Second Label Wine

http://www.nytimes.com/2013/09/10/us/latino-winemakers-rise-in-california-through-the-ranks.html?ref=dining&_r=0

Latino Winemakers Rise in California, Through the Ranks A tiny but growing fraternity of Mexican-American winemakers, many of whom are the children of migrant workers, are part of a new generation of aspiring Mondavis.

We got a nice mention in Kipllinger a few days ago.

How to Save Money on Wine-Kiplinger Here's how to get good wine at a good price.

Second Label Wine After a bit of a hiatus, we are back with a proper second label Bordeaux, the Merlot-based La Gravette de Certan, the second wine of Vieux Chateau Certan in Pomerol. This is a classic, well made Bordeaux.

Excellent article in today's New York Times about the creation and marketing of junk food.

http://www.nytimes.com/2013/02/24/magazine/the-extraordinary-science-of-junk-food.html?pagewanted=all&_r=1&

The Extraordinary Science of Addictive Junk Food Inside the hyperengineered, savagely marketed, addiction-creating battle for American “stomach share.”

Great piece about food and wine pairing in today's NY Times. http://www.nytimes.com/2013/01/23/dining/wine-pairings-made-simple.html?ref=dining&_r=0

Great article about one of my favorite, unsung hero grapes. For my money, it wouldn't be Champagne without Pinot Meunier.

Pinot Meunier: ‘Unacknowledged Grape’ of Champagne A handful of small grower-producers in Champagne are demonstrating the real potential of pinot meunier to produce wines that are not merely palatable but superb.

Sommelier: Friend or Foe?

One Person Stands Between You and a Fine Wine — The Sommelier The sommelier ought to be seen as a positive force, an interpreter and guide who can shepherd a meal along a rewarding and enlightening path.

http://www.nytimes.com/2012/10/10/dining/bonny-doon-vineyards-labeling-policy-draws-little-attention.html?ref=dining

Bonny Doon Vineyard’s Labeling Policy Draws Little Attention Randall Grahm believes in transparency in wine production: he listed on every bottle all the ingredients used in producing his wine. And yet nobody seems to notice.

http://www.youtube.com/watch?feature=endscreen&NR=1&v=XVaNxB5TN2M

One more about Zin.

Zinfandel - Paso's Wine It's not Primitivo. It's not Crljenak Kaštelanski. It's Zinfandel - Paso's Wine. Learn more at www.pasowine.com

http://www.youtube.com/watch?v=DfTaMzV4oFo

Hillarious.

PasoWineManOnVinoVariety

http://www.nytimes.com/2012/09/26/dining/the-barclays-center-in-brooklyn-showcases-the-boroughs-food.html?ref=dining&_r=0

Chef Saul Bolton one of the local chefs featured at the new basketball arena in Brooklyn

http://www.nytimes.com/2012/08/22/dining/12-values-in-american-wines-the-pour.html?ref=dining

12 Values in American Wines — The Pour In the United States, unlike in the Old World, the wine industry did not evolve to make intriguing, inexpensive wines. But they do exist for $20 or less.