Wine 1089

Very much off the beaten path, productive farms and vineyards around the world are evolving into cultural hubs that blend agriculture with contemporary art. While often situated far from typical cultural circuits, these sites offer unique experiences for art lovers willing to make the journey.

Tippet Rise Art Center in Fishtail, Montana

Located on a 10,260-acre working sheep and cattle ranch, Tippet Rise showcases monumental sculptures against the stunning backdrop of the Rocky Mountains. Open to the public since 2016, the center features works by renowned artists including Alexander Calder and Mark di Suvero. The ranch was once the home of Modernist painter Isabelle Johnson and is now owned by Cathy and Peter Halstead, who have seamlessly integrated art into the landscape.

Kultivator in Färjestaden, Sweden

Nestled on the island of Öland, Kultivator merges organic farming with visual art through collaborative projects with local artists and farmers. Established in 2005 by artists and local farmers, Kultivator has hosted nearly 40 exhibitions focused on sustainability and ethics in food production. The dairy farm setting has welcomed over 80 artists and researchers who contribute to creative dialogues.

Donum Estate in Sonoma, California

Launched in 2011, Donum Estate has transformed the Sonoma landscape by marrying art, wine, and land stewardship. The estate is home to over 60 outdoor sculptures, making it one of the largest private collections of its kind. The estate continues to evolve, showcasing contemporary art while enhancing the wine experience.

Quinta do Quetzal in Vidigueira, Portugal

Founded by Dutch art collectors Cees and Inge de Bruin, Quinta do Quetzal sits on diverse microclimates ideal for winemaking. Their estate, launched in 2006, is both a vineyard and an art gallery, featuring rotating exhibitions of contemporary works alongside traditional winemaking techniques.

Hauser & Wirth Somerset in Bruton, England

Set in an 18th-century farm, Hauser & Wirth Somerset combines contemporary art with agricultural heritage. The venue includes galleries and restaurants within a renovated farming complex, offering visitors exhibitions as well as locally-sourced dining experiences.

Paradise Ridge Winery in Santa Rosa, California

Since 1994, Paradise Ridge has showcased sculptures in its gardens, including installations created for the Burning Man festival. This winery has become a venue for large-scale artistic expressions that reflect the surrounding landscape.

Château La Coste in Le Puy-Sainte-Réparade, France

This 500-acre estate features biodynamic vineyards alongside artworks from renowned contemporary artists. Each year, Château La Coste invites artists to create permanent installations among the vineyard’s lush gardens, enhancing its status as a cultural destination.

Castello di Ama in Tuscany, Italy

Blending wine production and contemporary art, Castello di Ama offers a seamless experience in the Chianti region. Curator Philip Larratt-Smith describes the estate as capturing the essence of the land, hosting installations that change regularly to reflect the beauty of the surroundings.

These unique estates prove that art and agriculture can harmoniously coexist, enhancing cultural appreciation in breathtaking settings. For those willing to explore beyond traditional venues, these sites present rich opportunities to engage with both the land and contemporary creativity.

Low-alcohol wine is enjoying a surge in popularity, particularly during warm weather when refreshing drink options are in high demand. This article explores the rise of dry low-alcohol wines, which are typically defined as those with an alcohol content of 12% ABV or lower and up to 10 grams of residual sugar per liter. Sommeliers praise these wines for their crisp, clean flavors that harmonize well with various foods.

Experts emphasize that low-alcohol wines, while rewarding in complexity for those who wish to delve deeper, can also be enjoyed casually. They are seen as an excellent choice for social gatherings, as they allow for prolonged sipping over meals without overwhelming the palate.

Grapes for Dry Low-Alcohol Wines
Several grape varieties stand out for producing exceptional low-alcohol wines:

Riesling

Riesling is renowned for its bright acidity and can range from dry to sweet. In its dry form, it is light-bodied, making it perfect for warmer weather. Look for labels that specify "dry" or "trocken" to ensure you’re getting the less sugary versions.

Grüner Veltliner

This Austrian variety delivers racy wines characterized by spicy notes and vibrant citrus flavors. Like Riesling, it thrives in cooler climates, which help retain acidity while minimizing sugar levels.

Pét-nat (Pétillant Naturel)

Pét-nat wines undergo natural fermentation in the bottle, producing a lightly sparkling, easy-drinking wine. They can be made from various grape varieties, offering exciting flavor profiles.

Lambrusco

While often associated with sweet wines, dry Lambrusco options can showcase diverse flavors like sour cherry and earthy notes. These wines are excellent when slightly chilled, making them a great pairing with Italian dishes.

Recommendations
If you’re looking to explore dry low-alcohol wines, consider trying:

• Rieslings:

  • 2023 A. Christmann Gimmeldinger Kapellenberg Pfalz Riesling Trocken (Germany)
  • 2023 Usonia Wine Standing Stone Farms Finger Lakes Riesling (New York)
  • 2022 Left Foot Charley Terminal Moraine Old Mission Peninsula Riesling (Michigan)

• Grüner Veltliners:

  • 2025 Dr. Konstantin Frank Finger Lakes Grüner Veltliner (New York)
  • 2025 Illahe Estate Willamette Valley Grüner Veltliner (Oregon)
  • 2023 Loimer Lois Grüner Veltliner Niederösterreich (Austria)

• Pét-nats:

  • 2025 Sinor-LaVallee San Luis Obispo Coast Ancestrale Pét-Nat of Pinot Noir (California)
  • 2024 Grosgrain Les Collines Vineyard Walla Walla Valley Sparkling Sémillon Pétillant Naturel (Washington)
  • 2024 Quady North Chelsea Rose Applegate Valley Pet-Nat Sparkling Vermentino (Oregon)

• Lambruscos:

  • 2025 Cleto Chiarli Lambrusco di Sorbara Metodo del Fondatore Brut (Italy)
  • 2025 Medici Ermete Lambrusco Reggiano Concerto Organic (Italy)
  • Pizza Wine Sparkling Red Wine (New York)

Embracing low-alcohol wines not only aligns with social drinking trends but also opens up new avenues for enjoyment without the heavy weight of traditional high-ABV wines. Whether at a casual get-together or during a quiet evening at home, these selections provide a refreshing alternative for wine lovers.

Azamara Cruises is excited to announce a new collaboration with the American Wine School, which will provide an opportunity for guests to earn the WSET Level 1 Award in Wines during select sailings starting December 2026.

This immersive course, led by Marianne Frantz, the founder of the American Wine School and a certified educator, will feature expert instruction alongside guided tastings. The price for this certification is $275 per person, with a limit of 24 participants per sailing. Reservations will be available in advance.

Wayne Fannon, corporate director of food & beverage operations at Azamara, expressed that their goal is to enhance destination immersion through culinary experiences that connect guests to the local culture. The program aligns with Azamara’s commitment to offer enriching experiences that make travel both enjoyable and educational. Guests can deepen their wine appreciation while earning an internationally recognized qualification.

The first courses will take place aboard:

• Azamara Quest during the Panama Canal Holiday & New Year’s Eve Cruise on December 18, 2026
• Azamara Journey on the South America Cruise starting March 10, 2027

Participants will explore major grape varieties, various wine styles, proper service and storage methods, and food pairing techniques, culminating in the official WSET Level 1 Wine exam onboard.

In addition to the certification course, there will be destination-inspired wine programming, including curated tastings and food pairing experiences to complement the flavors and traditions of the regions the cruises will visit.

Global Traveler has revealed the winners of its 20th annual "Wines on the Wing" airline wine competition, taking place during a blind tasting event in New York City. Expert judges sampled a variety of wines served in premium airline cabins, with winners selected in several categories.

British Airways emerged as the top winner for International First-Class Wines, while Korean Air took the title for International Business-Class Wines. The top white wine among first-class offerings was the Leeuwin Estate Art Series Margaret River Chardonnay 2021, represented by Qatar Airways, while the best business-class white wine was Lionel Osmin & Cie ‘Clos Cancaillü’ Le Denier Carré Jurançon 2015 from Air Tahiti Nui.

Cathay Pacific Airways claimed both the top spots for sparkling wines, winning first-class with Krug Vintage, Champagne, France 2004, and business-class with Taittinger Brut Reserve, Champagne, NV. For red wines, British Airways was again successful, winning in both first-class with Alta Mora, Contrada Guardiola Etna Rosso 2020 and in business-class with Château de La Liquíere, Faugéres 2023.

In the premium economy category, due to a lack of complete submissions, there was no overall winner, but individual accolades went to Cathay Pacific Airways for sparkling and red wines, as well as Air Tahiti Nui for white wine.

American Airlines stood out in the North America category, winning Top North America Premium Class Wines and sweeping three subcategories for its sparkling, red, and white wines.

SkyTeam was celebrated as the Best Alliance Wines on the Wing, marking their win for the 12th consecutive year.

For detailed results and other insights, visit Global Traveler’s official website.

Many people have long believed that red wine should be served at room temperature, while white wine is best chilled. However, this guideline is somewhat outdated. In fact, serving red wine slightly chilled can enhance its flavor. A warm red wine may feel heavy or excessively alcoholic, while a mild chill can bring out its brightness and make it more enjoyable.

Why the Misconception?

The tradition of serving red wine at room temperature stems from historical practices when wines were stored in cool, underground cellars. During that time, "room temperature" referred to cooler conditions, typically between 60°F and 65°F. In modern homes, temperatures can range from 72°F to 75°F, which can cause red wine to taste overly alcoholic or heavy. Additionally, some people fear that chilling red wine may mute its flavors and aromas.

Understanding "Room Temperature" for Red Wine

In the wine industry, "room temperature" is better understood as cooler than what most of us consider normal today. Most red wines are best enjoyed between 55°F and 65°F. Thus, many bottles may actually be too warm when taken straight from the kitchen.

Which Red Wines Benefit from Chilling?

Not all red wines respond the same way to chilling. Lighter reds tend to benefit more from being served cooler, while bolder reds typically require just a slight reduction in temperature. Here’s a breakdown:

• Light-bodied reds: Wines like Pinot Noir and Beaujolais have higher acidity and lower tannins. These wines can be more refreshing when slightly chilled.
• Medium-bodied reds: Varietals like Merlot and Zinfandel find balance and smoothness when served slightly lower than room temperature.
• Full-bodied reds: Heavier wines such as Cabernet Sauvignon and Malbec don’t need substantial chilling but can still taste better at a slightly lower room temperature.

Avoiding Over-Chilling

While a gentle chill can be advantageous, over-chilling red wine can hinder its flavor, rendering it flat and diminishing the perception of tannins. If you inadvertently chill the wine too long, allowing it to sit at room temperature for a while can help restore its flavors.

Tips for Chilling Red Wine

There are various methods to chill red wine before serving:

• Refrigerator: For full-bodied reds, chill for about 10 minutes, while lighter reds may benefit from 15 to 20 minutes.
• Freezer: If you’re in a hurry, place the bottle in the freezer for just 5 to 10 minutes. Be careful to remove it promptly.
• Ice bucket: An ice water bath, occasionally rotated, can chill the wine in about 5 to 10 minutes, enhancing the cooling process.

In summary, serving red wine chilled is not only acceptable but can also improve the drinking experience, especially during warmer months or outdoor dining. So, don’t hesitate to experiment with the chill factor and discover the delightful nuances it brings to your red wines.

Ninety minutes from Los Angeles and an hour from San Diego, Temecula’s wine country is evolving into a vibrant destination ideal for weekend getaways, far beyond just a day trip.

Visitors to the region are often greeted with a glass of Espumosa at Danza del Sol Winery. Following the tasting, guests can embark on a unique off-road vineyard tour called Grapes & Gears. This 90-minute experience, available for groups of up to 10, takes participants on a UTV ride through vineyards, providing tastings of various wines, including an old block of Sauvignon Blanc planted in 1972.

The climate of Temecula, which includes hot days and cool nights, is conducive to growing premium grapes like Sangiovese and Vermentino. The valley has garnered attention, boasting 3.4 million visitors in 2024 and a significant economic impact with one billion dollars in tourism spending.

For those considering an overnight stay, Temecula Creek Inn has recently updated its facilities, offering a charming retreat with golf amenities set amidst oak groves. The inn has undergone a multimillion-dollar renovation, introducing modern decor and a refined culinary experience under the leadership of executive chef Jonathan Alcala.

New establishments have enriched the local landscape. Truffle Pig Winery has transformed the old Avensole estate into a vibrant wine campus complete with a lakeside chophouse. Similarly, the Cilurzo speakeasy at Bella Vista Winery, named after the founder of Temecula’s first commercial vineyard, offers wine-based cocktails and live music, extending the nightlife options in the valley.

At Pamec, visitors can savor minimal-intervention wines in a small bar setting, appealing to a younger clientele that previously sought experiences in other established wine regions. Further enriching the cultural fabric, the Temecula Valley Fine Art Museum & Gallery has opened, showcasing regional artistic talent.

In addition to wine, the area offers diverse attractions such as the Pechanga Resort & Casino, which hosts notable performances and features a sprawling pool area. Hendo’s Barrel House, a unique venue by UFC fighter Dan Henderson, combines a brewery, steakhouse, and fitness facility under one roof, reflecting the region’s approachable vibe.

As Temecula’s wine country continues to flourish, it emerges as a noteworthy travel destination, ensuring guests have plenty to explore both during and after their vineyard visits.

You’re in a restaurant, and the server presents you with a daunting wine list. Each label blurs together, and you wonder if ordering wine is really meant for experts. Maryse Chevriere, a sommelier with extensive experience, aims to change that perception with her new book, How to Sound Wine Smart. She utilizes relatable humor and illustrations to demystify the world of wine, making it accessible for everyone.

Chevriere’s career has taken her through prestigious roles in New York City, San Francisco, and Boston. Her passion for making wine approachable shines through her social media presence, where she translates complex wine terminology into engaging cartoons. In her book, she encourages readers to embrace their personal preferences rather than succumb to the pressure of trying to sound knowledgeable.

During an interview, Chevriere shared that many people feel “wine dumb” due to a combination of industry pressure and self-expectations. She asserts that drinking a variety of wines is the best way to become comfortable discussing them.

She advises that when ordering wine in a restaurant, patrons should feel free to specify their budget and express what they’ve bought or not enjoyed before, rather than trying to use sophisticated jargon. This approach can lead to better suggestions from the sommelier.

One misconception Chevriere addresses is the confusion around the term "sweet." Many assume fruit-forward wines are sweet due to their flavors, but Chevriere clarifies that sweetness is not just about taste; it can also involve aroma.

She also highlights the term "minerality," explaining its complexity in wine discussions. People often recognize it when they taste it but struggle to define it. Chevriere recommends considering the physical characteristics of rocks to better understand the term.

Chevriere believes varieties like Riesling, often labeled as “too sweet,” deserve a second chance, along with Cabernet Franc, which she feels is underappreciated in wine shops and restaurants.

On what constitutes an excellent wine list, Chevriere suggests a clear point of view, diversity in offerings, and adventurous selections by the glass. She points out that some Boston restaurants have made strides in these areas but emphasizes the need for more variety beyond popular choices like Chardonnay and Cabernet Sauvignon.

Living in Massachusetts, Chevriere notes that Boston’s wine culture could benefit from being less conservative and more innovative. She wishes that servers would encourage diners to try lesser-known varieties that might appeal to their tastes.

How to Sound Wine Smart ultimately serves as a guide for anyone feeling intimidated by the wine selection process, proposing that the journey to wine literacy can be enjoyable and light-hearted.

A recent gathering of professional wine judges in Virginia featured over 620 wines from across the state, culminating in awards for 113 wineries. Notably, one winery won the prestigious Governor’s Cup Case. However, this celebration was short-lived as an unexpected frost devastated the vineyards. Warm temperatures prompted early bud breaks, which were then followed by cold snaps that fell 20 degrees below normal, resulting in extensive and irreparable damage.

Various vineyards across Virginia, Maryland, Pennsylvania, and New York faced significant losses, with promising young shoots frozen within the plant cells. This year of harsh conditions means East Coast wines will be in short supply, but several noteworthy Virginia wines currently available for tasting deserve recognition. Producers excel in both red cabernet franc and white petite manseng. Here are some standout selections:

• Glen Manor Vin Rouge 2023 ($37): A Bordeaux-style blend with vibrant red fruit characteristics and solid tannins.
• Woodbrook Farm Vineyard Petit Manseng 2024 ($28): A charming white wine, featuring a delightful combination of tropical fruit aromas and flavors, perfect for pairing with oysters.
• Pollak Vineyards Monticello Reserve Merlot 2023 ($60): A surprise standout for the merlot varietal, with notes of black cherries and red currants, well-balanced for meat pairings.
• Valley Road Vineyards Reserve Cabernet Franc 2023 ($42): Characterized by floral aromas and dense cherry flavors, this wine delivers a lingering finish.
• Barboursville Vineyards Reserve Vermentino 2024 ($24): Offers bright citrus characteristics with a rich mouthfeel and balanced acidity.

Virginia is a prime destination for wine enthusiasts, boasting over 300 wineries rich in history related to early America and the Civil War. Many wineries provide insights into winemaking and tasting experiences.

Barrel Oak Winery and Brewery in Delaplane is known for its family-friendly atmosphere and wide array of wines. Some of their highlighted offerings include:

• Chardonnay Middleburg Virginia 2022 ($30): An unoaked chardonnay with appealing lemon and peach notes.
• Sauvignon Blanc Paeonian Springs 2024 ($35): A lighter take on the varietal, with dominant lime and tropical fruit notes.
• Seyval Blanc Estate Middleburg Virginia 2024 ($30): A hybrid excellent for cool climates, offering aromatic and fruity characteristics.
• Rosé Middleburg Virginia 2024 ($31): A delightful blend with hints of citrus and strawberries.

In celebration of the 50th anniversary of the Judgment of Paris, Chateau Montelena has released limited editions, including a 2023 Blanc de Blanc and a unique distilled Brandy Release #1. The winery is also hosting a blind tasting event to mark the occasion.

A new documentary titled “Stem & Barrel: Napa Valley” is presently airing, showcasing various Napa Valley wineries and their winemakers, incorporating insights from harvest season activities.

In terms of global offerings:

• Carmen Delanz Carmenere D.O. Apalta Colchagua Valley 2022 ($30): This red wine is noted for its elegance and balance, making it a crowd favorite.
• La Casaccia Franceschi Brunello di Montalcino Il Poggione 2019 ($75-100): A classic expression of brunello with aging potential.
• Azienda Agricola Le Ragose Amarone Della Valpolicella Classico DOCG 2021 ($65-75): A complex wine with rich and concentrated fruit flavors.

For the wine enthusiast, these highlights from Virginia and beyond offer a glimpse into this year’s promising selections despite the challenges faced within the region.

When it comes to wine, a common inquiry is about the number of servings in a standard bottle. The typical wine bottle contains 750 mL (25 ounces), suitable for various occasions, from casual dinners to large parties. For events that require multiple bottles, you may need to consider larger formats or calculate your wine needs ahead of time.

A standard serving of wine is 5 ounces. However, depending on how much wine is poured and the preferences of the guests, the actual number of servings can vary. The important questions to consider include:

• Who is pouring? Someone who pours generously may skew the numbers.
• Are you serving other drinks alongside the wine?
• Do your guests prefer wine over different spirits?

If you pour 2-ounce servings, you can extract about 12 servings from a 750 mL bottle. This serving size is often used in wine tastings to ensure guests can sample multiple varieties without consuming too much.

In contrast, if you pour 6-ounce glasses, a single bottle would yield approximately 4 servings. This is a common practice when sharing a bottle during a meal, allowing for a more indulgent experience without excessive pouring.

For smaller gatherings or intimate settings, you might encounter half bottles, which hold 375 mL (around 13 ounces), offering about 2.5 servings of wine. These smaller bottles can be a cost-effective solution when you want to enjoy a variety of wines without committing to a full bottle.

For those who prefer even less, "piccolo" bottles, which are equivalent to a single 6-ounce serving, can be a great option for personal enjoyment or gift-giving occasions.

Understanding these serving sizes and bottle options is essential for making informed choices about wine, helping you to enjoy your experience responsibly, whether at home or out with friends.

For further details, visit Silver Oak Winery.

Nestled in Yountville, California’s Napa Valley, The French Laundry has established itself as one of the world’s premier fine-dining destinations since Chef Thomas Keller acquired it in 1994. Celebrated for its three Michelin stars, the restaurant offers a unique dining experience that extends beyond its culinary masterpieces to an exceptional wine program tailored for each guest.

Every guest’s wine journey is personally crafted by the sommelier team, moving away from fixed pairings to a more bespoke experience, adjusting selections based on individual tastes, experiences, and special occasions. The head sommelier, Andrew Adelson, emphasizes the importance of understanding each patron’s preferences, aiming to balance familiar elements with the thrill of discovery.

Adelson’s journey to lead such a renowned wine program started in Los Angeles, where he was first introduced to the world of fine wine. His pivotal career moment happened while working at the Grand Del Mar Resort, leading him to Thomas Keller’s Restaurant Group and eventually to The French Laundry as head sommelier during the pandemic in 2020.

The restaurant boasts one of the world’s most comprehensive wine cellars, featuring thousands of selections from California, France, and other notable regions. This extensive collection is complemented by strong relationships with global producers, providing rare access to wines typically unavailable at other establishments. Each pairing is conceived through a dialogue between the sommelier and the guest, focusing on comfort and enjoyment rather than intimidation.

The collaboration between the culinary and sommelier teams enhances the dining experience, especially during special events like producer dinners. Chefs and sommeliers work together to refine menus and pairings, emphasizing the seamless integration of wine and food. For example, adjustments to dishes can significantly enhance how a specific wine expresses itself, demonstrating the fluid nature of both culinary and beverage arts at The French Laundry.

Seasonality plays a crucial role in both the kitchen and the wine program, as the wine list adjusts to align with the rhythm of seasonal ingredients. For instance, lighter wines pair with fresh spring vegetables, while robust reds complement autumn’s hearty fare. This farm-to-table philosophy is reflected in the evolving wine selections that accompany the menu throughout the year.

While wine is central to the beverage program, The French Laundry also features an impressive collection of vintage spirits and innovative beverages like premium sake, which enrich the guest experience beyond traditional offerings. Ultimately, what sets The French Laundry’s wine program apart is its focus on personalized service: every pairing process starts with attentive listening, develops through collaborative effort, and culminates with a selection made specifically for the individual rather than merely the dish. This attention to detail transforms a remarkable meal into an unforgettable experience.