Elisabetta Geppetti: Go-Getter Girls & Grapes

by Elizabeth Miller, CSW, CSS

It’s time to start previewing the tasting wines for the upcoming Go-Getter Girls & Grapes on May 17th! Go-Getter Girls & Grapes is a women's professional networking and wine tasting evening, featuring global wines made by female winemakers and owners. Tickets are $15 and are still available for the next event at http://www.elizabethmillerwine.com/gogettergirlsgrapes.Wine #1 is from the Lady of Morellino herself: Fattoria Le Pupille Morellino di Scansano Reserva DOCG 2012. Who is The Lady of Morellino? Elisabetta Geppetti, owner and head of Fattoria Le Pupille in Tuscany for almost three decades. Elisabetta’s entrepreneurial ability and tenaciousness has made her estate…

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Greg Gove: Winemaker and Consummate Scientist

by Elizabeth Miller, CSW, CSS

Listening to Greg Gove’s life in wine is like driving down the North Fork Wine Trail. We met for breakfast on a very rainy morning at the charming Love Lane Kitchen in Mattituck. I was excited to meet this veteran North Fork winemaker, whose new label Race Wines had been selling so well at Vintology. The conversation led us from winery to winery, and into the real science of making wine on Long Island.“19 grams of sugar gets you a sparkling wine. 35 grams of sugar gets you a court date,” said Mr. Gove, humorously discussing a new sparkling wine…

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Valentina Buoso: Go-Getter Girls & Grapes

by Elizabeth Miller, CSW, CSS

Bravery is not absent in Valentina Buoso. When she took over as winemaker at Pascal Jolivet in the Loire Valley in 2013, she was filling the shoes of a predecessor with 22 years at the renowned domaine. Her 2015 Sancerre Rosé, which we’ll taste at the upcoming Go-Getter Girls & Grapes, is proof that she’s not only filled those shoes, but she’s running in them.Ms. Buoso and I recently discussed her winemaking background in a transatlantic email conversation. She grew up in northeastern Italy, in a small village between Venice and Verona. Though she was surrounded by wine production, in…

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Richard Olsen-Harbich: Author of AVAs

by Elizabeth Miller, CSW, CSS

Sometimes industry makes the man, sometimes the man makes the industry. Every now and again, the man and the industry grow together. Such is the case for Richard Olsen-Harbich, veteran winemaker and author of AVAs, whose career has established and refined the Long Island wine region. I recently met with Olsen-Harbich in his winery office at Bedell Cellars in Cutchogue to discuss the story of Long Island wine.A Big Red StartOlsen-Harbich’s resume spans some of Long Islands most famous wineries and wineries long since closed. Before that first bottle, however, he was an agronomy student at The College of Agriculture…

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Can Mezcal Elevate Tourism in Oaxaca Within the Context of Mexico's Tripadvisor Travelers Choice Awards

by Alvin Starkman

The southern Mexico state of Oaxaca is currently known for its production of mezcal, the iconic agave based Mexican spirit. For decades it has also been known tourism, because of its beaches, craft villages, pre-Hispanic ruins, cuisine and colonial architecture Oaxaca had three hotels ranked in the tripadvisor.com 2016 Travelers Choice Awards in the category of top 25 bargain hotels in the country. However, for a state which relies almost entirely on tourism for its very existence, Oaxaca badly trailing in other categories does not bode well. And but for the beach resort towns of Mazunte and Huatulco, the state…

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THE AGEABILITY OF NEW ZEALAND SAUVIGNON BLANC

by Catherine E. Fallis Master Sommelier

I love former West End actor Oz Clarke’s description of New Zealand’s brash, pungent Sauvignon Blanc, an iconic style created by Cloudy Bay winemaker Kevin Judd. He calls it a“cloudburst, thrilling, shocking, lime zest, capsicum, love me or leave me” style of Sauvignon Blanc.Kevin Judd, who produced the winery’s first 25 vintages and who now has his own winery, Greywacke, had no idea this blend of green and tropical flavors would take the world by storm. He had the idea of blending in the green, tart early picked wine his crew loved so much to with fruit picked just ripe…

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Tasty Buddies: Olive Oil & Wine

by Elizabeth Miller, CSW, CSS

Take my wine, I’ll survive. Take my olive oil, I’ll get by. Take them both… I don’t even want to go on.Fortunately, there was no shortage of either at Tarry Market last weekend in an olive oil class with Nicholas Coleman, Chief Oleologist at Eataly. Oleologist? Think Master Sommelier of olive oil. In fact, I related most of what I learned during the class about olive oil to wine, discovering some serious parallels between the two essential delicacies.Coleman stated the main contrast: wine must be made, while olive oil is simply waiting in the olive to come out. Otherwise, you…

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Field to Glass – The Re-emergence of the American Farm Distillery

by Elizabeth Miller, CSW, CSS

Estate-bottled. Terroir. In the wine world these have long been terms that evoke respect for certain bottles and fetch higher prices. It’s significantly less typical to see an estate bottled spirit, where all the variables of production occur in the same location... until recently! Thanks to the reemergence of the farm distillery, gazing out from the distillery tasting room on a field of grains is now a more common experience for the spirits lover.The movement goes by many names: grain to bottle, farm to glass, field to bottle. Whichever the term, distilleries are now embracing farming and producing real land-based…

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