Wine Producers, Growers, & Labels

One of the great varietals in the world is undoubtedly Sauvignon Blanc. With a history dating back centuries, wines made from this very special grape have played major roles in establishing some of the world’s finest wine regions. When fermented dry, Sauvignon makes some of the easiest-to-appreciate, crisp, expressions of green apple, wild grasses, and citrus. Sweet wines made from the grape are typically profound expressions of honey and spice. However, making memorable Sauvignon is not a process lacking in challenges.

As a young girl, I had always dreamed about being a princess inside a castle full of beautiful surroundings and lovely wines. Well, okay….maybe not the wines so much, but you get the point. At Castle Vineyards in Sonoma, California, their small, quaint tasting room gives meaning to the word “royalty”. Why, you ask? It’s simple: The folks at Castle really know what they are making and selling and it shows. From the employees to the tasting room and of course, the wine itself, Castle knows how to make one feel like royalty.

Interview with Dan Kosta Anecdotal evidence suggests the raison d’etre of Pinot Noir has been challenged, stretched, and reshaped in the past ten years. Pick up a Wine Spectator from the mid to late 90’s, and there is a lot of commonality. Dehlinger, Rochioli and Williams Selyem shared face-time with perennial star, Marcassin. Not only do those wineries make a lot of Russian River Pinot, but their alcohol levels in years of ratings dominance held consistently in the 13-14.5% range.

Italian Wines 2007 came to San Francisco's Fort Mason on Thursday, March 21. Not every wine shined, but most of the people did. They had not only dressed in fantastic, glossy outfits of unparalleled poshness, but the greater portion seemed to be Italian and had evidently flown all the way here to sip these wines.

Wine clubs are an increasingly popular way to receive premium and uncommon wines, with regularity, and often at a discount. Many clubs offer special events, occasions to join with congenial and like-minded fellow-members, to get out in the world for a good time with wine, food, music, and sometimes adventure.

During the recent Masters of Food & Wine event in Carmel, California, Matthew Lane of Australia’s illustrious Penfold’s winery was asked about his philosophy regarding the treatment of grapes at harvest. Lane leaned into his microphone, and twisting a cork between his fingers said, " It doesn’t matter what treatment we apply to the grapes in order for them to ferment and age appropriately. The quality of the fruit has already been established in the vineyard. There is nothing more we can add to what nature has already done ."