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Wine Cocktails
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April 27, 2018 | Von Jessica Bourne

Wild Berry Wine Slushy Recipe

As the weather heats up, blend up this refreshing Cabernet wine slushy.

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Just for Fun
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April 22, 2018 | Von Lauren Mowery for Coravin

Interview with Clos Du Val’s President/CEO Steve Tamburelli

Clos du Val winery has been in business nearly fifty years, founded in 1972 by French expatriate Bernard Portet with owner John Goelet. Portet’s French winemaking approach to fruit from Napa Valley earned the brand a dedicated following of consumers early on. Clos du Val captured the terroir of the famous Stags Leap District, Carneros, and Yountville, with the goal of making classic, timeless wines. Industry veteran and Napa Valley native Steve Tamburelli was appointed president of the winery in 2014 with the task of overseeing all operations, concentrating on estate-grown wines, and overall tightening the brand’s focus, production levels, and image. Tamburelli’s previously roles included Stags Leap Wine Cellars chief operating officer, general manager at Chappellet, and just prior to Clos Du Val, chief operating officer at Flora Springs Winery.

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Wine 101
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April 20, 2018 | Von Lauren Mowery for Coravin

Born of Fire and Violence: Volcanic Wines

Vineyards and volcanoes may sound like an unusual pairing, but in truth, it’s one that has long been established. For hundreds of years, from Italy, Spain, to Greece, grape vines have flourished in the mineral-rich particles of battered volcanic rocks. How is it that wine grapes not only thrive in this soil but produce wines of distinct character? 

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Food and Wine Pairings
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April 13, 2018 | Von Lauren Mowery for Coravin

Miso Glazed Salmon and Baby Bok Choy with Provence Rosé

Summer, hard earned, has finally arrived. Another Memorial Day weekend marks Americans’ collective hopes for a season filled with fresh food, outdoor living, and delicious wine. What better way to mark the turn towards the solstice than with this savory Japanese take on a Pacific Northwest fish: salmon. Miso, a fermented soybean paste, is frequently employed in the East Asian kitchen. The ingredient was first made famous in America at Nobu with the restaurant’s iconic dish miso-cod. Now, Americans have begun to adapt the ingredient to other uses, including this omega-3 rich fish.

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Wine 101
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April 6, 2018 | Von Lauren Mowery for Coravin

Five Tips to Improve Your Wine Game

Looking to improve your wine game? From chilling, to decanting, to navigating a restaurant wine list, here are five tips that save time, money, or simply elevate your wine drinking experience. 

 

1. Chill Your Whites Rapidly. You’ve got guests coming who will be eager for an aperitif, but your white wines are still in the grocery bag. The solution is not the freezer or ice cubes in your glass, but a salt water bath. If you’ve got an ice bucket, fill it with water and a few tablespoons of salt. Add ice cubes. Then, the wines. If you don’t have a bucket, plug your kitchen sink. The ice creates a freezing cold bath, and liquid draws heat from the wine better than solid cubes. The salt lowers the freezing point of the ice water, allowing it to become even colder, resulting in faster chilling. Finally, gently spin the bottle in the water every few minutes which helps expose all sides of the glass to the cooling bath. The result: wine chilled in 10-15 minutes instead of an hour. 

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Wine 101
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Garnacha. Grenache. Cannonau. Regardless of the synonym, the evidence is clear: Grenache is one of the most widely planted grapes in the world and yet its popularity is only now soaring. 

Why now? A few reasons. The great international varieties like Cabernet, Chardonnay, and Pinot Noir have all enjoyed long turns in the spotlight at a time when consumers, more than ever, are open to new flavors and grapes. Across the world, a young generation of winemakers have risen to treat the grape more like Pinot Noir than Shiraz, resulting in fresher, transparent styles with finesse. And finally, Grenache’s early spread around the world has left valuable pockets of old vines, from Spain to Australia, which are finally being recognized for their quality potential.

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Wine 101
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März 16, 2018 | Von Lauren Mowery for Coravin

California Wineries Growing Italian Varieties

Italian grapes are notoriously difficult to grow successfully in other countries. The issue isn’t that they won’t flower and ripen, per se, but that they taste nothing like their Italian counterparts, and usually not for the better. Until recently, I had written off California’s attempts, especially for grapes like Sangiovese and Nebbiolo, which seemed to thrive in slightly cooler climes back home. American versions were often clunky and overripe, lacking character and finesse. However, a recent spate of tastings has definitely changed my mind, proving site, microclimate, and deft handling of fruit make all the difference in the world. Here are five winemakers doing great work with Italian grapes. These wines just might inspire you to search the California aisle next time you’re shopping for Italy. 

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Food and Wine Pairings
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März 9, 2018 | Von Lauren Mowery for Coravin

Whole Roasted Trout Stuffed with Fresh Herbs Paired with Vermentino

Warmer nights call for lighter dishes. This whole roasted fish suits an April weeknight because it is easy to prepare and quick to cook. Stuffing it with fresh whole herbs from the farmer’s market gives the trout a sprightly taste of the season. When picking your fish, always look for glassy, not cloudy eyes. The skin should be wet, plump, and glistening, not dry or dehydrated. Try to buy from a proper fishmonger when possible over a grocery store for best quality. 

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Just for Fun
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März 2, 2018 | Von Lauren Mowery for Coravin

Interview with Violet Grgich, President of Grgich Hills Estate

Considering she grew up under the watchful eye of one of Napa’s most famous winemakers, Violet Grgich’s passion for wine began at an early age. Her father, Vintners Hall of Fame inductee Miljenko “Mike” Grgich, encouraged her to spend the summers of her youth at the winery. She attended the University of California, Davis, earning a BA in Music while taking classes in biology, chemistry, and enology. After graduation, she returned home to Grgich Hills to continue her education in the wine business, learning about daily operations of the winery from her father. She received her Master of Music in Harpsichord at Indiana University, and then joined the winery fulltime in 1988. She’s now responsible for daily management of the winery, as well as sales and marketing.

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Just for Fun
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Februar 23, 2018 | Von Lauren Mowery for Coravin

Q&A with Stacy Vogel, Head Winemaker at Miner Family Winery

How long have you been with Miner and what is it like working at a family-owned winery?

I started with Miner Family in 2008 as assistant winemaker and was named head winemaker in 2013. Working for a family-owned business is generally a more self-directed and less structured work environment. I love having the freedom to design and carry out experiments and the input to make changes in our wine offerings or styles.

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