Recently I was in Amador County, one of the wine growing regions in California’s Sierra Foothills. I’ve heard good things about the wines from Borjón Winery, and finally, I had an opportunity to check it out.
Celebrate: Gilroy’s Sarah’s Vineyard turns 40
Perhaps you’ve heard of, or have even tried, the wines from Sarah’s Vineyard, a boutique winery in California’s Santa Clara Valley. If not, you are missing out IMHO. These wines, made in Silicon Valley – once referred to as the Valley of the Heart’s Delight because of the many fruit orchards and vineyards, and the birthplace of California’s commercial wine industry – are totally worth seeking out.
Drink, eat and sleep around Healdsburg’s square
Ever since multiple wildfires raged through bucolic wine country and neighborhoods in Sonoma County and Napa Valley, one message is clear. The region is resilient, rebuilding and open for business. Some of that business — namely tourism, through hotels, restaurants, and wineries — was very slow to come back in the weeks and months afterwards. January and February are traditionally slow and quiet months, but now that spring is in the air, folks are finding their way back to all that wine country has to offer.
What I’m Drinking: Big Basin Coastview Vineyard Syrah “Terraces”
Put your nose in a glass of this Monterey County Syrah from Big Basin Vineyards and you’ll find a big bouquet of violet floral aromas.
Many ways to love Chenin Blanc
Fresh and invigorating, slightly sweet or honied, but always perfumey, Chenin Blanc is one of the world’s most versatile wines.
I’ve always been partial to this grape that calls France’s Loire Valley its spiritual home. Thanks to a tasting hosted by Val de Loire Millesime at the impressive Chateau Royal in Blois, France, overlooking the Loire River, I’ve discovered many ways to love Chenin Blanc.
Alara Cellars: Wine Meets Fashion
We pair wine with food, music and holidays, so why not fashion?
I was super excited when I first learned about this new fashionable wine project a couple years ago. Now, Alara Cellars has made its debut.
Winemaker Janu Goelz loves wine, and she loves fashion just as much. For her, blending them is a natural. Goelz is co-owner and co-winemaker Jason-Stephens Winery with her husband Jason. Together, with Tim Slater of Sarah’s Vineyard, they created The Stomping Ground in Gilroy, home to about half a dozen local boutique wineries.
The craft winery venue was perfect launching pad for Goelz’s own label, Alara Cellars. Her eyecatching labels are original illustrations, the work of Vancouver-based fashion designer and illustrator Malene Grotrian.
What I’m Drinking: Lucy Wines Rosé of Pinot Noir
In the #RoseAllDay category, you can’t beat Lucy Wines Rosé of Pinot Noir. First, the stunning bottle is all I need as my table centerpiece. The magnum is even more impressive. But pop the cork and pour this lovely pale rose-colored wine, and fresh strawberry notes jump out of the glass.
What I’m Drinking: Martella Twisted Sister
You’ve got to love this wine’s name. No, it’s not made by sisters or anyone twisted. Michael Martella, Martella Wines founder and Thomas Fogarty winemaker emeritus, likes to have fun with his wine. For him, that means dreaming up inventive blends, such as this Twisted Sisters white.
What I’m Drinking: Lexington Wine Co. Bordeaux wines
This time I’m drinking two wines from the Santa Cruz Mountains.
Lexington Wine Co. is a new label created by Thomas Fogarty Vineyards owner Tom Fogarty, Jr. and winemaker Nathan Kandler. They wanted to focus this project on Bordeaux varietals, distinct from the pinot noirs and chardonnays they make at Fogarty. For Lexington, the sole vineyard source is the Gist Ranch Estate, perched up high, at 2,400 feet.
10 Reasons To Drink Tokaji
Tokaji has an identity crisis. You may have never heard about wines from this area of eastern Hungary. They are white wines and mostly all are sweet. And sweet wines are hard sell. Yet the Tokaji wines remain fresh, with bright acidity — even after years of aging. No cloying, overly sweet wines here. This makes Tokaji highly drinkable – and not just for dessert. Therein lies Tokaji’s issue. While it is a perfect after dinner drink, the wine, thanks to the crisp acid, pairs beautifully with all sorts of dishes, and not just creme brûlée or chocolate.