New Book: The NapaLife Insider’s Guide to Napa Valley: A Travel Guide for the Connected Age
From Paul Franson, editor and publisher of NapaLife, the Insider’s Guide to Napa Valley
”Red Obsession” – An amazing wine journey through culture and obsession
FRANCE (Bordeaux) – We are gathering more and more information about the documentary film that tells all about the mutual obsession that is shared between Bordeaux and China.
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Trinchero invests $2 million in water recycling system
Vintner has saved $27,000 in electricity since the system went live last fall
Read more @ http://www.northbaybusinessjournal.com/
Wineries Make It Easy to Be Green This Earth Day
Help save the planet this Earth Day with these eco-conscious vintners.
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Study Evaluates Impact of Vineyards
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SOMM Documentary Trailer 1
HAPPY NEW VINTAGE & GOOD HEALTH FOR EVERYONE!!
Magnum Forces.(Reposted from the winenews.com)
Magnum forces![]() |
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A running joke among critics is that if you ask a winemaker to name his or her favorite wine, it will be whichever vintage they have the most of to sell. That almost never happens, however, in the Champagne business. I’ve asked dozens of chefs de caves about their favorite bottles and many say it’s any one of their wines in magnum. They make it very clear that the wine seems better to them in magnum than in the standard 750-ml bottle, and they’re equally adamant that it has nothing to do with being able to sell twice as much wine in a bottle that’s twice as big. If Champagne is so good in magnum, why don’t we see these larger format bottles more often? Standard 750s are even commonplace at big parties. Only in nightclubs – where luxury cuvιes like Dom and Cristal are de rigueur en magnum – and sporting event victory parties is Champagne frequently poured from big bottles. For wine lovers, magnums are better than 750s for more than show. To understand why, we must visit the cellars of Champagne where still wine is first made, then combined with a little yeast and a little sugar to carry out a second fermentation in bottle instead of tank. Practically speaking, the 3-liter bottle, or Jeroboam, is the largest vessel in which this second fermentation can take place (any bottle larger than a Jeroboam invariably is assembled from the contents of smaller bottles post disgorgement.
Read more @ source http://www.thewinenews.com/decjan0506/comment.asp |