Gewürztraminer is a wine that just may be too much of a good thing. It has more complexity than Americans are accustomed to in wine. The varietal is an especially fitting accompaniment for Asian cuisines.
Mead faces a the misconception that it’s always sickly sweet. Makers of honey-based wine are making headway after the recession. Its rediscovery fits in with expanded thirst for boutique wines, craft beers and exotic spirits.
Six generations of Bogles have farmed in the Delta. The nation’s 12th-largest winery, sticks by wines of quality and value. Success resulted in the need for an industrial complex west of the tasting room.
Workshops address the nuts and bolts of writing about wine. Newspapers and magazines that customarily have included wine columns are shrinking. Studies suggest that wine writers often don’t cover what is selling well.
There’s no thunder and lightning with pinot blanc. When you can find it, pinot blanc in California today is a lean, dry, delicate wine. But the Alsatian varietal is teetering on the verge of extinction in California.
Mike Dunne is a freelance wine writer and consultant who divides his time between Sacramento and San Jose del Cabo, Baja California Sur. He is a former food editor, wine columnist and restaurant critic of The Sacramento Bee and continues to write a weekly wine column for The Bee. Reach him at firstname.lastname@example.org