Category: Edited by Jonathan Cristaldi
The days of Australian wine being synonymous with over-extracted, unbalanced fruit juice are mercifully past us. Yet to a certain extent, and among a certain generation of consumers, the stigma has proven to be frustratingly persistent.
Sure, there are plenty of massively styled reds being produced Down Under, but that’s the case around the world, and to discuss them as if they’re in any way emblematic of an entire country’s—and in this, an entire continent’s!—wine culture is grossly inaccurate.
Painting New Zealand with too broad a brush leads to missing the full picture–it may take some work to find Kiwi wines on the American market that aren’t Sauvignon Blanc and Pinot Noir, but it’s well worth the effort.Read More
Austria’s famous cultural fastidiousness has been particularly acute when it comes to Sekt, the country’s sparkling wine. While Sekt has been produced since the 1840s, the market is just now seeing the results of Austria’s new sparkling wine designation, under the moniker Österreichischer Sekt mit geschützter Ursprungsbezeichnung (g.U.), which stands for “Austrian Sekt with Protected Designation of Origin” (PDO).Read More
In a special Op-Ed authored for Seven Fifty Daily, Dan Petroski, winemaker for Larkmead Vineyards and Massican Winery, offered a stark view of how climate change will impact Napa Valley in the coming years. The piece inspired a lot of questions for us. We reached out to Petroski for comment on some of the matters we feel are most important for students of wine.Read More
Go to any bar, restaurant, or take stock next time you’re in any retail shop and you’ll notice that the brown spirits section seems to be in constant expansion mode. Knowing how each brown spirit is produced, and where each one comes from is critical for students of wine and spirits looking to ace their exams.Read More
The idyllic country of New Zealand is made up of two little drops in the ocean, two unspoiled...Read More