The Age of Riesling

+1 510 549-2444 1813 Short St
Berkeley, CA 94604
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Nearly thirty years ago, I stumbled into the wine business, more or less by accident, because my primary profession, that of writing poetry, did not provide much of an income. (And believe me, it still doesn't!) I needed a job with defined hours so I could do graduate work, thinking I might become a teacher. At the time, I was working as a mediocre carpenter across the street from the old Wine and Cheese Center down on Jackson Street in San Francisco. I used to get my sandwiches there, and occasionally buy a bottle of wine. One day I walked into the store and, thinking the wine business might be a pleasant change, not to mention solve the problem of fixed hours for classes, asked for a job. Somewhat to my astonishment, I got it, but only because the owner was an ex-English teacher and, somewhere in the interview, got to discussing favorite writers. At first, I sold cheese, but gradually worked my way into the wine department and, under the excellent tutelage of Mel Knox and Jim Olsen (both of whom some Read more »

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The Age of Riesling on Snooth

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  • GdP, Jamie Wolff and I went up to Menaggio on our last day in Italy a couple years back. Stunning place.  They ought to try growing a little Riesling up there as well with the steep spots above the lake. I've had Codero di Montezemolo Monfalletto and it is a good Barolo, but I'm going to bet the Massolino is far the more age-worthy, and more tra... Read More

    Forum post in the topic What have you bought lately?


  • A few days ago I participated in a tasting/pairing event that featured white wines. One of the wines was Chablis, and, while discussing this one, the facilitator stated that it was fermented in steel and had never seen oak.  I asked if that was common for the region and he responded that it was absolutely the case, and was so for all white wines... Read More

    Forum post in the topic White Burgundy Question


  • Those who know Riesling intimately, and drink it often, can argue that the top Rieslings are some of the greatest white wines in the world. It is interesting to think about its greatness in comparison to another top white variety – Chardonnay. Chardonnay is a chameleon, having a great affinity for expressing winemaking techniques and terroir whi... Read More

    From the article Australian Riesling: No One Formula for a Great Wine


  • ProWein, the annual wine and spirits fair in Düsseldorf, Germany, is the high water mark for wine brands, regions, and drinkers worldwide. Nearly every wine producing area you’ve ever heard of (or not heard of) is represented at this event. The event is so huge that it should have its own postal code. This is one of those rare instances in life ... Read More

    From the article We Know Where To Find The World's Best Wines


  • There are going to be some exciting changes at Snooth in 2016! We have a few new additions to the team who are sure to enrich your wine and food experiences. These three writers come from various wine backgrounds and will offer you a variety of perspectives about our topic du jour. Meet them now: John Downes, MW We are pleased to announce that M... Read More

    From the article Meet Snooth's Brand New Editorial Team!


  • I'm pretty bad about naming the 10 different Crus of Beajolais but the article I have linked does a good job of explaining it, and maybe I'll be getting closer to becoming familIar with them, because taking a shot on a bottle of J.P. Thevenet last week for Turkey Day really turned my head. It has that direct and effortless quality with good back... Read More

    Forum post in the topic Cru Beajolais


  • DM - as you know, it's originally from Spain in Aragon. It was the most widely planted red variety in the world just a few years ago and may still be. It was also the most planted red grape in Spain, which still has like twice as much as anywhere else in the world. Relatively speaking they have even more Monastrell, but that's a different story.... Read More

    Forum post in the topic Garnacha, grenache--tomato,...


  • On and off with differing frequency mention is made on these boards of garnacha as a choice for certain palates, and in certain contexts. Most of the mention here is pretty generic, and doesn't get down to any level of detail.Would like to suggest we take up the subject of wines from this grape with better focus. Where is good, who makes the goo... Read More

    Forum post in the topic Garnacha, grenache--tomato,...


  • I have a big burgundy tasting on Sunday in Las Vegas, and have had to think about how to best stage and prepare some bottles for the tasting.First, the wines were both pulled from my storage about 6 days in advance and brought to my place. There, I have a few different options of where to put them.1. In my wine cooler, where its kept at a consta... Read More

    Forum post in the topic Staging Question - Burgundy...


  • There’s nothing quite like having wine friends. After all, our mutual topic of interest is a social lubricant. But there’s so much more to it, as Snooth’s recent blogger trip will attest. Earlier this month we had the opportunity to explore one of the country’s oldest and up-and-coming wine regions: Lodi, California. It still amazes me that a si... Read More

    From the article Lodi Wines: Past, Present, Future


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