Reflections on Alcohol and Balance in California Pinot – A Short Q&A with Myself

Plaints about very ripe-picked, extracted and high-alcohol wines -- from somms, retailers, members of the wine press and yes, even some consumers -- may not yet have reached choral dimensions, but their frequency does seem to be increasing, and a disproportionate share of the unrest seems associated with pinot noir.  Last year Jim…

I had the great pleasure of working harvest in Champagne in 2010 with Aurelien Laherte from Laherte Freres in Chavot, just outside of Epernay in the Vallee de La Marne. I can't begin to tell you how much I learned from him. One of the many intriguing lessons I learned was the difference between the seven Champagne grapes and what each grape varietal can add to a blend. Les Clos, the single vineyard plot behind the house…

I recall approaching the examination room for the first time several winters ago in Toronto, as an introductory candidate from the Midwest.  I had the opportunity for the first time in person to meet and to learn from a Master Sommelier.  I felt awe and reverence at that moment for these gentlemen with red pins on a scale normally reserved for gods and natural disasters; I recall praying throughout that first terrifying…

Many of you are prepping for the upcoming MS Exam in February. This can be one of the most exciting and challenging times in your life. Here are a few things that may help you out. May seem a bit existential, but sometimes that is needed to balance out the analytical.

 1.  Wine is not learned in a four minute and ten second vacuum. Meaning- there is only so much you can learn about wine blind tasting in the 25-minute format…

How well are you performing in your role as wine manager?  The owner wants 29% cost and you hit it every month.  But so what?  Maybe the operation should be running 25% and you have lots of waste. What should your costs be?  Do you have problems in your operation of which you are unaware?  A very quick and easy calculation of theoretical wine cost gives huge insight into your operation.  Theoretical beverage cost is the operation…

Last week I had the pleasure of attending the Sonoma Summit under the guidance and auspices of Evan Goldstein, his team from Full Circle Wine Solutions, The Sonoma County Vintners Association and the Sonoma County Wine Grape Commission.

Less than 48 hours were jammed packed with tastings, seminars and even an Iron Sommelier Competition!

Day One:  The very first night we were taken to Francis Ford Coppola's new digs…

I am still recovering from an epic trip to Champagne, only a portion of which I still remember.  The Ruinart team hooked us up big time!  There is no way that the experience and knowledge that we garnered as Ruinart guests could come from textbooks and web sites. What I found so striking and what will endure for me is the way that Ruinart accommodated us.   They took a page out of the hospitality book; they got into our heads…

This is an article that I am posting at Geoff’s request. It’s a little longer than an average blog post, but I hope that you find it worthwhile. Thanks to Geoff for the invitation to participate here.

Magnums of Avize chardonnay in Bollinger's cellars, to be used as reserve wines

Champagne is arguably the most famous wine in the world, yet while few people dislike drinking it, it often happens that even…