Indigenous grapes are both highly fashionable, attracting those in search of something unique, and problematic, as they often struggle to gain international recognition. While international grape varieties like Cabernet Sauvignon, Merlot, and Chardonnay have successfully spread to various climates and produce a range of wine styles, indigenous grapes tend to remain local and may struggle… Read More »

Marlborough has gained a strong reputation for its Sauvignon Blanc, becoming the region’s most dominant grape variety. However, concerns have arisen regarding the brand’s integrity, particularly due to a plethora of less compelling, cheaper wines produced from lower-quality fruit. This cheap fruit often results from producers buying grapes that have failed to meet standards or… Read More »

We live in unusual times, and one peculiar development that is now taking the wine world by storm is the rise of NoLo wines—those with no or low alcohol content. As the definitions around these terms vary widely, there’s currently no universally accepted terminology. For instance, in the U.S., "non-alcoholic wine" is classified as having… Read More »

2024 Burgundy: Chablis Tasting Notes The 2024 Chablis vintage has been characterized by significant challenges, particularly hail and mildew, which impacted yields across various domains. Despite these adversities, many producers have managed to create wines with vibrant characteristics, capturing the essence of this cooler vintage. Domaine Bessin-Tremblay (La Chapelle-Vaupelteigne) Antoine Bessin reflects on the devastating… Read More »

Greystone in North Canterbury, New Zealand, has garnered attention for its innovative approaches to winemaking, particularly under the leadership of its winemaker Dom Maxwell and viticulturist Liam Burgess. The estate covers 120 hectares, with 40 hectares dedicated to vines, primarily composed of Pinot Noir, Sauvignon Blanc, Pinot Gris, and Chardonnay. They transitioned to organic farming… Read More »

Georgia is home to one of the oldest winemaking traditions in the world, with a legacy of approximately 8,000 years. The country, richly endowed with over 400 indigenous grape varieties and nine distinct wine regions, has developed unique winemaking techniques, including the ancient practice of fermenting wines in qvevri—traditional clay vessels. The recent tasting event… Read More »

Corofin stands out as one of the most captivating wine ventures in Marlborough, New Zealand. Co-founded by Mike and Anna Paterson, the project aims to present the Marlborough narrative through the lens of organically farmed Chardonnay and Pinot Noir from various unique terroirs. Their inaugural vintage was in 2012, and since then, the Patersons have… Read More »

At the Table: Carbonada Criolla Joanna Simon explores the Argentinian dish carbonada criolla, a hearty beef and vegetable stew deeply rooted in the country’s cultural heritage. While Argentina has two prominent stews, locro and carbonada criolla, it’s the latter that is featured in gaucho literature, particularly in José Hernández’s epic poem El Gaucho Martín Fierro.… Read More »

As wildfires threaten the wine industry, the focus has typically been on the destructive aftermath, but there’s a larger question that warrants discussion: Can wine regions develop strategies to protect themselves and the surrounding communities from wildfires? Napa Valley serves as a case study for this hopeful perspective. Following the catastrophic fires of 2017 and… Read More »

Kirk Bray and Paul Pujol, two classmates from a wine program at Lincoln in 1999, began scouting potential vineyard sites in Waipara. They got their start when Kirk’s girlfriend introduced him to an opportunity to acquire land from an old sheep farm. Paul bought two paddocks but sold them when he relocated to Alsace. This… Read More »