Editors' note: To close 2011, Palate Press: The online wine magazine will be featuring some of our top stories from the past year. Our sixth piece comes from Lenn Thompson, giving us coverage of the Virginia wine industry's continued growth and the future challenges the state may face. Virginia wines
Editors' note: To close 2011, Palate Press: The online wine magazine will be featuring some of our top stories from the past year. Our fifth piece comes from columnist W. Blake Gray, exploring the idiosyncrasies of how the wine world defines sustainability. Two Central Coast vintners walked through a pristine-looking vineyard last
Editors' note: To close 2011, Palate Press: The online wine magazine will be featuring some of our top stories from the past year. Our fourth piece comes from columnist Evan Dawson, reporting on the uproar over rumors that California Pinot Noir producers beef their wines up with Syrah. “I do
Editors' note: To close 2011, Palate Press: The online wine magazine will be featuring some of our top stories from the past year. Our third piece comes from Lindsey Zahn, offering a passion for both wine and the law, and giving us a primer on how those laws affect wine
Editors' note: To close 2011, Palate Press: The online wine magazine will be featuring some of our top stories from the past year. Our second piece comes from Paul Mabray, Chief Strategy Officer of VinTank: Digital Think Tank for the Wine Industry, highlighting the most promising mobile wine apps by
Editors' note: To close 2011, Palate Press: The online wine magazine will be featuring some of our top stories from the past year. Our first piece comes from the talented Erika Szymanski, who lends her passion and background for wine science to the screwcap/natural cork debate. This is not your
Franciacorta has the most demanding standards for any sparkling wine region in the world. They're a substitute for tradition, because the Italian region has been in the bubbles business for only 50 years, which is nothing in Europe. As everybody is thinking about bubbly this week, I decided to take
Red wine and chocolate. It’s one of those “classic pairings.” Personally, I’ve never really found the pairing all that appealing, but I have seen many instances of people going nuts for chocolate served with a sweet red wine in a tasting room. Maybe it’s because they enjoy the supposed health