In our short viticultural history, Cabernet Franc has long served as the Mid-Atlantic’s ‘go to’ red grape. It is relatively easy to grow and has enjoyed a certain marketing panache. The wine style is somewhat difficult to define.
Read MoreVirginia’s Piedmont is home to hundreds of acres of Merlot vines, yet this globally ubiquitous variety continues to fly below the radar. Merlot is an enigma, It has a reputation of producing easy, utilitarian, fruit forward wines, yet the highly acclaimed (and very expensive) Chateau Petrus, is 100% Merlot in most vintages.
Read MoreTerroir is a French term that is not accurately translatable. I define terroir as wine’s expression of the influences of climate, soil and winegrower choices.
Read MoreAs a student in Luxembourg in the 1970’s I frequently took advantage of the cheap two-hour train to Paris.
Read MoreI can go into a wine shop, randomly pick out any bottle, contact the winemaker, and with few exceptions arrange an in-depth visit where vast amounts of valuable, unfiltered technical information would be available to me.
Read MoreThis is not a p.r. article expounding on the virtues of yet another environmentally friendly winery (green fatigue). This green work refers to the meticulous handwork done by quality conscious winegrowers from May to August. It is often referred to as canopy management, but I think that the translated French (travail en vert) is more direct.
Read MoreTerroir is a French term that is not accurately translatable. I define terroir as wine’s expression of the influences of climate, soil and winegrower choices. All sites have terroir, but it may not be of high quality, or its full potential may not have yet been realized.
Read MoreIn early September 2011 I was dining with Jean Philip Roby, a visiting consultant from Bordeaux. We had just dodged a bullet by the name of Hurricane Irene, but were in the midst of the constant unending rains of Tropical Storm Lee. Jean Philip does not carry the stereotypical pessimism that seems to be the trademark of many of my French colleagues. In the time that I had known him there was always a refreshing optimism that spirited me on.
Read MoreI have no memory of not cooking. Early in life, watching my mother prepare meals provided curious entertainment. Once my motors skills developed, I became her occasional sous chef.
Read MoreA wine appellation is a government endorsed region that shares a common geography and climate. The region’s wine styles reflect this commonality. Like most things in the wine world, it all started in France in the 1930’s.
Read More“The best winegrowers are guided by a subjective palate, not scientific protocol.”
Read MoreIt’s fairly easy to make good white wines in a young region like ours. But with art, craftsmanship, and intuition, we can also make great reds.
Read More“Vintage variation” probably best describes the challenge and joy of being both a Virginia winegrower and wine consumer. The year printed on the label reflects amount of sun, rain, heat, and clouds that directly impacted the style, character and quality of the wine in the bottle.
Read MoreFauquier County has been experiencing a somewhat contentious winery zoning debate.
Read MoreThere is more acreage of Chardonnay in Virginia than any other variety. It is the most widely sold variety in the US. It arguably makes some of the most complex and age worthy white wines in the world and receives the highest prices. Then why is it Virginia’s wallflower wine?
Read More