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Anthony Gismondi on Wine

Week in Review

Sunday, May 15 2016
05 · 15

LHR, SFO, YVR and Lake Louise

The first big long weekend of the year is in sight and we are busy travelling and tasting. Treve is back in London for ‘Raw Wine’ a two-day celebration featuring over 150 growers and one of the most exciting collections of fine, natural, organic and biodynamic wine artisans ever to come together in one place including our own Haywire Winery from Summerland. Before returning there will be visits to Canada House to present Canadian wines to the UK media and a quick strike into the granitic vineyards of Beaujolais. I’m back from California working to get the new GOW video page up; we are hoping for a mid-June release of our first videos shot at La Crema, Beringer and Signorello. In between I’m off to Predator Ridge for a 25th anniversary broadcast on the Best Food and Wine and then onto the Post Hotel for the 12th Wine Summit Lake Louise 2016 starring Domaine William Fèvre, Poderi Aldo Conterno, Norman Hardie Winery, Champagne Taittinger, Peter Michael Winery and Opus One Winery. You can follow all our travels on Instagram and Twitter. Back soon.

ag
The Spitter

Contributors

Treve Ring
From the TreveHouseby: Treve Ring
Grapes : Sauvignon Blanc

Grapes : Sauvignon Blanc

Cat's pee on a gooseberry bush. That was my initial introduction to Sauvignon Blanc. For a budding wine enthusiast this was at once terrifying (you want me to drink what?) and relieving (finally wine descriptors that make sense!), and even as a gnarly vine wine enthusiast that description has stuck with me. Of course, Sauvignon Blanc is so much more than that memorable phrase. This green-skinned grape most likely hails from France’s Loire Valley, where it can blindingly shine in the Kimmeridgian limestone and Silex flint. As the third most planted white variety in France, Sauvignon Blanc (from the French for sauvage, meaning wild), is also comfortably at home in Bordeaux, blending in harmony with Semillon; and also throughout Languedoc-Roussillon, contributing greatly to simple and tart Pays d’Oc IGP...
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Allison Spurrell
Cheese Pleaseby: Allison Spurrell
Champagne Cheddar

Champagne Cheddar

Every once in a while a cheese miracle happens. Sometimes, it's as special as a supplier offering us something great that we didn’t have to pre-order eight weeks before its arrival. This week one of these cheese miracles happened. One of my cheese reps let me know that he had ten cases of a really great English farmhouse cheddar available. He even sent me information sheets, which is slightly rare, as guessing is usually part of the cheese ordering equation. I went for it, as it’s always nice to get some new things in for our regular customers...
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Jim Tobler
Tobler's Takeby: Jim Tobler
Carlo Mondavi

Carlo Mondavi

Carlo Mondavi is enjoying a bit of lunch, before heading out for some appointments among clients who love the wine he and his father Tim Mondavi have made each year since 2005. It is called Continuum, for ample reasons, not the least of which is Carlo’s grandfather was Robert Mondavi, whose influence reaches far and wide, but who still exerts a keen influence on what his successors do. As Carlo puts it, “We are simply pursuing the same excellence in winemaking that my grandfather insisted on.” As new vines begin to mature and produce fruit, the first few years it is used to make a second label, called Novicium, itself a fresh, fruity, vibrant expression of what the young estate vines can do...
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