In the Financial Times, Jancis Robinson reviews Jamie Goode’s Authentic Wine.
“Making a gallon of California wine, by various estimates, requires anywhere from a few dozen gallons of water to a few hundred. Most of that water goes toward irrigation. But some goes to the winery itself and comes out as waste.” And that creates some problems. (H/T: Eric Asimov.)
Tina Caputo, editor of Vineyard & Winery Management in California, recently tagged along with a group of British journalists to Hush Heath Estate – a boutique producer of rosé sparkling wines – while visiting London. She was impressed!
When we think about India, we think about “IT solutions, Bollywood, the ‘spicy’ Indian cuisine, and Taj Mahal” – not wine. In Palate Press, Prateek Arora looks at the past, present, and future of wine in the world’s biggest democracy.
“Do you ever second-guess yourself about which wine will work best with your meal?” With its new iPhone app, the California Wine Club can help you pick out wines to “enjoy with everything from steak to fried Twinkies.”