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Tempranillo: Australia’s Next Shiraz, only better?

Lisa Johnston
Feature Stories
5 min read
To many, Australia is the producer of bold shiraz, fruity chardonnay and soft-drinking blends. Which is totally understandable when internationally, not much else features on the shelves. However, even some Australians are still oblivious to the fact that Australia is producing some exceedingly good wines from varietals that have only

Soave and Sophisticated

Patricia Guy
Feature Stories
3 min read
“When people visit Soave Classico for the first time they always say things like ‘I didn’t realize how beautiful it is here’,” said winery owner Meri Tessari, as we took the ten minute drive up the hill from the Medieval walled town of Soave to the tiny hamlet of Fittá,

The Accidental Leader of the Fork’s Organic Pack

Diana Combs
Feature Stories
2 min read
There are now eighteen vineyards with sustainable practices in Long Island, and Barbara Shinn is leader of the pack. Shinn is a modest woman, thin and deeply tanned, with dirty blonde, shoulder length hair. She probably never intended to be a groundbreaker (pun intended) for Long Island vineyard farming.  In

Mexico’s Wine Woes: Attempting Water Into Wine

Michael Cervin
Feature Stories
6 min read
Beer and tequila are the traditional alcoholic beverages of Mexico. But the wine region of Mexico’s Baja Peninsula is changing dramatically, receiving many high scores from the American wine press, and a new breed of winemaker there is dedicated to producing premium wine. But the Mexican wine industry faces uphill

The Grape Heaven of Horse Heaven Hills

Cole Danehower
Feature Stories
5 min read
It’s an ironic incongruity: the Pacific Northwest appellation with the fewest regularly open tasting rooms (only three of them) is the source of a quarter of Washington State’s wine grapes—and has contributed to the most 100 point-scoring Northwest wines. The Horse Heaven Hills AVA may not yet be wine touring

Amphora Attack

Simon J Woolf
Feature Stories
3 min read
Despite repeated attempts at coercion, I can't get Franz Landauer-Gisperg to tell me how he acquired his amphorae. “If the other winemakers round here knew where I got mine, they'd all want one” is his rather cryptic comment. A better question might be “what the hell is an amphora doing