With 86 wine producers owning vines at Burgundy's large, highly regarded Clos de Vougeot, it look like a community garden with everyone taking care of their own plots, especially during winter pruning and fall harvest. Check out my article at Wine Enthusiast online at http://www.winemag.com/Web-2014/Clos-de-Vougeot-Burgundys-Community-Vineyard/
We all know global warming is coming, and we all know what it does to grape-growing and winemaking. Plus a global study says the the areas that are now considered classic will be making different wines by 2050 with major changes before then. Some regions will change quicker than other - Napa Cabs come to mind as being on the edge - and those in Europe which have stipulated varietals and growing conditions - e.g., no irrigation - will have to change, or their wines will become quite different. What to do? It might be a good time to stock your cellars with certain wines, particularly if you're under 40. For my suggestions, go to http://www.details.com/blogs/daily-details/2014/07/how-global-warming-is-changing-wineand-which-bottles-to-snap-up-now-before-theyre-history.html.
Can you ever tire of drinking Champagne? Perhaps, but I didn't reach my limits last week enjoying Champagne Collet on assignment at the source. Over a period of two days, I sipped Collet in progress from barrels in their cellars in Ay, in a flight of nine different labels in their new tasting room and in several restaurants around the area - with crayfish in butter sauce at La Grillade Gourmande, with lobster and quinoa at Les Berceaux and with chicken and morels at Chateau d'Etoges. You'll be reading about, and seeing more of, Champagne Collet in the coming months. Have your flute or white wine glass ready.
Earlier this month I spent a birthday week visiting Rias Baixas and tasting its lovely Albarinos and Albarino blends. Here are links to my first two pieces, one in Palate Pess and one in Daily Meal: http://palatepress.com/2014/06/wine/rias-baixas-spains-little-green-giant/ and http://www.thedailymeal.com/pilgrimage-r-baixas/61314
Authenticity. The wide use of the word by winemakers around the world often puzzles me, because they usually don't answer the obvious question: Authentic to what? "Authentic" must have a reference point of a place and a time - and it seldom is given one. For the summer issue of the American Wine Society Journal, I asked six famous winemakers - Robert Drouhin, James Symington, Marco Felluga, Joe Babich ,Mike Grgich and Angelo Gaja - what winemaking was like 50 years ago during the 1963 vintage in their part of the world. What did authenticity mean in 1963?
Roger Morris writes about wine, food, and travel for several publications including Town & Country, Robb Report, Wine Enthusiast, Intermezzo, USA Today Magazines, Sante', The Daily Meal, Sommelier Journal, Beverage Media, Drinks, Drinks Business (UK), Writer's Digest and Details.com.
Morris may be contacted at firstname.lastname@example.org or by writing to 25 Millstone Court, Landenberg, PA 19350, USA