by Jim Laughren, CWE
Weapons of Mass Confusion, or We’re-So-Cool Intimidation? Offering little actionable information, arranged according to the whims of a newly-acquired sommelier or wine distributor, restaurant wine lists seldom do much to help the customer.
Yet this negative can be easily converted to a plus, enhancing your reputation as a sophisticated and knowledgeable diner, even with wine expertise two steps above none whatsoever.
TASTE News Service, April 20, 2016 – Idaho’s wine industry continues to flourish with the newly approved Lewis‐Clark Valley American Viticultural Area (AVA). The Alcohol and Tobacco Tax and Trade Bureau (TTB) today announced this important federal designation, which defines the geographic region of northwestern Idaho and bordering eastern Washington as a unique grape‐growing area.
Tapteil Vineyard on Red Mountain
Yakima, Wash (May 20, 2016) The Yakima Valley is often referred to as the backbone of the Washington State wine industry. It was the first appellation to be established in Washington State and it remains the most significant as outlined in a new study released by the Washington State Wine Commission.
by Jackie Townsend
American children don’t grow up with wine as an inherent part of meals as Italian children do. We drink milk, and while wine might be at our tables, lumped in with beer or liquor, we inherit almost a fear of it. It is illegal after all; we might be arrested if caught drinking it under twenty-one, our parents might remind us. Not to mention that it tastes horrible.
(Editor’s note: The following essay appeared in the November 1990 edition of the California Wine Press. In some ways the world has changed since then—wages have risen and the price of top-quality wines has, too--but the hand picking of winegrapes remains much the same.)
They start to gather in the darkness. It’s still a little chilly and most are wearing light jackets or wool plaid overshirts. Later they will peel these off and work in tee-shirts.