I am old enough to have witnessed the shift from house champagnes to grower champagnes in North America’s major wine markets. Today, grower champagne has exploded, particularly among the Millennial
There’s natural wine, and then there are well-farmed grapes made without SO2 addition. This wine is in the latter camp. The tannin of the 70 year old Serine (an old
The British Columbia market is quite limited in its burgundy selections, particularly white burgundy. We mostly have access to the large negocients and large producers. We are lucky to see
The inimitable Pinot Noirs of Burgundy require regular revisiting. The typical comments about Burgundy’s unevenness misconstrue why the region is always among the best in the world for terroir-driven wine.
Napa is a challenging place for wine lovers today. The wines are almost inimitably expensive, save Bordeaux. The once storied valley is replete with overripe wines. But, times are changing.
Chardonnay is somewhat like a faceless man – it takes on character of site and cellar with uncanny ease. There may be no core essence to Chardonnay but it holds
To get this much flavour from a wine with 8.5% ABV that is perceptibly dry is a remarkable achievement. It seems somehow that the Mosel has fallen out of favour
Friuli is quintessentially European. Its indigenous grapes hail from the various empires that have ruled it over the centuries: French, Austro-Hungarian, Venetian. The region only became a permanent part of
Mario Schiopetto was the Biondi Santi of Friuli. Since the founding of the estate in 1965, Schiopetto has been at the vanguard of the modernization of white wine production in
How does wine stay interesting? Forever in motion, the immense bio-chemical complexity of wine means you can continue to learn after years of experience. Do not let preconceived notions define