Margerum Wine Company has appointed Robert Daugherty as their new Head Winemaker. Daugherty, who has been with the company for two years, has demonstrated a strong commitment to maintaining the winery’s tradition of excellence, while also embracing innovation with new releases like the sparkling Grenache Rose, Fizzy Riv.

His journey in winemaking began early, learning the craft through his aunt and uncle, Diana and Rick Longoria, the owners of Longoria Wines. After further developing his skills while living in Europe and working in New Zealand, Daugherty brought his expertise back to California, joining Dierberg / Star Lane before helping to grow Winc.

With over 15 years of experience, Daugherty is known for producing high-quality wines and has played significant roles in renowned wineries. His philosophy aligns seamlessly with Margerum Wine Company’s focus on handcrafted wines reflecting the unique terroir of Santa Barbara County.

Doug Margerum, founder of the winery, expressed excitement about Daugherty joining the team, citing his extensive knowledge and precision in winemaking as valuable assets for the future. Daugherty himself has voiced his admiration for Margerum wines and enthusiasm for continuing the legacy while integrating fresh ideas.

As Margerum Wine Company moves forward, wine lovers can expect a sustained dedication to quality and the unfolding of new innovations that will enhance their offerings under Daugherty’s leadership.

Recent analyses of ancient artifacts from the ruins of Troy reveal that wine consumption was not reserved for the elite, as previously thought, but was enjoyed by everyday citizens as well. This new understanding is based on findings published in the American Journal of Archaeology, which highlight the discovery of depas goblets—two-handled drinking vessels dating back to 2500-2000 BCE.

Excavated by Heinrich Schliemann over 150 years ago in present-day Hisarlik, Turkey, these goblets were long believed to be exclusive to communal celebrations among the wealthy. The study utilized modern chemical analysis techniques to analyze samples from two vessel fragments. Notably, researchers found molecular evidence indicating that wine, rather than just grape juice, was stored and served in these goblets. The acids identified (succinic and pyruvic) are byproducts of grape fermentation, confirming the goblets were indeed used for drinking wine.

In addition to the goblets found in palatial and sacred contexts, similar analyses of common Trojan drinking vessels discovered outside central complexes confirmed that wine was also available to the lower classes. The findings underscore that wine drinking had a broader cultural significance in Troy and was part of daily life for many, not just an exclusive pleasure of the gods and heroes depicted in Homer’s The Iliad. Thus, it can be concluded that the historical narrative and depiction of social customs in ancient Troy included communal wine-drinking practices enjoyed by all classes of society.

For further insights and details from the study, articles can be found in the American Journal of Archaeology and through the University of Tübingen.

James Laube, renowned wine critic and Napa bureau chief at Wine Spectator, passed away at the age of 73 after a brief illness. Laube, who had a notable 40-year tenure at the magazine, was recognized for his keen palate, rigorous wine standards, and forthright honesty, which garnered both admiration and controversy throughout his career.

Laube joined Wine Spectator in 1983 and quickly became a leading voice in wine criticism, authoring several influential books, including "California’s Great Cabernets" and "California’s Great Chardonnays." His storytelling transformed the way many Americans viewed California wines, as noted by Tim McDonald, a veteran in wine public relations.

Growing up in Anaheim, Laube studied history at San Diego State University, where his passion for wine was ignited. He reminisced about exploring wine shops while discovering California’s burgeoning wine scene. Frequent visits to Sonoma County, especially after moving to Napa in 1978, deepened his appreciation for California’s rich offerings, including a fondness for Louis M. Martini wines from his student days.

As a wine critic, Laube wasn’t afraid to express his honest opinions, even when they led to controversies. In the early 2000s, he identified high levels of 2,4,6-trichloroanisole (TCA)—a contaminant that produces musty flavors—in some prestigious Napa Valley wines. This drew sharp criticism from others in the industry, highlighting the divisiveness that often accompanied his frank assessments.

Despite the challenges, Laube’s integrity and commitment to mentorship left a lasting impact on the wine community. "Jim’s honesty and unwavering mentorship shaped many of us," said Tony Lombardi of Lombardi Wines. Friends and colleagues have remembered him as a thoughtful and kind individual outside of his role as a critic. Jeff Gaffner, a longtime winemaker, noted that Laube often avoided discussing wine in their personal interactions, preferring to bond over golf and life discussions.

Laube is survived by his family, including his children and grandchildren. A private memorial service is scheduled for May, marking the loss of a figure who significantly influenced the world of wine.

For further details, you can read more at Wine Spectator.

Choosing the right bottle of wine can enhance any occasion, but the process can feel overwhelming without some guidance. The sommeliers at Sommsation provide practical advice for selecting the perfect wine for any event, emphasizing personal taste and food pairings.

Consider Your Preferences

As you start your wine selection, it’s important to understand your own preferences. Sommelier Hugo Arias suggests focusing on both the style and flavor profile of the wine. Whether you lean toward light or bold, fruity or sweet, there’s a vast array of choices beyond the common varieties like Pinot Noir or Cabernet Sauvignon. For example, if you’re usually drawn to Pinot Noir, exploring other light-bodied reds like Gamay might be exciting.

Pro tip: Everyone’s palate is unique; be respectful of different tastes to ensure a positive experience.

Offer a Range of Options

When hosting, it’s helpful to provide a variety of wines to cater to different tastes. A selection that includes rosé and sparkling wine is always a safe bet since they pair well with a range of dishes and are enjoyable on their own.

Pro tip: Rosé and sparkling wines can set a festive atmosphere and appeal to many palates throughout the year.

Match Wine with Food

Choosing a wine that complements your meal is crucial. Higher acidity wines, such as Riesling and Gamay, pair well with a variety of foods, especially fatty or creamy dishes. This enhances their flavors and keeps the meal balanced.

Pro tip: Bringing wine to a dinner party? Chill it properly in advance to ensure it’s ready to enjoy right away.

Keep a Wine Journal

With so many options available, maintaining a record of the wines you enjoy can be beneficial. Whether in a notebook or on your phone, jot down the names, vintages, and your impressions of each bottle. Doing this not only helps you remember your favorites but also enhances your wine appreciation journey.

Pro tip: Note how each wine made you feel and the context in which you enjoyed it, rather than just focusing on structured tasting notes.

Don’t Hesitate to Ask for Help

When in doubt, seeking assistance from wine professionals or sommeliers can provide valuable insights. They love introducing customers to new wines, making it easier to find the perfect bottle.

Remember, the ultimate goal is to enjoy your wine selection experience, making it fun and engaging for yourself and your guests.

Cruising has evolved significantly, becoming a destination for foodies and wine connoisseurs. In 2025, several itineraries are set to offer unforgettable culinary experiences aboard stunning ships. Here are some highlights of cruises that cater to those who love fine food and wine.

1. Explore Bordeaux with Viking

Viking offers a captivating eight-day Chateaux, Rivers & Wine cruise through Bordeaux, France. Guests will visit the UNESCO-listed Port of Moon, experience a wine and oyster pairing, learn truffle hunting, and taste exquisite Sauternes wine. This cruise aboard the Viking Forseti, which accommodates 190 passengers, runs from March to November, with prices starting at $2,499 per person.

2. Taste your way from Amsterdam to Luxembourg

On the Vineyards of the Rhine & Moselle Wine Cruise with AmaWaterways, travelers can sail from Amsterdam to Luxembourg, sampling German wines along the way. Highlights include a canal cruise through Amsterdam, a Kölsch beer tasting in Cologne, and a gondola tour with wine tasting in Rüdesheim. Prices for this seven-night adventure start at $3,639.

3. A West Coast food and wine cruise

National Geographic Expeditions presents the Columbia and Snake Rivers: Food, Wine, and History cruise, limited to 62 guests. This engaging eight-day trip features a beer and oyster tasting in Astoria, insights into the Columbia Plateau’s geology, and a private wine tasting in a WWII airplane hangar. Departures take place from March to October, with fares starting at $5,827.

4. Sail with the James Beard Foundation

Windstar Cruises has partnered with the James Beard Foundation, ensuring that award-winning chefs create exceptional menus. On select themed cruises throughout the year, guests can engage in cooking demonstrations, enjoy chef-led dinners and wine pairings, and explore local markets with culinary experts. Various itineraries will be available, with pricing differing by destination.

5. An onboard dining extravaganza

Virgin Voyages will host its Eat & Drink Festival fleet-wide from June 29 to July 27. This year’s theme, “A Taste of Brilliant,” celebrates the launch of the new ship, Brilliant Lady. The festival will feature curated dining experiences inspired by various ports, with special menus and new restaurant concepts onboard.

6. Revel in Japan’s unique dining experiences

Regent Seven Seas is offering exclusive Epicurean Explorer Tours in Japan. Limited to 18 guests, these culinary-focused excursions allow travelers to learn about Japanese culinary traditions, from manufacturing kitchen knives to indulging in Kobe beef and participating in sushi-making classes. The trip is set to depart on October 28, 2025, with fares starting at $9,599.

7. A new cruise ship with culinary prowess

Oceania Cruises will launch its latest ship, Allura, in July. With a high chef-to-guest ratio, this ship promises exceptional dining experiences, including a 10-day Mediterranean Allure itinerary that features visits to local wineries and cooking lessons in picturesque locations such as Sorrento, Italy, and Rhodes, Greece. Prices begin at $4,505 per guest.

These itineraries showcase the growing trend of culinary-rich voyages that combine travel with gourmet experiences, promising a delightful adventure for those with a passion for food and wine.