Wine 988

Even if the sun is shining, expect a downpour of fun at the Healdsburg Plaza for the Boys and Girls Club of Sonoma-Marin Healdsburg Crush event taking place from noon to 4 p.m. on Sunday.

Join over 60 wineries as they showcase some of their finest selections at this delightful wine tasting event, featuring delectable varieties such as Chardonnay, Pinot Noir, and sparkling wines.

VIP tickets are priced at $185, granting early access to the festivities starting at noon, while general admission tickets are available for $135.

Additionally, there are several supplementary winemaker events on offer on Friday and Saturday, as well as Sunday morning. These include a hands-on harvest experience for $65, hosted by Daniel Wines, and a Bayou Brunch for $85, featuring the delightful collaboration between Healdsburg Bubble Bar and Parish Café.

Discover additional details and buy tickets at bgcsonoma-marin.org/healdsburgcrush. Location: Healdsburg Plaza.

BORDEAUX, FRANCE – SEPTEMBER 22: (NO UK Sales For 28 Days Post Create Date) King Charles III and … [+] Queen Camilla participated in a wine tasting at Chateau Smith Haut Lafitte to explore sustainable vineyard practices in the Bordeaux wine region on September 22, 2023. This marks the King and the Queen’s inaugural state visit to France, which will cover Paris, Versailles, and Bordeaux from Wednesday, September 20, to Friday, September 23, 2023. The visit was originally planned for March 26 to 29 but was delayed due to widespread strikes and protests.

In the past, the notion of hosting a wine tasting at home might have seemed like a snooty way to spoil a fun gathering. Nowadays, however, such tastings are viewed as much less pretentious and can serve as a delightful way to gather friends without the hassle and expense of a formal dinner. Plus, it’s unlikely anyone will get overly upset about losing a hand of poker during the evening!

That said, randomly selecting wines to taste can lack direction and may fall flat. While inviting wine enthusiasts is not essential, including guests with a moderate appreciation for wine can lead to an enjoyable and enriching experience for everyone involved.

With that in mind, here are some helpful tips for organizing a wine tasting aimed at those who possess a casual understanding and interest in wine, as opposed to those who engage in deep discussions about vineyard technology and pH levels during social events.

When hosting a wine tasting, it’s essential not to overdo it with the number of selections. Ideally, aim for four to six different wines. Offering fewer just doesn’t provide enough variety, while presenting too many can feel overwhelming.

The next consideration is whether you want to conduct a blind tasting. This approach allows participants to evaluate the wines without any bias from knowing the brands. If you choose this method, cover the bottles with paper bags to conceal both the labels and the shape, which can be a giveaway for certain varietals like Pinot Noir and Riesling that often come in unique bottles. Number the bags and unveil the labels only after everyone has made their evaluations.

You can showcase wines from specific regions such as Tuscany, New Zealand, Napa Valley, or Sicily. Alternatively, you could focus on varietal grapes like Cabernet Sauvignon, Grenache, or Chardonnay.

A vertical tasting involves sampling the same wine from a single producer across various vintages, which may not be ideal for those who are unfamiliar with wine.

On the other hand, a horizontal tasting consists of trying wines from the same vintage or grape varietal but produced by different winemakers.

When it comes to glassware, enthusiasts often prefer a specific shape, despite restaurants choosing varied styles for different wine types, such as serving Alsatian wines in green-stemmed glasses. Ideal wine glasses should be thin, allowing for a four-ounce pour to fill about half the glass. This design facilitates swirling and examining the wine’s aroma, which is essential for discussion. It’s important to note that a proper tasting experience differs significantly from sipping five half-glasses during a meal. Interestingly, you can find quality thin wineglasses for less than five dollars at large retailers like Costco.

Having plain water and some crackers or bread on hand is a good idea to cleanse your palate between wines during a tasting. Using salted butter on the cracker can also enhance the flavors of the wine, as the fat helps to deliver flavor more effectively.

If you plan to serve wine alongside dinner, it’s advisable to keep the food uncomplicated to ensure that the wine takes center stage: consider pairing simply grilled red meats with bold red wines, and cheeses or seafood with white wines, and vice versa.

Colorized engraving features a portrait of the British poet and writer George Gordon, Lord Byron (1788 – 1824), from the early 1800s. (Photo by Stock Montage/Getty Images)

As the host, it’s a great idea to encourage conversation, perhaps by raising a toast, reminiscent of Lord Byron’s words: “Let us have wine and women, mirth and laughter,/ Sermons and soda-water the day after.”

Additionally, it’s important to consider who will cover the cost of the wines; friends may wish to chip in to share the expenses. Keep in mind that one bottle can typically provide a tasting sample for about six friends, so having six bottles should be more than enough.

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On July 30, 2024, Pairings Portland presented a wine flight inspired by Taylor Swift. This wine bar located in Northeast Portland is known for its unique concept of pairing wines with elements of pop culture, literature, and even adjectives.Teresa Mahoney

Pairings Portland, a wine bar situated in Northeast Portland, is dedicated to curating wine flights that connect with pop culture icons, TV shows, books, and more.

The owner, Jeffrey Weissler, aims to make wine enjoyable and accessible by transforming the conversation around it. His bar emphasizes pairings based on familiar, everyday words—terms that people can relate to emotionally—rather than the often complex and daunting terminologies typically seen in wine tasting notes.

This innovative approach has led to a diverse array of wine pairings linked to various subjects, including beloved TV shows like Bridgerton, popular fantasy literature, and even the Portland Trail Blazers—and intriguingly, even the experiences associated with menopause.

We embarked on a quest to discover some of the most innovative or surprising methods to relish fine, local wines. Pairings, with its energetic and distinctive approach to wine enjoyment, was included in our list of exceptional wine experiences in the region.

This past summer, we attended the bar’s Taylor Swift Lovers wine flight event. Each flight comprised eight wines, with each one reflecting Taylor Swift’s significant relationships – including ex-boyfriends, past best friends, and her current partner, Travis Kelce.

If you visit on a weeknight, we suggest sharing a flight. The servings are plentiful, and we had work commitments the following day.

Pairings presents a diverse array of themed flights throughout the year. This month, in celebration of the spooky season, the wines will be matched with ‘sexy vampires’ from pop culture – featuring references from Twilight, Vampire Diaries, Anne Rice, and many others.

Pairings Portland, 455 NE 24th Ave, Portland, Monday 4 p.m.-8 p.m., Tuesday-Thursday 12 p.m.-8 p.m., Friday-Saturday 12 p.m.-9 p.m., Sunday 12 p.m.-8 p.m.

— Julie Evensen covers trending topics and popular culture. She can be reached at jevensen@oregonian.com or @juliecevensen on Twitter and @julieevensen on Threads.

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How you store your wine matters,

When it comes to storing wine at home, it goes beyond simply picking a cool area in your kitchen or pantry. Whether you’re an occasional sipper or a dedicated enthusiast, the way you store your wine significantly affects its flavor when you uncork it. The encouraging part? You don’t require an extensive wine cellar to store your bottles correctly. By following a few essential guidelines, you can keep your wine fresh and delightful for months—or even years. Here’s what you should understand about the proper way to store wine at home.

A young woman is getting a bottle of white wine from her wine cooler at home

A crucial element in wine storage is maintaining the right temperature.

“When a bottle of wine is stored in excessively warm or hot environments, it can become ‘cooked’—this means that the bright fruit flavors may start to take on a jammy taste, particularly in red wines,” shares Hilary Cocalis, Founder and Chief Go Getter of Sipwell Wine Co.

Wine is vulnerable to both heat and cold, and erratic temperature changes can cause it to age too rapidly or diminish its flavor profile. The ideal storage temperature for wine is consistently around 55°F (13°C). However, if you lack a specialized wine fridge or cellar, there’s no need for concern. Most wines will remain stable if stored between 45°F and 65°F, provided the temperature remains fairly constant.

Avoid placing wine in locations that tend to experience extreme heat or cold, such as near a stove, refrigerator, or windows where direct sunlight may elevate the temperature. Excess heat can lead to spoilage, while excessive cold can freeze the wine, which is particularly detrimental for sparkling varieties.

“What’s more crucial than the specific temperature is the stability of that temperature and overall climate,” emphasizes Lori Budd, Owner and CMO of Dracaena Wines. “A bottle stored at a steady 73 degrees will age more favorably than one that frequently fluctuates between 60 and 73 degrees. Variations in temperature cause the wine in the bottle to expand and contract, impacting the position of the cork.”

Red wine being poured into a glass.

The humidity level is a factor to consider in wine storage, although it becomes less significant for short-term preservation. The optimal humidity for your storage area should be around 70%. Excessive humidity can lead to mold growth on the cork, whereas insufficient humidity can dry out the cork, enabling air to seep into the bottle and compromise the wine.

Light also poses a threat to wine, especially direct sunlight.

“Bottled wine is vulnerable to light and sun exposure – this can lead to what is known as ‘light strike,’ which increases sulfur compounds in wine, resulting in aromas reminiscent of rotten eggs,” explains Cocalis.

Many wine bottles are crafted from dark glass because it effectively shields the wine from light exposure. Even though dark glass provides some protection, it is advisable to store wine in a cool and dark environment, away from both windows and bright artificial lighting.

One common inquiry that arises is how wine should be stored: on its side or standing upright. The standard guideline suggests that bottles with corks should be kept horizontally. This orientation ensures that the cork remains moist, preventing it from drying out and shrinking.

“When wine is stored upright, it can lead to the cork drying out, allowing oxygen to seep in and potentially causing the wine to oxidize,” explains Cocalis.

Screw-top bottles are more convenient and can be stored vertically when space is limited. Nevertheless, if you possess a wine rack, horizontal storage serves as an excellent alternative, enabling you to pack more bottles into the available space.

Wine cellar

Not every wine is designed for aging. In fact, many bottles available today are ready for enjoyment within a year or two after purchase. When planning for short-term wine consumption, prioritize keeping it cool and shielded from direct light. Suitable places for short-term storage include a kitchen cabinet, pantry, or even a closet.

For wines that improve with age, such as certain reds and some whites, a more controlled environment is necessary for long-term storage. A dedicated wine fridge or cooler is the best option. If that’s not possible, look for a basement or another cool, dark area in your home. Ensure that you monitor the temperature and humidity levels to maintain ideal storage conditions for the wine.

Close-up of two dusty wine bottles that appear to have been resting in a cellar for … [+] many years.

Wine isn’t eternal, even when properly stored. The duration for which a wine can be kept relies on its variety:

Sommelier pouring red wine into elegant wineglasses.

When a bottle of wine is opened, exposure to air begins to alter its flavor. To maintain its freshness, it’s advisable to re-cork the bottle or use a wine stopper and place it in the refrigerator. While red wines can remain at room temperature for a day or two, they should be chilled after that. In general, most wines will only preserve their freshness for three to five days after being opened. For those seeking an extended lifespan for their wine, a vacuum pump or a wine preservation system could be a valuable investment.

Bottles with wine in a modern wine vault

Another consideration that can affect wine storage, especially for long-term aging, is vibration.

“If wine is agitated, it accelerates the maturation process,” explains Budd. “Vibrations also disrupt the sediment that may be present in the bottle and can trigger chemical reactions that influence the wine’s compounds, impacting aromatics and potentially increasing acetone notes.”

For this reason, it is advisable to avoid storing wine in areas with significant movement, such as near a washing machine or other appliances. A stable, quiet environment is ideal.

Storing wine at home can be simple and affordable. By ensuring your bottles are kept in a cool, dark place and laid on their sides, you can maintain their flavors and enjoy them at their peak. Whether you’re saving a bottle for a special moment or just preparing for the week ahead, adhering to these guidelines guarantees that your wine remains fresh and ready for enjoyment.

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The researchers have developed a prototype battery cell, comparable in size to the batteries found in mobile phones, showcasing the capabilities of their technology by storing significantly more energy than conventional graphite-based batteries.

Aman Tripathi

This innovative technology substitutes graphite with compounds derived from easily accessible food acids.

Iryna Inshyna/iStock

Researchers from the University of NSW have made a remarkable breakthrough in the realm of battery technology by tapping into an unlikely source: food acids, including those present in wine.

They have successfully created a battery component utilizing compounds derived from these food acids, which are prevalent and frequently discarded as waste.

According to the researchers in a recent press release, “A novel battery component that employs food-based acids found in sherbet and the winemaking process has the potential to enhance the efficiency, affordability, and sustainability of lithium-ion batteries.”

At present, lithium-ion batteries lead the energy market, powering a range of devices from smartphones to electric vehicles. Yet, they also face numerous challenges.

A key component of these batteries is the anode, which has traditionally been made from graphite. Unfortunately, the process of producing graphite poses significant environmental challenges due to the mining activities, the energy-intensive purification process, and the utilization of harsh chemicals.

Professor Neeraj Sharma, who spearheaded the research team, emphasizes that the standard method of sourcing graphite for batteries is highly unsustainable.

“Approximately 60% of the graphite is wasted during processing, which typically involves high temperatures and powerful acids to achieve the necessary purity… leading to a considerable environmental impact,” he noted.

The innovative technology introduces an alternative by using compounds derived from food acids such as tartaric and malic acid instead of graphite.

“Our aim is to thoroughly comprehend the materials utilized in batteries and their behavior during operation. This knowledge empowers us to create superior materials,” stated Professor Sharma.

“By incorporating large-scale waste products for battery components, the industry can broaden its sources while tackling environmental and sustainability issues.”

The research team has demonstrated the promise of their innovation by constructing a prototype battery cell.

This prototype resembles the size of those found in mobile devices and stores more energy compared to conventional graphite-based batteries. This advancement could enable devices to store more power and require less frequent charging.

“We conducted experiments to gain insights into the underlying processes, crafting reactions aimed at enhancing performance and analyzing the resulting compounds along with their efficiency,” Sharma explained.

The team is currently focused on scaling up their production approach, transitioning from small coin-sized batteries to larger pouch cells designed for more demanding applications. They are also performing tests to ensure the longevity of the batteries through repeated use and under various temperature conditions.

“By delving into the chemistry of batteries, we can improve their physical attributes and boost their energy storage capacity [to accommodate more power], ionic conductivity [which allows for quicker energy discharge and recharge], or structural stability [to extend their lifespan and enhance sustainability],” noted Sharma.

This significant advancement has the potential to enhance not only the sustainability of batteries but also their affordability and efficiency.

The researchers are investigating how this technology can be applied to sodium-ion batteries, which serve as an emerging alternative to lithium-ion batteries.

Professor Sharma emphasized the significance of having a variety of battery technologies for various uses and the necessity for more sustainable methods and materials.

“It’s about utilizing different battery technologies for different applications, including integrating solar and battery power into a single device,” he stated.

This advancement marks a significant progress in battery technology, demonstrating how food waste can be transformed into a valuable resource for global energy needs.

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Aman Tripathi is a dynamic and multifaceted journalist and news editor. He has reported on both regular and breaking news for various prominent publications and media outlets, such as The Hindu, Economic Times, Tomorrow Makers, among others. Aman specializes in politics, travel, and tech news, with particular emphasis on AI, advanced algorithms, and blockchain technology, driven by a keen interest in the broader fields of science and tech.

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There’s a recognizable figure making a return to the Wine Business Institute (WBI) at Sonoma State University.

Linda Nowak, Ph.D., has been appointed as the interim executive director, as was announced on Tuesday.

“We are thrilled to have Dr. Nowak back at Sonoma State University,” expressed Dean Elisabeth Wade from the College of Science, Technology and Business. “Her guidance and knowledge will be essential as we strive to enhance WBI’s programs and advance its mission of offering innovative education and research for the wine sector.”

“I’m delighted to be returning to the WBI and Sonoma State University,” Dr. Nowak remarked. “I eagerly anticipate collaborating with the faculty, staff, and Board to continue strengthening WBI’s position as a leader in wine business education and research that fosters the development of future professionals in the industry,” she added.

Nowak previously held the position from 2007 to 2010, during which time she was also a marketing professor at the university. She takes over from Ray Johnson, who retired from his role as executive director in May.

She holds a Ph.D. in business administration from Saint Louis University, specializing in marketing with a secondary focus on international business. Her academic credentials also include an MBA from Mercer University and a Bachelor of Science from California Polytechnic State University, San Luis Obispo.

Photographer: Nathan Laine/Bloomberg

France, recognized as the leading wine producer globally, has obtained European Union funding amounting to €120 million ($132 million) to uproot a portion of its vineyards due to a decline in worldwide demand.

The European Commission has sanctioned funding for the permanent removal of vines at a cost of €4,000 per hectare, as stated by the agriculture ministry. This suggests an approximate reduction of 30,000 hectares (116 square miles), representing about 4% of the total area, based on a calculation by Bloomberg.

The 14th annual Caribbean Food & Wine Festival is set to return to the beautiful Turks & Caicos this November.

Across the Caribbean, resorts and hotels are starting to highlight attractions that go beyond their powdery white beaches and crystal-clear waters. Recently, culinary festivals and gastronomic events have emerged from Dominica to Trinidad, showcasing a delightful blend of local dishes and renowned chefs from around the globe. However, one particular island has been ahead of the curve, hosting food and wine festivals long before the trend took off.

This November, Grace Bay Club, a high-end resort located in Providenciales, will celebrate its 14^th annual Caribbean Food & Wine Festival. This premier event includes an array of local and international culinary talent, featuring award-winning chefs and winemakers in a vibrant culinary celebration set against the backdrop of one of the world’s most breathtaking beaches. The festival is scheduled for November 7 – 10, 2024, with tickets available for purchase on their website.

Each year, a portion of the festival’s proceeds is contributed to the Turks & Caicos Islands Community College. The previous year’s festival generated sufficient funds to enable a group of students to travel to South America for training and cultural immersion.

Chef Nikita Skippings recently hosted an engaging walkabout event at his establishment, Crackpot Kitchen, where he showcased the rich flavors of traditional Turks & Caicos cuisine.

“As proud community partners, we at Grace Bay Resorts are delighted to support the local Turks & Caicos Islands Community College with a portion of the proceeds from this event,” stated Nikheel Advani, COO and principal of Grace Bay Resorts, and co-chairman of the Caribbean Food & Wine Festival committee, in a press release.

“With more award-winning culinary and beverage experts than ever participating, this year’s Caribbean Food & Wine Festival is set to be an extraordinary celebration, highlighting the finest cuisine with a delightful Caribbean twist.”

This year’s festival will showcase Phillip Frankland Lee and Margarita Kallas-Lee from Scratch Restaurants, renowned for their unique Sushi by Scratch omakase experience, alongside chef Adrianne Calvo from Chef Adrianne’s Vineyard Restaurant and Bar. They will join chefs from the Grace Bay Resorts properties to partake in wine pairing events, special dinners, and the widely celebrated Sunday Brunch. Additionally, a complimentary Culinary Trends Symposium will take place at South Bank Ocean Estate, which will also be accessible online for those unable to attend in person in Turks & Caicos.

The festival draws a diverse crowd, featuring attendees from the U.S. and Canada, alongside regular visitors from nearby Caribbean islands who have joined in over the years. This creates an atmosphere that stands apart from typical food and wine festivals in North America. The event radiates elegance and sophistication, yet it also conveys the feeling of enjoying a gathering at a friend’s stunning beachfront home, complete with dishes crafted by acclaimed chefs from around the globe.

At the Caribbean Food & Wine Festival, local tastes blend seamlessly with international dishes crafted by world-renowned chefs.

“The Caribbean Food & Wine Festival is a distinct tribute to our vibrant culinary heritage here in the Caribbean,” shares Olivier Hilton, executive chef of Point Grace. “We are excited to present global flavors in our tropical haven, yet the true essence of the festival is in showcasing the lively and diverse traditions of Caribbean cuisine. From fresh, locally sourced seafood to our bold spices and age-old cooking methods, this festival allows us to celebrate the flavors that make the Caribbean unique and present them prominently for our guests.”

Last year, chef Nikita Skippings hosted an energetic walkabout event at Crackpot Kitchen, his establishment that exemplifies Caribbean culinary culture. Chef Nikita serves as the culinary ambassador of Turks & Caicos and is also the host and producer of the Crackpot Kitchen Cooking Show, the premiere televised cooking program in the nation. Attendees enjoyed local delicacies such as fresh conch salad, crack conch fritters, curry goat, chicken souse, and more, all accompanied by the lively ambiance of carnival festivities along with traditional music and dance acts.

This year’s festival will feature an exciting highlight known as the Gourmet Safari, offering a unique dining journey across five stunning locations in Turks & Caicos. The experience begins with the first course at Coyaba, continues to the second course at Grace’s Cottage, moves on to the main course at The Palms, followed by dessert at Wymara, and concludes with cocktails at Rock House.

Olivier Hilton, the executive chef of Point Grace, is among the talented chefs contributing to the festival.

The event will showcase exquisite wines from Oregon’s Ken Wright Cellars, alongside Veuve Clicquot Champagne and creative cocktails from The Macallan for the opening cocktail party. Attendees are encouraged to savor the local Turks Head beers and Bambarra Rum at the newly redesigned Infinity Bar, known as the longest bar in the Caribbean.

Beyond the culinary delights of the Caribbean Food & Wine Festival, guests will have the opportunity to explore new developments within the Grace Bay Resorts portfolio, which includes an innovative beach club concept named Offshore and the debut of South Bank, the latest residential resort on the island.

“The Caribbean Food & Wine Festival is about inspiring the next generation in our field,” chef Hilton shares. “This event not only captures attention but also provides chefs the chance to educate and mentor our junior chefs on the finest offerings of the Caribbean. Furthermore, it allows us to reach out to the entire island and the world through the positive media attention it garners.”

The atmosphere at the Caribbean Food & Wine Festival is friendly and laid-back, set in a stunning tropical backdrop.

Each year, the festival draws more international talent, but most importantly, it provides local culinary students a unique opportunity to enhance their skills by preparing and serving dishes crafted by both local and guest chefs.

“I anticipate the event will continue expanding and improving with each iteration, and I always look forward to creating something innovative or adding my unique touch to a traditional dish whenever the CFWF takes place,” Hilton states.

The Caribbean Food & Wine Festival is set to be held from November 7 to 10, 2024, in Providenciales, Turks & Caicos. Tickets and packages are currently available, click here to view the schedule for more information.

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In the upcoming weeks, you might come across the phrase “Come Over October” and related signs as part of a new international marketing campaign, particularly in places where wine is available. This initiative encourages us to connect — inviting us to “come over” and enjoy wine together, fostering companionship and conversation.

This campaign emerges at a time when wine sales are struggling and there is a growing anti-alcohol sentiment, highlighted by movements like “Sober October” and “Dry January,” alongside a shift in public health recommendations from encouraging moderation to endorsing complete abstinence from alcohol.

It also coincides with a contentious election season, amidst a backdrop of divisive politics, as many Americans are still hesitant about socializing due to the impacts of the pandemic. “Come Over October” aims to remind us of the role wine has played in nurturing social, cultural, and religious bonds for the past 8,000 years.

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“The most crucial aspect of Come Over October is the ‘come over,’” remarked Karen MacNeil, a wine writer from Napa Valley and author of “The Wine Bible,” who came up with the idea for the initiative.

“This evening, I shared a meal with five individuals who were complete strangers just a couple of hours ago,” she continued. “By the end of our dinner, we embraced and became friends. It may seem simple or sentimental, but I believe every wine enthusiast has experienced this. After enjoying a meal, some wine, and good conversation, you end up as friends.”

MacNeil developed the campaign earlier this year in collaboration with Kimberly Noelle Charles and Gino Colangelo, renowned figures in wine marketing. The response from the wine community has been overwhelmingly positive. Sponsors include Total Wine & More, Jackson Family Wines, various individual wineries, and winery associations from regions such as California, Oregon, Champagne, Sicily, and more, along with several wine publications.

“We find ourselves in challenging times, and it’s clear that good company, engaging conversation, laughter, and a sense of togetherness enhance our lives,” MacNeil commented in a news release regarding the initiative. “Our aim is to inspire individuals to disconnect from their devices and enjoy each other’s presence. Throughout history, wine has fostered conversation, cultivated new friendships, and strengthened existing ones.”

Come Over October brings a joyful contrast to Sober October, which, along with Dry January, is one of the two months when many individuals choose to refrain from drinking alcohol for several weeks.

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Prohibition measures are also gaining traction. In January 2023, the World Health Organization revised its stance to proclaim that “no level of alcohol consumption is safe for our health.” This marks a significant departure from the previous guidance encouraging moderation. The US government is contemplating incorporating this stricter perspective into its dietary guidelines, and this anti-alcohol sentiment has already begun to permeate discussions in media outlets.

MacNeil expressed hesitance in portraying Come Over October as an overt response to this growing anti-alcohol movement, although she did emphasize the difference between the traditional role of wine and the alarming notion that all alcohol is detrimental.

“This is not Come and Party October, or Binge January,” she explained. “It’s come over and share some wine. We don’t even phrase it as a bottle of wine; we emphasize sharing some wine to honor its historical and cultural significance in fostering connections among people.

“This isn’t about discussing alcohol abuse,” she clarified. “It’s merely acknowledging something profoundly significant: We are social beings who enjoy each other’s company, and wine plays a valuable role in uniting us.”

Encouraged by the enthusiastic response from the wine community, MacNeil mentioned that she, along with Charles and Colangelo, intend to establish Come Over October as an annual initiative and are exploring the idea of a related event for the spring season.

In the upcoming weeks, consider reaching out to a friend you haven’t connected with in a while, a neighbor you’d like to know better, or a colleague you had a disagreement with recently, and invite them over. Offer them a glass and allow the wine to create connections that have been cherished throughout culture and time for thousands of years.

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This biodynamic domaine is located in Hunawihr, within the Alsace wine region.

Alsace consistently produces exceptional quality, making it challenging to choose just one bottle from this small, renowned region in northeastern France. However, a Grand Cru Riesling from Domaine Christophe Mittnacht’s “Terre d’Etoiles” collection truly distinguished itself among a plethora of white wines this summer.

A dry and delicious Riesling crafted by a biodynamic producer.

This wine greets you with an alluring aroma of lemon curd, combined with classic Riesling notes of petrol and honey. The palate is enriched with more lemon, vibrant acidity, hints of tarragon, and herbal undertones, alongside a stony minerality. The overall experience is smooth and refined, delivering a luxurious mouthfeel and a lengthy, refreshing finish.

Alsace is a region characterized by a diverse array of soils and terroirs, renowned for its Grand Crus. The area has a rich history of producing exceptionally crafted wines that offer remarkable value. One notable figure in this landscape is Christophe Mittnacht, a pioneer of biodynamic practices in the region. His vineyard was certified organic as early as 1999, making it one of the first in Alsace. The grapes used are harvested from a 35-year-old vineyard in the Rosacker Grand Cru of Hunawihr, which is celebrated for its acclaimed Riesling, Clos-St.-Hune. The clay and limestone soils in this area contribute to a wonderfully rich flavor profile.

Inspired by his wife Yuka’s Japanese heritage, Christophe aimed to create wines that would complement sushi and other seafood dishes served in her father’s restaurant. The “Gyotaku” white blend stands out as a delightful choice specifically crafted for this culinary pair. With a suggested retail price of approximately $29, it is a fantastic value.

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