Grapevine

In my research and travels as your wine adventures columnist, I have the opportunity to attend several wine showcases offered exclusively to the wine trade during the year. Recently, the Foods and Wines From Spain consortium presented its 25th annual

Over the past few weeks we’ve explored the science of winemaking. In one column I delved into the evolving creation of four new grape varietals in a French laboratory. Last week I presented the natural science – the evolution of

On numerous occasions I’ve discussed the symbiotic relationship of wine and the external environment with which it interacts. The French term “terroir” encapsulates the natural influences of climate, soil, sun exposure and elevation on the final wine produced and released

This is my favorite time of year in the grape vineyard annual cycle. Across the globe, tens of thousands of grape growers are in the midst of the annual harvest season. Some have already harvested their bounty. It is safe

The forces of nature have persisted, some say dominated, in vineyards since early winemaking days. The macro forces such as drought, torrential rainfalls, hailstorms and hard frosts have plagued helpless grape growers. The micro forces of nature have been tackled

I’ve been exploring the relationship of winemakers and nature for a number of years. The accelerated development of new technology and techniques in the growing, cultivation and processing of wine grapes has imbued a sense of invincibility on man’s growing

I’m confused. I’ve been reading reports on the health benefits of consuming wine. I tend to focus on those that align with my general evaluation of the risk and benefits. I believe that alcoholic consumption (of any type) is intrinsically

What makes an individual wine unique from another? Why does a Chardonnay from one country differ so greatly from another? Why does one winemaker’s Chardonnay differ so greatly from his neighbor’s a few miles away? There are three principal (and

I’ve been trying to be more conscious about a healthy diet. I’ve cut back on red meat protein, highly processed foods and bleached-flour based breads. I’m evolving toward a vegetarian diet, although I still have a chicken recipe on my

Friday Night at the Movies. Over the years my wife and family have always set aside Friday night as the one element in our lives that was consistent from week to week. It was the night to sit back, de-stress