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Michigan’s Rieslings: Quality on Ice
Among the endless ‘doh’ moments experienced by Michigan’s frost-bitten, hard-scrabble winemakers is that the grape they grow best, riesling, accounts for less than two percent of retail wine sales...
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R. Müller Riesling: Bunny Wine is Never Funny Wine
Germans are sticklers for detail. But you knew that, of course, and possibly did that cute little nose-scrunch thing of yours when looking over the formalities of a German wine label. If you are more...
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Robert Mondavi and 9/11: A Connection?
First, the good news: Riedel now makes a glass specifically for egg whites Egg white is a fining agent used in Burgundy to clarify wine. Although other products work equally well, albumen is...
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A Boyd In The Hand Is Worth Two Anheuser-Busch
Entaksi If I was a chef (which I’m not, but I bet this conjecture is close to the mark) and one week I over-ordered, say, lobster, prime rib and maybe Macedonian weasel cheese, here’s what I’d do: I’d...
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A Bit Of Gloss For The Schloss Sauce: 800 Vintages And Going Strong!
Is Schloss Vollrads the world’s oldest winery? Arguably so. Sure, they’ve found the leavings of winemaking operations in Armenian caves dating back sixty centuries; there are Mesopotamian...
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Inside The Scatterbrain Of Sean O’Keefe
(Part One of a two part interview with Chateau Grand Traverse VP Sean O’Keefe; both parts appear in Heart & Soil: Grand Traverse Wine Country, set for release Dec., 2014) Sean O’Keefe...
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