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
Posted: June 27, 2013 By Ben O'Donnell
Posted: June 20, 2013 By Ben O'Donnell
"We have chaptalized. We have done in it California, on rare occasions, but we have, and we've done it in wines from Oregon, again on fairly rare occasions." That's probably not something you'd expect to hear from any veteran winemaker, much less Adam Lee, co-owner of Siduri and Novy Family, whose current releases total 37 single-vineyard and appellation bottlings, from the Sta. Rita Hills in California's Central Coast up to the Chehalem Mountains, in Oregon's Willamette Valley. After all, in California, chaptalization—the addition of sugar during fermentation—has long been illegal.
It's time to change that.
Posted: June 12, 2013 By Ben O'Donnell
Posted: June 6, 2013 By Ben O'Donnell
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