Grape of the Week: Pinot Noir
By: Jeff S Cameron
Posted: Nov. 08, 2012

Pinot Noir is one of the more ancient of the modern grapes, probably only one or two generations removed from the wild vitis sylvestris, which may help to account for the challenges in cultivation and winemaking with this grape.  The earliest written record we have for this grape is from the 1st century AD when Columella, mentions it in his De Rustica, one the most important and well known Roman agriculturalist and vintners.

The first few trips to a wine region can be overwhelming. They can also be the best way to gain real insight into a wine region. Here are a few tips and tricks WineTable writer Angelique Vinther has gathered from her own tasting trip experiences.

Picking just three amongst the vast wineries of California is a daunting task. Just like speeding down a highway where exits abound, luring you to choose them for the unknown adventure that lies ahead, so the wineries of California are tempting our palates with numerous adventures. WineTable writer Robin Salls' three favorite California reds.

An Election Day Toast to Health
By: Whitney Khan
Posted: Nov. 06, 2012

It seems like every week a new study comes out praising the health benefits of wine. For election day, here’s a list of some of the health benefits that have been reported about the old red, white and blue…wine, that is.

Napa Valley is Napa Valley is Napa Valley. That seems to be the general consensus when talking about the wines from there. But it’s an unfortunate generalization—comparable to saying San Francisco is the same wherever you go in that great city. In truth, there are many unique distinctions in the valley, one of which is the wine from the hills.

When you plan a wine tour it’s not just a matter of maps, routes and tasting fees. You should also consider your body's physical reactions to the taste of the wine. While wine tourism is about more than just the wine: never forget the importance of the palate.

Finding joy in life. A commentary on attitudes, life and the transformative quality of wine to make moments special and unique. From WineTable writers William and Natalie Myers.

I don’t find myself drinking many California wines these days. But, I owe my interest in wine to the trip I took several years ago through the Anderson Valley. Looking back, California ended up being a kind of incubator for my novice interest. I suspect that’s true for a lot of US wine enthusiasts.

Spicy and sweet, the creaminess of this appetizer or main dish pairs nicely with the acidity of an unoaked chardonnay. From WineTable Executive Chef Harry Haff.

Lettuce and Friends Salad
By: Harry Haff
Posted: Nov. 02, 2012

Try this salad with marinated mushrooms for a cool fall luncheon or first course. From WineTable Executive Chef Harry Haff.

A rich and rustic take on rib eye steaks from WineTable Executive Chef Harry Haff.

It's a craft nearly as old as the grape itself. But in today's world, is winemaking a sustainable practice? Lauren Barnard looks at some of the common practices in winemaking today and considers them in light of sustaining the grape & wine ecosystem for a long time to come.

Grape of the Week: Zinfandel
By: Jeff S Cameron
Posted: Nov. 01, 2012

Each week, we focus on a different wine grape. This week's focus: zinfandel, one of the most popular grapes grown in the United States and considered "America's vine and wine."

Napa Valley, California is one of the most famous and favorite wine-producing regions in the world. It can be overwhelming, in a paradox-of-choice kind of way, when planning any trip to a region with so many options. Doniree makes planning easier with her focus on three Napa vineyards.

There’s probably no better focus for us to launch our publishing efforts at WineTable than California wine. The main producer of American wine and a leader in wine research and development, California is the place most novice wine drinkers begin and many ripened tasters adore.

Spooky and terrifying, but delicious nonetheless. What will you be drinking tonight?

If efforts by the European Commission succeed, you may hereafter be dousing your spaghetti with cheese crumbles and drinking it with a glass of unfine wine. Yum.

How judges taste—more importantly, how they score—can be one of the most boggling processes for any outsider to understand. Wonder what goes through judges’ heads as they swirl, sip and spit? Find out through their own words.

The Dirt on Organic Soil
By: Whitney Khan
Posted: Oct. 30, 2012

Organic wine is gaining a growing following and is the subject of intense debate. How good it tastes, how long it lasts, how healthy it is and how impactful on the environment it is are all hot topics of conversation. Organic or not, soil is the foundational element of the grape growing environment. But there are differing views on whether the soil actually improves the taste of the end product.

This year's ViniPortugal Wine Journalist of the Year provided a good moment to highlight the challenge Portuguese winemakers have had to maintain their place among the world’s premier wine countries. For as rich as Portugal’s wine history and variety of grapes may be, the country has struggled in the tightening competition of the global market.

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