Wine Reviews | PALATE PRESS

5 min read

As sparkling wines continue to grow in sales in the U.S., wine drinkers are looking for alternatives to Champagne, but...

How Valais put the charm in Chasselas

Simon J Woolf

Features

7 min read

Chasselas is one of Europe's most widely planted white varieties, but it's more likely to end up in a juicer or a fruit basket than in a winery. Read More

Fifty Shades of Grenache

Roger Morris

Features

5 min read

I am judge K1. The foreman has that no-nonsense look of a judge who will tolerate no deviation and grant no mercy. Read More

Are you sure you’re an epicure?

Evan Dawson

Features

7 min read

True Epicureanism is much more than the pursuit of pleasure. Read More

Is Coffee the New Wine? Embracing Coffee’s “Third Wave”

Evan Dawson

Features

6 min read

“Toasted nuts, caramel, milk chocolate and tobacco,” sounds like a modern Bordeaux with about ten or ﬁfteen years of age. But we’re not talking about wine. We’re talking about coffee. Read More

Central Otago Terroir Breakdown, Part 2: The Cromwell Basin and Bannockburn

Craig Pinhey

Features Wine Spotlight

2 min read

This is the second in a three-part series on the terroirs of Central Otago. After Gibbston and Wanaka, last week,...

Central Otago Terroir Breakdown, Part 1: Gibbston and Wanaka

Craig Pinhey

Features Wine Spotlight

2 min read

This is the first of a series of three articles on the terroir of Central Otago, the most southerly wine growing region in the world, at 45 degrees South, marked by a dry, semi-continental climate. Read More

Central Otago Terroir Breakdown, Part III: Bendigo and The Alexandra Basin

Craig Pinhey

Features Wine Spotlight

1 min read

This is the last of a three part series on the terroirs of New Zealand’s Central Otago. After Gibbston and Wanaka and The Cromwell Basin and Bannockburn, we are finishing with Bendigo and The Alexandra Basin, the two lowest elevation, most easterly sub-regions. Read More

The search for high-quality Cava begins in Penedès

How Valais put the charm in Chasselas

Fifty Shades of Grenache

Are you sure you’re an epicure?

Is Coffee the New Wine? Embracing Coffee’s “Third Wave”

Central Otago Terroir Breakdown, Part 2: The Cromwell Basin and Bannockburn

Central Otago Terroir Breakdown, Part 1: Gibbston and Wanaka

Central Otago Terroir Breakdown, Part III: Bendigo and The Alexandra Basin

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2019 Los Vascos Cromas Carmenère Gran Reserva

Wines of the Past and Future in Alsace (Alsace – Part 5)

A Traditional-Style Small Farmer – That’s What Winemaker Agathe Bursin Would Call Herself (Alsace – Day 4)

A Way of Life: A Small Family Winery, Built on 500 Years of Alsace Tradition (Alsace – Part 3)

What If Your Mother Was a Winemaker? (Alsace – Part 2)