2018 Sommelier Wine 
VinePair
AUGUST 27, 2024
Scanning a bottle shop or menu for something other than your tried-and-true wine can be intimidating. With so many choices, it’s easy to throw in the towel and stick to the wines you know best. Nicole Castro Garro, wine director, Lita , Aberdeen, N.J. The mother of Cabernet Sauvignon is so complex, floral, fruity, and delicious.
VinePair
JUNE 13, 2024
This legendary region produces some of the best wines in the world, with old-vine grapes that offer a signature intensity and structure that can’t be replicated anywhere else. What counts as a bang for your buck is subjective, of course, especially when it comes to the priciest wines on the shelf. Here’s what the pros said.
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Bar Magazine
JUNE 26, 2024
The eighth edition of the London Wine, Spirits, and Beer Competitions proudly introduces its inaugural Regional and Category Ambassadors Program for the 2025 edition. Through insightful interviews with industry experts, his podcast delves into wine regions, styles, science, and producers.
Drinkhacker
FEBRUARY 4, 2024
Before adjourning for the holiday recess, we were invited to a tasting session curated by Master Sommelier Evan Goldstein. The wines selected were carefully chosen, taking into consideration such factors as altitude, grape selection, sustainability initiatives, and regional popularity. Thoughts on all wines tasted follow.
Good Spirits News
DECEMBER 13, 2023
The Rose Tavern in Canandaigua, NY recently hosted a seasonal wine pairing dinner event with the Hermann J. During the evening the head chef came out to describe the preparation and story of each course, then Fred and Thera would describe the wine and the intention behind the pairing. Wiemer vineyard.
VinePair
MARCH 28, 2024
Despite the huge variety of wine available in the U.S. To help you resist decision paralysis and narrow down your choices, we asked sommeliers for the splurges they deem worthy and the under-the-radar deals within this mammoth category. I think Portuguese Baga is a super-delicious wine that is usually very reasonably priced.”
Imbibe Magazine
JULY 1, 2024
On his and the other organic vineyards from which he sources, he hand-harvests separate lots, then micro-ferments them with native yeast to create the palette of wines he blends for Cava in the off-grid cellar he built into the bones of a 19th-century winery on his estate. Still others labeled their wines D.O. In response, the D.O.
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