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Bubblies for the Budget-minded

Bubblies for the Budget-minded

Everyone’s budget is a little tighter these days, but it’s still possible to celebrate with a bottle of bubbly. Which ones offer the most bang for the buck? Schramsberg Vineyards Mirabelle Brut RoséAnother California sparkler made from Pinot Noir and Chardonnay, this lovely strawberry-scented rosé is full-bodied and worth the slightly higher price tag. Click here for the entire article.
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Laura Holmes Haddad, May 27, 2009
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Oregon Launches Statewide Certification for Sustainable Wine

Oregon Launches Statewide Certification for Sustainable Wine

The Oregon Wine Board has introduced a new way to convey a unified message about local wineries' practices. Called Oregon Certified Sustainable Wine (OCSW), the program guarantees that any wine carrying its logo meets three key criteria: It is made using environmentally responsible agricultural practices and responsible winemaking practices, and those are verified by an independent, third-party certifying agency. WillaKenzie was among 11 wineries to recently earn OCSW certification. Click here for the full article.
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Dana Nigro, April 22, 2009
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Unfiltered: Flying Winemakers

Unfiltered: Flying Winemakers

Felton Road winemaker, Blair Walters, celebrated his 40th birthday adventure in the skies. Walters took a ride in an L-39 Albatross fighter pilot training jet. He and a seasoned jet pilot took the retired jet on a "strafing run" across New Zealand's Southern Alps. Click here for the full article.
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April 9, 2009
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Let them Eat Cupcakes (and Drink Wine)

Let them Eat Cupcakes (and Drink Wine)

Cupcakes make people smile. Wine in moderation enlivens an event. Pair the two for an easy, impromptu party to remember. Lemon cupcakes ... For a sweeter approach, a Tokaji (Royal Tokaji Ats Cuvee) provides a gentle sweet wash over the lemon's zest. For the entire article click here.
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Ben Narasin, April 2009
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A Vertical Tasting with Anne-Claude Leflaive

A Vertical Tasting with Anne-Claude Leflaive

"Anne-Claude Leflaive and Pierre Morey joined a dozen sommeliers at Wine & Spirits' New York offices for a vertical tasting of Les Pucelles. Leflaive introduced the wines by describing the transition she and Morey had made to biodynamics. "When Pierre and I arrived," she said, "we decided to change the way we farmed." At the time, they faced a problem with erosion. With conventional farming, they were losing topsoil. "The soil is gold for us," she explained, having found that the best way to keep it in place was "to foster a living population in the soil. I didn't know...
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Joshua Greene, March 23, 2009
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The 2007 Tardieu-Laurent Wines

The 2007 Tardieu-Laurent Wines

"Those who dismiss the wines because of their apparent hyper-modern profile are missing out. This is not a winery that simply slaps new oak on all its wines to dress them up for maximum impact. Michel Tardieu (who works with Philippe Cambie) is a seriously committed vigneron with a penchant for locating excellent parcels of vines. He works with a mix of both traditional (varying the amount of destemming) and modern techniques (aging in new oak barrels) that lend the wines a density and clarity to their fruit without sacrificing their terroir. Yes, they show a new oak influence when...
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James Molesworth, March 19, 2009
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All Burgundy, All the Time

All Burgundy, All the Time

At New York's La Paulée de New York, fashioned after the original three-day festival in Burgundy, hundreds of guests enjoyed some of the region's greatest wines including Domine Leflaive. Click here for the full article.
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Bruce Sanderson, March 11, 2009
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Tiny Bubbles: Sparkling Wines to Try

Tiny Bubbles: Sparkling Wines to Try

"For holidays and other special occasions, one wine stands out as the most festive and celebratory of them all: Champagne. Schramsberg Blanc de Noirs Brut Vintage Schramsberg, a top California sparkling-wine producer, makes bubblies that are complex, rich, and dramatic." Click here for full article
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Karen MacNeil, January 3, 2009
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Reaching Self-Sufficiency: One Pig at a Time

Reaching Self-Sufficiency: One Pig at a Time

When the Mascheroni Stianti family, proprietors of Castello di Volpaia in the heart of Chianti Classico, decided to return its ancient walled village to its roots of self-sufficiency a few years ago, they were well on the way to reaching that goal. The family had already revitalized the village’s vineyards, winery and frantoio, as well planted gardens and procured chickens. Running water was available. The next step was to source meat. In early 2006, the Mascheroni Stiantis purchased a Cinta Senese—an Italian heirloom pig that is a hybrid between a wild boar and a cultivated English breed. Cinta Senese pigs...
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December 29, 2008
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From Fungus to Fabulous

From Fungus to Fabulous

"Tokaji Aszu, the sweet, botrysized wine for which Hungary has been famous since the 17th century, is grown in the hills of Hegyalja, in the region of Tokaj. Made from white wine grapes, such as Furmint and Hárslevelü, the wine's sugar content and sugar-free extract is indiated by its puttony, which appears on the label. Ben Hawkins, who co-founded Royal Tokaji Wine Company with Hugh Johnson in 1993 to restore the reputation of the world's original botrytized wines from Hungary, sees chefs and sommeliers taking to the category with growing enthusiasm. 'As sweet as they are,' he says, 'botrytis wines...
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Thom Elkjer & Susan Kostrzewa, December 15, 2008
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