This classic Australian expression of Riesling offers an aromatic potpourri of lemon curd, white peach and verbena. Petrol notes accompany this flamboyant bouquet, betraying its otherwise youthful profile and showing its five years of evolution.
Read MoreHaving bought for restaurants and a retailer and being someone who attends trade tastings regularly, I have a good feeling for wine mark-ups. Naturally, I want to pay as little mark-up as possible. I do most of my wine shopping online.
Read MoreFiguring out where these clones come from is a bit like researching a family tree before the internet. There’s a fair bit of uncertainty amongst the researchers themselves, so where does that leave the rest of us? Luckily, the chart makes it pretty easy to cross-reference with its column titled “Also Known As”, in which almost every clone other than the Dijon clones show at least one other name. From the US Perspective, the source of Martini 58 is Louis Martini in the USA. From the New Zealand Perspective, the source of Clone 13 is UC Davis, USA. The Australians indicate two origins for their G8V3: UC Davis, USA and Switzerland. Now that we’ve figured that one out, let’s look at the David Bruce Clone. Apparently it was cultivated first by Paul Masson and then by Martin Ray in the US…but way back when, it immigrated from somewhere in the Côte d’Or.
Read MoreGiven the spirit of the holiday season leads to many shared meals and festive moments with friends, I’ve not surprisingly encountered plenty of pals hesitant to offer me a glass of wine. I can see it in their eyes and hear it in their pre-calculated verbal presentations. They seem to be pleading with Dionysus that I will want one of their small batch beers. Each time, I guess that they feel more confident on their beer choices than their wine choices.
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