Tag Archives: New York Times

New Zealand wine woes: there’s always a price to pay for volume

An article in the New York Times, this Friday, discussed the challenges currently faced by the New Zealand wine industry, as the high-flying Kiwi sauvignon blancs get caught in the global wine market slowdown. Just as the economy was coming down hard, New Zealand got itself two bumper crops in a row, producing more wine [...]
Posted in Australia, New Zealand, new world wines, producers, wine trade | Also tagged , , , , , , , | 1 Comment

Tasting note: Cave Spring 1995 Beamsville Bench Riesling Icewine, Niagara Peninsula VQA

A little oxydation can be a good thing, now and then. Not only for all these wonderful, “geeky” wines from Jura, as Eric Asimov points out in his New York Times column this week (where he rightly praises the Ganevat Trousseau as a great steak wine… but that’s another story). It can even be true [...]
Posted in Canada, Niagara, Ontario, Riesling, VQA, tasting | Also tagged , , , , , , , | Leave a comment

Wine and the economic downturn: a sense of paradox

It’s a story about the Emerald Inn in the New York Times that got me thinking about the whole, strange relationship between wine (and booze in general) and the economy. You see, the Emerald Inn is a historic pub from New York’s Upper West Side that was supposed to close in the spring, because its rent [...]
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California Wine all tastes the same? Says who?

Well, finally back to blogging. After an intense weekend at the Wine Bloggers Conference, followed by four full days of running around Sonoma and Napa – and Fairfield, and Berkeley and San Francisco – and then returning to a new position at the newspaper in Quebec City, and mulling over about twenty different potential post [...]
Posted in California, United States, red wine, white wine, winemaking | Also tagged , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

More champagne?

I just caught up with an enlightening article published in Wednesday’s New York Times, about the proposed expansion of the area where vineyards could produce wines entitled to be called Champagne. It seems that some 40 communes could see vineyards qualify and be added to the 300-or-so communes currently included in the appellation. The criteria [...]
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