Bordeaux is one of France’s premier wine regions, producing some of the world’s most prestigious bottles. But Bordeaux doesn’t have to be complicated or expensive. Senior editor James Molesworth and assistant editor Julie Harans break down the grapes, geography, wine styles and the 1855 Classification.
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Robert Parker called it “a fabulous wine” saying “Obviously, this is the one wine that received the most meticulous attention from their outside consultant Michel Rolland… the wine hits the palate with a full-bodied, powerful, concentrated, dense style, has great acidity, moderately sweet tannin, and a long, long finish.” http://www.wineexpress.com//shopping/prod_detail/main.asp?productID=38135&AFID=YTB
Director of Wine Greg Miller discusses the summer growing season in the Alexander Valley and on the Jordan Estate. Stay tuned for more episodes of our Seasons of the Vineyard documentary series, taking you into the life cycle and growing season of grapevines through spring, summer, winter and fall.
What is the ideal temperature for fermentation of grapes into wine? Winemaker Fred Scherrer talks in detail about how he handles the energy that is created as yeasts eat sugar and create alcohol. This is intended to be helpful to all winemakers, but is part of our home winemaking series. See our growing list of
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Pinot noir is a popular type of red wine. Get tips on pinot noir wine tasting and aroma in this free wine video. Expert: Jane Nickles Bio: Jane Nickles is the author of “Wine Speak 101”, and wine writer for “The Texas Wine and Food Gourmet”, and “Eat and Drink Magazine”. Filmmaker: MAKE | MEDIA
Every Monday Tom Cannavan of wine-pages.com chooses a new wine of the week. For 29 October 2018 the Mission de Picpus Cahors 2016 is his choice, a Malbec wine made by a highly experience winemaker who made his name with Malbec in Argentina
Full recipe and photos and tips: http://www.maangchi.com/recipe/makgeolli This recipe is also in my cookbook, Real Korean Cooking: http://www.maangchi.com/real I’m going to show you how to make makgeolli, a traditional Korean alcoholic beverage made by combining rice, yeast, and water with a starter culture called nuruk. It’s milky-white, fizzy and refreshing. It’s also called “nongju” which
Although Antinori is best-known for its portfolio of Tuscan wines, this family business has many projects in the works, including Antica Winery in Napa Valley. Meet Alessia Antinori as she describes Antica and making wine in the New World.
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Jordan Executive Chef Todd Knoll recommends four must-have kitchen gadgets. Great gift ideas and best value tools for the home cook. Kuhn Rikon Original Swiss Peeler — I’ve used many peelers over the years, and this is the best one on the market. No need to spend a fortune. Under $4 at Amazon.com. Microplane Grater/Zester
Carbonic Maceration, a winemaking technique introduced by Jules Chauvet in the 1970’s, is explained by Emmanuel Guillot. Emmanuel explains how the process works and why it is used. Emmanuel Guillot of Domaine Guillot-Broux in the Macon region of Burgundy France sat with Ask a Winemaker in Chicago in the Spring of 2015. See all of
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Every Monday Tom Cannavan of wine-pages.com chooses a new wine of the week. For 30th September 2019 the Louis Jadot Couvent des Jacobins Pinot Noir 2015, an affordable red Burgundy of very good quality.
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Everything old is new again with these ancient –and tasty!– white varietals from Campania in Italy: Falanghina, Greco di Tufo and Fiano di Avellino. Learn their history, styles and pronunciation from a master, Lucio Berardino of Terredora.
Check that off the bucket list! The ‘Piemontese Pusherman’ himslef, Aldo Vacca, Managing Director of the Produttori del Barbaresco, joins us in the tasting room…
http://www.wineexpress.com/shopping/prod_detail/main.asp?productID=36496&AFID=YTB
Immediately after graduating from UC-Davis in 1976, Winemaker Rob Davis accepted a winemaking position at Jordan Winery, excited about the opportunity to apprentice under a California winemaking legend hired by the Jordan family as consulting enologist: André Tchelistcheff. In this charming story, Rob recollects how André taught him to think beyond the traditional winemaking descriptions
Winemaker Fred Scherrer of the Scherrer Winery discusses the terroir of the Russian River Valley and Sonoma Coast Appelations in California, and talks about how the two can taste different. This question came from Steven Rigisich of Pinot Days. Sound and video quality has increased dramatically at Ask a Winemaker, but we love these old
Learn how to taste wine like an expert or sommelier using the 5S technique. Sight, Swirl, Sniff, Sip, Savour…..enjoy!
A quick review of your basic yeast choices for homemade wine making
Every Sunday Tom Cannavan of wine-pages.com chooses a new wine of the week. For 26th July 2015 the Logodaj, Melnik 55 2013 from Bulgaria, is his Wine of the Week.
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How does one of the world’s top winemakers, Paul Pontallier, at one of the world’s top wineries, Château Margaux, think about terroir? Join Paul in the château’s barrel room and in the vineyards.
4th generation Drouhin, Laurent stops into the tasting room to explain the nature of the negotiant and what it’s like to carry the torch on a 134 year old Burgundy tradition!