Monthly Archives: September 2010

There's Only One 'Mayacamas'

Winery owners and regional winery organizations are very protective of not only their estate names, but also of the names of their geographic locales.

And with good reason. Reputations are built on producing quality products, first and foremost, but also on names that are associated with quality. That’s why some red wines from Bordeaux can command very high prices even if the name of the chateau doesn’t roll off the tongue. History has shown that many red Bordeaux bottlings are among the finest wines in the world…

Posted in Wine Region Profiles

A Napa Valley Legend That's Still Going Strong

In 1900, when Georges de Latour’s wife Fernande first laid eyes on the land that would become their original Rutherford vineyard, she named it “beau lieu,” or “beautiful place.”

Shortly thereafter, de Latour sold his thriving cream of tartar business, bought the four-acre ranch and founded Beaulieu Vineyard with the vision of making Napa Valley wines that would rival those of his native France.

De Latour quickly made a name for himself by importing Phylloxera-resistant rootstock from Europe to the recently-ravaged, fledgling California wine industry. He also began selling wine to the Catholic church, establishing a strong relationship that would allow Beaulieu Vineyard to become the only Napa Valley winery to remain in business during Prohibition…

Posted in Wineries of Distinction

2 Valleys… 2 Days… Endless Possibilities

Some of the greatest wines on Earth come from two American Viticultural Areas in California’s Sonoma County: the Dry Creek Valley and the Russian River Valley.

Through the years, the wine clubs of Vinesse have featured dozens and dozens of wines from those two AVAs. Dry Creek is particularly noted for producing spicy, berry-bodacious renditions of Zinfandel, while the Russian River area is most famous for its very Burgundian bottlings of Chardonnay and Pinot Noir.

But as the talented vintners of northern Sonoma County demonstrate vintage after vintage, numerous other varieties also shine in Dry Creek and Russian River…

Posted in Our Wine Travel Log

When Bad Things Happen to Good Wine

At its least glamorous, stripped of its mysterious and romantic qualities, wine is a processed food.

As such, there are times, rare though they may be, when things go wrong.

The good news is that there’s never a reason for wine-gone-bad to even touch one’s lips. Unlike the recent salmonella incident with eggs, which saw hundreds of unsuspecting consumers fall ill, virtually every “problem” that a bottle of wine could have is easily detectable and, thus, avoidable…

Posted in Editor's Journal
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