Growers in Napa were concerned about the possibility of frost and having to use water from reservoirs to protect their vines. But there was no frost and "we're actually going into the growing season in pretty good shape," with most reservoirs 80 to 90 percent full
A pioneer within the thriving red blend segment, Trinchero Family Estates' Ménage à Trois has grown by 80% to around 2.5 million cases over the past five years, thanks in part to the brand's continued dedication to innovation. The range, which originally featured a trio of red, white and rosé blends, now includes 10 different varietals, as well as three vodka offshoots.
Sonoma County vintner Ken Wilson has agreed to halt a slate of wine events he planned to host this summer at his flagship Wilson Winery in Dry Creek Valley following a crackdown by county planning officials
The vast majority of the 49 lush acres at La Crema winery in Windsor, California is covered in uncountable rows of beautiful green Pinot Noir and Chardonnay grapevines. But nestled into a small industrial area near the side of one of its fermentation buildings, near the new vending-machine-sized boiler and a whole lot of piping, is a set of what might look to the untrained eye like some sort of electrical transformer
The discovery of the ocean as an ideal cellar has yielded a rash of new underwater-aged wines-but many of them are no different from their land-aged brethren. Zachary Sussman on one very notable exception: Julie Benau's Libero, a picpoul aged for six months in barrels submerged in an oyster bed.
The solution lies in a familiar brown bottle in every suburban bathroom: hydrogen peroxide. Hydrogen peroxide oxidizes sulfites, turning sulfite into hydrogen sulfate, which does not cause the types of problems that are associated with sulfites