AltWeeklies Wire
Can Maynard James Keenan Put Arizona Wine on the Map?new
Winemakers Maynard James Keenan and Eric Glomski use fruit from their vineyards to make Arizona Stronghold wines.
Phoenix New Times |
Michele Laudig |
12-01-2008 |
Food+Drink
The Origins of Biodynamic Wine Are Steeped in the Occult and Bad Sciencenew
Biodynamic wines' sign is ascending -- even if no one involved in making or selling them wants to volunteer information about the severed cows' heads or a bevy of other animal and vegetable preparations that read like a shopping list for Shakespeare's three weird sisters.
SF Weekly |
Joe Eskenazi |
11-19-2008 |
Food+Drink
Can We Look into Wine's Future?new
Despite grueling conditions, barrel tasting is a time-honored way for wine critics and winemakers to get some idea how the coming vintage will measure up.
C-Ville Weekly |
J. Tobias Beard |
11-12-2008 |
Food+Drink
Good Dead Grape: Organic Wines Make a Comebacknew
Yeast, juice and humans: Ancient winemaking techniques roar back to life in organic wines.
North Bay Bohemian |
Alastair Bland |
06-27-2008 |
Food+Drink
Why Wine Geeks Need to Tell Robert Parker to Cork itnew
In The Battle for Wine and Love: or How I Saved the World from Parkerization, Alice Feiring argues that winemaking's traditional "natural" methods have largely been replaced with flavor-altering procedures to please the palate of one man: Robert Parker.
Willamette Week |
Deeda Schroeder |
05-01-2008 |
Food+Drink
On the Tradition of Winemakingnew
Nowadays there are so few wines made from estate-grown fruit that it's a bit like finding a four-leaf clover -- but is my admiration for grapes grown, juiced, and fermented by the same individuals justified?
Artvoice |
Paula Paradise |
04-25-2008 |
Food+Drink
Tags: wine, winemaking
