With the back-to-school season upon us, this is a good time to go back to “wine” school and get down to basics; to go back to the root of your wine enthusiasm. Whether you drink wine for sport or edification, it always enriches the experience to get down to the roots. Going back to basics is always a good exercise, to not only enhance your experience, but to refresh the mind and awaken your palate to new experiences.
Pinot Gris and Pinot Grigio are two names for the same grape variety. Often the produced wines will exhibit very distinct characteristic differences, due to the winemaking styles and regional influences.
It is finally spring and, although here in Virginia our winter was a mild one, as far as the wintry stuff goes, this wine lover is ready for some warmer temps and brighter days! It is time to shed all the layers, clean off the patio furniture, and stock up on fresh and zippy wines to wake us up from our winter hibernation!
Restaurant week is a clever promotional strategy originally meant to spark business for restaurants in New York City during the slow time of year. The first restaurant week was thought up by Tim Zagat and Joe Baum in 1992. Established to help boost business, restaurant week has grown in popularity since its inception. It offers many benefits for restaurant owners and can help increase sales during otherwise slow periods.
The winery’s location will determine under what wine laws it may choose to participate. Wine laws are meant to strengthen the branding relationship between winery and consumer, by informing the customer what level of quality, approved varietal used, and production methods were imposed to produce a bottle of wine. Austria imposed a three-tiered quality level system:
