Wine 988

Juliet wines have been around for a few years now and they’ve become known as the upscale version of boxed wine. I tried their Pinot Noir and rosé for the first time recently and was pleasantly surprised by the high quality of these California wines. The beautiful, eco-friendly containers were a hit at the party I brought them to, and they were extremely portable.

JULIET CO-FOUNDERS ALLISON LUVERA AND LAUREN DE NIRO PIPHER

The female owned and operated brand recently introduced two new pours — Chardonnay and Cabernet Sauvignon. There’s also a Sauvignon Blanc and a limited-edition orange wine to choose from. In honor of International Women’s Month, Juliet is offering 10 percent off sitewide with the code Womens10. I spoke to co-founder of Juliet, Allison Luvera about Juliet’s role in the realm of women in wine, changing the stereotype of boxed wine and her favorite sip from their current lineup.

“Juliet is owned and operated by women, so it was a natural choice for us to create a brand and products that resonate with the unique needs of the female consumer,” says Luvera. “We are very intentional about aligning ourselves with values we know women care about and strive to create products that are uncompromising. We never want women to choose between quality wine, beautiful design, or sustainability — with Juliet they can have it all.”

Luvera expresses her excitement about being a part of the wine industry during a promising period for women in the field.

“The current period is arguably the best time to be a woman involved in the wine industry,” she posits. “Each year brings increased representation in all areas of the sector, from the roles of winemakers and founders to senior positions at supply and retail companies. What’s truly fascinating is that the ascent of women to powerful roles leads to a more diverse range of products on the market that appeal to female customers.”

Juliet feels right at home at dinner parties, picnics, or even when paired with takeaway food.

Regarding reshaping public perception of boxed wines, many change their views when they sight the stylish containers capable of holding two bottles’ worth and taste these Central Coast of California wines.

“Juliet has elevated the boxed wine experience for women,” Luvera says. “Our products erase the negative stigma against the format and make it the everyday luxury or moment of indulgence that women want and deserve. Whether enjoying a glass alone at home or sharing with friends at the beach or park, Juliet empowers women to embrace this sustainable and convenient format with pride.”

So how does Luvera like to pair her Juliet wine? While it could hold a place at a fancy dinner party, right now she’s enjoying it with take-out.

“The Juliet 2022 Chardonnay pairs incredibly well with spicy ethnic cuisines like Thai and Vietnamese,” she says. “It has a bright acidity that stands up to bold flavors, and the citrus and tropical aromas complement the spice in a really satisfying way. This pairing has definitely elevated my weekday takeout food routine!”

Cheers with wine glasses of couple in a beautiful sunset and lens flare on beach background

We now know, down to the second, when, where, and for how long a total solar eclipse will occur hundreds of years into the future. How ancient people—including those who saw the first recorded such event on November 30, 3340 BC, in Ireland—would have reacted is unknown, but it’s likely that they behaved like many eclipse chasers still do today and had a stiff drink.

“Wine may have been used as much to numb the populace from fear that the world was about to end, as it was to appease the unhappy heavenly powers,” said Joseph Daniel, an eclipse chaser and winemaker at Tiny Vineyards Wine Company in Sonoma, California, who has produced a commemorative $40 “Eclipse Malbec” for April’s 8 return to North America of the moon’s central shadow. “But that doesn’t mean a little salute to those solar deities of mythology isn’t a wise move.”

Daniel—a veteran of five total solar eclipses—isn’t the only one trying to tap into the market for commemorative bottles of wine, either to drink while watching the eclipse or to buy as a keepsake.

The owner of Tiny Vineyards Wine Company in Sonoma, California, with an avid interest in eclipses, has crafted a $40 “Eclipse Malbec” to celebrate the total solar eclipse on April 8.

Vineyards across Texas, New York, Ontario, and Canada are planning numerous events, with many featuring eclipse-themed wine bottles. For instance, Pillar Bluff Vineyards in Lampasas, Texas, is organizing an event priced at $500, which includes a bottle of “Cabernet Sauvignon Total Eclipse” wine, a BBQ dinner, and space for your RV. Similarly, William Chris Vineyards is hosting an equivalent event for $375 in Hye, Texas, featuring country music and “Eclipse” wine.

About 1,500 miles north, Heron Hill Winery on Keuka Lake, New York, located just outside the southern limit of the path of totality, is selling “Eclipse Red,” “Eclipse White,” and “Eclipse Rosé” for $18.50 each. Further in northeast Ohio, Ferrante Winery, which lies directly on the path of totality, is selling its unique “Eclipse” table wine for $20.24. The winery is part of a dozen vineyards in the region participating in the special “Total Eclipse Wine Trail” event, priced at $70 from April 5-7. Attendees will find intriguing items such as “Corona Chicken Sliders,” “Moonshine-Roasted Mushrooms,” and “Total Eclipse of the Cheesecake Tart” on their journey.

In recent times, total solar eclipses worldwide have sparked a trend of specially crafted wines and spirits, including eclipse-themed Pisco in Chile and Malbec in Argentina. Daniel, inspired by the latter and planning to be in Texas this April, crafted a wine for the forthcoming eclipse. “I saw the enthusiasm for wines made for the ‘Great American Eclipse’ in 2017, especially in Oregon, and the 2019 eclipse in Argentina and Chile, which inspired me to create a unique wine for the upcoming event,” he said.

Daniel witnessed 2019’s total solar eclipse close to Mendoza, the epicenter of Malbec, where he spent time visiting several of the top wineries. His own version of the “black wine” is aged for 18 months in French oak barrels. What catches the eye immediately is the label—a beautiful composite image of an actual total solar eclipse, as shot by Daniel from Bella Vista, Argentina. “It was a crazy scene with loud tango music and venders selling asado—Argentine barbecue—and cups of wine,” he said.

Having a bottle of wine to commemorate a solar eclipse will, to many prospective observers, seem crazy. Isn’t that something you do at your own wedding? What’s to commemorate? The 42 million-plus who live within—or travel to—the 115 miles wide path of totality on April 8 will find out when they experience a moment they will want to remember for the rest of their life.

Clear skies allowing, of course.

For the latest on the total solar eclipse—including travel and lodging options—check my page for new articles daily.

Wishing you clear skies and wide eyes.

A super bloom of flowers occurred in Arizona along the North Bush Highway. Wisconsin photographer Cheryl Koval took the rare video. Check out this video!

Brilliant yellow and gold mustard is carpeting Northern California’s wine country, signaling the start of spring and the celebration of all flavors sharp and mustardy.

Mustard isn’t just pretty to look at. The plants, which bloom through March, are doing hard work to protect world-famous vineyards in Napa and Sonoma counties.

Mustard contains high levels of biofumigants, which suppresses the growth of microscopic worms that can damage vines, according to Sonoma County’s tourism website. It also provides nutrients to emerging grape plants and keeps hillside soil in place to help fight erosion.

SUNNY SOUTH CAROLINA SAUCE BRIGHTENS BARBECUE WITH GOLDEN BLAZE OF MUSTARD

Not everyone is a fan of mustard, however.

The plants, which are not native to California, grow so well and so aggressively that they smother native flora such as blue lupine and poppies. Some in the state are ripping up mustard plants and turning them into paper, dyes, pesto and, of course, mustard, the condiment.

A vineyard field is filled with mustard at Inglenook winery in Rutherford, California, on Wednesday, Feb. 28. (AP Photo/Eric Risberg)

Additionally, as temperatures warm, the mustard starts to die, making it tinder for wildfires in a state that has been ravaged by blazes. Its stalks can act as fire ladders, causing flames to climb.

“They are these nonnative species that have an invasive nature, and they encroach into wild lands and they have actually a detrimental effect to wild ecosystems,” said Naomi Fraga, director of conservation programs at the California Botanic Garden.

Winemakers have made the mustard plant work for them, said Megan Kathleen Bartlett, assistant professor of plant biology at the viticulture and enology department of the University of California, Davis.

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“The mustard compounds are a natural deterrent to nematodes, and the taproots can help break up clayey soils,” she said in an email. “Mowing it under every year also helps keep it from becoming too invasive.”

Restaurants and wineries offer dishes and tastings to celebrate the season with artisan mustards, mustard greens, mustard glazes and mustard sauce.

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Judith Martin, known as Miss Manners, answers a question about expectations of bringing wine when invited to dine.Canva

DEAR MISS MANNERS: I’m newly sober — a long time coming — and wondering if it’s still required to bring a bottle of wine when I’ve been invited to dine. I’m happy to do this, but just curious about protocol.

GENTLE READER: Bringing wine was never required. Traditionally, it was even considered somewhat insulting, as if the host could not be counted on to provide a decent drink. Flowers or candy were the usual choices.

But Miss Manners understands why you thought otherwise, now that guests assume that they must contribute to the actual meals in their hosts’ homes. Bringing wine — if not a course of the dinner — has become commonplace, even though it may not go with the food and may not be enough for the number of guests. It makes hosts feel they must serve it anyway.

But they are not obliged to serve it, and you are not obliged to bring it in the first place.

***

(Please send your questions to Miss Manners at her website, www.missmanners.com; to her email, dearmissmanners@gmail.com; or through postal mail to Miss Manners, Andrews McMeel Syndication, 1130 Walnut St., Kansas City, MO 64106.)

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If you find yourself without a corkscrew when opening a bottle of wine or simply want to impress your friends, head out to the garage and grab your bicycle pump. Bicycle pumps are super effective for putting air in tires, basketballs, and, believe it or not, your wine bottle. The air pressure causes the corkscrew to rise so that you can pull it out, leaving you with a perfectly opened bottle of wine to enjoy (without pieces of cork in your glass).

To do this creative corkscrew alternative, after inserting a clean needle into your bicycle pump, push the needle into the cork until you can see it coming out through the opposite end of the cork in the bottle, and slowly pump air into it. Another method that works if the needle isn’t long enough to go through the cork, is to insert the needle on the side of the cork so that it’s wedged between the cork and the side of the bottle.

Either way, the air pressure will cause the cork to rise out of the bottle after just a couple of pumps. Just make sure to take caution and pump slowly to allow the cork to rise enough to pull it out with your hands or pliers/tweezers. If done carefully, this wine bottle opening hack works great in a pinch. If you’re a fan of this method you might consider buying an air-pressure wine opener that works similarly but is likely safer and easier to use.

Read more: 11 Tips For Keeping Your Grill Shiny And Clean

A bicycle pump can be handy if you’re at home without a corkscrew, however, it’s often the case that you’re lacking a corkscrew while on a holiday or enjoying a picnic in a park. In such situations, a bicycle pump is typically not readily available.

We’ve all been in this common situation – you get to your location, take out a bottle of wine, and then realize there’s no corkscrew. Do you forfeit? Not at all. Chances are, you’re most likely to have a key with you that can be utilized to uncork a bottle. This approach does require some strength but it’s possible. Find the most rugged key on your keyring, and after cleaning it as best as you can, insert it into the cork at an angle. Then, use your thumbs to twist the key to break the seal of the cork. Keep rotating the cork while using the key like a lever, and pull it upwards.

The cork might chip a little, but as long as the key remains inside, you should manage to continue turning and tugging it upwards. When it’s out of the bottle enough, use a cloth for a better grip to pull it out. Check your wine for any accidental cork bits. Once you’ve mastered this technique, you’ll be astonishing all your friends and family with your knack for uncorking wine bottles anywhere and anytime.

Suppose you’ve lost your corkscrew, can’t find your keys, and don’t own a bicycle pump. There have been other techniques devised to open wine without a corkscrew, however, they aren’t always safe. Striking your wine bottle against a wall or using footwear to force the cork out isn’t suggested. There’s a chance that the glass might break resulting in a large mess and risking injury. The same precaution applies to using heat – a potentially harmful TikTok hack that suggests using a flat iron to open wine bottles became popular, but since high temperatures can break glass, it’s inadvisable.

Opt for the reverse corkscrew method if you’re in a bit of a pickle. This could arguably be one of the safest methods to let your wine flow. Instead of yanking out the cork, use an instrument that doesn’t have a sharp edge, like a tube of lipstick, a marker or a spoon handle to push the cork into the bottle. You can tap a kitchen tool such as a rolling pin gently on your blunt object to push the cork down. Although your cork will be bobbing in your wine, your bottle will be open and the wine ready to be poured out. Remember, if you’re opening an older bottle, the cork might crack more easily. If you do find pieces of cork in your bottle, ensure you strain it when pouring so that it doesn’t end up in your glass.

Check out the original article on Daily Meal.

If there was a war raging in your country, it’s hard to imagine that you would be thinking of making wine. But that’s what 160 winemakers in Ukraine do. They still make wine. February 24 marked two years since Russia invaded Ukraine. The war zone extends along all of the eastern border and the south along the shores of the Black Sea. That’s also the region where most of Ukraine’s vineyards are located. So, perhaps now is an excellent time to give a thought to those courageous winemakers and take a close look at what they do. The upcoming ProWein wine show in Düsseldorf, Germany, will be an occasion to taste these wines.

Vineyards in Ukraine, courtesy of Wines of Ukraine

Ukraine is a very big agricultural country. It ranks on the world’s top-ten list of biggest producers of sunflowers, barley, wheat, and corn, although production has been severely hampered by the war. However, today, the Ukrainian vineyards are modest in size, around 30,000 hectares (75,000 acres). That’s about half the size of Hungary or of Bulgaria, or one-sixth of the California grape acreage. There are around 160 officially registered wineries.

Ukraine’s vineyards can be found mainly in the southern part of the country, towards the Black Sea in the Odesa and Kherson regions. You might recognize those names from the war reporting. Crimea has also long been an important wine-producing region but has been under Russian control since 2014, when Russia invaded the peninsula. There are also extensive vineyards in the westernmost part of Ukraine, on the border to Hungary and Slovakia, in the region called Zakarpattia. But there are also wine producers in several other parts of the country but on a smaller scale.

Kostiantyn Tintulov, co-owner of Vinhol Oksamytne / Villa Tinta winery in Ukraine, copyright BKWine …[+] Photography

Eduard Gorodetskyi, founder and owner of myWine winery in Ukraine, copyright BKWine Photography

In a time when unusual and indigenous grapes have become trendy, Ukraine has much to offer wine lovers and wine drinkers who want to explore new things. There are numerous local (indigenous) grape varieties to explore: telti-kuruk, sukholimansky white, citronny of magarach, kokur, odessa black, ekim kara, magarach bastardo. I recently had the opportunity to taste Odessa black, and black it was indeed. It was dense, almost dark, intense fruit and had a strong backbone structure. It is what is called in French a tinturier, in other words, the grape juice is dark red (almost all red grapes have a clear juice). It’s a crossing between cabernet sauvignon and alicante Bouchet (also a teinturier). It was developed in Ukraine in the 1950s. But they also have many international grape varieties, of course.

I have only tasted a handful of Ukrainian wines so far, so it is difficult to have an opinion of the country as a whole. The odessa black that I mentioned above was certainly one that had great potential, as well as some made from the more “traditional” international varieties. Some were semi-sweet, which might not be so suited for the export markets.

Villa Tinta Odesa Black wine, Ukraine, copyright BKWine Photography

Ukrainian wine exports were a modest $9 million in 2023, which is perhaps not surprising. More surprising is that they managed to make and export any wine at all while the war was raging. They have an export promotional organisation called Wines of Ukraine, which this year will participate in the big international trade fair ProWein in Düsseldorf (Germany) on March 10-12. Sixteen wineries, an impressive 10% of all producers in the country, will be represented there. It will undoubtedly be an excellent opportunity to discover some unusual wines as well as to support a country at war.

Several international projects are ongoing in Ukraine to help support and develop the wine sector, as well as the rest of the agricultural business, USAID, the United Nations and even the Swedish government.

—Per Karlsson

Iced wine on a summer day is very enjoyable and ice clinking in a glass sounds so refreshing. Surely it can’t be all that bad?

It started out as a joke – a bit of a laugh. It was a tribute to the inner-bogan-larrikin I’ve been gradually coming to terms with since I hit 30 and stopped trying to be more sophisticated than I truly am.

However, it’s gone beyond a joke now. It’s getting out of hand. I’m thinking of doing it in public. At nice places, with elegant people. And I’m worried I can’t stop.

So I decided to dial a legitimate expert for help.

“Peter,” I say, when he answers. “I have a problem.”

He waits. He’s a wine guy. This could be going anywhere.

“I’ve started putting ice in my wine.”

Generous peals of laughter gush forth like the foam from a freshly sabraged bottle of fancy Frenchy. I’m not surprised. I’m on the phone with Peter Marchant, a wine guy with chops (certified sommelier, Queensland wine judge, past member of the national executive for Sommeliers Australia, etc). Eventually, the ferment of his amusement subsides, he catches his breath, and asks me what sounds like a significant question.

“OK, OK, OK. What colour?”

(Turns out I do still care about appearing more sophisticated than I actually am, because I gloss over the cab sav I washed down with a few cubes before Christmas.)

“White,” I reply, before specifying the wine is still white wine. Still. I take care to emphasise this as I hope it may help me recover some of my reputation. At least white is served cold, after all.

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“Look,” Marchant explains. “You can do whatever the hell you like to your wine in private, but I’d think twice before doing it at a nice place, in front of people, or with a good wine someone’s taken time and trouble with.”

The ice freezes out the flavour, he says, dilutes the drink and interrupts the path of the plonk out of the glass, into your mouth and over your tongue. Why punish your palate, and ruin the wine?

Because it’s hot in Queensland in summer, I say. And the sound of ice clinking in a glass sounds refreshing. And surely it can’t be all that bad; it’s not like I’m icing my beer …

Picking up on my disappointment, my patient sommelier friend cheers me up by recounting the many times he’s seen someone sheepishly ask for ice, only to discover dining companions relieved to have license to follow suit.

Like dinner at 5pm and rissoles, putting ice in wine is a familiar, undercover Australian habit, acknowledging those who prefer their boxed white wine straight from the fridge. These are the same folks who recall when pharmacies sold olive oil, championed Cheerio sausages, and chose not to articulate the ‘h’ in chardonnay. This nostalgic and humble approach to wine makes me feel recognized and surprisingly proud.

The truth is, on a warm day, iced white wine can often be more pleasurable than its lukewarm counterpart, particularly if you’re soaking up the rays in Queensland. That very same sunshine bestows upon Queenslanders a “too hot to be serious” attitude. Indeed, there’s a hint of unsophistication about it, but that’s part of my heritage; I see no reason to pretend otherwise.

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Then comes a revelation, from the wine guy himself.

“And hey, on some occasions, in some circumstances, you could say ice in your white wine might actually improve it.”

Wait. What?

Ice will mask flavours, he explains, so your experience of an “average, commercially made, beige white wine” could be improved with ice. Especially if it’s hot, and especially if you’re dining alfresco. These sorts of wines (never mind the varieties; he’s talking about the ones you tend to find in the $5-$15 range) don’t have the same complexity as their more cultivated companions. As a general rule of thumb, it seems, the more effort someone has put into making the wine, the less you want to fiddle around with it. Especially if the fiddling involves adding flavour-diluting blocks of frozen water.

“What if,” I wonder aloud, “I made ice cubes out of the nice white wine I was drinking?” (I realise how desperate this sounds before I finish the sentence.)

“Look,” he says, in his best, trained-in-hospitality voice, “how about you try smaller pours, smaller glasses, and an ice-bucket, because when it comes to wine, generally speaking, that’s where the ice belongs. In the bucket.”

I thank him for his advice, we end our conversation, via an anecdote about the wine slushie trend of the late 20-teens, and his reminder that “room temperature” in summer in Queensland bears little to no resemblance to the European “room temperature” you’re supposed to serve wine at. For this reason, he keeps his wine fridge set to about 12C. That way he can look forward to reds that won’t take long to warm to their 18C peak if needed, and whites that could be ready to drink or only take five minutes in the big fridge to cool down a little more (their optimum is generally eight to 13C).

“And if you can’t wait that five minutes for your glass of white wine,” he finishes, “then your problem probably isn’t the ice.”

Katherine Feeney is a journalist and broadcaster who presents Afternoons on ABC Radio Brisbane

HARRISBURG, Pa. (WHTM) — The Pennsylvania Department of Agriculture says a new study found that Pennsylvania’s Wine and Grape industry now ranks fourth in the nation in production.

Previously, in 2018, Pennsylvania was ranked fifth in the study.

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The study, funded by the department’s Wine and Research Program, included data on wine and juice grape vineyards, juice processors, wine wholesale and retail sales, research and education, wineries, and wine tourism.

Specifically, this study found that our wine and grape industry supports 10,756 jobs across the state and contributes $1.77 billion to the state economy annually. Furthermore, since 2018, Pennsylvania’s grape production has grown by about 970 tons per year.

Harrisburg International Airport losing an airline

It is also worth mentioning that the study saw that Pennsylvania’s 326 wineries generate $747 million in tourism revenue every year.

“Pennsylvania’s wine and grape industry is a tremendous asset to our economy and undeniably adds to quality of life in every region of the state,” Secretary Redding said. “The thriving industry brings visitors to our countryside and small towns, provides nutritious juice for our youngest consumers, and wines that pair with locally-grown foods on restaurant and family tables. The Shapiro Administration is proud to invest in the industry’s future and the future of families and communities who depend on it.”

According to PDA, Governor Josh Shapiro’s proposed 2024-25 budget invests over $36 million into the wine and grape industry, which includes:

$10.3 million is being invested into the agriculture sector for the purpose of innovation and the enhancement of new farm enterprises. This includes endeavors related to energy and conservation. Moreover, it will also help in shaping the future of American farming, especially in Pennsylvania.

$145,000 is being allocated to an innovative pest detection program. This program leverages dogs for the detection of pests in order to mitigate potential outbreaks, eliminating the need for costly and harmful pesticides.

$2.18 million is allocated to Agriculture Research to aid the industry in adopting and integrating emerging technologies. This funding also aims to equip the industry in dealing with challenges such as disease, pests, and climate change.

$8 million is designated for the Agriculture Conservation Assistance Program. The funds will be used to implement solutions that safeguard soil and water resources, two critical components for the longevity of our agriculture.

$2.9 million for trademark licensing for PA Preferred®, which is Pennsylvania’s official brand for locally-grown agricultural products. This money will also be used to increase consumer confidence in the quality and integrity of organic foods.

$13 million to fund the historic PA Farm Bill, which will feed progress across Pennsylvania’s $132 billion agriculture industry through the use of grants and initiatives that will build the future workforce, promote sales of PA-grown and made products, expand market opportunities, conserve resources and more.

To find out more about Pennsylvania’s wine trails, and events in your region, you can click here.

For the latest news, weather, sports, and streaming video, head to ABC27.

We can all agree, a trip to the desert is often a welcome change. The sun is shining, the cocktails are delightful, the pool feels like a warm embrace. Our usual hurried life slows down, and the setting makes us crave good food and drinks. It’s at this point that Morgan’s in The Desert at La Quinta Resort & Club comes in, ready to deliver Morgan’s Wine Series for monthly dinner and wine pairings.

On March 6th, Morgan’s in The Desert is set to welcome Grgich Hills Estate, renowned for its top-notch Chardonnay and Cabernet Sauvignon. The winery’s founder, Miljenko “Mike” Grgich, recently passed away at the age of 100. This occasion presents a perfect opportunity to pay tribute to his significant contribution to the wine industry while enjoying meal and drinks in the serene desert setting.

1st COURSE
Smoked Hawaiin Tuna with Saffron Lavash, Pumpkin Aioli, Tobiko Caviar
Grgich Hills Estate Rose 2022

2nd COURSE
Seared Stone Sea Bass, Crisp Potato, Béarnaise Foam
Grgich Hills Estate Chardonnay 2021

3rd COURSE
Snake River Short Rib, Pumpkin Risotto, Crisp Parsnip, Caramelized Balsamic Onion
Grgich Hills Estate Cabernet 2019
Grgich Hills Yountville Old Vine Cabernet 100 Birthday Commemorative Wine

4th COURSE
Brie Couronne with Prosciutto, Puff Pastry & Candied Bosc Pear
Grgich Hill Estate Late Harvest Violetta 2018

Four Course Experience | $150 Per Person*

*Prices do not include tax or gratuity

To make a reservation, please contact Morgan’s in The Desert at 760.564.7600 or via their website.

Courtesy of Morgan’s at The Desert

MK: Why is it important to include these dishes at the Grgich Hills Estate dinner, and how do they compliment the Chardonnay and Cabernet Sauvignon the brand is famous for?

AC: The 2021 Miljenkos Selection Chardonnay is luminous and exquisite with aromas of fresh citrus, cucumber, and honeycomb, followed by a hint of vanilla and cracked pepper. We matched this wine with our Seared Sea Bass because of the full natural flavor of the fish, which is magnified by the citrus notes of the Chardonnay.

For the third course, we opted for two Cabernet Sauvignon choices, the Grgich Hills Estate Cabernet 2019 and the Grgich Hills Yountville Old Vine Cabernet 100 Birthday Commemorative Wine. The latter was created in honor of Mike Grgich’s centenary celebration that I was fortunate to be a part of, which made it critical to include this wine in the dinner. This abundant yet elegant and balanced wine is a fantastic tribute to his legacy. The wine begins with complex aromas of tangy blackberry, rosehip, raspberry, and blood orange, followed by flavors of sweet cherry, violet, and rosemary. This wine originated from one of the oldest cabernet sauvignon vineyards in Napa Valley, which makes it truly exceptional.

Contemplating all the wonderful dinners we’ve enjoyed with Mike, it was difficult to decide on the type of cuisine to pair with his astounding wine collection. Cooking a dish for a longer period results in richer flavors that develop more character and maturity. We selected the Snake River’s short rib dish, which is slowly braised with herbs for 6 hours, in homage to Mike’s long and fruitful life.

MK: Why did you feel it was important to include these dishes?

AC: When you have a connection with the person who created the wines, creating the cuisine to pair with it becomes even more transcendent. Every relationship develops with time, being able to build upon it year over year only ignites the creativity which gets expressed on our plates. We continue to develop relationships one plate at a time…

Stay tuned for upcoming Morgan’s Wine Series events:

April 10th: Rodney Strong Vineyards

May 8th: Taste of France Dinner

Visitto learn more and to make reservations to attend the wine series dinners.

The Jersey City Wine Fest returns to the Atrium at Harborside in Downtown Jersey City on Saturday, March 2, with over 100 wines to sample as well as food from local restaurants. (Richard J. McCormack | For The Jersey Journal) Journal File Photo

Over 100 styles of wine will be available to sample when the Jersey City Wine Festival returns to the Harborside Atrium on Saturday, March 2, with two sessions from 1 to 4:30 p.m. and 6 to 9:30 p.m.

Each ticket includes entry to the event; samples of wine from around the world, a souvenir tasting glass, live music and access to food, vendors and merchandise.

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