Posted: October 8, 2013 By Ben O'Donnell
Brunello di Montalcino, the pure Sangiovese in the heart of Tuscany's wine country, is an expensive wine to make. Land is pricey and there's not much to go around. Producers are required to sit on inventory for two years in oak and four months in bottle—but the expected protocol is that the wines not reach the market until five years after the harvest. It's a cost passed on to the consumer: You're hard-pressed to find a bottle under $40 on the shelf.
Two Tuscan value categories can offer an impressive alternative to Brunello: Rosso di Montalcino and Morellino di Scansano.
Posted: August 31, 2013 By Ben O'Donnell
Posted: August 20, 2013 By Ben O'Donnell
In Old World regions especially, we tend to think of estates as regencies to be passed down from generation to generation, the longer the pedigree, the stronger the bind to the terroir. A certain breed of purists sneers at "flying winemakers," spreading their seed in every corner of the wine world and leaving the next morning. What does Bordeaux's Michel Rolland know about Argentina, anyway?
The reality is that many of the most daring, and sometimes the greatest, wines today are made by individuals who come into a region as outsiders, with little incentive other than to innovate and little regard for the supposed limitations of the terroir and culture.
Posted: August 7, 2013 By Ben O'Donnell
Posted: August 5, 2013 By Ben O'Donnell
Posted: July 31, 2013 By Ben O'Donnell
Posted: July 18, 2013 By Ben O'Donnell
If you're an American in the wine industry and are within my age range (mid-twenties to early thirties, not to put too fine a point on it), you have, or are somewhere on the path toward, a Master Sommelier diploma. That is barely an exaggeration. (Some folks pursue a Wine & Spirits Education Trust diploma, or go on to a Master of Wine, instead.) For a generation that purports to care little about what the so-called experts have to say about wine, it seems we all want to become one anyway.
"It definitely helps to have it on the résumé when it comes to scoring a great job in the wine world," said Dustin Wilson, wine director at Wine Spectator Grand Award-winning Eleven Madison Park and MS class of '11. "It's a title that earns you some automatic respect."
Posted: July 1, 2013 By Ben O'Donnell
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