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Malolactic Fermentation: Hero or Zero?

by Sam Schmitt, CSW

Dec 19 2014

Malolactic fermentation is an often misunderstood technique in a winemaking. Most popularly associated with rich, buttery, and frequently over-oaked Chardonnay, many wine drinkers have inappropriately concluded that malolactic fermentation is a cheap wine making trick used by California Chardonnay producers to artificially fatten-up their wines. The truth, however, is that…

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Bordeaux Revisited

by Jerry Greenfield

Dec 15 2014

As we all know, Bordeaux is one of the world’s favorite winegrowing regions…and certainly one of the world’s most famous. Bordeaux, in the southwest corner of France, has historically produced wines of surpassing elegance and refinement. And expense.A lot has happened to the wines of Bordeaux in the last several…

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Wines of Piedmont: Giacomo Fenocchio and Adriano

by Maria Shultseva

Dec 05 2014

I really enjoy wine tasting events where you can meet the actual winemakers. Yes, terroir is important but so is a winemaker’s personality that shines through and gives wine character.  Recently, I’ve been lucky to meet winery owners from Barolo and Barbaresco, Piedmont’s most famous wine appellations. The cosy wine…

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Barolo vs Barbaresco in a nutshell

by Maria Shultseva

Nov 29 2014

Often referred to as the king and the queen of Italian wine, Barolo and Barbaresco are unquestionably two great wines. Both made of 100% Nebbiolo grapes and both classified as DOCG (the highest classification for wines in Italy) they are produced in communes that are less than ten miles apart.…

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J. Lohr Vineyards & Wines: 40 Years On The Rhone

by Laura Ness

Nov 21 2014

J. Lohr On The Rhoneby Laura Ness2014 marks the 40th anniversary of one of the premiere wine labels from the Central Coast, J. Lohr Vineyards & Wines, named for Jerry Lohr, pioneer in planting vineyards in both Monterey and in Paso Robles. The story begins in the late 1980s, when…

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How to Host a Successful Wine Tasting Party

by Don Lahey

Nov 21 2014

Looking back at my past 40 years as a wine enthusiast, I can safely say that I’ve seen my fair share of wine tasting parties. A common theme I’ve noticed over the years is that many of the hosts of these parties tend to overthink them, and put too much…

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Too Hot, Too Cold, or Just Right: The Temperatures for Serving Wine

by Don Lahey

Nov 21 2014

A lot of wine enthusiasts wonder what temperature their wine should be when they open a bottle. The traditional, age-old response to the question is to serve white wines cold and red wines at room temperature. But, in this case, not only is traditional wisdom out of synch with the…

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Wine List Checkup: The Centurion Club at DFW Terminal D

by ANDREW JOHN CHALK

Oct 11 2014

by Andrew ChalkTime was, you went to the airport to catch a flight. Now, people may make the treck to DFW just to spend time at the American Express Centurion Club. AMEX has made a move that is at once brilliant and simple. Seeing the dumbed-down, emasculated concept of a…

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