Like clockwork every November Wine Spectator publishes their Top 100 wine list. When I was a retailer this list made customers go crazy, they would scramble for the wines, and call every day from around...
A former winemaker, Bertaccini is driven to experiment with wine additives and the products he presents to his clients. To this end, in 2015, he received a ton of excess Pinot Noir grapes from Lodi that...
Black Friday and the December holidays are quick approaching, which means you are busy, busy, busy for a couple of months. As most people seem to be rather stressed at this time, it helps if you go out...
“Mouthfeel, or how a wine feels on your cheeks and tongue when you taste it, is one of the most important sensory aspects that communicates ‘quality’ in a wine,” says Alison Crowe of Plata Wines.
You know the story. Wine lovers see a promotion to “join the club” or to get those special “members-only” benefits and they sign up for your wine club. They’re excited. You’re excited. You send out the...
Business owners may spend a lot of time planning ways to motivate staff and managers. However, it seems that starting with why staff members are not motivated should be the first step in the process. If...
Musing from 30,000 feet flying from LA to Chicago. There are a few end-of-year comments that need to be made. I am coming back to Chicago after a brief 30 hours in LA working with two brands. For one brand...
When winemaker Erik Miller got the call informing him that his 2015 Gopher Hill Pinot had just garnered a 100-point score, and oh, by the way, it took Best of Show at the 2018 North Coast Wine Challenge,...
Given the dismal quality of history education these days, and the even more dismal state of discourse on this subject beyond pop trivia, it is likely most people will commemorate the end of World War One...
“If you’ve ever had a stuck ferment, you want to avoid that in the future. In the past, I’ve battled with stuck fermentations that were mainly fructose, and they’re a bear to restart.”
