Author: Nick Antonaccio

In a recent column, I expounded on a time-honored and well-worn axiom in the wine industry: 90 percent of a wine is made in the vineyard. This implies that the characteristics of a wine are primarily under the influence of

Here we are in the third decade of the new century. My how time flies. It seems just a short time ago that we were celebrating the dawn of the new millennium. Much has transpired in our lifetimes, in the

I’ve referred to the term “terroir” multiple times in past columns. The French word roughly translates as a sense of place, invoking the uniqueness of a plot of land that serves as a vineyard for influencing the production of grapes.

In last week’s column, I explored the history and evolution of grapevines, having discovered a genome study of 2,448 vines across wine-growing regions. The scientists determined that grapevines were first domesticated over 11,000 years ago. At that time a glacial

We live in unprecedented times. Modern science has advanced humankind and our planet more in the last 50 years than in the entire history of civilization. These unprecedented times are a portent of even greater progress as science embraces ever-growing

The influence of ancient Roman and Greek explorations and settlements on winemaking is well-known. But it was with great surprise that I read a headline last week that dates the planting of grapevines well before our understanding of wine production

“Oh my! This glass of 2016 southern Rhone Valley wine smells like I’m walking in a forest in the fall, the pungent essence of decomposing leaves, the ethereal fragrance of a carpet of earthy mushrooms.” “Oh my! This glass of

We are a nation of ever-changing lifestyles, fads and of-the-moment hot products. The ubiquitous presence of smartphones, myriad apps and information sources at our fingertips has catapulted us into a society easily drawn into the newest trends and influencers. At

I’ve been writing for a number of years about our individual palates and the unique characteristics of our physical and sensory innate traits. I attend several wine tastings over the course of each month. At these events, I am repeatedly

Once again, New Yorkers are in the middle of a football-wasteland week. No home team to root for in the post-season and no built-in reason to quaff our favorite wine or beer as we veg out in our favorite reclining