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california, chenin blanc, clarksburg, sparkling wine -

sparkling chenin blanc

California has a mixed history when it comes to sparkling wine. Although bubbles have been made since the nineteenth century, a lot of it was generic, labeled as "Champagne" (which some producers still do). There was little attempt to connect grape variety, place, and style to create a quality wine. As the renaissance of California wine began in the 1960s and 70s, there was a greater emphasis on quality. Schramsberg and Iron Horse were two of the first genuinely good local producers focusing on sparkling wine, and Champagne houses Moët et Chandon, Taittinger, Mumm, and, best of all, Louis Roederer...

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australia, austria, skin contact wines, slovakia, slovenia, yarra valley -

skin-contact wines

White wine is almost always made the same way. The grapes are pressed to gently extract the juice which is fermented with the skins removed (they can be used for grappa, added to a compost pit, or put back in the vineyard as organic matter: waste not, want not). This is to produce fresh, crisp, clear wines. There are exceptions. Because Riesling is never aged in new oak, the grape juice is often left in contact with the skins overnight to add structure and texture to the wine without interfering with the aromatics. Sauvignon Blanc sometimes has a short period...

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rhône, syrah -

so bad, it's good: wine labels

When I first entered the wine industry, I worked at a wine shop in Manchester which taught me so much about selling wine to customers. Selling wine is fundamental to the business, but there are so many elements: understanding the needs of each customer, being able to explain a wine passionately in an informed manner, not trying to sell a wine to a customer that clearly doesn't want it but selling them a wine they didn't know they wanted, introducing a new wine to the customer, always on your toes, and always making it personal. Or just pointing at a...

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barbera, italy, piemonte -

barbera

Sorting the best Barbera from the average Barbera...

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amber wine, australia, cabernet sauvignon, frankland river, mclaren vale, pinot noir, sauvignon blanc, western australia, yarra valley -

australia

Living here in California, I’ve learnt that Australian wine can be a difficult sell. There are preconceptions, often based on the success of yellow tail, that all Australian wine is simple and fruity. And as Australia has a similar climate to California and trends have paralleled since the 1990s, then why drink Australia instead of California? Well, dig a little deeper and you’ll discover esoteric winemakers, unexpected grape varieties, historic but lesser-known wine regions, and a wide range of quality wines. Let’s start with Grenache, because there are plenty of old vines which represent the tapestry of Australian winemaking history...

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