Page 4 - Wine Educators News Today

Re:Rooted offers approachable introductions to Texas wines.

Organic, biodiverse wines are starting to taste better than ever   Posted4/28/2021 6:00 AM Its not because Im a tree-hugger (which I am); its not because Ive supported earth-friendly agriculture since the 1980s (which I have). Im incredibly excited about organically produced wines right now because -- compared to garden-variety products -- theyre beginning to taste better. In America, our first mass exposure to earth-first wine was Bonterra, farmed organically since 1987, producing e...

Decanter Remembering Steven Spurrier: A tribute Sarah Kemp, former managing director of Decanter, pays tribute to Steven Spurrier and recalls how a chance meeting led to his extraordinary contribution to the publication. Steven Spurrier at the Wine and Spirit Trade Ball is one. I had just come off the dance floor with Bollew Broadbent, son of Michael, when we bumped into the ever elegantly dressed Steven. On enquiring how he was, he told me without the slightest embarrassment ...

Festa della Repubblica: Celebrating wines and foods of Italy with CAA-WIN Celebrating wines and foods of Italy David Noto Ron Prashker Sarah Goler Host: Sr. Executive Director, CAA and University Relations at Columbia University Columbia Alumni Association Wine Industry Network (CAA-WIN) is pleased to celebrate the 75th anniversary of the birth of the Italian Republic, Festa della Repubblica, in style with a discussion of the wines and foods of Italy. Joining our maestro di cerimonia and CAA-WI...

Californias newest crop of Chardonnay hits store shelves   Posted1/13/2021 6:00 AM Dear wine drinkers, I hope you are enjoying Californias new crop of Chardonnay as much as I am. The 2018 vintage currently on our retail shelves was a winemakers dream, with cool spring, moderate summer and warm autumn extending into October two weeks longer than previous years, fully maturing grapes. In addition, winegrowers are working with their plant and planet, pushing the "Go West" axiom, with vi...

SAN FRANCISCO, Calif., Dec 17, 2020 (SEND2PRESS NEWSWIRE) — Suzuki-Marketing, Incorporated, a South San Francisco-based wine and spirits importer and marketing company, is introducing “The Mikuni” blended Japanese whisky to the U.S. Market. The Mikuni is a blend of malt whisky, grain whisky, and fresh mountain water drawn from 250 meters (821 feet) underground, filtered through porous, volcanic rock, and blended by Master Blender Kenji Wantanabe. The whisky is then aged three years in bo...

An Affordable, smooth-tasting introduction to the world of Japanese Whisky (SAN FRANCISCO, Calif.) — NEWS: Suzuki-Marketing, Incorporated, a South San Francisco-based wine and spirits importer and marketing company, is introducing “The Mikuni” blended Japanese whisky to the U.S. Market. The Mikuni is a blend of malt whisky, grain whisky, and fresh mountain water drawn from 250 meters (821 feet) underground, filtered through porous, volcanic rock, and blended by Master Blender Kenji Wanta...

An Affordable, smooth-tasting introduction to the world of Japanese Whisky SAN FRANCISCO, Calif. /California Newswire/ — Suzuki-Marketing, Incorporated, a South San Francisco-based wine and spirits importer and marketing company, is introducing “The Mikuni” blended Japanese whisky to the U.S. Market. The Mikuni is a blend of malt whisky, grain whisky, and fresh mountain water drawn from 250 meters (821 feet) underground, filtered through porous, volcanic rock, and blended by Master Blend...

SAN FRANCISCO, Calif., Dec 17, 2020 (SEND2PRESS NEWSWIRE) — Suzuki-Marketing, Incorporated, a South San Francisco-based wine and spirits importer and marketing company, is introducing “The Mikuni” blended Japanese whisky to the U.S. Market. The Mikuni is a blend of malt whisky, grain whisky, and fresh mountain water drawn from 250 meters (821 feet) underground, filtered through porous, volcanic rock, and blended by Master Blender Kenji Wantanabe. The whisky is then aged three years in bo...