Swimming with Wine Sharks: SOMMSummit

Swimming with Wine Sharks: SOMMSummit

Chinese wine? 1937 Kopke Colheita Port? Quilceda Creek retrospective? Probing questions for top Washington winemakers? Learning Washington AVA geology? My brain is full. I’m totally exhausted from only the first of three days of SOMMSummit, a symposium of wine and spirits. Continue reading Swimming with Wine Sharks: SOMMSummit

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Eating mold in Rioja

Eating mold in Rioja

One of the finest wines I’ve ever tasted hails from Spain’s Rioja region. The winery hasn’t changed its methods since starting in 1877. Same presses. Same massive oak fermentation vats. Same cellars. It also differs significantly from its ‘traditional’ winery neighbors: holding its wines long after all others release their vintages, and employs drastically different climate control methods. No fruit or oak bombs here. Earthy, with a plethora of secondary and tertiary notes ranging from blood to game to orange peel. Different. Not for everyone. Continue reading Eating mold in Rioja