Bald eagles are regular winter visitors to Clarksville, Missouri, some 70 miles north of St. Louis, where a working lock for river traffic keeps the water open and the birds well-fed. The area may seem unlikely as an epicenter of organic food and wine, but a handful of locals are pushing the envelope to make that transformation. Read More
Made by H. Weston and Sons, a cidery established in Hereforshire since 1880, still owned by the Weston family, this lovely sparkling dry cider was aged in oak vats, which probably explains its smooth, full-bodied character. Pleasantly and moderately effervescent, it shows aromas of fresh, well-ripened apples, reminiscent of "cooking" apples like Cortland or Braeburn. Acidity seems lower than in, say, a Blackthorn or a Strongbow, giving the Stowford Press a smoother overall feel, and a rounder profile, overall. A mellow and pleasant winter sipper, although a crisper style may be more pleasant on a hot summer day.
You can read more tasting notes by Rémy Charest on The Wine Case. Read More
In England, the 2009 vintage is set to produce an ‘outstanding harvest’ both in terms of quality and quantity. Read More
It looks, smells and tastes like Champagne—but it’s English sparkling wine, winning awards even against the French. Read More