Monthly Archives: January 2008

Tips for Displaying.. and Protecting… Your Wine

    Ryan Cropper writes: “I have a library with very tall shelves that I’m using to display all of my wine. The library has a window, and I’m wondering: How does the light affect the wine? Also, the bottles look much better standing up. How long can I leave a bottle standing straight before I need to worry about the cork drying up? Can I rotate the bottles from lying down to standing up on some kind of schedule?”

     Dear Ryan:

     As you’re probably aware, light is one of the three mortal enemies of wine, the others being heat and oxygen. Direct sunlight is the worst, but any kind of light will accelerate a wine’s aging process.

     So if there’s any way you could replace that…

Posted in Wine FAQ

The Cellar Secrets of Bryan Davison

    We asked Angeline winemaker Bryan Davison to share his keys to winemaking success.

     Davison replied by listing three things: the grapes, the growers and the winemaking process itself.

     Obviously, the grapes and the growers go hand in hand. Davison works with growers in Sonoma County, Napa Valley and the…

Posted in Wine Cellar Notes

The Mosel: Quality Capital of Riesling

    The world’s greatest bottlings of Riesling are made in Germany, and Germany’s greatest Riesling is made in the Mosel-Saar-Ruwer region.

     The M-S-R is home to some of the most visually stunning vineyards on Earth. The growers take “hillside planting” to the extreme, as some… 

Posted in Wine Region Profiles

How Great Wine Is Made

    Great wines don’t just happen by accident.

     That’s common knowledge among the world’s most respected vintners, who understand that a cooperative Mother Nature is an essential part of the process.

     But there’s more to it than that, so we asked Bryan Davison, the vintner for California’s acclaimed Angeline line, to share his keys to…

Posted in Wine in the Glass

A Recipe for Garlic Lovers

***image4***     Enjoy this easy-to-prepare dish (the recipe makes 6 servings) with any wine you enjoy with garlic-flavored food.  Would be great with a Sauvignon Blanc or a light-flavored white wine…

Posted in Food and Wine Pairings/Recipes

Perfect for Big Red Wines

***image6***     Try this dish with a big red wine such as Zinfandel or Cabernet Sauvignon. It makes 4 servings.


Posted in Food and Wine Pairings/Recipes

8 New Inductees for Vintners Hall of Fame

    The Culinary Institute of America (CIA) has announced the identities of eight wine industry leaders who will be officially inducted into the Vintners Hall of Fame at a gala fund-raising reception and dinner ceremony on March 7 at the CIA at Greystone in St. Helena, Calif.

     Leading this year’s Hall of Fame inductees are Ernest & Julio Gallo (E&J Gallo Winery), Paul Draper (Ridge Vineyards), Milijenko “Mike” Grgich (Grgich Hills) and Sacramento wine merchant and forager supreme, Darryl Corti.

     In addition, the panel also voted in as “Pioneers” the founders of three iconic wineries: John Daniel (Inglenook); Louis P. Martini…

Posted in Wine Buzz

Livermore Valley Fights Back Against Sprawl

    Commercial winemaking in California’s Livermore Valley dates back to 1883,  when the Wente family began producing wine from its estate-grown grapes.

     Amazingly, the family remains in the business to this day. That makes the Wente Estate Winery the oldest family-owned continuously operating winery in California.

     That fact alone provides a good reason to spend a day in…     

Posted in Wine Region Profiles

5 Tips for Caring for Your Wine Glasses

    (Editor’s Note: Vinesse Wine Steward Katie Montgomery offers tips of caring for your wine glasses.)

     How you wash and care for your wine glasses has a direct effect on how the wine that you pour in them tastes.

     As one who samples more than a thousand different wines each year, I’ve always been aware of this. And I was reminded of the importance of glassware when I attended a food-and-wine pairing event recently at…

Posted in Vinesse Style

Raise a Glass and Say, 'Cheese, Please!'

***image2***    A course of ripe, gooey cheese has been a part of French dining for generations.

     Only in the past three years has the tradition been embraced by a significant number of U.S. restaurateurs. Interestingly, the trend is not limited to French-style establishments.

     The European custom is to serve the cheese course between the entree and dessert, but many American restaurants approach the cheese tray as an appetizer course. Served before a meal, the cheese may be…

Posted in Food and Wine Pairings/Recipes
Members-only Wine sampler specials delivered straight to your inbox via our Cyber Circle newsletter.