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      Wines of…Did You Say Calabria? Food-Friendly and Planet-Friendly Librandi Wines from Southern Italy

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      Why You Should Know More About California’s Wente Vineyards

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      Sampling Wine and History at a Medieval Estate in Tuscany: Castello di Meleto

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      Murrieta’s Well Dry Rosé

      David Honig
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      Palio Wins San Francisco Dining after 35 Years

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      Wohlfert Distilling Craft Spirits Ride on Prohibition Heritage

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      Why Low-Alcoholic Wine May Be Increasing & An Adult Beverage Option; Even No-Alc can be Tasty

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      Amaro, Ti Amo: Italian herbal liqueurs for sipping and cocktails

      W. Blake Gray
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      Why You Should Know More About California’s Wente Vineyards

      Feature Stories
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      Sampling Wine and History at a Medieval Estate in Tuscany: Castello di Meleto

      Feature Stories
      4 min read

      SOUL OF A LION

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      Why You Should Know More About California’s Wente Vineyards

      Becky Sue Epstein
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      SOUL OF A LION

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      Palio Wins San Francisco Dining after 35 Years

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      Classic Chinese Fine Dining at Z&Y Peking Duck

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      Barbara Barrielle
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    What We’re Drinking – Dutton Goldfield Pinot Blanc

    David Honig
    Wine Reviews
    1 min read
    Aromas of cinnamon-baked apples waft up from the glass. Fresh apples, crisp cucumber, and white grapefruit come out on the palate. Crisp minerality shines through. This is juicy, bright, and layered. Drink with mussels. Highly Recommended. 92 points. DBH WHO: Dutton Goldfield WHAT: Pinot Blanc DESIGNATION: Shop Block WHEN: 2016

    What We’re Drinking – Ridge “Ponzo” Zinfandel 2015

    David Honig
    Wine Reviews
    1 min read
    The color is not quite opaque, garnet all the way through. Gorgeous black raspberry and vanilla float up on the nose. On the palate it's a bit reductive, and offers plums, raspberry, licorice, and black pepper. Tannins are dusty, acids bright. This is a bit more ripe and a bit

    DISCOVERIES: Asti Secco is Italy’s New Dry Sparkling Wine

    Becky Sue Epstein
    Feature Stories
    3 min read
    All over the world, numbers are up for sparkling wines. In the US and UK, we are huge consumers of Asti sparkling wines from northern Italy, but these have traditionally been rather sweet. Recently, however, Asti producers have created a new category that's nearly as dry as Brut Champagne. Asti

    What We’re Drinking – Murrieta’s Well Small Lot Cabernet Sauvigonin 2013

    David Honig
    Wine Reviews
    1 min read
    Cassis and vanilla come through on the nose. The palate shows more complexity, leading with black currant and mulberry, adding tart red fruits on the mid-palate. Unsweetened chocolate, espresso, and some pencil lead dance in and out among the fruit flavors. Drink with lamb chops. Highly Recommended. 90 points. DBH

    What We’re Drinking – Fleur de Mer Rose “Cotes de Provence”

    David Honig
    Wine Reviews
    1 min read
    This rosé is a lovely, light coral pink. Aromas of Indian River Ruby Red grapefruit flow up from the glass. The palate is all citrus, sweet nectarines and bright pink grapefruit. Well integrated but very light tannins are detectable. This is a very pretty, very refreshing, classic provencal rosé. Drink

    What We’re Drinking – Carlos Serres 2016 Viura-Tempranillo Blanco White

    David Honig
    Wine Reviews
    1 min read
    Mild citrus aromas, tangerines and orange blossoms, come out on the nose. The palate shows tangerines with a saline touch. Soft hints of ruby red grapefruit offer a touch of acid on the finish. Drink with sautéed shrimp. Recommended. 86 points. DBH WHO: Carlos Serres WHAT: Macabeo (Viura), Tempranillo Blanco WHEN:

    What We’re Drinking – Rombauer Sauvignon Blanc 2016

    David Honig
    Wine Reviews
    1 min read
    This is a very pleasant Sauv Blanc, and a good exemplar for what Napa Valley can do with this grape. Poached pears and white florals show on the nose. It is more tart on the palate than on the nose, with tiny green apples, white grapefruit, and jalapeño peppers. Grapefruit

    What We’re Drinking – Troon Zinfandel

    David Honig
    Wine Reviews
    1 min read
    The nose offers up blackberry tarts with a touch of nutmeg, with rich baked fruit and toasty pastry with hints of vanilla. On the palate the fruits turns from black to red, as blackberry morphs to black cherry, and the mid-palate shows earthiness and nuttiness, with lovely lingering fruit and
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    NEW BOOKS IN REVIEW

    Champagne A Global History Second Edition by Becky Sue Epstein Champagne: A Global History – Second Edition by Becky Sue Epstein Also available on Amazon

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