Yesterday, Australia’s First Families of Wine (AFFW) gathered at the Press Club in San Francisco, showcasing wines from twelve different firmly-established wine-making families of Australia.As a history major, I love First Families.They get things started, they blaze trails and begin an era. They create “tradition.”And Australia has tradition. In an effort to highlight this tradition and history as it relates to Australian wine, and put to rest any idea that Australian wine might be a “fad,” Australia’s First Families of Wine are going global! Continue reading The future of Australia… it’s bright indeed!
When I was a little kid, everyone got a glass of sparkling wine for celebrations. All the adults would get a glass of champagne, and the kids got tiny cordial glasses filled with moscato d’asti. Fast forward to today, when a liquor delivery truck covered in a giant ad for pink moscato tried to run me right off the Bay Bridge! Moscato has come a long way from those fun family occasions to mega buck in the wine business. What has happened to moscato in all this time? It’s flavored and colored and sweetened beyond what I remember. Let’s take a look at some of the traditional styles of muscat and moscato and the foods that pair with them.Continue reading Happy Moscato Day!
Q: What are tartrates in wine?A. The definition of a tartrate (according to dictionary.com) is, “ pieces at the bottom of your bottle that look like glass shards.” Continue reading Q&A: What are Tartrates
Continue reading New Zealand, Sauvignon Blanc and Center Stage
For 50 years, the wine industry has been bringing Sauvignon Blanc to the world as one of the best food wines one can serve. A very distinctive varietal, with historical roots that go deep into the Bordeaux and Loire Valley, Sauvignon Blanc was always meant to go with food. Oysters, mussels, crab and other joys for the sea are just so much better when this match is brought out to the dining room. What makes this wine so enjoyable?