Category Archives: producers

WBW 55 Trial Run: North vs South in Radio-Coteau pinots

By winecase | Published: March 10, 2009
Periodically, I’m grabbed by the urge to pull a bottle out of the cellar, unplanned and by itself, not for a meal or special occasion. That’s how I wound up pulling out a 2005 Savoy pinot noir by Radio-Coteau, Eric Sussman’s winemaking operation in Forestville, California. Sussman, who started Radio-Coteau in 2002, learned the trade in [...]
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Poetry in a bottle, and all the hard work that goes into it

By winecase | Published: October 19, 2008
Opening a bottle, pouring yourself a glass, sensing the complex aromas and flavors, the velvety texture: that’s the pleasure of wine. But to get there, it’s good to remember just how much hard work has been put in by everyone that’s hard at work in the vineyards and cellars. As Wayne Young writes on the Bastianich [...]
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Regional Wine Week: Quebec wine, now ready to drink

By winecase | Published: October 7, 2008
In the same that California is no longer exclusively synonymous with wine in the United States, Niagara is no longer the only game in town for Canadian wine. Not that either place is losing its importance. Rather, it’s the growth of viticulture all over North America that is truly remarkable. After all, if Poland can [...]
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Tasting Note: Creekside Estate Winery 2006 VQA Cabernet, Niagara Peninsula

By winecase | Published: September 11, 2008
On my short vacation on Manitoulin Island, last August, I took a minute to stop by the Gore Bay branch of the LCBO to grab some wine (and a bit of cider), and chanced upon a bottle of 2006 VQA Cabernet by Creekside Winery, which I’d heard much good about in the last few months. Among [...]
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Got corked wine? We want your data.

By winecase | Published: August 8, 2008
A few days ago, I started a discussion on the Open Wine Consortium regarding the actual prevalence of cork taint in wines. It followed a previous blog post on data from the Société des alcools du Québec, our very own state monopoly, that suggests cork taint should be present in well below 1% of all [...]
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