Taking it Slow in Central Otago (Part II)

L.M. Archer
Feature Stories
5 min read
This is PART TWO of L.M. Archer's exploration of Central Otago. Before continuing, read part one. Individuation: Fruit vs. Site Forsyth sees a decided march towards individuation throughout Central Otago’s vineyards. “So now, thirty years later, we’re at the stage where we can see better producers concentrating on individual vineyards,

Taking it Slow in Central Otago (Part 1)

L.M. Archer
Feature Stories
3 min read
Challenged by climate change, lack of available land and rising production costs, some of Burgundy’s top producers have established wineries in Oregon. But the more adventuresome are now flying much further afield -- to New Zealand’s Central Otago. Located on the 45 parallel in the Southern Hemisphere, Central Otago is

What We’re Drinking: New Crios Releases

Becky Sue Epstein
Wine Reviews
1 min read
2016 Crios Torrontes Luscious peachy, apricot and tropical fruit aroma, but the wine is dry with a touch of peach on the end-palate. Acidity and minerality intertwined with a whisper of rose. A lively citric finish completes this wine. Pairs with a wide variety of light, salty and piquant foods.

Sake is Getting Sweeter

W. Blake Gray
Features
5 min read
Sake is changing. The most expensive Japanese versions, Ginjo and Daiginjo, are getting sweeter on average. Yet mid-range artisanal sake (Junmai) is getting drier. As such, it may be time for dry wine lovers to give up on Daiginjo, save some money, and switch to Junmai. I don't believe anyone

Sardinia: Beyond Cannonau

Roger Morris
Feature Stories
4 min read
Is Cannonau the magic elixir that keeps Sardinia’s centenarians clicking their heels rather than turning up their toes? So it’s said. Is the Mediterranean island the place of origin inscribed on Grenache’s birth certificate? There are Tweets that argue that Spain’s paternity claim is “fake history.” It certainly is true

What We’re Drinking: 2016 M de Minuty Rosé

Becky Sue Epstein
Wine Reviews
1 min read
A classic Provencal pale salmon-pink, this wine has a slight jasmine aroma at first, with a nice chalky minerality on the nose and on the palate. A streak of spiciness weaves its way throughout the tasting experience, along with moderate acidity. On the end-palate dark red fruit gives way to

What We’re Drinking: 2016 Domaine de Cala Rosé

Becky Sue Epstein
Wine Reviews
1 min read
Having followed chef Joachim Splichal since his spectacular Los Angeles restaurants, I was curious about his new family winery project – enhanced with top wine consultants. And the wines do deliver. The best food pairings are true to this area, something Splichal would know from his early stints in Provence.