Crafting a fine wine—or refined spirit—is part earthbound farming, part production prowess. But are they equal parts? Is it the job of the winemaker or distiller to simply not mess
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[vc_row][vc_column][vc_column_text]Wine, and thankfully great wine, is made today around the world. There is a diversity of flavor and style that come from one-of-a-kind places, unique landscapes, soils, micro-climates, and traditions
[vc_row][vc_column][vc_column_text] Terroir is a magical word that should never be literally translated. As a concept, it speaks volumes. Terroir encompasses soil composition, solar radiation, wind exposure, diurnal shift, slope of
[vc_row][vc_column][vc_column_text] Where you stand on a subject often is determined by where you sit. The wine world as we know it started in the Northern Hemisphere, but winemakers on
[vc_row][vc_column][vc_column_text] “Wine is made in the vineyard,” is one of the most common axioms in winemaking. If that’s the case, why all the fuss about fancy fermenters and oak
[vc_row][vc_column][vc_column_text]Gillian Ballance, MS Treasury Wine Estates and Lars Leicht, VP education for The Somm Journal & The Tasting Panel discuss Petite Sirah and interview Stags’ Leap winemaker and general manager Christophe Paubert.[/vc_column_text][/vc_column][/vc_row]
[vc_row][vc_column][vc_column_text]Though they did not write it into the Declaration of Independence, Constitution or Bill of Rights, our nation’s founding fathers had wine on their minds for the grand scheme of
[vc_row][vc_column][vc_column_text]The SOMM Journal’s Lars Leicht speaks with Castello Banfi GM Enrico Viglierchio directly from the Poggio alle Mura vineyards and winemaker Gabriele Pazzaglia in the Horizon section of their winery
The SOMM Journal’s Director of Education, Lars Leicht, and Global Wine Editor, Deborah Parker Wong, report on Valpolicella.