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Nutritional Facts of Wine
We're now well into the new year, which means everyone has been seeing resolutions blowing up social media feeds. The gym is packed, and we're all reconsidering our diet choices after the rich-and-sweet-holiday-super-funtime-food-bonanza. But what does that mean for your wine?Let’s consider the nutritional facts behind your wines to, at least, knock one worry off your plate and help you plan accordingly for the goals you’re setting. While wines (and other alcoholic beverages) are not required by the FDA to have nutritional labels, there are still some basic facts around calories, carbs, sugars, and dietary sensitivities we know that can help you make the best decision for you.What is a standard serving of wine?First things first: Though I’ve always been a liberal pour-er myself, a standard serving of wine is technically 5 oz (150 ml) and a standard bottle contains 25 oz (750 ml). So, in theory, you should be getting 5 glasses out of that standard bottle of wine you bought. The American Cancer Society recommends no more than 2 glasses of alcohol a day for men, and 1 a day for women (::sob::). Stepping over those bounds on the occasion will not mean any guaranteed and/or severe health issues for you; but like in all things, moderation is key to ensuring you stay as healthy as possible. Does wine have calories?Oh, you mean “delicious points?” Yes, it certainly and unfortunately does. Wine Folly has an awesome article that sums all of the details behind wine calories for you, but the gist is this: a glass can have anywhere from 80 to 200 calories per 5 oz serving, depending on the wine’s alcohol content and sweetness level. The higher you go in either of those two categories, the higher the calorie count. In general, dry wines with lower alcohol content will have the fewest calories. Your sweet, fortified wines at 20% alcohol-by-volume (ABV, listed on the label) will be your most caloric at almost 200 calories for a 5 oz pour. If you’re sticking to a 1500 calorie/day (women) or 2000 calorie/day diet (men) to drop some pounds, sacrificing 10-13% of your precious calories on one glass can feel like a lot! But be not deterred, wine lovers - if you’re watching the calories, seek out a dry wine produced in a cooler wine region* as cooler wine regions typically produce lower alcohol wines. In general, keep the ABV below 12%. Then (hydrate, then) consider 30 minutes of a physical activity to put you back on track. *Some cool wine regions to shop from can include the Loire Valley, France; Marlborough, NZ; Rheingau, Germany; Oregon and Washington states, USA; and Northern Italy. Does wine have carbs?Good news: wine is typically low carb to begin with! Dry wines, in fact, have negligible carbs as “dry” means an absence of sugar. Carbs in wine come from unfermented sugars, so apologies again to my sweet wine lovers: the presence of sugars in your wines will mean more carbs. If you’re concerned about carbs (Keto dieters, I’m looking at you) but can’t do without that occasion wine sip, search for still (non-sparkling) wines labeled as bone-dry and sparkling wines labeled as brut nature.Does wine have sugar? This is a resounding yes, and in fact sugar is how the alcohol is produced from the grapes in the first place. As already mentioned, sugar plays a major role in defining the calorie count as well as carbohydrate presence in a wine. Unless you are drinking bone-dry wine, your wine is apt to contain sugar. However, consider this: Is the sugar-free diet you’re on letting you drink milk? Milk contains about 50 grams per liter (g/L) a.k.a. 12 grams per cup of sugar. To stay under that amount of sugar per glass of wine, dry and off-dry still wines and extra brut, brut, extra dry, and dry sparkling wines are now all available to you. However, to play it safest: stick to bone-dry and brut nature.Is wine vegan? Even though wine is made from grapes, most wines cannot be officially labeled as “vegan” or even “vegetarian". Wine naturally clarifies during the fermentation process, but that can take a long time. To meet demand, wineries may use animal-sourced byproducts like egg whites as “processing aids” during the fining process. If a vegetarian and/or vegan lifestyle is important to you, you can find a list of vegan wines HERE.Is wine gluten-free? Generally, YES! However, if you suffer from celiac disease it is still important to consult your doctor and perhaps consider contacting the winery directly to be super sure you can consume their wine.Summary: in general, stick to dry wines from cooler regions with lower ABV to have the least amount of impact on your dietary regime. But rest assured, matter how you’re choosing to get and stay healthy for 2019’s “New You” know that there’s a wine waiting for you!
Top 5 Spring Experiences in Europe 2019 - Why Portugal?
Spring is the most pleasant time of the year. Days start to get longer and warmer, and spending time outside suddenly feels very inviting. The green gets greener, the blue sky turns brighter and flowers blooming everywhere it all seems magical. Well, and it is, at least in Portugal!Did you know that Portugal is the European country with more sun hours? Yes, it is true. And is also under the radar so it is the Europe’s hidden-gem, traditional yet modern and innovative. Its wine tradition is older than its borders and in 1758 was established the first wine-producing region of the world.It´s great to be outdoors during the Spring months. To take a walk along the lavish green Douro's landscape taking your time to relax or to sail the Douro river and breathe for a while. And if you are thinking that the perfect setting would include wine tasting, maybe you would enjoy a Port wine tasting paired with delicious food, Wine Tourism in Portugal is going to make that happen.1 – Sleep in a Barrel This is the perfectly quirky accommodation option for all the wine lovers out there. You may now spend the night in a giant wine barrel, which offers all the comforts granted by modern-day standards. Each of these wine barrels - there are 10 of them - are about 270 square feet (25 square meters) in size and come with a double bed, fully equipped bathroom, and air conditioning. On the outside, there is a deck from where you can enjoy a rolling as-far-as-the-eye-can-see-view of the valley.In addition to the round glass door, there's also a skylight through which the sun shines and you can enjoy the star-filled nights, all the more visible away from the city lights.You can also take a winery tour here, enjoy a wine tasting session paired with cheese and jam, have a picnic in the vineyards, a wine course or - best yet - a cooking class where you will learn traditional techniques while preparing your very own meal. 2 - Picnic in the VineyardsPicnics are a fun thing to do. But when do you have the opportunity to do it right in middle of secular vineyards sightseeing the snake like river Douro in the background?Some wine estates in Portugal are able to provide that unique experience perfect for everyone. Enjoy it with your family, friends or even in a romantic getaway. Go ahead choose your spot in the vineyard and make that the moment when you reveal your feelings to your love ones and then unveil what is inside your basket to celebrate the moment. Everything you are about to taste was carefully selected and the wine will be the perfect pairing. Only the best regional wine and delicacies (or in Portuguese: Petiscos) combined with some charming and distinctive details selected for you will be inside your basket. Immerse yourself in the magnificent scenery and enjoy each flavor and each minute.3 - Cruising 2019 in Portugal  Wine cruises can be relaxing, fun, romantic, you set the tone we provide all you need on board for the smoothest sailing either for a short escape of one or two hours or to spend the night on board.The view is stunning and the wine, by the moment you already know how it is, unique and produced in the man made slopes along the Douro river as far as the eyes can see.  A truly delight for those who need a moment out of the real world, a moment of indescribable beauty.To set sail in Douro river you will be able to go on board of modern sailing boats or boats with a vintage feel. Also if you are visiting Algarve in the south of Portugal a Yacht cruise will take you along the immense bright blue of the Atlantic ocean and you will be able to spot the secret beaches hidden between the rocks.Wine Tourism in Portugal has cruises that are able to suit your particular taste. Everything for the perfect spring day!4 - Cultural Tours - The Locals ChoicesYes, cultural tours can be exhausting, if the only thing you do is to walk around a town and visit platitudinous churches or museums. But what if this tour takes you only to the most beautiful european historic sites and shows you the true cultural heritage? A cultural richness that adds up some top quality wines and delicious petiscos. Yes, your cultural tour magically turns into a once in a lifetime experience. What about now? A Wine Tour in Porto with a River Cruise and Tour to The Port Wine Cellars, or a  Full-day Wine Tour in Alentejo?  Maybe you are more into a city feel, and if that is so: Wine and History Tour in Lisbon.5 - Adventure and sustainable toursAs a wine lover you know wine goes with any activity, mostly if you are on your Spring vacations. So, why not to mix it up with some adventure and nature experiences? OK, as long as the only thing you are driving is a Bike or a Kayak! And since spring is also the last chance you have to stay fit before summer, we have some excellent suggestions for you, that goes from an unique Wine and Golf Tour to Health and Wellness stays. In fact you can mix them and do it all during you stay. What about Bicycle Tours and Bird Watching,  Kayak and Bike Tours or get the adrenaline running in the 4x4 Wine Tour?Probably many other experiences could be on this top as Portugal have so many incredible experiences waiting for you all year long. So now, it is time for you to see, taste, and feel for yourself.  Create your own unforgettable memories of 2019 in Portugal.For more information visit
Your Ultimate Guide to Wine Holidays in 2019
While the new year technically marks the end of the holiday season, it also means the start of a whole new year of hashtag wine holidays.To help you ring them all in in 2019, we've compiled a 12-month calendar that includes a comprehensive list of each and every wine holiday, from legit ones like Beaujolais Nouveau Day to those that are just for fun (#DrinkWineDay). You'll also find some bonus holidays that we think will pair well – here's to looking at you National Chocolate Day. Download the calendarIf you find this helpful, please share it and make sure to tag us on Instagram at @millennialsdrinkwine!
Rules for paring fast food with wine
Just imagine the mouth-coating richness of a fatty Wagyu steak being cut by the grippy tannins of a powerful Barolo. It sets the stage for a contrasted dance between savory red meat and elegant cherries, coupled with dried roses. Similarly, picture a contrast between the brambly berry flavors of a Dry Creek Zinfandel and the aggressive gaminess of venison. Or perhaps the intensity of a strawberry-laden Willamette Pinot Noir against the acrid smokiness of cedar-planked salmon. Sometimes the dance is more compliment than contrast, like the harmony of fruit flavors between duck a l’orange and Alsatian Gewurztraminer. Or even the simple brininess of oysters and the chalky minerality of Chablis.In the best cases, the relationship between wine and food is a happy mix of both. But the stage doesn’t always have to be a ballroom, and the dance doesn’t always have to be a waltz - or in our case, the pairings not as fancy-shmancy. Sometimes the venue is little less classy...saaaay a Taco Bell, KFC, or maybe an In-N-Out (for those of you readers lucky enough to have one around). Rest assured, the pairings can be just as stellar, and that date night you have planned can still go off without a hitch, at least in the department of gastronomy. It is in this article that I hope to arm you with the knowledge I believe can make everyday meals outstanding. There’s enough information to flood pages, but I’ll keep it simple with this metaphor. Picture two salsa partners on the dance floor or perhaps two boxing opponents in a ring. Think of a scenario where these partners have similar builds, and another in which they have dramatically different ones. It’s safe to assume that the first scenario would yield a harmonious, thoughtful, aesthetically pleasing, coordinated interplay while the second results in an undesired black eye. That’s what pairing wine & food is like. The better the match, the better the interaction. Another thing to consider is a wine’s structure (I’ll spare you the metaphor for this one). Fat in any dish is quite an amazing thing. However, it takes up lots of space on our palates, and blocks the way for other things that SHOULD be making an appearance - most notably flavors. Luckily, wine’s answer to this is acidity & tannin, as both precipitate fat, thus clearing the path for all the other cool stuff to make their way to our taste buds (and for all the beer lovers out there, carbonation acts similarly). Using this as context, let’s dive into the delectable, guilt-ridden world of fast food and search for some stellar wine pairings. For the sake of practicality, I will discuss wines that you can find at your local grocery, rather than having to go to a specialty wine store (although if you have one within proximity, then by all means go).With the biggest, heaviest redsUsually the stuff that first comes to our minds. Cabs, Zins, Malbecs, Syrahs, Blends, and the like. They have the most flavor, the most body, the most tannin, and the most of a whole lot more. But just because they’re the most obvious doesn’t mean they should always be first choice. Remember that metaphor from earlier? Keep in mind that these reds represent the far end of the spectrum – the Schwarzeneggers of wine selections. More specifically, the tannins in these wines are extremely abundant, and their weights are all at the top of the (fast) food chain. To keep the interaction balanced & engaging, we must make sure we partner with take-out that’s just as substantial. The most obvious partners to these are heavy duty hamburgers. However, since were discussing the biggest reds available, think BIG like Carl’s Jr (Hardees) Six Dollar 1/3lb Burgers, the Five Guys Double Grilled Cheeseburger, and certainly In-N-Out’s Double-Doubles and 4x4s. Other drive-thru contenders, again, remembering to think big, would be chili cheese fries, Philly cheesesteaks, & fattier iterations of Mexican dishes like barbacoa or beef burritos with gratuitous cheese. In any of these cases, do be careful with anything spicy (jalapenos, red pepper flakes, etc) as tannins in wine, as well as alcohol, tend to exacerbate them for the worse. In the realm of barbeque sauce-slathered red meats, Syrahs (especially Australian Shiraz) & Zinfandels get a notable mention as they have inherent peppery/savory flavors that compliment meat, and fruit intensities that match the sweetness of the sauce. Regardless of which guilty pleasure you may choose, keep in mind that the interaction at play remains the same – your palate will be covered in fats from cheese, fats from meat, fats from rich sauces, you get the idea. When your tongue is coated in so much richness that you can no longer taste the nuances of other flavors, it’s actually those same rough, burly tannins (culprits of the bitterness we so vehemently avoid) that cleanse the palate and restore order to your taste buds - the best partners will bleed grease through the wrapper, clog the arteries, and most importantly give the wine’s structure something more substantial to spar with (although it wouldn’t hurt to schedule that checkup with your cardiologist).With reds that aren’t as bigThink Grenache, Gamays, Pinot Noirs, Sangioveses, and more. When going lighter we naturally become more flexible with our pairings as our drinks are less demanding & aggressive (in the best cases, with no sacrifice to flavor). We no longer need look for entrees that coat our palates in fats & protein, as these reds will be less substantial. Lighter items like deli sandwiches and protein + rice (or other grain) plates can find their way back to our passenger seats. First, Pinot Noir can indeed work with fast foods but a good number (often domestically made) are oaky, bearing notes of vanilla, cinnamon, coffee, and more. While that does sound fantastic, flavors reminiscent of Grandma’s kitchen aren’t the most flexible for pairing. Sweet spices can tend to clash with the saltier, more savory tones of cured meat, or the lively flavors of condiments like ketchup or mustard, or the raw flavors of vegetables, and even peppery spices like cayenne and paprika. However, this same acrid character makes a perfect partner to the deeply charred flavors from grilling, searing, roasting, and so on. Thus, if your meal is just roasted chicken or pork, without excessive salt, spice, or vegetal tones Pinot works great, so long as there aren’t any of the aforementioned flavors to oppose.  If you’re a devout Pinot follower, than opt for versions that don’t stress the usage of oak, and are therefore more flexible (“excuse me, I’m looking for a Pinot that isn’t oaky”). A bit more obscure, but a fantastic alternative, is to reach for a bottle of French Beaujolais, which is based from the Gamay varietal. This red has a structure and berry-tinged character like Pinot Noir, but is unencumbered by a copious amount of oak flavorings. With the primary flavors being red berry fruits, Beaujolais makes a great contrast to cured meats such as ham, roast beef, and pastrami, as well as a match for livelier sauces like mustards, ketchups, and spicy mayos. The applications of Beaujolais extend far beyond conventional sandwiches, as its vivacious fruit tones serve as a great match to strongly flavored and/or spicy foods like Cajun and Middle Eastern – just think of how notes of fresh strawberry & cherry would wonderfully contrast against a savory mouthful gyros from Halal Guys. Another French alternative for pairing would be a bottle of Cotes Du Rhone (based from Grenache) which is delivers loads of baked/dried red fruit flavors alongside secondary notes of herbs and spice, and a fuller body when compared to the former reds. Just like Beaujolais, Cotes du Rhone does well when matched with menu items that put the savory flavors of meat at the forefront, such as those deeply charred chicken & steak bowls from Chipotle or mixed piece meals from El Pollo Loco. Whether it’s Beaujolais or Cotes du Rhone, you have wines that are not very tannic and have livelier red fruit flavors. With this in mind, Mexican dishes that dabble with red pepper flakes, cayenne, chilis, and the like become outstanding partners to either wine as their piquancy will not be offset by an excessively tannic structure (the structure of wines from the former category would make your palate feel like a flamethrower). I will also quickly note that Indian cuisines work with these reds by virtue of the same principle. From another part of the world, Italian Sangiovese, often in the form of a bottle of Tuscan “Chianti”, works great with tomato themed dishes, whose inherent flavors are often hard to pair with. Sangiovese’s own flavors of tart cherry and tomato make it a natural partner to anything that dabbles in marinara sauces – think of your favorite pizza place, or perhaps Subway’s flagship Meatball Marinara. Regardless of the choices in wine or food, lets remember to take the bird’s eye view and repeat our mantra of matching the overall weights & characters of both participants. After conceptually scaling both partners mentioned above, can we see how they make fine dance partners?With Whites & RoseAlthough not often our first thought to accompany fast food, the opportunity for a home-run pairing very much does exist in the realm of whites, and in many more ways than you think. For a good number of these wines, the dynamic is simple – the acidity in whites contrasts with the lighter flavors of white meats & seafood, emphasizing their simplistic character. As MS Evan Goldstein put it in his fantastic book “Perfect Pairings”, the acid in these wines act as “gastronomic highlighter”. Obvious examples of this are Sauvignon Blanc, Spanish Albarino, and lighter iterations of Pinot Gris/Grigio, which prominently feature a lively acidity as well as vibrant fruit tones. When pairing with lighter whites, Tex-Mex-themed joints like Baja Fresh, Rubio's, Wahoo's, and El Pollo Loco are perfect as much of their menu revolves around simply prepared poultry and/or seafood, with minimal intervention from spices or sauce. Again, simple with simple right? However, be advised that when entrees include grilled vegetables or tossed greens, Sauv Blanc usually takes the edge as it has an intrinsic vegetal/herbaceous character that is complimentary. For those of you making New Year’s resolutions to be healthier, yes you should certainly pair Sauv Blanc with your salads. Beyond said varietals, there are a few that have a modest amount of sweetness to them – what is known as “off-dry”. While sugar isn’t always desired in our whites, and a lot of us prefer dry (supposedly), sugar does have its niche in the world of pairing – a prime example being German Riesling (look for “kabinett” or ‘spatlese” on the label when available). Its sugar nullifies heat, thus calming the palate and allowing us to enjoy the other wonderful flavors of a dish without breaking a sweat. Ethnic items that emphasize exotic flavors, like Tikka Masala and Chicken Curry, work great with Riesling as it has plenty of its own perfumed aromas to match the flavor intensity, as well as ample sugar to tame the heat. Another example of this dynamic would be a partnership with Szechuan entrees like Kung Pao Chicken or Mapo Tofu – for those of you who don’t have a local authentic Szechuan joint nearby, much of Panda Express’s menu offers items that dabble in both spice & sugar to dance perfectly with Riesling. Another fast food/wine niche that you might not have thought of (unless you’re German) would be pairing Riesling with hot dogs as the interaction becomes a playful contrast of salty against sweet. The ubiquitous Chardonnay, contrary to its popularity, is actually not as flexible as the other whites mentioned – at least not the oaky, butter-laden iterations from California that we all know and love. Just as in the case of Pinot Noir from earlier, Chard’s hedonistic character of oak driven spices cause it to clash with the saltier and/or vegetal tones often found in drive-thrus (although it should be noted that the case is quite the opposite when discussing dishes in the arena of fine dining). When Chardonnay in unoaked however, it can be treated just like drier whites mentioned before; with simple recipes that put protein at the forefront. Lastly we have Rose to consider. While it is indeed lighter, it's sort of an “in between” style – from its assertiveness & intensity of flavors, to its fullness in texture, and even having a small presence of tannin. The style is characteristically a vino middle ground, never fully committing to either side, and therefore yielding implications in pairing that are synonymously “in between”. Any meal that hearkens to one color of wine, but flirts with another makes a perfect candidate - lighter variations of the items in the earlier sections work swimmingly such as single patty cheeseburgers, sandwiches with chicken or charcuterie, and most ethnic cuisines when the proteins are leaner cuts (like white meat & seafood). Even BBQ sauce items match well against Rose’s sweeter impressions of fruit, again so long as the proteins aren’t big slabs of red meat. More contemporarily, many of the vegetarian themed fast-casual spots that have rightly gained much popularity (like Veggie Grill & Native Foods) are also very much “in between” as they are based on vegetables, grains, and alternative proteins, but aslo have a ramped-up weight & flavor profile, due to their often generous, additions of sauce & seasonings. As we exit the drive-thru As a parting note, the knowledge presented above represents a foundational approach to pairing food and wine - much of these theories are long honored and time tested. However, the world of wine (and food of course) is dizziyingly immense. When attempting to pair our meals & beverages remember that, like a game of chess, there are many moving pieces, and our logical minds may often oversee exactly how intertwined even one piece may be in relation to the rest of the board, leading to minor, and even monumental blunders (last metaphor, I promise!). What I’m trying to say is that sometimes the pairing may not always work out, despite our best calculations. Inevitably our food will be much fattier than we anticipated, or the wine not structured enough, or the flavors just won’t play well together. Regardless of the hiccup, asking why a pairing failed to work teaches us just as much (if not more) than why something did – with the often-crippling amount of choice available, this approach will serve you well (it certainly has for me). Lastly, remember wine should always be, above all else, the fun part of our day, and we mustn’t let the ever-expanding abundance of information impede our enjoyment - or inebriation. Much like tone of this article, keep in mind to approach the subject of vino - and gastronomy for that matter - with a healthy degree of merriment. Don't forget to check out Drive Through Napa, a modern primer on Napa Valley. The quickest and coolest way to learn about Napa Valley. Bonus content from 16 of Napa's top wineries + industry's first Price to Value charts powered by Vinvo.
The Process Behind Our First Book - Drive Through Napa
I'm excited to share our latest project, a series of books under the name "Drive Through". The first book in the series is titled Drive Through Napa, the essential modern primer on Napa Valley. The process of creating the book from ideation to fruition was exciting and for me personally the most rewarding part. I wanted to give you a peek behind the curtains of the process and thinking that went into this unique project.  If you have visited, plan to visit Napa Valley or you drink Napa Valley wine, then this book is for you! Drive Through Napa (pre-order now!)Creative Direction and Design of Drive Through NapaFrom the start of the project we knew the design had to stand on its own. It had to be award worthy. I have never done a book cover let alone a book in wine! I'm a brand strategist who's worked in digital my entire career. Thus, I had to push myself and think about our brand at I lIke this grape, what it stood for, who was our audience, and how we could disrupt the way knowledge of Napa Valley wine was currently being communicated. A simple technique that helps me is to frame a question that may seem a bit silly, but forces outside the box thinking - the answer to this question would define our 'north star' for the project:"If Pharrell or Complex Magazine were to write a wine book, what would it look like? What would it sound like?"It was obvious from that question that our book had to look bold, cool, and different than any other wine book in the market. It had to visually scream, yet be subtle and sure of itself knowing it was timeless. Most importantly the book was not going to have a single photo of a vineyard! Honestly, no one can tell one vineyard from another. Not to mention it's cliche, unimaginative, and Pharrell wouldn't do it!When thinking about our audience the primary attributes of the book is that it could be cover to cover in 1-hour. The challenge here is that the content of the book must also remain highly valuable so taking short cuts or leaving out information was not an option. The solve came from using iconography and font treatments for simple data visualization, along with use of spacing and design elements to help manage a readers pace. Thank goodness the designer behind the book, Kathy Lajvardi, is a multi award-winning art director and graphic artist! Content Ideation So now that we have a killer creative direction, we then tackled the task of focusing the book's content. The 'watch-out' is that this book could have become another guidebook telling consumers where to go while visiting Napa and what to drink. We absolutely didn't want this to be a guidebook. Working with an award-winning wine author and professor of journalism Paul Hodgins made the process easier. Most visitors to Napa Valley and those that drink Napa wines know very little about the 16 AVAs (American Viticulture Areas) or “Napa Neighborhoods” that make up Napa Valley and house the nearly 500 wineries there. An AVA is an officially designated wine grape-growing region in the United States. Currently there are about 242 AVAs in the U.S. These 16 AVAs in Napa Valley have distinctive attributes that are purley their own such as soil, climate, elevation, and grapes that can be grown there. Their unique histories also play a big part in the wine that's produced there. Think of it this way, if before visiting Southern California you knew just a little bit about Santa Monica, Downtown LA, and San Diego, then your experiences when visiting those cities would be richer. Thus, the focus of Drive Through Napa is to provide fundamental information of these 16 AVAs and be a valuable resource for anyone that drinks Napa Valley wines.Taking it to Another Level, 2 BonusesNow that we had clear creative and content directions, the book had to jump to another level so it's clearly an I like this grape project and not just another book on Napa Valley. Bonus #1: Each of the 16 AVAs are being introduced by 16 prominent wineries. Think of these participating wineries as stewards who have a deep relationship with their AVA. These introductions help readers understand, from the point-of-view of those that work the land, what makes each AVA so special and how it impacts the wine. I'm grateful to announce the wineries who are participating thus far: Alpha Omega, Cade, Chateau Montelena, Darioush, Dyer Vineyards, Grgich Hills, Hess Collection, Italics, Raymond, Rombauer, Silverado, Smith Madrone, and Trefethen.Bonus #2: I was discussing the project with Heini Zachariassen, Founder of the Vivino App. I asked him, given Vivino's vast community of wine lovers (over 30mm!) if he would allow us to display the average consumer rating for each AVA in the book. He did me one better and came up with what is now called the "Price to Value" index charts in the book! What we're able to show is the value for money you will get for each dollar spent, for each AVA. Say you're willing to spend up to $30 for a bottle of Napa Valley wine. Our charts will show that a wine from Spring Mountain averages 4.1, but only 3.8 for a wine from Yountville. This means, you will get more value for money in Spring Mountain at that price. The charts do not mention any wineries, but instead are focused on the AVA.Valentine's Day 2019I'm excited, proud. and thankful to see this project come to fruition. The book will start shipping in time for Valentine's Day with pre-orders available now. Pre-order copies are $15 (nearly 20% off the list price of $18), plus each pre-ordered copy is autographed by Kathy, Paul, and myself. Pre-order at The printed book has the beautiful color front and back cover with vividly designed black and white on the inside. The eBook is currently planned to be full color. We plan on having Q&A sessions around Southern California. Click here and tweet us to stay in the loop: or email me: cheers@ilikethisgrape.comThank you for your support and I hope you truly enjoy the book as much as we loved creating it! 
Give Sherry Wine a Shot. Secrets of Sherry wine.
Sherry - it's more than your grandmother's beverageWhile on the rise in popularity with some inner circles of imbibers, Sherry is still a relative mystery to most drinkers. A lot of people associate Sherry with a sweet beverage sipped by grandmothers or used for cooking or as a vinegar. The reality of this exceptionally diverse and unique beverage, while complicated, is well worth diving in to. From where it originates to how it’s made to why you should try it, Sherry is a definitely a drink you should get to know.What is Sherry wine?So what exactly is Sherry? Sherry is a fortified wine. Sherry producers first make a base wine and then add 96% abv neutral spirit to the finished product, raising the alcohol level of the wine before aging it. The aging process is the hallmark of Sherry, but before we get to that let’s talk about where it comes from.Where can Sherry wine be made? Sherry can only be made in Spain, specifically in the DO of Jerez-Xérès-Sherry. Geographically this area is located in the in the southwest corner of the country anchored by the three cities of Jerez de la Frontera, Puerto de Santa Maria and Sanlúcar de Barrameda, commonly referred to as the Sherry Triangle. Jerez has the distinction of being one of the oldest wine-producing towns in Spain. The whole region of Andalucía was actually the base of exploration for Christopher Columbus, and the port town of Sanlúcar de Barrameda became of great importance to the new trans-Atlantic trade in the late 15th and early 16th century.  It is not unlikely that Sherry was the first wine to enter North America.It’s hot in this region, and dry.  Proximity to the Atlantic does offer mitigating climatic assistance, but that help doesn’t reach very far inland. The main varietal grown here and used to make Sherry is Palomino Fino. It’s a neutral grape with moderate acidity; not much to shout about on its own, but perfect for creating a neutral base for the process of Sherry-making. The process is really the star of the Sherry show.Process of making SherryAs mentioned earlier, Sherry starts its life as a base wine, most made from the Palomino grape. Depending on where the grapes were grown for the wine and how it evolves during fermentation, the base wines are classified in one of two ways: as a Fino or as an Oloroso. After this classification the wines are fortified and begin the aging process in their designated solera.What? This is the key right here: solera.  Solera is both a system and the elements which physically makeup that system. The solera system is one of fractional blending over time, one that defines the characteristics of every Sherry made; the solera is also the name for the grouping of barrels that the wine is aged in. Think of the newly fortified wine entering the top of a pyramid made up of barrels with many layers, and the wine finishing aging at the bottom layer of the pyramid. The finished wine is drawn from the bottom layer to be bottled, but whatever amount of wine is removed from the bottom layer is replaced with the same amount from the layer of wine above it; so on and so forth all the way up to the top of the pyramid, where newly fortified wine is continuously being introduced. In this way a little bit of every addition every harvest is in every layer and constantly being blended.Type of Sherry & alcohol percentage So what does this process do besides blend and age the wine?  This depends on whether the Sherry is a Fino or an Oloroso.  Lighter colored, more delicate wines classified as Fino Sherries and only fortified to 15% ABV before entering their solera. The richer, heavier wines are categorized as Oloroso and fortified too. In both cases, the barrels are only filled 5/6 of the way full capturing air inside.  In the Fino Sherry solera, this extra space of air at the top allows for a thin film of yeast known as “flor” to form over the wine, protecting the wine from the oxygen in the barrel, and feeding off of the alcohol and glycerol in the wine. Aging in solera with the presence of flor is known as “biological aging”, and this process creates lighter colored wines with delicate, nutty flavors and aromas, along with a very lean mouthfeel from reducing the amount of glycerol (glycerol is an odorless, tasteless substance naturally occurring in wine that lends a smoothness to the mouthfeel) and introducing acetaldehydes.  Acetaldehydes are naturally occurring chemical compounds also found in coffee, bread, and ripe fruit, and are imparted to biologically aged Sherry through the presence of flor. The flavor profile of these wines is usually savory, austere and very surprising to someone who has never tasted it before; there is nothing quite like it, and people can be taken aback or dislike it at first. I say give it a chance. 😊Now for Oloroso Sherry, no flor develops in the barrels of the solera because flor cannot survive at 17% ABV.  This means that throughout the entirety of the blending and aging process, Oloroso Sherry is exposed to and interacts with oxygen. This process is therefore known as “oxidative aging”. These wines take on deeply nutty and rich characteristics, are darker in color and have a fuller mouthfeel.A third category of Sherry is Amontillado. These wines begin the same way as Fino Sherry, aging biologically under flor. However, if somewhere along the way the flor begins to die off and the wine begins to be exposed to oxygen, the wine will be re-classified as an Amontilldo, and finish the aging process oxidatively like an Oloroso.  Because it sees both types of aging processes, Amontillado Sherry contains qualities from both: some of the bready, yeasty acetaldehyde aroma of a Fino with a richer, fuller mouthfeel, landing the final wine characteristically between a Fino and Oloroso.Lastly, a rather elusive and highly prized category known as Palo Cortado is said to have the elegance of Amontillado and the power and richness of an Oloroso.  This intermediary style occurs when flor fails to develop properly in a Fino solera, and the wine begins aging oxidatively. Typically a high quality Sherry, the production process is natural but based on a fluke, and can be very difficult to replicate intentionally. Pairing Sherry with food & sweet SherryAll of these wine styles are naturally dry at the end of the solera process, and these dry styles of Sherry are made to pair with all types of food.  The general rule for which style to drink with what food is “If it swims – Fino, if it flies – Amontillado and if it walks – Oloroso”. While this is of course not a hard and fast rule, it is a good way to start thinking about how you might introduce a Sherry to your next meal. A classic pairing is Marcona almonds and Manzanilla (a Fino Sherry made only in the city of Sanlúcar de Barrameda) which also happens to be a great pre-cursor to just about any dinner.Now, some Sherry is definitely sweet.  Sweet Sherry comes in two classifications:Naturally sweet Sherry made from fermentation stopping early, either by fortification or because there is just so much sugar in the must the yeast die off, usually made with the other two varietal of Jerez: Pedro Ximenez or Moscatel.Dry Sherry as discussed previously sweetened by the addition of naturally sweet Sherry or grape must.  Sweetened sherries are known as cream sherries, named for the insanely popular Bristol Cream, a thick and sweet blended Sherry developed in Bristol around 1860. The category, however, varies in style and levels of sweetness:Pale Cream Sherry is made with a biologically aged wine – Fino or Manzanilla. Will contain between 45 and 115 grams per liter of sugar.Medium Sherry will have between 5 and 115 grams of sugar per liter, so therefore the range is quite wider in level of sweetness. Often based on Amontillado.Cream Sherry will contain between 115–140 grams of sugar per liter, the sweetest style of the three, usually made with Oloroso and sometimes Amontillado.Sweet Sherry, like dry Sherry, can be exceedingly complex and of high quality, and it makes an excellent dessert beverage. That being said, there are many cheap, syrupy sweet knock offs that can easily turn you away from your potential new favorite after dinner drink.  Why I love SherryWhy do I love Sherry? I love its versatility and uniqueness. For me, the nuttiness and austerity make it an excellent food pairing wine in all categories. It is not a shy beverage, it is bold and complex and either you love it or you hate it. The most important takeaway is not to be scared of it. The best way to sample it is the way it was made to be enjoyed: with food of the region. More up and coming restaurants are beginning to revive interest in Sherry through dedicated and thoughtful beverage programs. Vaca Restaurant is a great example in Orange County where the knowledgeable staff can guide you through a Sherry tasting experience with your meal. Sherry use in cocktails is also on the rise. Many new opportunities to try Sherry are popping up in our ever-progressive dining culture, and I encourage to give it a shot the next time you see it on the menu. I hope you will be pleasantly surprised.Want some more detailed information on Sherry?  There is a ton of info out there. In fact, the region’s website can answer pretty much any question you may have about Sherry. The website Sherry Notes is also a site full of great resources and information:  Of course, if you prefer a hard copy of something to read, I would recommend investing in the book Sherry, Manzanilla & Montilla by Peter Liem.Salud!Photo credit: Deb Harkness
‘Tis the Season for a Wine & Holiday Movie Pairing
It’s the most wonderful time of the year! The bakers are baking, the gift wrappers wrapping, and the families and friends are gathering. Everyone is busy with holiday plans and knocking out their end of year work goals. We are now counting down in the single digits to Christmas, and there is a lot happening.All the more reason to optimize the quiet moments for maximum relaxation and enjoyment. For when you foresee (or even need to plan for) your evening ending up with a movie night on the couch with a bottle of wine, here’s our recommended shopping list to pair with some of our favorite holiday movie choices: Elf For this delightful Christmas tale full of cheer and singing loud for all to hear, I suggest you pick up an Ice Wine - extra points if you find one from New York state! While I’m not sure if Buddy would want to put this in his coffee, this wine would surely align pretty closely to the 4th elvish food group: syrup. But this syrup is for adults only, and it is as sweet as Buddy the Elf himself. For those with less of a sweet tooth, seek out a prosecco - The big, clean bubbles mirror Buddy’s pure, effervescent personality.For max enjoyment, pair with a treat from one of the other main elvish food groups: candy, candy canes, or candy corns.The Nutcracker Ballet The Nutcracker ballet, along with The Christmas Carol, are the holiday performances you and your family are apt to make the special trip out to the theatre for. However, if you can’t make the trek out, just tune into Netflix for a performance narrated by Kevin Kline and featuring a young MaCaulay Culkin.For this classic, first performed in St. Petersburg, Russia, on December 18, 1892, I have to recommend another classic - Champagne. Of course, such a prestigious wine region usually comes at a price point that may-or-may not fit the everyday budget. In that case, why not try a traditional method sparkling wine from Moldova? They share history with The Nutcracker’s homeland, and you can find a decade-old Grand Vintage for only $20. For max enjoyment, have sugar plums and chocolate on-hand. It’s a Wonderful LifeThis beautiful Frank Capra exemplar was the Christmas tradition in my house growing up, and I appreciate it more-and-more the older I get. For this, I’d like to pair with a ruby port (tawny if you prefer). Port is refined and elegant, and simultaneously comforting, and you’ll certainly need some comfort as you progress through George Bailey’s Christmas crisis and revelation. The ending is sweet and triumphant, just like the finish of your port. For max enjoyment, have tissues and dark chocolate handy, and watch on Christmas Eve. A Christmas StoryFor this all-American, Cleveland classic, I’d pick up a US-produced rosé. I’m a huge proponent of enjoying rosé all year long, so wine not? It’s the pink bunny of the wine world (but one you’re actually happy about)! Plus, rosés are best in their youth, much like Ralphie’s active imagination. If you can’t find a US rosé at your local package store, you’ll certainly enjoy one from Provence or Languedoc.For max enjoyment, don your favorite onesie in solidarity with Ralphie.Rudolph the Red-Nosed ReindeerPlayful and bright, I want a young, fruit forward wine for this wholesome movie. Look for an Oregon Pinot Noir or California Zinfandel produced in the last 1-3 years, preferably with red cherry and/or strawberry notes as bright as Rudolph’s nose. If New World isn’t your thing, consider a Crianza Tempranillo from Rioja.For max enjoyment, snuggle up for your viewing party with that toy or stuffed animal from your youth we both know you still have. How to Grinch Stole ChristmasAh, what to pair with Mr. Grinch, whether he be animated or Jim Carrey? Baring my husband’s appropriate, but non-grape based suggestions of Absinthe and Gin, I’m going to recommend you seek out the dark horse of the sparkling world: sparkling reds. Give an Italian, secco (dry) Lambrusco di Sorbara a try, with descriptors like tart and tangy red fruit; or if you like the darker fruit spectrum, a sparkling Shiraz from South Australia ought to do the trick. The red fruit in your glass will be festive, plus those bubbles will give you the warm-and-fuzzies when Mr. Grinch’s heart finally grows up from two sizes too small. For max enjoyment, sing out loud and proud when the Who sing their “Welcome Christmas” song because you know you want to. Fah Who Foraze, Dah Who Doraze...The Holiday For this subtle holiday favorite, I’d hands down pair with a California Chardonnay! In THE Let-Go-Bar-Scene Amanda is seen drinking a deep gold, white wine, and I’m making an educated guess it’s a Chard. Plus, Iris’s holiday takes place in Amanda’s home state of off to the white wine aisle you go!For max enjoyment, turn your living or bedroom into a pillow fort (absolutely bedecked with some holiday lights) from which you can enjoy watching the movie. White ChristmasWhite Christmas is a Christmas classic for old Hollywood romantics, with music, fabulous dancing, romance, war-time camaraderie, and costumes to die for. It was released in 1954, and since that was long before the new world markets started to grace the wine world with their presence, I have to recommend pairing an Old World wine with this vintage film. Look for an older vintage Medoc red Bordeaux blend for you red wine lovers, and for the jazzier scenes, maybe consider a Condrieu Viognier to mix things up a bit!For max enjoyment, set up shop next to a cozy fireside and wear something sparkly. Hallmark Christmas moviesGo to your fridge. Pick a wine (any wine). Grab some crackers on the way back to the couch. Voila! You have the perfect wine and snack to pair with all of that CHEESE!! (I can say it, I’m obsessed with these movies)What are some of your favorite holiday movie and wine pairings? What should we try next?
13 gift ideas for millennials who drink wine
The ultimate guide for wine lovers and last minute shoppers like us:1.  Wine Condoms: $14“Practice Safe Sips. Protection for your Pinot.” These guys get an award for the best puns. Yes, this is serious and seriously works. This protective wine covering reseals your opened bottle of wines for future use–helping you avoid having to awkwardly shove the cork back in, and giving your friends some laughs in the process.2.  Porto Vino Wine Purse $50We love, love this purse. It’s got a secret insulated compartment that holds up to 1.5 liters of wine–equivalent to two bottles–and has a nozzle on the side so you can easily pour when you’re on the go. And, it’s super cute. So you can, you know, be sketchy, but also look like you’re not.3. Wine Folly: Magnum Edition ;-): $18.99This book is from our favorite please-explain-to-us-in-pretty-pictures-what-the-heck-this-wine-is blog, Wine Folly. It’s a roundup of all the 101 and 201 knowledge you could ever want to drop on wine in infographic form. Our friends have basically stopped talking to us when they come over in favor of flipping through this guy. Coffee table required. 4.  Coravin: $199+++For all of you serial killers out there who don’t finish the whole bottle in one sitting. Just kidding. Ever opened up a really nice bottle of wine on a random Wednesday night only to find yourself attempting to finish it all alone? Enter Coravin. The wine needle on this system gently pierces through the cork so you can pour your bottle without ever having to take out the cork. This means you can save the rest for later like you never opened it. It comes in handy for wine tastings or nights where you want to dabble with a few different vinos. Drink any wine, any time, without ever pulling the cork. Whether you want a sip, a glass, or more, your last glass will taste just as amazing as your very first.5.  Wine. All the Time.: $10Quite possibly our favorite book about wine in non-picture format. Marissa Ross is hilarious and will teach you everything you want to know about natural wine. It feels like you’re talking to a girlfriend as you read, and also comes with a pretty dope glossary of wine terms so you can sound super smart at the next dinner party.6.  WineBlock Red Wine Stain Preventing Lip & Teeth Balm: $11So you don’t look like a hot mess at the 8AM meeting tomorrow, Karen. Candidly, we haven’t tried this yet, but we are pretty excited about it. There are a bunch of wipes out there to remove red wine lip/teeth stains, but this is the first product we’ve seen that’s meant to prevent it when you’re drinking heartier reds. It works like a lip balm, is all-natural, and is flavorless so that it doesn’t interfere with all the goodness that comes with sipping on wine.7. Wine Stakes.: $20For lawn games with a side of sophistication. These stakes are perfect for the beach or backyard BBQs. If you’re like us and prefer a glass over a plastic cup, these are exactly what you need. You stick ‘em right into the lawn and you’ve got a ready made glass and bottle holder. 8. Uncorked Candles: $24In this process, we realized you can get just about anything with wine scents or flavors. Soaps, salts, jellies, etc. etc. We are obsessed with these candles though. They’re handmade from discarded wine bottles and are made with soy to be long-lasting. Flavors include: cabernet, chardonnay, rose, pinot grigio, and champagne.9. Wine Coasters: $11Vibe your inner Monica and protect your almost “grown up” furniture from the dreaded condensation that drips ever so slowly down the stem. There are an endless number of cute coasters out there with fun sayings for your fellow wino. We’ve found our favorites on Etsy. Take a look - there are plenty to choose from. Link10. Clink & Company Wine T-Shirts: $27Clink & Co. makes some of the cutest shirts out there. If you’re in on the graphic tee phase, you’re gonna wanna snag one of these for your friend that loves wine. They come in a bunch of different styles and are decently affordable. Awesome way for your friend to declare their love of wine to a bunch of people who don’t care, but gently. 11. Shower Wine Glass Holder $16Because sometimes we all need a little extra motivation to wash our hair twice a week. JK, three times a week. If you’re like us and enjoy taking your glass of vino on a road trip into the shower, this glass holder is perfect. It suctions right to your shower wall so you can sip in the shower safely.12. Brads & Chads (Drinking Buddies): $24If you’re looking for a weird gag gift, look no further. With these drinking buddies, your friend will never be alone on the holidays. 13. Vino2Go Portable Wine Glass: $13Good for “imbibing on the move.” This double-wall, insulated cup is a perfect road soda container. They’ve built it to maintain temperature, so it’s good for chilled wines in the summer. Bonus: the silicone lid keeps you from being like us and spilling everywhere.Go forth, buy all the things. 
Trailblazing for Label Transparency in the Wine Industry
Organic, vegan, non-GMO, locally grown, Gluten-free, farm-to-tableI’m sure these phrases look familiar. They are, after all, just about everywhere you look in our current culture. There is so much varying exposure we’ve come to expect from our food industry and grocery stores and - even now - our restaurant. But what about wine?Has anyone noticed that the back of your wine bottle contains no helpful information regarding the ingredients and nutritional gain? Granted, I suppose we don’t expect to gain much nutrition from consuming a bottle of our favorite Cabernet, but as consumers that have come to anticipate so much, how is it we’re satisfied to receive so little info when it comes to what’s in the bottle? The CEO of a successful new wine brand that’s taking the UK by storm - Thomson & Scott’s Amanda Thomson - has certainly taken notice of this lack of straightforwardness. “When it comes to wine,” she says, “many of the bottles consumers are purchasing are full of chemicals and greatly lacking in story and context.” Thomson & Scott is one wine producer on the market that is making strides to change that.Amanda grew up near London with a very forward-thinking mother, one who implanted strong values of food health from an early age.  “It was normal to not have processed food while growing up. We were to have respect for sugar and have respect for food in general.”  And it was due to this mindset being instilled at a young age, that when Amanda began building a career in broadcasting with the BBC, she developed a palate for Champagne. However, after waking up time again feeling less than tip top after a night of sipping her beloved bubbles, she began to question the contents of her favorite beverages. This very conscious thought caused Amanda to dream that perhaps there was more to uncover in regards to the unknown ingredients of wine and, just maybe, she could create a brand that led the public to understand more as well through intentional transparency at the helm. Just like that, she was off and running; leaving her broadcasting career behind to move her family to Paris and begin her education in wine.  Shortly after getting her hands dirty in the wine world, she began meeting with and forging relationships with some of the brightest winemakers in Champagne, France and Prosecco, Italy.  It was these relationships with like-minded, quality-driven industry professionals that enabled the brand to develop their distinct product line of Sparkling wines that proudly possess little to no sugar, are certified Vegan & 100% organic.  Truly their wines being labelled as “Skinny” has much more of a well-rounded meaning that certainly falls in line with the needs and desires of society. Outside of their tight handle on quality control, Thomson & Scott hardly loses sight of what their audience desires, a product they can have fun with; after all, it is wine!  “We truly don’t compare to any other wine company in terms of marketing; we are a lifestyle brand.  We focus on being very clear with who we are--our wines are fun! But they had to be top quality as well. Amanda specified taking a lot of inspiration from American culture, specifying that “aiming for a top quality product, doesn’t mean you can’t have an attractive, relatable brand!”Thomson & Scott Prosecco is reasonably priced for the incredible flavor profile & mouthfeel. At just $25/bottle with 7 grams of sugar per liter, the wine is a home-run and quite simply, a no brainer!  Lots of bright fruit greet you on the nose as the consistent bubbles meet your palate and wake up your senses.As for their more prestigious sparkling--Champagne Extra Brut from the hands of winemaker Alexandre Penet--offers consumers a very well-balanced blend of 40% Pinot Meunier, 30% Chardonnay and 30% Pinot Noir to blow their socks off.  Approachable and satisfying, no need to sacrifice health for desire with this drop as it’s certified Vegan and contains up to 6 grams of sugar per liter.Needless to say, Thomson & Scott is making waves in the industry by willing to curate a product of status, cleanliness & upfront honesty, without sacrificing a drop of fun, and we certainly have Amanda Thomson to thank for her boldness in making such headway and setting a new bar for wines worldwide. So let’s drink to health! Cheers, sparkling lovers! 
A Tribe Called Quest and a Village Called Gevrey-Chambertin: Meet Edwinn Ferrer
Take us back to your earliest experience with wine - where were you, who did you drink it with, what was going on?Didn’t even have a drink. It was the introductory lecture given in my first wine course. Our sommelier said, “you either get bitten by the wine bug or you don’t”. I really think I caught it when he went on to describe the various countries, techniques, and applications for wine. Considering all the places & cultures wine is found in, I honestly found the subject to have a powerful gravity about it – one that pulls in the soul (or the amygdala, to be less mystical). I still firmly love the subject of course but, looking back on it, I think you know you’re bitten when you continue to study it, being fully aware of how much information you actually have to learn.What drew you to working in the wine industry?After pursuing the field in subsequent classes & books, I came to see it (and alcohol in a broader sense) as a necessary lubricant to society. Wine lightens the mind and warms the soul. It elevates jokes, conversations, and intimacy.Since we escape the stresses of work at the dinner table, it only makes sense to have a potion that brightens the mood and makes your food taste better on hand. If we didn’t have pleasures like that to look forward to, freeway traffic (no matter how many podcasts & audiobooks you have) would be a lot more miserable.What do you see as the next trend in wine? Will it be overrated or underrated? A trend I think I see coming up is a rise in popularity for more obscure countries like Portugal, Austria, and South Africa. The current heavy hitters like major French, Spanish, and Italian regions will only continue to rise in price & popularity. I predict audiences will, over time, fatigue from the current choices that saturate the market, and diffuse into countries/regions that offer better value. However, the most immediate countries that I think will receive this effect are Argentina & Chile, as they are seeing plenty of foreign investment. Ratings from reviewers will be somewhat accurate, but how proportionate the market will react, I can’t say. All it takes is one overly exaggerated endorsement to set a craze in either direction.Favorite varietal that is uncommon to find?Although it's no secret to Somms, Austrian Gruner Veltliner is a fantastic find. I like to think of it like Sauvignon Blanc, but w/ a dash of spice and a fruit profile that isn’t as eccentric. Its mostly super easy to drink, and pairs w/ a broad range of seafoods, salads, and white meats. The serious examples deliver an amazing level of complexity and weight, and feature esoteric aromas/flavors of legume, watercress and white pepper.What's your favorite type of wine experience? A certain kind of meal, visiting a winery, etc.?When I had leftover orange chicken from Panda Express and Rias Baixas Albarino. Before then I’ve almost never experienced such a stark contrast from “ehh just ok” to amazing. For me it was the bit of tangible proof of how a much better drink & food can improve each other when they match just right.What are your top 3 wine related books and/or blogs?Windows on the World by Kevin Zraly. The book introduced me to the wine world and not only gave me enough worldly depth, without becoming too dense, but also perfectly highlighted the aesthetic romance of wine that captured my imagination when I was just beginning. I consider it the perfect intro to wine book and its my first recommendation to newcomers.Perfect Pairings by Evan Goldstein. Wine is great. Food is great. Wine + food can be fantastic (or terrible) given the pairing. The foundational knowledge from this book has never left the corners of my mind, and I consider it a must, as the art & science of pairing yields the true potential of wine and food.The Oxford Companion to Wine by Jancis Robinson. My absolute go to for any wine question, no matter how obscure. The amount of information in it is dizzying and all-encompassing. Whenever I’ve needed to buckle down and study, this encyclopedia has never let me down.Pick a favorite bottle of Burgundian Pinot. What band or musician do you pair it with?Hmmm. Well, there’s a lot of choices when it comes down to Burgundian Pinots, but my top choice would have to be a bottle from the village of Gevrey-Chambertin (of course Premier or Grand Cru if given the opportunity, but can’t be too picky in this economy!). The Pinots there tend to be firmer, deeper in color, and age longer. Music pairing for sensuality & elegance contrasted w/ power & depth? Definitely A Tribe Called Quest. Their samples are always jazzy and silky smooth, while their lyricism is the right mix of romance and vivacity - classy and full if soul, w/ a balanced hand of playful aggression (just like how I imagine good Pinot). And speaking on long aging regimens, Tribe’s music has definitely stood the test of time as well. 
My Wine of the Month: Di Giovanna "Helios"
In October, after checking out more than 100 wines, my choice for November is a red Sicilian: "Helios" from Di Giovanna Di Giovanna - one of the oldest wine families in Sicily - is located in the province of Agrigento. If I have to describe the wine for what it is, I would say: “The quiet before the storm". This blend of Nero d’Avola and Syrah opens slowly and quietly. It then releases incredible sensations - like a storm! Helios takes its name from the father, Aurelio, and represents the best expression of the vineyards of the winery. It has a ruby red color with notes of berries and black cherry. The tannins are very soft with an incredibly long persistence.This wine also awarded by James Suckling with 91 points, deserves all the pride of the Sicilian lands!
Tapas & Tea - Meet Spanish Wine Expert Jaime Fernandez
Take us back to your earliest experience with wine - where were you, who did you drink it with, what was going on? Most of my early wine experiences involve my grandad in Galicia. I would spend 6 weeks a year at my grandparents' house in a small village just outside of the Rias Baixas region called Pobra do Caraminal. We had a daily ritual there. My grandma would stay home to prepare lunch and I would walk to the town centre with my grandad and my twin brother for drinks and tapas. My grandad would always drink Albarino and sometimes let us have a sip. Even today, some 25-30 years later I will taste some Albarinos that immediately transport me back to those small wine bars with my grandad, watching him drink and argue with people about politics.Also, Christmas was always a great early wine memory for me. My parents would always buy bottles of Faustino I for our Christmas dinner. Back in those days it was quite expensive and people didn’t often spend lots of wine so it was always a massive treat. Even today when I smell a bottle of Faustino I it takes me back to some great Christmas memories.When and how did you realize Spanish wine is your thing? I’ve always had an affinity for anything and everything Spanish. I loved the food, the wine, the football, the history and the laid back lifestyle even from a fairly early age. I was fascinated with The Spanish Civil war and The Republicans.  My family in Galicia were deeply connected, particularly after the Civil War, so it was an area that intrigued me. As I grew older I became fascinated with Spanish food; paella, calamari, octopus, croquettes, etc.  My parents were a big part of that and we’d watch people like Keith Floyd and Rick Stein travel to Galicia and cook the local cuisine.  To this day I don’t think we will find a better ‘celebrity’ chef than Keith Floyd!  My nan in Spain and my mum were both amazing cooks so we regularly had home cooked Spanish meals with Spanish wine.I’d always enjoyed the wine but as it was always such a natural part of any of our meals I’d never thought too much about it. It wasn’t until I started my WSET studies a couple of years ago that the passion really took off. I’d grown up drinking Albarino during the year and Rioja at Christmas…that was essentially it! The WSET showed me how diverse and varied it was as a wine region and from then on I became obsessed with exploring as much as I could.What about the wine world gets you excited in the morning?  Discovery. I love discovering hidden gems and hearing winemakers’ stories. I rarely take much notice to critics’ scores when reading about wines. They’re great as a guideline but wine is such a personal and subjective experience I prefer to consider other factors when looking for a new wine. What resonates with me is learning about the winery, the vineyards, the winemaker, their story to becoming a winemaker, the local people that pick grapes at harvest time, the dog that lives on site!…essentially anything and everything that gives me an insight into who and what is involved during the winemaking process. All of these things are linked and have an impact into the final product.Most underrated grape in Spain?Godello. It is such a diverse grape and has the ability to produce wines with the structural finesse of a white Burgundy combined with the aromatic complexity of an Albarino.If you’re yet to try Godello you’re seriously missing out!What do you see as the next trend among wine drinkers?It’s a difficult one. The natural wine scene has exploded in recent years, not just in London, and I don’t see that slowing down anytime soon.I do think people will continue to explore unknown grapes and regions as well as ancient wine making methods and low-intervention wines. Words like "pet-nat", "qvevri", "amphora" and "wild-ferment" are now common knowledge to even the most casual wine enthusiasts – which is a good thing.I do also think that the more affordable iconic, traditional and old-school wineries will increase in popularity. Guys like Tondonia, Rinaldi, Chateau Musar, Emidio Pepe and some of the 2nd and 3rd wines from some of the top houses.Wine drinkers are looking for a combination of a wine ‘experience’ and the ability to ‘flex’ on Instagram without needing a second mortgage – these sorts of wines fit those criteria perfectly.In terms of regions, I think people should be looking out for still wines from England. There are some amazing producers around such as Ben Walgate from Tillingham, Jon Worontschak from Litmus and John Rowe at Westwell Wines. The weather has been kind in England in 2018 so fingers crossed it produces some amazing fruit.What's your favorite type of wine experience? A certain kind of meal, visiting a winery, etc.?I’m a sucker for a food and wine tasting experience…the more courses the better.I love the way that wine and food interacts, for me the simpler the combination the better. It’s also the perfect excuse to eat and drink your body weight!What are your top 3 wine related books and/or blogs?I’m currently reading “The Dirty Guide to Wine” from Alice Feiring which I’m really enjoying. It’s an area of wine that baffles me the most but she puts a great spin on it and I love the way she categorises the regions by soil type. It’s fascinating how wines from completely different regions in the world have similar soils and tasting characteristics despite being thousands of miles apart.I also love “The New Vignerons” from Luis Gutierrez. He focuses on 14 key wineries/winemakers from around Spain to discuss their history, landscape and traditions and also ties them in with the typical food of the regions. I’m not a huge podcast fan but I really enjoy the UK podcast “Interpreting Wine” from Lawrence Francis.  He’s had some great guests on there from all over the wine world and it’s always relaxed and interesting conversations.We’ll give you 3 Spanish actors/actresses. You tell us the wine they match with: Javier Bardem – Vega Sicilia Valbuena 5oBoth often play a supporting role but frequently win awards for that performance. Lots going on with plenty of complexity which somehow combines into something elegant and though-provoking.Penélope Cruz – Alavaro Palacios L’Ermita Both leaders in their fields with the ability to inspire others. Natural beauty and class…subtle but powerful.Antonio Banderas – Vina Tondonia ReservaBoth are dark, smouldering and traditional, but with the odd curve-ball thrown in. And ages really well!Take a peek at Jaime's blog and give him a follow in Instagram.
Tales From Week One of Wine Harvest
Happy harvest everyone!For those who don’t know, we're smack in the middle of the 2018 grape harvest here at the winery. For winemakers, the grape harvest is really the reason we do this job. We wait and wait all year long watching the vines grow, pushing leaves and popping grapes. That, along with steaming barrels and cleaning tanks in preparation to make the next vintage better than the last's. In reality, winemaking is quite easy. You put some grapes in a bucket, add some yeast and wait a few weeks, press the grapes and voilà…God's gift to mankind has been created. However, making higher-end wines with balanced flavor, acidity and mouth-feel takes a little finesse. The next few months will bring us many highs, many lows, sticky hands, tired feet and hopefully lots of cold beer! So how does one make wine? Well, please allow me to show you…Week 1: Grape Samples, Cleaning and Picking!Before we can just start pressing grapes, we have to pick some sample berries from the vines we think are almost ready. On the farm we have over 30 individual vineyards planted with over 13 varietals. So we we’re looking at Sugar, PH and Acid to determine if grapes are ready to pick. (Winemaker note: Sugar converts to alcohol, pH protects the wine and Acid helps the brightness and balance). The team is also prepping for the grapes to come in, which means an outrageous amount of cleaning. They said winemaking is 90% cleaning and 10% drinking beer! Just cleaning out tanks and pulling out the harvest equipment took about an entire day. Earlier in the week we received nine, open-top fermenters from Napa to ferment our red wines. This makes sanitation a priority - not to mention painting the bottoms blue to match our current tanks. A sexy set of Burgundy barrels from France sailed in as well. Most importantly, the first round of Chardonnay and Pinot Noir for sparkling wine…all within 48 hours.Stay tuned for updates on our progress!
Meet Italy's Most Promising, Young Sommelier
His Instagram is enough to make you drop everything and move to Capri. His job will make you sigh with jealousy. His Italian wine knowledge will make you look like an uninformed chump.Andrea Zigrossi is an Italian sommelier that is living many of our daydreams. He selects wine for the lucky patrons of L'Olivio - a 2 Michelin star restaurant on the ridiculously gorgeous island of Capri.  Showy and ambitious, a bit by nature and a bit for fun, the 26 year old has experienced a strong trajectory in the wine biz. Growing up and attending school in Rome, his initial step was in the world of catering via a stint in London. A year later he moved back to Rome and started working for some of the finest restaurants in the city, including the esteemed 3 Michelin star La Pergola. Now, following educational adventures in Franciacorta and Venice, Andrea has landed in Capri, the unofficial ambassador of that Italian sommelier life through his Trotterwine posts. We wanted to get a bit more insight on Andrea's life and knowledge.Decoding Italian Wine: A Beginner's Guide to Enjoying the Grapes, Regions, Practices and Culture of the "Land of Wine"How did you choose the career path of a sommelier and why?It is a world that has always fascinated me, but let's say that it was more this job that chose me. I started from the bottom, working as a dishwasher in London. But I wanted to get more involved with interacting and communicating with customers. So, once I returned to Rome, I had an interview with (the Roman restaurant) Antica Pesa, who's wine list was managed by Alessia Meli - once voted Italy's best sommelier. Although I knew nothing of this work at the time, I was hired as Assistant Sommelier only for my charisma.You've had experiences in different places. What's the best memory?I left my heart in Venice: a beautiful city, and the restaurant where I worked was fantastic. It is called Il Ridotto by Gianni Bonaccorsi and has 1 Michelin star. There was not the usual tension found in many Michelin starred restaurants, and the environment was very familiar. An amazing restaurant that I suggest everyone try if you visit Venice.You get asked this all the time. But I'll ask it yet again! What is your favorite wine?Difficult question. There are many that I love and cherish very much. But the wine that I will always keep in my heart is Fontalloro, a Tuscan Sangiovese from the Felsinà winery, the first wine I sold in my career.So what's next?Travel, travel and travel. I love moving between cities and always working in different restaurants - to study the local culture, work techniques, know local wines, meet new colleagues and friends. In December I'm planning a move to Switzerland but it is not yet secure. I will let you know!Decoding Italian Wine: A Beginner's Guide to Enjoying the Grapes, Regions, Practices and Culture of the "Land of Wine"
The Battle of Old World versus New World Wine
People often come into our shop and, after explaining they are looking for a nice bottle, immediately offer up the caveat “But I don’t really know anything about wine!” These are some of my very favorite people to help. The vast and endlessly complex world of wine is as yet unknown to them, yet the possibilities are still endless.“I just want something I like,” they tell me. Here, here.This can of course be a tricky thing to determine for someone else, and even for yourself. Where to begin? How to describe and define those elusive elements of enjoyment that you get from a bottle of wine that you like? Palate and structure analysis and even common flavor descriptors may not be helpful in this situation without a baseline reference, but hey, we’ve got to start somewhere.I often like to begin with one of my favorite elemental distinctions: Old World vs. New World. While this concept is rudimentary for anyone in the industry, its meaning is not self-explanatory. It is a relatively unknown concept to many general consumers, even some that have a decent amount of basic knowledge. Living in California is both a blessing and a curse; we have a plethora of world class winemakers in our backyard. Yet for many California residents, this is all they know. However, this simple distinction between Old World and New World helps to define in a very broad sense two particular styles of wine.This is where it becomes exciting - at least for a geek like me. I'll use this distinction to help my customer find a unique and exciting bottle of wine they will enjoy at any price point.Geographically, the Old World refers to Europe and the Mediterranean basin. The New World refers to everywhere else they make wine. Stylistically, Old World wines tend to have higher acidity, lower relative alcohol, and - most significantly - more minerality and earthy components on the nose and palate.New World wines tend to have more generous fruit, slightly acidity and generally more alcohol. My straightforward explanation is: stick your nose in the glass. If you smell fruit first it’s probably New World. If you smell dirt or rocks or other funk, it’s probably Old World.Of course, these days, with so much progress in both the technological and philosophical sectors of wine making, we are starting to see more crossover in these two styles from a geographical standpoint. Yet the styles themselves still maintain their original distinction.So, what makes Old World wines old world? A lot of it has to do with the climate. European wine-growing regions often have a cooler climate and a slightly shorter growing season. This means grapes grown in these regions will naturally retain more acidity and produce less sugar – which also leads to lower alcohol levels – than grapes grown in warmer regions.The old world also has history. Grapevines have been cultivated for the purpose of making wine since the Roman era, on the oldest soils of our planet. This ‘terroir’ is something that is unique to the Old World and cannot be replicated or faked. And, of course, with all that history comes an awful lot of regulation. Old world countries have some of the strictest laws out there regarding how a producer can make his or her wine. These laws help to identify and regulate quality and expectations, and also create a huge headache for the consumer who doesn’t know how to interpret them.Overall, if you like to taste in your wines a bit of tartness, leafy forest floor or wet rock minerality, then Old World wines are probably right up your alley.Given all that, the New World seems like a pretty big place…and it is! So-named for the fact that all these areas were initially colonized by the Europeans, and thus christened as nouveau. This is also an important fact to consider because the species of vine we make wine from is indigenous to Europe, meaning that these colonizers had to transport the vines to their new outposts in order to continue their vinous enjoyment.So, New World winemakers got a later start to the game. Specifically in where they chose to plant their vines, discovering the best areas that produce the highest quality grapes, and attempting to use European techniques that maybe didn’t work as well with their new environment.The New World has indeed evolved into an entrepreneur’s paradise! Free of the traditions of Old World winemaking, producers can explore, experiment and define their own style of wine with their entirely unique geographical situation. Much of the New World tends to have a warmer climate, resulting in naturally riper grapes that yield higher levels of sugar, and therefore higher potential alcohol as well.One often defining through-line of New World wines is an identifiable purity of, and focus on, fruit. Pure fruit on the nose and pure fruit on the palate. It is a point of pride to many New World winemakers to protect this expression of fruit quality in their wines. New Zealand is an excellent example of a New World country as a whole that often seeks the purest expression possible of their fruit.There are also a lot of New World wines that experiment in other ways through enhancements available on the market, such as additives, shortcuts and fancy gadgets – options not available in most of those regulated Old World areas. This, combined with the fact that these such “experiments” are usually not required to be disclosed to the consumer, can lead to extreme variation of quality from any given New World region.However, if you tend to enjoy fruit forward, easy drinking wines that are lush on the palate, then New World is likely your style.Does that mean one style is better than the other? Absolutely not! When it comes down to the nitty gritty, drinking what makes you happy is the right thing to drink. Yet, it’s always great to branch out and try something new every once in a while. You will likely be surprised. This is an easy assignment for newbies to wine, but an even better challenge for consummate wine professionals stuck in their ways.If you are a die-hard white Burgundy fan, grab a bottle of Margaret River Chardonnay one night just to test it out. Big, bold Napa Cab drinker all the way? Head over to Rioja and check out a Gran Reserva. Or look around for the grape you have never heard of from the country you didn’t know made wine and have that bottle with dinner tonight. Even ask your local wine shop attendant, they’ll likely be chomping at the bit to offer you several new options.The world of wine is vast and fabulous; our job is to enjoy as much of it as possible while we can.
From Sommelier to Winemaker Meet Nicholas Ducos
Nicholas Ducos has been providing joy to our readers with articles on variety of wine topics from his certified sommelier point of view - but over the last year Ducos has expanded his dominance in the game by becoming a winemaker for a William Heritage Winery in New Jersey (yes, Jersey!). He's doing  experimental winemaking as well as bringing back some traditional techniques. We caught up with our dude to reintroduce him to our audience. Enjoy!Take us back to your earliest experience with wine, where were you, who did you drink it with, what was going on? It’s embarrassing but here it goes. I went to The Culinary Institute of America for college. As you know, CIA is where some of the most iconic chefs learned how to cook and build the fundamentals to be really great in the Food and Booze industry. Icons like Anthony Bourdain, Charlie Palmer and just about every freaking Celebrity Chef on T.V. is an alumni. They required us to take a mandatory wine class with three weeks of tasting the finest wines from Burgundy, Germany, Napa Valley, and more. While I was busy throwing back Grand Cru Classe Bordeaux, poppin' bubbles like it’s my birthday and chasing tail across the room, wine quizzes were being thrown my way once a week and I thought I was nailing them. Actually I knew I was! Turns out… I wasn’t and failed my 1st college course. However, $4,000 later and a spit bucket by my side I passed with an A- and never looked back. This was the beginning of my journey in wine. There is so much to do in the wine industry, what do you do? I love this question. I am the Assistant Winemaker at William Heritage Winery in Mullica Hill, NJ. Now before you ask…yes we make wine in New Jersey and yes it is quite delicious. My day to day changes greatly. Some days I am running around the vineyards like a mad man collecting grapes to evaluate the Brix (sugar) and PH (Acidity). Other times I spend hours cleaning barrels, filtering wine and doing lab work.What gets your excited in the morning to go to work? I think the thing that really kicks me into high gear is my commute. I live in Philadelphia (The Most Underrated City in America) but I work on a farm so as I drive over the river and through the woods. You magically go from the hustle and bustle of city living into a very green lush farmland with cows, produce and, most importantly, vineyards. You would never expect it!Your top 3 favorite wine regionsEasy question…- Marlbrough, New Zealand. So much more than just Sauvignon Blanc. Lots of great Pinot Noir and Gewurtztraminer.- Long Island, New York. World class Merlot and Cabernet Sauvignon being grown. Same latitude as Bordeaux but with nicer beaches!- Bouzeron, France. A little commune in Burgundy that produces minerality-driven wines from the grape Aligoté. The stuff is just sexy winemaking, man. And at a fraction of the cost of high-end burgundy.What do think about this canned wine movement? How can you hate it? It’s booze on the go. I love it so much that we decided to make it here in NJ. We’re the 1st winery in New Jersey to make a canned wine! Obviously... it was Rosé.What’s the most memorable meal you and your girlfriend had recently, and what wine did you pair with it?My girlfriend is Italian and there is this amazing old school tradition where every Sunday you invite all your friends and family over to eat tons of food and drink bottles and bottles of wine until you can’t tell the difference between your uncle Giuseppe's left leg and the dog. Ironically this event is called “Sunday Gravy”. That being said, we held this grand tradition at the house last week and it surely was a rager! Five courses of pasta, meatballs and cheese followed by some homemade wine I made in a garage with a few old school Italian guys in their 60’s. We only make magnums because no one ever drinks just one bottle of wine in this circle.Let’s play a quick game, we’ll give you 3 celebrities and you tell us a wine that matches their personalityBeyonce: Cava! She’s got that mystery to her that is very powerful yet under the radar. Kylie Jenner:  Is she even allowed to drink yet? She can be a bottle of Barefoot bubbly…..DO I NEED TO EXPLAIN? I hate Barefoot… President Trump: A warm can of PBR…Follow Nicholas on Instagram @somm_ist
First Time Drinking Wine - Wine Mom & the Critic Tell All
Everyone has their first time. For some it’s magical, but for many it’s something not to be repeated. A popular question from viewers of our Wine Mom & the Critic show is “When was the first time you drank wine, and what was the first wine you ever bought?” Wine Mom Eva Chavez and the Critic Paul Hodgins reveal their first times. Wine Mom’s First TimeSo don't judge me! I just turned 21 and knew nothing about wine. One random weeknight, this guy I was dating (he also knew nothing about wine, but wanted to act ‘sophisticated’) tells me "Come in my jacuzzi. Let's go have a great night. I got us some wine, I'm going to talk dirty…” blah blah blah. I go over and he does a big reveal of his bottle. It was smaller than regular wine bottles which I thought was strange. He then pours the wine into a Solo cup. A red Solo cup. I drink it and I think, "Wow, this is so sweet, it’s amazing." We’re in the jacuzzi, it’s getting hot, and the next thing I know I'm pounding the wine. You know what it was? Port.He gave me Port, for my first wine. As you know, Port is fortified with a spirit, is very sweet (a dessert wine), high in alcohol, and drunk in tiny cups, not 8oz Solo cups. So I'm in the jacuzzi drinking Port wine thinking I'm fancy as f*** and saying, "Oh, this is amazing. I love it, it's fruity, it's delicious, it's swe. .,” -  I threw up all over his jacuzzi mid-sentence. Needless to say we broke up. Tiny bottle dude had to go.The first wine I ever bought for myself was a magnum of Woodbridge Merlot. Ballin’ at $5.99. Drank it with my sister and a friend. The friend threw up. The Critics’s First TimeIt was the 70s, I was home from college. On a day I was alone, and had the munchies so I raided my uncle’s fridge. In it was a bottle of wine. The wine was in a basket. I thought, “I’m an older, smarter, and distinguished freshman, I should be drinking classy shit.” It was a bottle of Ruffino, a very popular wine in the 70’s. It was sort of an oblong oddly shaped wine that came in a little basket. People that drank Ruffino were the modern equivalent to cat-ladies. They drank it because afterwards the basket could be used as a candle holder you could put on the window to light the way for spirits or moths. So there I was. I, a ‘distinguished’ freshman chugging Ruffino at my uncle’s house. Alone. The only thing missing was a quart of ice cream and a Sandra Bullock rom-com. The first wine I bought for myself was something called Lonesome Charlie. Their slogan was "Lookin' for a friend?" It was pink, bubbly, and it came in a four pack. I thought it was terrible. My girlfriend loved it. I moved on - from her and Charlie in search of better friends.Follow Eva Chavez on Instagram Follow Paul's wine adventures 
Interview with Oscar Seaton Jr. of Seatpocket Wines
Wine mingles with musical talent. We've seen the likes of Slayer, Metallica, John Legend, The Rolling Stones, E40, Dave Mathews, etc. They've all succumbed to the powers that are wine. Now, here's a name we don't hear often: Oscar Seaton Jr. Who is he? Well, you've definitely heard his rhythm before. He's an amazing drummer with an exceptional lineup of artists and movies he's been involved with in his professional career.Now you're about to experience some of his influence in wine:Hello Oscar! We know very little about Seatpocket Wine. What can you tell us about its origins? Of course! It really is a simple story! It actually started as a conversation with my good friend, April Richmond, a few years ago when I asked if she thought having my own wine would be a good idea. After looking at the pro's and con's, I decided to go for it! Our initial focus, aside from costs and logistics, was the brand and how we could create a complete experience that intertwined music and wine. We settled on using my nickname as a drummer, "Seatpocket", and decided that each wine would have a music pairing and would be unique in style and varietal.Professionally, you’re now entering another playing field. Is there a significant move that brought you closer to the wine world that we should know more about?YES! I've always loved wine and knew I wanted to do something in that industry, but I had no idea what or how to start. April started a wine business several years ago. Watching her success and talking to her about the industry over the years led me to take the leap with her. I probably wouldn't be doing any of this if it weren't for her. She brings the experience, background and knowledge along with being our Sommelier and winemaker.Music and wine are something we talk a lot about and you’re truly bringing both universes into a bottle. We want to know what fuels your passion for music and wine.I think passion can come and go, I have more of a love for music and wine than a passion. Love is continuous. My love for both is what keeps me really excited about them everyday. They're both so similar in terms of the emotions they evoke and how we use both to celebrate, relax, get hyped up, etc.Where did the main sources of grapes come from?We sourced grapes from 3 different California regions. The Merlot grapes are from Santa Barbara county, the Chenin Blanc grapes are from Lodi, and the Rosé uses Grenache grapes from the Central Coast. What processes went into making Seatpocket Wine?  We didn't do anything outside of the normal wine making processes. We did use Eastern European oak for the Merlot which has helped maintain a full body that doesn't feel heavy on the palate. The Chenin Blanc has slightly riper grapes that gives it the beautiful aromatics we were specifically going for, without the heavy sweetness. Our Rosé is all old school Saignee method using Grenache grapes.What was the most important factor in making the Merlot? In other words, what did you have to taste in the Merlot to say, “YES. This is me.”I really wanted a Pinot Noir at first, but the Merlot won me over. I wanted something that was dry, dark, smooth, rich but still somewhat light and easy to drink. Not an easy order. Your #Rhythmandwine tag will be buzzing real soon, where do you expect to find your bottles traveling to?We'll be on the road with our Rhythm & Wine events throughout California this summer. We will also be pouring at a few other events across the country and we're working on distribution in Illinois and Georgia! Be sure to visit the Seatpocket Wines site where you can find their 2015 Chenin Blanc and 2014 Merlot!