There’s a magnificent write-up by Derrick Schneider in the San Francisco Chronicle from last week about the New Zealand wine industry and what opportunities New Zealand has to break out of the shell of sauvignon blanc production (and yes, I know that NZ produces more than just sauv blanc).
Sotheby’s on Bond Street with Verlag typeface featuring a collection from the cellars of Chateau d’Yquem.
I can’t believe that I didn’t come across this site sooner (thanks Paul)… The Wine Doctor, Chris Kissack’s site on all things wine related. What I love about Chris is the meticulous nature by which he has cataloged many of the world’s great wine producers…nice work!
Gary Vaynerchuk explores the reasons and rationale for decanting wine
(older edition of Wine Library from 2006). Bottom line = if you’re drinking younger, better wine, be prepared to invest 3-5 hrs and let a decanter do its job. I’ve done some silly decanting in my day…. 14 hours for a Dominus from 1991 that was out of this world upon consumption, 10 hours for a 1970 Ducru -Beaucaillou that was well worth the investment (on all fronts!). Decant your wines if they are young, and read up on wine notes from CellarTracker or Snooth to see what people have done with bottled wine legends.
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