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Just for Fun
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February 12, 2018 | By Jessica Bourne

Compete in the Wine-Ter Games

Didn't spend a lifetime training? You can still compete in the Wine-Ter Games! Grab some friends and play

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Coravin
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January 26, 2018 | By Lauren Mowery for Coravin

Wine Faults

If you’ve ever smelled a musty wine or discovered your white to be tinged with brown, you may have a faulty bottle. A little experience will help you determine the cause – and what to do about it.

Here are five common problems and where they fall on the spectrum of concern.  

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Coravin
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January 19, 2018 | By Lauren Mowery for Coravin

Mountain Reds from Northern Italy: Schiava, Lagrein, and Teroldego.

At the base of the mighty Dolomites sits two northern Italian wine regions known for Germanic-inflected culture, food, and cool-climate viticulture. Alto-Adige and Trentino, both formerly part of the Austro-Hungarian Empire, feel distinct from the rest of Italy. They also harbor a trio of indigenous red grapes that are far removed from mainstream consumption. Despite Americans’ fascination with Europe’s boot, from pizza, pasta, Barolo, Brunello, and of course, Prosecco, most have yet to discover the patchwork of delicious oddities upon which Italy is founded.  

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Just for Fun
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January 12, 2018 | By Lauren Mowery for Coravin

Interview with Cakebread Cellars’ Winemaker, Stephanie Jacobs

As the fourth winemaker in forty years, having spent over a decade as the assistant, it would seem Cakebread inspires a lot of loyalty from its team. Is that fair to say? Can you tell us what it’s like working at this family-owned winery?

It’s definitely fair to say that Cakebread inspires loyalty from its team.  On the wine production side of the business alone, many of the team members have called Cakebread a long-time professional home.  I’ve spent nearly 14 wonderful years at Cakebread, as has our vineyard operations director, Toby Halkovich.  Both my winemaker predecessor, Julianne Laks (who just retired in Dec 2017), and our cellar production manager, Brian Lee, are part of the Cakebread employee 30+ year club.  It’s also fair to say that the long-term tenures lead to more consistent wines vintage after vintage.

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Food and Wine Pairings
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Whether cooking for yourself or a partner, on Valentine’s Day one wants to splurge. But going out to eat is an exercise in frustration as restaurants inflate their prices and create “special” menus to justify doing so. Why not buy top quality meat from your local butcher and pan sear it at home? It’ll cost a fraction of the price, it’s easy to do, and you can serve an extraordinary bottle of wine alongside the steak without the painful price mark-up. Your $200 bottle of wine at home would be $600 at a steakhouse. That’s persuasive math.  

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Food and Wine Pairings
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December 29, 2017 | By Lauren Mowery for Coravin

Easy Weeknight Beef Chili with California Zinfandel

The holidays have ended, and winter has settled in. The long haul to spring starts now, but rather than pine for warmer days, enjoy the chance to warm up over a bowl of chili and a glass of rich red wine. Beef and beans make for an easy and quick weeknight recipe that even your teenager can make. A little sautéing, toss in some spices, tomatoes, beans, and voilà – dinner is served.

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Just for Fun
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December 22, 2017 | By Lauren Mowery for Coravin

Interview with Ben Aneff, Managing Partner of Tribeca Wine Merchants

Tribeca Wine Merchants was founded in 2000 with a focus on providing the world’s greatest wines to passionate consumers. Partners Ben Aneff and Robert Groblewski founded the company. Before joining forces, Groblewski spent nearly a decade working in the fine wine business traveling with people like Daniel Johnnes, Doug Polaner, and Tim Kopec. Groblewski fell in love with Burgundy, Piedmont, and the Rhône Valley, but found it difficult to source great older wines. Thus, Tribeca Wine Merchants was founded with that in mind.

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Coravin
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December 15, 2017 | By Lauren Mowery for Coravin

Regional Snapshot: Hawke’s Bay, New Zealand

A wine region’s ability to emulate a famous appellation isn’t the primary reason to study it, but it’s a compelling feature, nonetheless. 

 

Several years ago, famous author Oz Clarke published a book entitled Bordeaux. In it, he listed the few regions of the world boasting similar enough growing conditions to the French appellation to be considered “lookalikes” of the Medoc. Hawke’s Bay made the cut. While this area on the North Island produces stunning red Bordeaux blends, it also produces fine imitations of Syrah from the Northern Rhône Valley. A twofer, if you will, and a departure from New Zealand’s more famous red, Pinot Noir. 

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Wine 101
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December 8, 2017 | By Lauren Mowery for Coravin

Three Lesser Known Reds Perfect for Deep Winter Drinking

Three Underappreciated Big Reds for Deep Winter Drinking 

While many white wines have year-round appeal, there’s no denying the sensual experience of drinking a body-warming red on a chilly January night, especially if you’re lucky enough to have a fireplace. While everyone knows the usual suspects – Bordeaux, Barolo, Rioja – the wine world is a vast space filled with hundreds of varieties that hit similar pleasure points. Here’s an overview of three big reds few consumers know about but should. 

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Coravin
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November 24, 2017 | By goodhousekeeping.com

Amazon's Black Friday Deals Are Here and They Are Amazing


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