Spirits of the Vine – an Iberian wine celebration honoring women who shaped the world of wine…

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On November 1, 2025, the Ladies of the Knights of the Vine (KOV) gathered for an evening that beautifully intertwined culture, history, and wine. Drawing inspiration from Día de los Muertos, All Saints Day, and All Souls Day, we created a celebration that honored both the living and the legacy of women who helped shape the world of wine.

The Mexican tradition—Aztec in origin—welcomes departed loved ones through vibrant altars (ofrendas) adorned with flowers, candles, and personal mementos. Meanwhile, in Spain and Portugal, All Saints and All Souls Days are marked by quiet visits to cemeteries, where families honor ancestors with offerings and reflection.

Adding an educational twist, our tasting paid tribute to three remarkable women in wine who left enduring marks on their regions and the industry:

  • Doña Antónia Adelaide Ferreira (Portugal) – The matriarch of the Douro, who safeguarded Portuguese viticulture through the phylloxera crisis and championed quality Port.. A revered humanitarian, she remains a national symbol of perseverance and generosity. The new walking bridge under construction in Porto, slated to open in 2026, will be named in her honor.
  • Barbe-Nicole Clicquot Ponsardin (France) – Widowed young, she revolutionized Champagne with innovations that shaped modern sparkling wine. When Champagne was still cloudy, she devised a riddling table—drilling holes in her own kitchen table to hold bottles at an angle for gradual sediment removal.
  • Isabelle Simi (California) – Who took the helm of her family’s winery at age 18 after her father’s death, guiding it through Prohibition and laying the foundation for one of Sonoma’s most enduring legacies.

Their stories captivated the room, reminding us that while wine history often celebrates great men—Robert Mondavi and André Tchelistcheff among them—women, too, have defined the industry’s evolution. Sharing these stories brought color and depth to our evening, aligning with our fraternal mission to pair education with the pleasure of discovery.

The Tasting Journey

We began with three white wines—Campo Viejo Cava Brut Reserva, Broadbent Vinho Verde White Blend, and Emilio Moro El Zarzal Godello from Bierzo. Together, they offered a broad-brush introduction to the diversity of white wines across the Iberian Peninsula, from sparkling to still, from the Atlantic coast to Spain’s mountainous heartland. These selections represented a more modern interpretation of Iberian whites, which were historically crafted in a slightly oxidative style. Each wine was fresh, vibrant, and accessible—perfectly suited to the evening’s theme of renewal and remembrance. The Godello, in particular, became an instant favorite, introducing many of our guests to one of today’s true sommelier “sweetheart” wines.

Next, the ladies were introduced to the wines of Rioja—lovely, Tempranillo-based reds that showcased the region’s hallmark balance between fruit and oak. This flight was designed to illustrate Rioja’s traditional aging hierarchy while spotlighting the modern stylistic shift taking place across Spain. We began with a Crianza, bright and red-fruited with subtle vanilla tones, offering an approachable introduction to Rioja’s structure. The Reserva followed, displaying deeper concentration and the first hints of savory maturity—spice, leather, and tobacco weaving through the fruit. We concluded the flight with a Gran Reserva, a graceful reminder of how extended oak and bottle aging transform both flavor and texture. Its velvety mouthfeel and layered complexity showcased Rioja’s gift for evolution—proof that patience remains one of the region’s greatest virtues.

To provide contrast and perspective, we next explored a Ribera del Duero, also crafted from Tempranillo—known locally as Tinto Fino—but grown on a high plateau where the vines struggle in thin soils and limited water. The result was a wine of striking concentration and depth: dark fruit, firm tannins, and a structure that speaks to both altitude and adversity. This full-bodied expression of Tempranillo offered a powerful counterpoint to the elegance of Rioja. It’s a style I often recommend for Cabernet Sauvignon lovers who find Rioja too restrained—bold yet balanced, with a sense of energy that reflects the rugged beauty of Spain’s heartland.

Venturing back to Portugal, we tasted two still wines from the Douro Valley: the Quinta das Carvalhas Touriga Nacional Douro and the Quinta do Vale Meão Meandro Douro Tinto—the latter from the historic estate originally founded by our honoree, Doña Antónia Adelaide Ferreira. Both wines were beautifully crafted: bold yet refined, layered with dark fruit, spice, and the hallmark minerality of the Douro’s schist terraces. They served as a wonderful introduction to the region’s still wines, which are too often overshadowed by their fortified counterparts. These wines reminded us that the Douro’s legacy extends far beyond Port—into expressions that capture both the power of the land and the grace of its history.

We ended our tasting on a sweet—and savory—note: a dark chocolate brownie paired with a sea-salt cracker topped with a generous slab of Stilton, served alongside Graham’s Six Grapes Port. While I have a deep appreciation for the vintage Ports of the Douro, I selected this particular bottling for its balance of approachability, quality, and value. Consistently highly rated, it offers a touch of sweetness, full body, and rich fruit that make it an ideal introduction to the style—perfect for both newcomers and seasoned Port lovers alike.

An Evening to Remember

The ambiance brought our theme to life. A vibrant altar adorned with marigolds, candles, photos, and wine corks served as both centerpiece and conversation starter—a symbolic bridge between remembrance and celebration, and proof that wine carries history meant to be shared. The soft sounds of the night and crackling fire mingled with laughter, while candlelight cast a warm glow over tables draped in Iberian reds and golds.

Guests shared stories of their own mentors and memories, finding common ground in the resilience and joy that wine so often inspires. In true Knights of the Vine spirit, the evening blended education and fellowship, reflection and festivity. As glasses were raised one final time—to Doña Antónia, to Madame Clicquot, to Isabelle Simi, and to all women who have shaped the world of wine—we were reminded that legacy is not only something we inherit, but something we continue to create together.

The Wines of the Evening

Each bottling was selected not for prestige, but for craftsmanship, authenticity, and its ability to bring its region to life.

#WineRegion / CountryGrape(s)Style & Tasting Impression
1Campo Viejo Cava Brut Reserva NVCatalunya, SpainMacabeo, Xarel·lo, ParelladaLively and refreshing with citrus and green apple; crisp bubbles and a clean finish.
2Broadbent Vinho Verde White Blend 2023Minho, PortugalLoureiro, Trajadura, ArintoLight-bodied and zesty with hints of lime and white flowers; a quintessential summer refresher.
3Emilio Moro El Zarzal Godello 2021Bierzo, SpainGodelloAromatic, textural, and elegant; ripe stone fruit balanced by minerality and freshness.
4Bodegas LAN Crianza 2019Rioja, SpainTempranilloBright red fruit and spice; approachable with fine tannins and a hint of vanilla.
5Marqués de Cáceres Reserva 2017Rioja, SpainTempranilloMedium-bodied, complex, showing cherry, tobacco, and oak spice.
6Cune Gran Reserva 2016Rioja, SpainTempranilloElegant, mature, and layered; soft tannins with notes of dried fruit, cedar, and leather.
7Protos Crianza 2019Ribera del Duero, SpainTempranillo (Tinto Fino)Full-bodied, dense, and structured; black fruit, mocha, and mineral tones.
8Quinta das Carvalhas Touriga Nacional 2019Douro Valley, PortugalTouriga NacionalDeep purple hue; floral aromatics with black fruit and spice, firm yet polished.
9Quinta do Vale Meão Meandro Douro Tinto 2020Douro Valley, PortugalField blend (Touriga Nacional, Touriga Franca, Tinta Roriz, etc.)Rich and layered with plum, graphite, and subtle oak; refined and long.
10Graham’s Six Grapes Reserve Port NVDouro Valley, PortugalTraditional Port varietiesGenerous and velvety; blackberry, cassis, and dark chocolate with a lingering sweetness.

What Petite Sirah Does to Cabernet—And Why It Matters

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“Cabernet Sauvignon is a soloist. So why do so many winemakers keep giving it backup singers?”



In the ever-competitive world of California wine, consistency is currency. With rising expectations from consumers and critics alike, wineries often seek to craft Cabernet Sauvignon wines that are plush, powerful, and polished—vintage after vintage. But in the pursuit of this stylistic consistency, an unlikely grape has become a quiet enabler: Petite Sirah.

Blended in small but influential amounts, Petite Sirah is frequently added to Cabernet to deepen color, round out texture, and stabilize structure. Yet in doing so, it may also be flattening acidity, muting fruit expression, and ultimately dulling the vibrant voice that great Cabernet is capable of singing.

This article explores what Petite Sirah does in the blend, how its use reflects a formulaic winemaking mindset, and why this quiet shift in cellar choices matters—for authenticity, terroir transparency, and the future of expressive wines.

The Quiet Power of Petite Sirah

Petite Sirah (a.k.a. Durif) is a thick-skinned, late-ripening varietal known for its deeply pigmented juice, high tannin content, and bold structure. While seldom bottled on its own in high-end blends, it is a favorite tool for winemakers looking to:
– Intensify color
– Boost tannin grip
– Round out mouthfeel
– Stabilize a wine’s profile

Yet these benefits come with trade-offs. When added to Cabernet—even in small amounts—Petite Sirah can:
– Mute bright red or cassis fruit
– Suppress varietal clarity
– Dampen perceived acidity
– Create a generalized ‘bigness’ rather than detailed expression

As one winemaker privately put it, “It’s the volume button, not the tuning knob.”

From Character to Consistency: The Rise of Formula Wine

In vertical tastings, one can often detect when a wine’s profile becomes more about replicating house style than reflecting vintage variation or vineyard nuance. It’s here that Petite Sirah plays its stealth role.

There are brands that frequently rely on blending components like Petite Sirah, Syrah, or even Zinfandel to maintain plush, rounded profiles. The goal? Appealing mouthfeel, saturated color, and a flavor profile that “delivers” reliably at the retail shelf.

This is the hallmark of what I call formula wine—a blend crafted to meet expectations, not challenge them. And while there’s no shame in making delicious, accessible wine, it raises the question: At what point does formula replace authenticity?

When Cabernet Speaks, Listen Closely

Cabernet Sauvignon, when grown in the right site and allowed to express itself, can be electrifying: lifted aromas of blackcurrant, graphite, tobacco leaf, and violets; vibrant acidity; age-worthy tannin structure. These are the hallmarks of expressive Cabernet—from Napa’s mountain vineyards to Paso’s limestone pockets to Bordeaux’s Left Bank.

But once you’ve tasted a site-pure, unembellished Cabernet, it becomes hard to ignore how muted some blends have become. That exhilarating brightness—what some call “the snap”—can disappear under a thick cloak of color, weight, and indistinct darkness.

I’ve personally tasted Cabernets from producers who add Petite Sirah that feel like flat soda—dense, heavy, and short on lift. The freshness is gone. The fruit is thick, not bright. And while the wine may impress in a tasting lineup, it rarely invites a second glass at the dinner table.

Who’s Doing It Differently: Site Over Style

Fortunately, not all Cabernet producers follow the formula. A growing number of winemakers are leaning into transparency over technique—choosing to let vineyard expression and vintage variation shine, even if that means sacrificing some polish or consistency.

Take producers like Corison in Napa Valley. Cathy Corison’s wines are resolutely varietal, often lower in alcohol, and proudly site-driven. Her Kronos Vineyard Cabernets taste like where they come from—gravelly soils just west of Highway 29, exposed to the diurnal shifts that preserve acidity and aromatic lift.

Ridge Vineyards, while more commonly associated with Zinfandel, produces Cabernets from sites like Monte Bello with admirable restraint, complexity, and no need to “flesh out” the wine with extraneous blending or high-octane stylization.

Producers like Smith-Madrone, Heitz Cellar, Keenan, and Dunn Vineyards offer Cabernets that maintain integrity to site and vintage. These wines resist manipulation, embracing structure, freshness, and varietal clarity—without needing to “supercharge” with Petite Sirah or overdone oak.

These producers understand something critical: that the best Cabernet doesn’t need to be louder—it needs to be clearer.

Perspective and Palate

Let’s be clear: wine is ultimately a beverage meant to be enjoyed, and there are many different palates to please. Styled wines absolutely have their place—especially for newer consumers or in restaurant programs, where reliability and approachability are often more important than vintage variation or site expression.

That said, in marketing their brands, some winemakers—particularly in regions like Paso Robles—blend in Syrah or Petite Sirah and present the resulting wines as superior-quality, classic, and ageworthy Cabernets, often described as exquisitely rich and elegant, capable of rivaling their famous French counterparts.

Are those claims justified? That’s a question each consumer, sommelier, or collector must answer for themselves. But asking the question is part of being an engaged wine drinker—and part of honoring the diversity of what Cabernet Sauvignon can be.

Why It Matters

The use of Petite Sirah in Cabernet might seem like a minor cellar decision. But in the broader context of modern winemaking, it represents a choice: Are we crafting wines to reflect a place—or to meet a profile?

When the goal is to achieve consistency at all costs, we drift into a territory where wines are built, not born. And while there is undoubtedly a place for plush, approachable styles, the danger lies in the erasure of nuance and identity. As blending becomes a tool for engineering sameness, we risk losing the very character that makes great Cabernet—from Howell Mountain to Happy Canyon—so compelling.

As a wine judge, writer, and sommelier, I’ve come to value wines that tell the truth—even when that truth is leaner, edgier, or more angular than expected. I’d rather taste the vineyard in a minor key than hear the same chorus on repeat.

Petite Sirah is not the villain. But its quiet role in muting Cabernet’s natural voice deserves more attention—and more conversation.

Final Sip

If you’ve opened a bottle of Cabernet lately and found it heavy, indistinct, or curiously lifeless, ask yourself: Is this wine speaking, or has its voice been replaced?

Wine doesn’t need to shout to be heard. Sometimes, all it needs is the courage to be itself.

Author’s Note

This piece reflects one sommelier’s perspective on how blending choices and stylistic decisions can shape the personality of a wine. It’s not a criticism of blending or of winemakers who pursue a consistent house style — rather, it’s a reflection on how expression, balance, and individuality can coexist within the craft of winemaking.

Exploring Spain in Seven Glasses: A Culinary Journey Through Wine & Food

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Our recent Spanish wine tasting was a journey across the country’s most celebrated regions, from the Atlantic coast to the rugged slate of Priorat and the sun-drenched hills of Andalucía. Each wine was paired with a thoughtfully chosen dish meant to showcase the best of both glass and plate. What follows is a recap of the wines, their origins, pairings, and my closing reflections on how they performed together.

1. Lagar de Fornelos Lagar de Cervera Albariño 2023

  • Region: Rías Baixas (Galicia, Northwest Spain)
  • Cost: ~$24
  • Pairing: Sardine Taco
  • Why it works: Albariño’s hallmark saline freshness and citrus zip cut through the oiliness of sardines, while the wine’s sea-spray minerality mirrored the briny character of the fish.

Closing Comment: A nice wine, but I would have preferred the lighter frizzante style with this taco. When in Portugal and drinking Alvarinho (the same grape), we were served whole sardines grilled and coated with salt—it was pure heaven. This pairing was okay, but the taco, while beautifully made, included a hot spice that fought against the wine.

2. Bodegas Avancia Old Vines Godello 2023

  • Region: Valdeorras (Galicia)
  • Cost: ~$28
  • Pairing: Lobster, Fennel & Ibérico Cheese Empanada
  • Why it works: Godello’s medium body and subtle creamy texture echoed the richness of lobster and cheese, while fennel’s anise lift found a bright counterpoint in the wine’s citrus and mineral tones.

Closing Comment: The pairing of lobster, fennel, and Ibérico cheese empanada with this Godello really hit the mark—it paired beautifully with the wine. An absolute winner! Godello also seems to be a current sommelier sensation: it has a lovely body, is food-friendly, and offers the ability to age gracefully.

3. Condado de Haza 20 Aldeas 2018 (Tempranillo)

  • Region: Ribera del Duero
  • Cost: ~$35
  • Pairing: Mushroom Bruschetta with Brie, Sage & Truffle Oil
  • Why it works: Ribera del Duero’s dark-fruited Tempranillo and firm tannins matched the earthy depth of mushrooms and truffle, while the creamy brie softened the wine’s structure.

Closing Comment: This Tempranillo comes from the Ribera del Duero region, where higher altitude and warmer daytime temperatures result in thicker-skinned grapes than those typically found in Rioja. The wine showed depth and structure, but the food pairing was only adequate. The enokitake mushrooms—with their delicate flavor and thin texture—didn’t stand up to the wine’s intensity. A firmer, earthier mushroom such as cremini would have provided the substance needed to complement the Tempranillo’s body, structure, and acidity.

4. Familia Torres ‘Perpetual’ 2020

  • Region: Priorat (Catalonia)
  • Cost: ~$100
  • Pairing: Lamb Pop
  • Why it works: Priorat’s concentrated Garnacha- and Cariñena-based blend, with its bold fruit and mineral backbone from llicorella slate soils, stood up beautifully to the richness of lamb.

Closing Comment: This wine from Priorat, where vines struggle to survive in the harsh slate soils, was absolutely outstanding—the darling of the night and the priciest offering, clocking in at over $100. A blend of Carignan and Grenache, it was silky, juicy, and luscious. While lamb chops were a good pairing in theory, the heavy hand with rosemary and other spices was somewhat off-putting. The wine would have sung more purely with just a dash of salt, a crack of pepper, and a gentle rub of fresh garlic.

5. La Rioja Alta Viña Ardanza Reserva 2019

  • Region: Rioja (Haro, Rioja Alta)
  • Cost: ~$48
  • Pairing: Aged Manchego Cheese with Spanish Olives
  • Why it works: Classic Rioja Reserva, with dried cherry, tobacco, and spicy American oak, was lifted by the salty tang of olives and the nutty sharpness of Manchego.

Closing Comment: The wine was intensely aromatic, with lifted floral notes rising from the glass alongside Rioja’s hallmark red fruit and spice. Elegant and classic, it showed why Ardanza has such a loyal following. I will note that we used 12-month aged Manchego, which imparted a fantastic nutty aroma and a drier texture than your typical 3- to 6-month aged cheese. The Manchego and olives made for a pleasant pairing, though the wine’s perfume and layered complexity could easily have carried the spotlight on their own.

6. Bodegas Muga Rioja Rosado 2024

  • Region: Rioja (Haro, Rioja Alta)
  • Cost: ~$18
  • Pairing: Shrimp Ceviche
  • Why it works: Fresh, pale rosado with citrus and berry notes mirrored the brightness of ceviche, while the wine’s crisp acidity balanced the lime-driven marinade.

Closing Comment: The Muga Rosado was bright, delicate, and refreshing, with subtle notes of citrus and red berries that made it a crowd-pleaser. The shrimp ceviche paired well overall, as the freshness of the wine complemented the lime and seafood. That said, the high acidity of the ceviche’s marinade nearly matched the wine one-for-one—bordering on a clash rather than a balance. On its own, the wine showed purity and charm, making it an excellent summer sipper.

7. Pedro Ximénez (PX) Sherry ‘1927 Solera’ by Bodegas Alvear

  • Region: Montilla-Moriles (Andalucía)
  • Cost: ~$35 (375ml)
  • Pairing: Vanilla Ice Cream drizzled with ½ oz. PX Sherry
  • Why it works: Intensely sweet and unctuous, PX sherry bursts with flavors of figs, dates, molasses, and espresso. Poured over vanilla ice cream, it becomes a luxurious dessert—warm, dark caramel richness meeting cool, creamy purity.

Closing Comment: This pairing was pure indulgence. The vanilla ice cream provided the perfect neutral canvas for PX sherry’s deep, luscious flavors of fig, raisin, and caramel. A small half-ounce pour was all that was needed to elevate the dessert into something both elegant and memorable. This was a wonderful reminder that dessert wines, when used thoughtfully, can create show-stopping finales without being overwhelming.

Closing Thoughts

Spain’s wines offer both breadth and depth—from the crisp Atlantic freshness of Albariño to the Mediterranean power of Priorat and the unctuous sweetness of PX sherry. Each of these bottles reflected its place of origin while sparking conversation around the table. Some pairings soared, others taught us what might work better next time, but together they underscored the magic of exploring wine and food as companions. This tasting was not just about the wines themselves, but about discovery, dialogue, and savoring the journey through Spain one glass at a time.

Exploring Chablis Grands Crus: A Masterclass Overview

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The Lake Tahoe chapter has elevated member education with a series of ambitious masterclasses—2010 Bordeaux by Left Bank appellation; the wines of R. López de Heredia; a cross-vintage Bordeaux comparison (2000, 2010, 2020); a curated flight from Wine Spectator’s 2024 Top 100 with pairings; and, most recently, a focused tasting of the seven Grands Crus of Chablis.

Hosted by Julie and Craig Rauchle at their home overlooking Lake Tahoe, the August program was presented by Claire Torbeck, DipWSET, Certified Sommelier, and Chapter Wine Director. The Grand Cru wines took time to source—several were acquired directly from France—and we were fortunate to present all 2022s across the seven climats (Les Clos, Vaudésir, Valmur, Les Preuses, Bougros, Blanchot, Grenouilles), which together form the single Chablis Grand Cru AOC.

We opened with a two-glass warm-up to frame style vs. site. Volunteers Craig Rauchle and Wally Binder shared observations using a custom tasting sheet designed to separate winemaking style levers (malolactic fermentation, lees stirring, and new oak) from site cues (acid line, salinity, and limestone texture).

  • Wine 1: Rombauer Chardonnay (California)—our example of a crafted, consistent style, shaped by full MLF, barrel fermentation/aging, lees stirring, and generous new oak, yielding the familiar buttery, toasty profile across vintages.
  • Wine 2: Domaine Pinson, Chablis 1er Cru Fourchaume—a site-driven contrast from a cool climate and Kimmeridgian limestone (marl rich in fossilized seashells), with restrained winemaking and naturally high acidity letting the vineyard speak.

Armed with that “map,” the group tasted through the seven Chablis Grand Cru climats, exploring how aspect, contour, and limestone depth channel fruit profile, line, and length. Set on the right-bank slope above the Serein River, the concentration of Kimmeridgian marl and minimalistic élevage combined to spotlight tension, salinity, and crystalline precision—classic Chablis signatures that distinguish these wines from richer, oak-forward styles.

We concluded with a lakeside buffet curated by Julie Rauchle, whose pairings—saline, citrus, and lightly creamy elements—echoed the wines’ structure. A final glass of 2021 Domaine Pinson Chablis 1er Cru Fourchaume offered a graceful bridge from Grand Cru power to Premier Cru finesse—an elegant coda to a rigorous and delicious masterclass.

Learning Outcomes (what members took away)

  • Confidently explain style vs. site using clear levers (MLF/lees/oak) and cues (acid/salinity/chalky texture).
  • Name the seven Grand Cru climats and understand that they comprise the single Chablis Grand Cru AOC.
  • Describe how Kimmeridgian limestone and cool climate shape Chablis: high acidity, mineral line, and length.
  • Articulate why Chablis Grands Crus differ from oak-driven styles like classic California Chardonnay.

As the chapter’s Wine Director, Claire Torbeck, DipWSET, Certified Sommelier, conceived, curated, and presented all of the masterclasses noted above—including 2010 Left Bank Bordeaux, R. López de Heredia, the 2000/2010/2020 Bordeaux comparison, the 2024 Top 100 tasting with pairings, and the Seven Grands Crus of Chablis. From designing curricula and tasting frameworks to sourcing allocations and leading the sessions, Claire oversees the program end-to-end and will continue to develop rigorous, engaging masterclasses for members of the IWFS Lake Tahoe.

The Rise of High ABV Wines: A Challenge for Napa Valley

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In the midst of a global shift toward moderation in alcohol consumption, it’s hard not to raise an eyebrow at the persistence of 15.5% ABV wines — particularly from regions like Napa Valley. As consumers increasingly seek balance, freshness, and food-friendly wines, one wonders: Has Napa missed the memo?

“Elegance isn’t weakness; it’s refinement. And that may just be Napa’s next great challenge.”

There was a time when Cabernet Sauvignon from Napa struck a beautiful balance — supple, expressive, and food-compatible. Today, many bottlings surge past 15% alcohol, delivering power, yes — but also a palate burn that lingers long after the last sip. Try pairing that with a classic roast or even a modest charcuterie board, and the match often falls apart. At a recent visit, several producers spoke proudly of crafting powerful, extracted wines aligned to critical scoring systems — still chasing ratings.

So, why the stubborn trend toward elevated alcohol?

It’s partly historical. Napa’s success in the 1990s and early 2000s was built on boldness — ripe fruit, generous oak, and big scores. Critics rewarded volume and weight. But that style, while once fashionable, feels out of sync with the current wine climate — both literally and figuratively.

Climate change hasn’t helped. Warmer seasons push sugar accumulation ahead of phenolic development. Winemakers either harvest early and risk green flavors, or wait and face wines that spiral past 15.5% ABV. Without thoughtful viticulture — canopy adjustments, rootstock selection, maybe even vineyard relocation — the default path is often more alcohol.

“High alcohol isn’t just a number — it’s a sensory force that can overshadow nuance, dull acidity, and exhaust the palate.”

And yet, around the world, we see producers adapting. Burgundy’s elegance remains intact through strategic vineyard management. Champagne producers manage ripeness while preserving freshness. Even in historically warm regions like Priorat, stylistic shifts are underway toward lift and restraint.

To be fair, Napa is not static. Some producers are shifting. We see lighter expressions emerging from mountain AVAs and cooler pockets like Coombsville. But as long as high-alcohol styles are rewarded by critics and expected by collectors, many wineries remain locked into that identity.

In today’s wine culture — where sustainability, health, and food pairing matter more than ever — there’s a growing place for wines that speak softly rather than shout.

More concerning than the sheer alcohol percentage is the imbalance it creates in the glass. Alcohol is inherently sweet, and when combined with ripe fruit or residual sugar, the perception of sweetness intensifies — even in ostensibly dry wines. To compensate, many producers lean into heavier oak usage, which can impart bitterness when layered over high alcohol and dense fruit. Instead of harmony, the wine can feel fragmented — with sweetness, bitterness, and warmth competing for dominance, while acidity, the lifeline of structure and refreshment, gets lost in the mix.

“Balance doesn’t mean less — it means more of what matters: freshness, structure, and soul.”

While Napa often favors an opulent, high-alcohol style in its Cabernet Sauvignon — showcasing ripe fruit, rich tannins, and generous oak — regions such as Burgundy and many cool-climate zones in California emphasize restraint and elegance, particularly in Chardonnay and Pinot Noir. These wines offer finesse, vibrancy, and nuance. They may not shout, but they sing.

Both styles have their place. Opulence appeals to consumers who seek intensity and richness. Restraint caters to those who prefer freshness and delicacy. Importantly, neither style is inherently superior; rather, they reflect differences in climate, vineyard management, winemaking philosophy, and market demand.

With climate change driving warmer vintages and consumers seeking moderation and balance, Napa has an opportunity — and a responsibility — to evolve. We’re already seeing signs of that. A new chapter of Napa winemaking could embrace diversity of style, with both opulent and restrained Cabernets thriving side by side.

Beyond the Rankings: A Fresh Lens on Wine Spectator’s Top 100 Wines of 2024

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Each year, Wine Spectator’s Top 100 captures the attention of both consumers and collectors. It’s a list that can simultaneously dazzle and overwhelm—packed with prestige cuvées, sleeper hits, and bottles that vanish from shelves before the ink dries on the rankings. But what happens when we remove the noise of hype and numbers, and instead taste these wines in context: with thoughtful pairings, side-by-side comparisons, and a spirit of curiosity?

That’s precisely what I set out to explore.

For this tasting, I selected eight wines from the 2024 Top 100 list, focusing on availability, diversity of style, and price point. My aim wasn’t to crown a winner, but to create a guided exploration for an engaged group of tasters—most of whom were serious enthusiasts rather than industry professionals. I paired each wine with a dish designed to highlight a structural or stylistic element: acidity, oak, fruit purity, tannin integration, or savory complexity. And rather than ranking wines, we discussed what each wine offered—and how it performed in the pairing.

Thematic Flights, Not Blind Judgments

Instead of organizing wines by region or varietal, I opted for thematic duos that encouraged deeper comparison. This also provided a framework for guests to think more like a sommelier or buyer—beyond label or price.

Flight 1: Beyond the Barrel (Fresh & Unoaked)

Whitehaven Sauvignon Blanc 2023(Marlborough, New Zealand) and Soalheiro Alvarinho 2023 (Vinho Verde, Portugal)

This opening flight explored vibrant, unoaked whites and sparked conversation around the “Anything But Chardonnay” drinker and the broader cultural shift toward leaner, more mineral-driven wines.

Both wines offered brilliant acidity and freshness, but the Soalheiro—texturally rounder and showing more phenolic grip with an enticing floral element—stood up better to the Upside-Down Garlic-Prawn with Lime pairing. The Whitehaven, while aromatically explosive and hailed as a restaurant’s choice for wines by the glass selection, for our purposes, it was more of a conversation wine—guests felt its precision didn’t quite meld with the cuisine.

Flight 2: Parallel Pinots – Oregon vs. Burgundy

Bethel Heights Estate Pinot Noir 2022 (Eola-Amity Hills, Willamette Valley, OR) and Louis Latour Château Corton Grancey Grand Cru 2022 (Côte de Beaune, Burgundy, France)

An eye-opening duo from parallel latitudes but world-apart price points. The Bethel Heights was taut and vibrant, with a steely core of acidity and red-fruited clarity. The Corton Grancey, a blend of four estate Grand Cru parcels aged in 35% new French oak, displayed elegance, mineral precision, and the quiet authority of a wine made to age.

These Pinot Noirs were paired with Duck Breast, Roasted Shiitake Mushrooms, and Raspberry Sauce. While both worked well, the Bethel Heights was seamless and ready to drink. The Corton, still a baby, showed immense promise—but needs time to fully unfurl.

Flight 3: Cult Classic vs. French Darling

Beaulieu Vineyard Georges de Latour Private Reserve Cabernet Sauvignon 2021 (Napa Valley, CA) and Domaine de la Janasse Châteauneuf-du-Pape 2022 (Southern Rhône, France)

This was a dynamic pairing of two powerhouses, each with strong identity and pedigree. The Janasse offered ripe red fruit, pepper, and garrigue with plush tannins and youthful energy. The BV Private Reserve Cabernet showed deep cassis, cedar, and graphite, but its tannins were still firm and in the early stages of integration.

The wines were served with Wild Boar Cannelloni with Tagine Spices, Feta, Braising Liquid, and Thumbelina Carrots. While both wines were still young, the Janasse held up against the weight and sweetness of the dish. The Cabernet, by contrast, became a slightly awkward pairing—as the North African spices in the tagine accentuated the roughness of its unintegrated tannins.

Flight 4: Exploring the B-Side of Italy

G.D. Vajra Barolo Albe 2020 (Piedmont, Italy) and Castello Romitorio Brunello di Montalcino 2019 (Tuscany, Italy)

This final flight offered a compelling look at two iconic Italian appellations through producers known for elegance over extraction. The G.D. Vajra Barolo Albe, with its lifted aromatics and linear frame, showed classic notes of tar, roses, and red fruit. The Romitorio Brunello brought richness, savory herb, and polished tannins—brilliantly composed, if a touch young.

Paired with Soft, Semi-Soft, and Hard Cheeses with Walnuts and Honey, the wines performed admirably, though the food pairing, for the grand finale, could have been more spectacular. While the cheeses and accompaniments were solid, they didn’t elevate the wines as effectively as hoped.

Conclusion: A List Reimagined

Wine Spectator’s Top 100 often arrives with a flourish—scores, scarcity, and a rush to secure bottles before they vanish. But tasting these wines outside the framework of rankings revealed something more meaningful: their ability to connect people, to illuminate place, and to surprise.

While the Wine Spectator Top 100 is published annually as a guide for buyers, I often hear comments that the ratings depend upon how many advertising dollars are spent by the awarded wineries. Or questions like: How can an $18 wine compete with a $200 bottle? The Spectator’s editors claim their selections are based on a blend of:

  • Quality: Based on the 100-point scale
  • Value: The wine’s price vs. quality
  • Availability: Number of cases produced
  • X-Factor: The wine’s story, uniqueness, or significance

Yet, all of these leave ample room for subjectivity—and potential bias. Wine Spectator is not the only publication marketing scores and reviews to help sell wine, but that is part of what they do. Readers should remember that different publications and critics have strengths in particular regions or or have style preferences, but not necessarily in all.

It had been many years since I last attended a Top 100 tasting. I’ll admit—I was pleasantly surprised. While the eight wines we sampled represent only a small slice of the full list, I came away with a renewed respect for the thoughtfulness behind the selections. I gained a clearer sense of the stylistic range being celebrated—something that will only make me a more informed buyer and thoughtful taster. And the food pairings? They offered a welcoming entry point for everyone in the room. After all, we may not all be professional tasters, but we’re all experts at eating.

Some wines dazzled immediately. Others whispered their virtues slowly, unfolding in the glass or shifting with food. A few weren’t ready to meet the moment—not because they lacked quality, but because great wine isn’t always on our timeline. When we move beyond the numbers and expectations, we’re left with what matters most: context, conversation, and discovery.

In this tasting, the highest-scoring wines weren’t always the most memorable. Instead, the wines that provoked the most discussion, sparked curiosity, or transformed with a dish were the ones that lingered in our minds. And isn’t that what great wine should do?

A Guide to Extra Virgin Olive Oil: What You Need to Know

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Extra virgin olive oil (EVOO) is more than just a kitchen staple—it’s a flavorful, nutrient-rich ingredient with deep cultural and culinary significance. Whether drizzled over salads, used to finish a dish, or simply enjoyed with crusty bread, choosing the right olive oil makes a difference. But with so many terms and labels, it can be difficult to know what to look for. Let’s break it down.

What Is Extra Virgin Olive Oil (EVOO) and Why Does It Matter?

Extra virgin olive oil (EVOO) is the highest grade of olive oil, known for its superior taste, aroma, and health benefits. To earn the EVOO designation, the oil must meet specific standards:

  • Acidity level: EVOO must have a free fatty acid level of 0.8% or lower. A lower acidity indicates better quality and freshness.
  • Extraction method: It must be mechanically extracted (not chemically) using cold pressing or centrifugation, preserving the natural flavors and nutrients.
  • No chemical refining: Unlike lower-grade olive oils, EVOO is not subjected to chemical solvents or excessive heat, which can alter its taste and nutritional profile.
Why Choose EVOO?

Flavor: It offers complex aromas and flavors, ranging from grassy and peppery to buttery and fruity.

Health benefits: Rich in monounsaturated fats and polyphenols, EVOO has anti-inflammatory properties and may reduce the risk of heart disease and stroke.

Authenticity: True EVOO reflects the region, olive variety, and craftsmanship of the producer, much like fine wine.

What Is a Certified Producer and How Do You Identify One?

When buying olive oil, choosing a certified producer ensures authenticity and quality. Certification guarantees the oil meets strict production and labeling standards.

How to Identify Certified Olive Oil:

PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) labels: These indicate the oil comes from a specific region and adheres to traditional methods.

  • COOC (California Olive Oil Council): If purchasing from California, look for the COOC seal, which verifies the oil is 100% extra virgin.
  • EU Certification: In Europe, look for DOP or IGP labels, certifying the oil’s origin and quality.
  • Third-party certifications: Organizations like the International Olive Council (IOC) and Extra Virgin Alliance (EVA) certify oils that meet strict chemical and sensory standards.

✅ Tip: Beware of misleading labels like “light olive oil” or “pure olive oil,” which are lower-quality, refined oils.

First Pressed, Cold Pressed, or Both? Does It Matter?

You may have seen labels boasting terms like “first pressed” or “cold pressed.” Here’s what they mean:

  • First pressed: This term traditionally referred to the initial pressing of olives, producing the purest oil. However, modern production uses continuous cold extraction methods, making “first pressed” mostly a marketing term today.
  • Cold pressed: This is the important term to look for. It means the oil was extracted at or below 27°C (80°F), which preserves its aroma, flavor, and nutritional content.

💡 Verdict: Choose cold-pressed oil, as it ensures the oil retains its polyphenols and aromatic qualities. The “first pressed” claim is now largely irrelevant due to modern mechanical extraction methods.

Should You Choose Fresh and Young or Aged Olive Oil?

Unlike wine, olive oil does not improve with age. Freshness is key to both flavor and health benefits.

Why Freshness Matters:

Flavor and aroma: Fresh oil offers vibrant flavors—grassy, fruity, or peppery notes. As it ages, it loses intensity and becomes flat.

Nutritional value: The polyphenols, which contribute to olive oil’s health benefits, diminish over time.

How to Spot Fresh Olive Oil:

Harvest date: Look for the harvest date (not just the expiration date). Ideally, buy oil within 12–18 months of harvest.

  • Best by date: Olive oil is best consumed within two years of production. Fresher is better.

✅ Tip: Avoid “aged” olive oil—it’s not a fine wine. Freshness equals quality.

Olive Varieties: How Many Are There and Which Should You Choose?

There are over 1,000 olive varieties cultivated worldwide, with around 150 used for oil production. Each variety brings its own unique flavor profile.

Popular Olive Varieties and Their Characteristics:
  • Arbequina (Spain): Mild, fruity, and buttery with a delicate profile.
  • Picual (Spain): Bold, peppery, and grassy with high polyphenol content.
  • Frantoio (Italy): Herbal and slightly bitter with a robust finish.
  • Koroneiki (Greece): Peppery, herbaceous, and rich in antioxidants.
  • Leccino (Italy): Mild, nutty, and smooth, often used in blends.

💡 Tip: Experiment with different olive varieties just as you would with grape varietals in wine. Taste preferences vary, and some oils are better suited for drizzling versus cooking.

Packaging Matters: Clear Glass or Opaque Container?

Light, heat, and oxygen are olive oil’s biggest enemies. Exposure to these elements accelerates degradation, reducing both flavor and nutritional quality.

Why Choose Opaque or Dark Glass Bottles?
  • Protects from light: Olive oil should be stored in dark glass, tin, or opaque containers to shield it from UV rays.
  • Extends shelf life: Proper packaging helps retain the oil’s flavor and antioxidant properties.
  • Clear glass risk: Oils in clear glass deteriorate faster, especially under store lighting.

✅ Tip: Always choose olive oil in a dark glass or opaque bottle and store it away from direct light and heat.

✅ Key Takeaways for Choosing Quality Olive Oil

  • Choose EVOO: It offers the best flavor and health benefits.
  • Look for certified producers: PDO, PGI, COOC, or EVA seals indicate authenticity.
  • Go for cold-pressed: It preserves the oil’s nutrients and flavor.
  • Fresh is best: Always opt for freshly harvested oil and check the harvest date.
  • Explore different varieties: Try oils from various olive types for diverse flavor experiences.
  • Dark glass or opaque containers only: This protects the oil from light exposure.
The California State Fair hosts an annual Extra Virgin Olive Oil (EVOO) Competition to celebrate and recognize the finest olive oils produced within the state. Here’s an overview: :

1. Certification of Judges:

The competition’s judges are professional sensory evaluators with expertise in olive oil tasting and analysis. Their backgrounds often include sensory science, production, and related fields. To ensure impartiality, all judges must fully disclose any industry involvement and are assigned only to entries where no conflict of interest could be perceived.

Cal Expo & State Fair

2. Blind Tasting Process:

The olive oils are evaluated through a blind tasting process. This method ensures that judges assess each entry solely based on its sensory attributes without any bias. For example, in the 2025 competition, Head Judge Paul Vossen, along with a panel of 15 expert sensory evaluation judges, meticulously assessed each entry based on aroma, flavor, and other criteria.

3. Eligibility of Entrants:

The competition is exclusive to olive oils that are grown, processed, and packaged in California. This focus highlights the state’s rich olive oil industry and ensures that the awards recognize local producers.

In summary, the California State Fair’s EVOO Competition maintains rigorous standards by employing certified judges, utilizing blind tasting methods, and exclusively featuring California-produced olive oils.

Exploring Tre Bicchieri: Italy’s Top Wine Awards and Tastings

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Tre Bicchieri is one of Italy’s most prestigious wine awards, given by the renowned Italian wine guide Gambero Rosso. The term translates to “three glasses,” signifying wines that stand out for their exceptional quality. Each year, Gambero Rosso also hosts a tasting tour featuring the award-winning wines, and the San Francisco event took place on February 27, 2025, at Fort Mason. It’s a fantastic opportunity for industry professionals to explore top-tier Italian wines and engage with winemakers, distributors, and brand representatives.

My Tasting Strategy

With hundreds of wines available, tasting everything is impossible, so I always attend with a focused plan. This year, I sought out producers that, in my experience, consistently deliver high-quality wines. I approached the tasting relatively blind—meaning I knew the producer but hadn’t researched the wine’s ratings, price, or blend beforehand.

I also narrowed my focus to Italy’s powerhouse appellations—the 3 B’s (Barolo, Barbaresco, Brunello)—along with Chianti, because, well, how could I not?

The Wines

Below is a curated selection of the wines I tasted, along with their vintage, producer, critic ratings, price, and grape composition.

VintageProducer & WineCritic RatingPrice (USD)Blend
2022Il Sasso Carmignano, Mauro VannucciJS 92$3580% Sangiovese, 20% Cabernet Sauvignon
2019Brunello di Montalcino Poggiarelli, CortonesiJS 91$35100% Sangiovese
2019Brunello di Montalcino La Mannella, CortonesiN/A$69100% Sangiovese
2016Brunello di Montalcino La Mannella Riserva, CortonesiN/A$69100% Sangiovese
2021Nizza Le Court Riserva, Michele ChiarloWE 94$50100% Barbera
2020Barolo Cerequio, Michele ChiarloWE 94$124100% Nebbiolo
2019Tenuta di Arceno ArcanumRP 93$5265% Cabernet Franc, 20% Merlot, 15% Cabernet Sauvignon
2020Tenuta di Arceno Chianti Classico RiservaWS 94$40100% Sangiovese
2018Tenuta di Arceno ValadornaRP 95$120100% Merlot
2020Renato Ratti Barolo SerradenariN/A$180100% Nebbiolo
2020Renato Ratti Barolo MarcenascoJD 93$75100% Nebbiolo
2022Renato Ratti Langhe NebbioloN/A$27100% Nebbiolo
2020Giovanni Sordo Barolo PernoWE 90$65100% Nebbiolo
2020Giovanni Sordo BaroloN/A$30100% Nebbiolo
2020Poliziano Nobile di Montepulciano Le CaggioleRV 95$70100% Sangiovese
2021Poliziano Nobile di Montepulciano AsinoneD 93$80100% Sangiovese
2021Marchesi Frescobaldi Chianti Rufina Terraelectae V. Montesodi RiservaD 95$45100% Sangiovese
2021Marchesi Frescobaldi Chianti Rufina Nipozzano V. V RiservaJS 92$3690% Sangiovese, 10% other red varieties
2022Marchesi Frescobaldi Chianti Classico Tenuta PeranoN/A$23100% Sangiovese
2021Carlo Giacosa Barbaresco AsiliJS 95$95100% Nebbiolo
2021Carlo Giacosa Barbaresco MonteficoJS 93$60100% Nebbiolo
2021Carlo Giacosa BarbarescoRV 92$37100% Nebbiolo

Key Takeaways

I intentionally omitted any wines that I wouldn’t personally buy. Every wine on this list was good, very good, or outright outstanding. What I love most is the wide range of price points—proof that great wineries can produce quality wines at multiple levels through strong viticulture and winemaking practices.

Of course, these wines only represent a small selection of what was available at the event. Italy’s wine scene is vast, spanning hundreds of regions, grape varieties, and microclimates, with incredibly talented winemakers. I only wish I had more time!

Final Thoughts

If any of these wines catch your interest, I highly encourage you to seek them out. Whether you’re a seasoned collector or just starting to explore Italian wines, you won’t be disappointed.

Let me know in the comments—have you tried any of these wines? Which Italian producers consistently impress you?

Salute! 🍷

The Evolution of Rioja Wine: Tradition Meets Innovation

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Spain’s wine industry has undergone significant transformation, evolving from a land dominated by blended wines to one increasingly focused on single-vineyard expressions. While traditional Rioja has long been defined by its aging classifications—Crianza, Reserva, and Gran Reserva—some producers are carving a different path. Among them, R. Lopez de Heredia Viña Tondonia stands as a beacon of tradition, offering single-vineyard wines while maintaining the prestigious DOCa designation.

Rioja’s climate is unique within Spain. Unlike much of the country, which is dominated by Mediterranean warmth, Rioja benefits from a continental climate, bringing cooler temperatures and increased rainfall. This allows grapes to develop bright acidity, a hallmark of the region’s wines. The towering Cantabrian Mountains play a crucial role in defining Rioja’s terroir, trapping moisture and preventing hot Mediterranean influences from overwhelming the vineyards.

Rioja is divided into three subregions:

  • Rioja Alta (near Haro) – High altitude, producing wines with great acidity.
  • Rioja Alavesa – Slightly lower in elevation and a bit wetter.
  • Rioja Oriental – Warmer, with more Mediterranean influence, resulting in riper fruit and softer acidity.

Haro, the epicenter of Rioja’s wine culture, is home to some of Spain’s most iconic wineries, including Muga, CVNE, La Rioja Alta, and, of course, R. Lopez de Heredia. These wineries cluster in the historic Barrio de la Estación, where wines were historically shipped by rail to the rest of Spain and beyond. The town’s significance in Rioja winemaking history is unparalleled, housing some of the most renowned producers who have shaped the region’s legacy. A joy to visit!

Founded in the late 1800s, R. Lopez de Heredia has steadfastly adhered to time-honored winemaking techniques. Their estate includes the revered Viña Tondonia vineyard, a 100-hectare (250-acre) site uniquely positioned along the Ebro River. The river encircles the vineyard like a moat, providing natural protection and enhancing its microclimate. The name “Tondonia” itself means “round,” reflecting this natural geographical feature.

Unlike many modern Rioja producers who embrace stainless steel fermentation and new French oak, Lopez de Heredia remains committed to traditional methods:

  • Natural Fermentation – Utilizing indigenous yeasts present on the grapes and in the winery.
  • Aging in Old Barrels – In-house cooperage ensures quality control, and extended barrel aging imparts complex oxidative notes.
  • Use of Vine Clippings in Fermentation – Similar to Burgundian whole-cluster fermentation, this practice enhances tannic structure and depth while promoting the presence of natural yeasts in the fermentation process.

While Rioja is best known for its reds, the region also produces remarkable white wines. Lopez de Heredia’s Viña Tondonia Blanco is an extraordinary example, undergoing extended aging to develop rich, nutty, oxidative characteristics akin to Vin Jaune from Jura, traditional Sherry, and aged White Burgundy. Stored in the winery’s special cellar, bottles of each vintage are preserved, showcasing the longevity and evolution of these unique wines.

The winery’s commitment to sustainability is evident throughout their viticulture and winemaking practices:

  • No chemical treatments – They employ cover crops, composting, and manual vineyard work to maintain soil health.
  • Dry farming – Encourages deep root growth, ensuring resilience in drought conditions.
  • Minimal sulfur use – Their wines contain only 50 mg/L of SO2, significantly lower than the EU’s 200 mg/L limit.
  • Spiders as natural pest control – Instead of using chemical pesticides, they allow spiders to thrive in their cellars, reducing unwanted insects.
  • Aging Cellars with Natural Humidity and Temperature Control – Built in the late 1800s, their facilities are designed to naturally regulate conditions for optimal aging.
  • In-House Cooperage – Maintaining their own barrels ensures quality control and minimizes the need for external resources.
  • Lopez de Heredia does not release a Gran Reserva every vintage; only the finest years merit this designation. Among the most legendary vintages is the 1964 Gran Reserva, often hailed as one of the greatest wines of the 20th century. Tasting a 39-year-old bottle of this vintage was a pivotal moment in my personal wine journey—though at the time, I had no idea of its historical significance!

While Lopez de Heredia champions traditional Rioja, modern producers have embraced technological advancements, creating fresher, fruit-forward wines. Examples include:

  • Crianza Wines – Such as those from CVNE, Viña Real, and Muga, which use shorter aging and newer oak to highlight bright fruit flavors.
  • Use of Stainless Steel – Enhancing freshness and preserving varietal purity.
  • French Oak Aging – Many producers opt for French oak to appeal to international palates.

R. Lopez de Heredia Viña Tondonia exemplifies the power of tradition in an evolving wine landscape. Their commitment to time-honored techniques, single-vineyard expressions, and sustainable practices ensures that each bottle tells a story of Rioja’s rich history. Whether comparing their wines to modern counterparts or simply enjoying their beautifully aged releases, one thing is certain: Lopez de Heredia’s wines stand as a testament to the enduring legacy of Rioja.

Have you had the opportunity to taste R. Lopez de Heredia wine? I was able to visit the winery in September during crush to learn first-hand about this historic producer. The restrained alcohol level and the clarity and silky texture that extended aging creates in the wine is amazing. I encourage you to share your thoughts and experiences in the comments below!

Discovering Hidden Gems in the Wine World

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As I began my Diploma in Wine journey, I joined a tasting group to expand my knowledge. I often found myself discreetly jotting down the names of wines others recommended or spoke about with enthusiasm. Many of these wines were completely unfamiliar to me—a humbling reminder of the sheer vastness of the wine world. It’s hardly surprising, considering there are over 4,200 bonded wineries in California and more than 90,000 worldwide.

Searching for these recommended bottles was a source of frustration, as the majority were not available locally and often not available online. Living in California, I soon realized that while local distributors carry an impressive selection of California wines, a significant percentage of imported wine enters the U.S. via the East Coast and doesn’t always make its way to our golden state. I knew I would have to put in some serious effort to explore different wine shops and distributors for access.

Fortunately, the Bay Area offers many shops and importers that pride themselves on providing quality and diversity in wine. Kermit Lynch in Berkeley (https://kermitlynch.com/) and K&L Wine Merchants (https://www.klwines.com/) are two such stores/importers. The Rare Wine Company (https://www.rarewineco.com/) is also a gem, with extremely knowledgeable and helpful staff. Of course, there are many other establishments with strong portfolios and sound advice. During my Diploma journey, these players were instrumental in helping me source wines I needed to access and experience.

I’ll admit it: I have since gotten lazy and fallen into the rut of purchasing the same wines I know I will enjoy and have easy access to. Had I lost my spirit of adventure? Then, in October, I spent three weeks visiting wineries and meeting winemakers in Spain and Portugal. If ever you need to rekindle your zest for discovery, driving through vineyards at harvest will do it. The magical aromas of freshly picked grapes being crushed at the winery, the stunning scenery, the historic towns and buildings, and the traditions shared while tasting across their portfolios were a gift for all the senses. So many wines, so little time.

I recently came across a post where a site administrator asked readers to share an interesting wine they enjoyed in 2024. The bottles didn’t have to be rare or expensive, just the wines that brought the most joy. Pictures were encouraged. The following is a small selection of the wines posted:

  • Turley Zinfandel
  • Prima Donna Tannat
  • Chave Saint-Joseph
  • Flaccianello Della Pieve
  • Chappellet Cabernet Sauvignon
  • Marqués de Murrieta Castillo Ygay Gran Reserva Especial
  • Rinaldi Barolo
  • Vega-Sicilia Único

(Full disclosure: this list comes from a site where most participants work in the wine industry and have access to wines I generally cannot afford to experience. However, these eight wines represent five countries (USA, Uruguay, France, Italy, Spain) and showcase a diversity of grape varieties. While “the moment” can often elevate your experience with a wine, all of these are solid offerings and far less expensive than most  California cult wines.)

My joyful wine of 2024: Clos Mogador Manyetes from the Priorat region of Spain. I tasted it with the winemaker, René Barbier, at the winery in Gratallops. René is passionate about his craft, humble, and open-minded, drawing on knowledge gained over many vintages and the wisdom of the land to create beautiful wines. This wine, 100% Carignan, is a blockbuster and was a definite favorite. To learn more about Clos Mogador, visit their website at: http://www.closmogador.com/index.asp?idioma=EN.

As we welcome 2025, let’s make a resolution to broaden our wine horizons and make time and put in the effort to source and taste interesting benchmark wines of the world.

Cheers to 2025…