Posted: May 31, 2012 By Robert Camuto
Posted: May 23, 2012 By Dana Nigro
Posted: May 3, 2012 By Victoria Daskal
Posted: May 1, 2012 By Tim Fish
Posted: April 30, 2012 By Dana Nigro
Posted: April 19, 2012
Posted: March 31, 2012 By Dana Nigro
Posted: March 19, 2012
Posted: February 24, 2012 By Dana Nigro
All eyes were on the scantily clad pin-up princesses of the Austrian wine industry and the hunky Sonoma winemaking Bachelorette suitor in 2011, but a looming international wine crime wave demanded attention as well
Posted: December 29, 2011
Posted: December 15, 2011
Posted: October 27, 2011
Posted: October 20, 2011
Posted: October 13, 2011
Posted: September 15, 2011
Posted: September 1, 2011
Posted: July 20, 2011 By Margaret Raber
Posted: July 13, 2011 By Harvey Steiman
It's a standing joke, though a somewhat nervous one, among winegrowers when the subject of global climate change comes up. "Well, I guess they'll be growing Cabernet in Burgundy," someone is sure to remark, "because it will be too hot to grow Pinot Noir there anymore."
But how true is that idea? Is it likely that whole regions will get too hot for what they currently grow? That would change the dynamics of wine profoundly. Noah Diffenbaugh, a fellow at the Woods Institute for the Environment at Stanford University, enlisted colleagues at Utah State and Southern Oregon universities and the Oak Ridge National Laboratory to plug in conservative climate models and analyze what would happen region by region in California, Oregon and Washington if those models come true.
Posted: June 30, 2011
Posted: June 13, 2011 By Harvey Steiman
James Laube and I have a standing joke. In our blind tastings, whenever we pour ourselves a sample from a bottle that feels heavy for its size, one of us is bound to mutter, "It must be a great wine. I can hardly lift it."
Of course, the rule of compensatory judgment suggests that we probably make it tougher on those wines, because it's almost like the wine is bragging. Nobody likes a showoff. Well, apparently, consumers do, because wineries use extra-heavy bottles to send exactly that message—that the wine must be really good, otherwise why would the vintner spend so much on a fancy container?
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