Posted: May 30, 2008 By Jo Cooke
Posted: May 29, 2008 By Daniel Sogg
Posted: May 8, 2008 By James Laube
Wineries hoping to keep their business in the family can’t start planning too soon, says Carissa Chappellet. Communication is crucial. “Once you start having the discussions, you’ve only begun,” she explained, and “when you think you’ve talked it out, even in the abstract, you’re only at the stage when you’re starting.
Posted: May 7, 2008 By James Laube
The sale last year of Stag’s Leap Wine Cellars put the spotlight on the fate or fortunes of family-owned wineries. In coming years more of these wineries, which typically annually sell 3,000 to 50,000 cases of wine, will decide whether to sell or transition to heirs.
Posted: April 30, 2008 By Harvey Steiman
Posted: April 30, 2008 By Tim Fish
Posted: April 23, 2008 By Jo Cooke
Posted: April 22, 2008 By Alison Napjus
Posted: April 16, 2008 By Bruce Sanderson
Posted: April 7, 2008 By Harvey Steiman
While out selling his own wines, Josh Bergström has found himself in some of America's best restaurants, either getting the wines on their lists or wining and dining customers. That's how he got behind the scenes at Le Bernardin in New York, and used some of what he saw there in designing the new Trisaetum winery in Oregon, including a room full of white boards.
How do you go about starting a winery? And what are some of the factors to consider? These are some of the questions answered by Michael Lynne, owner of Bedell Cellars on Long Island — and executive producer of the Lord of the Rings trilogy.
Posted: March 20, 2008
Posted: March 14, 2008 By Mitch Frank
Posted: March 11, 2008 By Harvey Steiman
Posted: February 22, 2008 By MaryAnn Worobiec
Posted: February 12, 2008 By Thomas Matthews
Posted: February 11, 2008 By Harvey Steiman
Posted: January 31, 2008 By Jenna Hudson
Posted: January 28, 2008 By Tim Fish
Posted: December 20, 2007 By Tim Fish
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