Posted: July 8, 2014 By Harvey Steiman
The Washington wine label Wines of Substance was invented in 2006 by a couple of Walla Walla hotshots—Waters' winemaker Jamie Brown and Greg Harrington, founder of Gramercy Cellars. It had a promising early run. Some of the wines hit 90 points on the Wine Spectator 100-point scale. The black-and-white label design emulated the periodic table of the elements you might recall from chemistry class, assigning two-letter symbols to the grape varieties used to make the wines, priced at $14 to $20.
Posted: June 27, 2014 By Augustus Weed
Posted: June 20, 2014 By Harvey Steiman
Ripeness and alcohol continue to polarize wine drinkers. The prevailing trend almost everywhere these days is toward more moderate levels of alcohol, but a highly vocal wing still finds too much alcohol in too many wines.
It's the sugar in the grapes, of course, that ferments into alcohol, so winegrowers are seeking ways to get enough ripeness to deliver pleasurable flavors without the sugar getting out of hand. Finding a cool climate can do it. But sometimes a cool vintage is a mixed blessing, as my recent experience sampling 2011 Washington reds demonstrates.
Posted: May 31, 2014 By Esther Mobley
Posted: April 11, 2014 By MaryAnn Worobiec
Posted: February 13, 2014
Posted: December 31, 2013
Posted: December 31, 2013 By Katherine Cole
Posted: December 31, 2013 By Harvey Steiman
Posted: November 30, 2013 By Bruce Sanderson
Posted: November 21, 2013
Posted: November 12, 2013 By Tim Fish
Posted: September 20, 2013 By Augustus Weed
Posted: September 6, 2013 By Augustus Weed
Posted: July 10, 2013 By Harvey Steiman
Washington wine writer Paul Gregutt got himself into quite a kerfuffle earlier this year when he sprung Waitsburg Cellars onto the world.
The longtime resident of the Evergreen state is a veteran critic and author of Washington Wines and Wineries, the definitive book on Washington wine, whose wine reviews appeared on his own blog and in several print publications. He had never been a winemaker, but in 2011 partnered with Precept Wines, the state's third-largest wine company, to craft his own wines for the new label. Questions were raised. Could a wine critic also be a winemaker without raising conflict-of-interest issues? Could an untrained neophyte's wines be any good?
Well, I tasted them blind with their peers, as we always do around here, and I can say they are better than good.
Posted: June 15, 2013 By Bruce Sanderson
Posted: May 15, 2013 By Augustus Weed
Posted: March 15, 2013 By Augustus Weed
Posted: December 27, 2012 By Ben O'Donnell
At the Penfolds Nuriootpa winery in Barossa, you can crush 22,000 tons of grapes. At Chateau Ste.-Michelle, 2.8 million cases of wine go out the door every year. If you are Peter Gago or Bob Bertheu, head winemakers at Penfolds and Ste.-Michelle, respectively, how do you even process and track so much stuff, let alone make it good?
"That's why God created Microsoft Excel, I guess," replied Bertheu. I asked four winemakers who head up large-to-massive operations that produce dozens of different cuvées in all price ranges, from $10 quaffers on up to the storied $600 Penfolds Grange. In my previous post on the subject, I gave a sense of the scale of the task and wrote about how the four keep tabs on their growers and grapes through harvest. Now I'll explain how they juggle as many as 52 different wines at once.
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