in the nick of time, because I need to drink some… Continue reading
Wine’s closest companion for the last 8,000 years has been food. The two are so close that they are often thought of as inseparable. In Italy for example, when someone drinks too much, they don’t say,… Continue reading
