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Written by Angela Ann
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Monday, 17 November 2008 06:43 |
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He’s not even thirty years old, yet he’s doing something many crazy wine lovers only dream of, but never do. He’s making wine, under his own label. His name is Oscar Ramos. He’s the owner and winemaker for Ramos Torres Wines.
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Written by Angela Ann
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Monday, 17 November 2008 00:00 |
 Just a few short years ago, Darla Givens was a vino virgin. Now, she’s a full-blown wino. Darla, meteorologist and weather diva for Sacramento’s News 10 never thought she’d love wine as much as she does. The vino that launched Darla on her journey as a wine lover was a Cab-Shiraz blend by Van Ruiten Vineyards in Lodi, California. About five years ago, Darla traveled to Lodi for “Free Friday,” which is one of her television station’s promotional giveaways. She brought home that infamous bottle of Van Ruiten and served it to friends. At that time, Darla wasn’t really into wine. But she decided to take a sip. |
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Written by Angela Ann
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Monday, 17 November 2008 00:00 |
Wine grape harvest is wrapping up for the year in Northern California. One of the traditions of harvest season is of course, the grape crush. In these days of high tech everything (even winemaking), a few vintners still allow the public to crush some of their grapes the old fashioned way… with their feet.
Amphora Winery in Healdsburg, California (Sonoma County) is one of those wineries. But Amphora’s crush has a higher purpose. This year is Amphora’s fourth annual “Stomp Out Breast Cancer” grape crush.
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Written by BRIAN GOODELL
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Friday, 07 November 2008 00:00 |
In France, the grape is called Syrah. Widely grown in the Rhone region, it finds its way into some of the world's greatest wines.
Syrah is the grape of Hermitage and Cote Rotie. It plays a major role in Gigondas, Chateauneuf Du Pape, Cote Du Rhone, and others.
Down under, the Aussies call it Shiraz. Not only does it make great Hermitage wines on that continent as well, but it experienced a huge boom as a varietal in the global wine trade when Australia began to export inexpensive, good tasting expressions of the grape.
At its best, it is an age worthy, full bodied red wine with deep color and complexity of flavor. At it's worst, it's usually still pretty good as a barbecue or pizza wine.
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Written by The Seattle Times Company
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Wednesday, 05 November 2008 00:00 |
Paul Gregutt answers wine questions from readers. This week: what clues should one look for to determine if a wine will improve with more cellar time?
Q: As you are tasting a wine, what criteria do you use (tannins, etc.) to decide if it would improve with time?
A: Most of the wines I taste are quite young, as the rush to be the first to market the newest vintage tends to hurry up release dates. But I've found it is not that difficult to get a fairly good idea of how a wine will age.
In general what I look for in a young wine is aromatic complexity; balance in the mouth; no excessive alcohol, oak or tannin; and the ability to reveal more and more layers as it breathes open. A good way to guesstimate its future prospects is to decant it and taste it over the course of several hours. Sometimes, if I think a wine is really wrapped up tight, I taste if a few times, then put the cork back in the bottle, and simply let it breathe in the bottle overnight. If it has improved the next day, it generally means that it will likely improve with more cellar time.
Paul Gregutt answers questions weekly in the Wine section. He can be reached by e-mail at
This e-mail address is being protected from spambots. You need JavaScript enabled to view it
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Copyright © 2008 The Seattle Times Company |
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Tuesday, 04 November 2008 00:00 |
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The ability to make lighter glass for wine bottles isn’t new, but the trend is gaining attention because it is a “green” alternative, AP reports (via the Union-Tribune).
At Fetzer Vineyards, the company is switching to lighter weight glass to cut shipping costs and to be more environmentally friendly. The winery’s new bottles are on average 14 percent lighter, with the 750-milliliter bottles now weighing 15.5 oz. when empty.
The company says that with 23 million bottles shipped annually, that adds up to an annual saving of 2,200 tons of glass. That also means spending less money on materials and fuel for transportation. |
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