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ADMIN@CoffeeWineTea.com

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Raise a Glass Locally: Northern Illinois Wineries to Explore on National Drink Wine Day
17
Feb
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Raise a Glass Locally: Northern Illinois Wineries to Explore on National Drink Wine Day

Pour yourself a cup for this one: National Drink Wine Day on Feb. 18 is more than a celebration—it’s a gateway to discovering the soul of northern Illinois’ winemaking scene. From family-owned estates to rustic-chic tasting rooms, the region’s vineyards offer a blend of tradition, innovation, and community. Here’s how to sip smarter, not just sippier. August Hill Winery in Utica and Peru is a masterclass in small-batch craftsmanship. With over 35 wines spanning crisp whites, bold reds, and bubbly dessert options, the family-owned operation pairs its vintages with artisanal bites and nonalcoholic drinks. The Peru vineyard’s Wine on the…
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Natural Wine Isn’t a Dirty Word
17
Feb
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Natural Wine Isn’t a Dirty Word

Get ready to sip on this: Natural wine isn’t a dirty word—it’s a conversation. The confusion between “natural” and “natty” isn’t just semantics; it’s a reflection of a broader debate about intention, quality, and the messy reality of winemaking. Low intervention is the goal, yes, but the execution matters. Take the Malvasia de Sitges from Vins Pepe Raventós—clean, crisp, and classic in style. This is what natural wine should be: a celebration of terroir, not a compromise. Yet, too often, the term gets co-opted by those who confuse “organic” with “unfiltered” and “unrefined” with “unpolished.” The problem isn’t natural wine…
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A Beaujolais That Tastes Like Berry Jam on Buttered Toast
17
Feb
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A Beaujolais That Tastes Like Berry Jam on Buttered Toast

The verdict is in: this Beaujolais from Oakland’s wine shop is a revelation. Picked up on a whim, based on a staff recommendation, it’s a 2024 vintage that defies expectations. It’s not just good—it’s fun. Juicy, light tannins, and bright acidity dance together in perfect harmony, creating a wine that feels effortless yet precise. Ripe blackberry and dark cherry dominate, but the real magic lies in the backend—a subtle diacetyl note that lingers like the last bite of berry jam on buttered toast. It’s not overpowering, but it adds a layer of complexity that keeps you coming back. What makes…
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Hamburg’s Natural Wine Scene: A Taste of the Local Vibe
17
Feb
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Hamburg’s Natural Wine Scene: A Taste of the Local Vibe

Hamburg’s natural wine scene is evolving, and the city’s bars are leading the charge. From intimate speakeasies to curated wine shops, the local obsession with minimal intervention and organic authenticity is reshaping how people experience wine here. But what sets Hamburg apart? Is it the blend of old-world charm and modern energy, or the way natural wine bars have become hubs for conversation as much as sipping? The city’s natural wine bars are a study in contrasts. Places like Kneipe, a cozy spot tucked in the Koenigsberg district, pair raw, unfiltered wines with a laid-back atmosphere that feels more like…
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Sauternes: The Aging Paradox
17
Feb
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Sauternes: The Aging Paradox

Pour yourself a cup for this one: Sauternes isn’t just a wine—it’s a conversation between time and terroir. For years, I’ve been sipping bottles from the early 2000s, savoring their honeyed richness, but the bigger question lingers: should these bottles be savored now or aged into legend? The answer isn’t black and white, but understanding the dance between sweetness, acidity, and time can unlock the true potential of this rare dessert wine. Sauternes thrives on botrytis, that noble rot that concentrates sugars and flavors, but it’s the interplay of acidity and sweetness that defines its character. Young Sauternes is all…
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Bottling Mulled Wine: A Seller’s Guide to Market Success
17
Feb
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Lifestyle

Bottling Mulled Wine: A Seller’s Guide to Market Success

Here’s something to stir your curiosity: imagine turning a cozy holiday favorite into a market-ready product that balances tradition with precision. You’ve mastered the art of mulled wine—lightly toasted spices, BIAB, and a 65°C heat bath—but now you’re eyeing local markets and restaurants. The leap from homemade gifting to commercial bottling demands more than just a recipe. It requires a blend of flavor science, preservation strategy, and brand clarity. The first hurdle is infusing depth without overpowering the wine. Spices like cinnamon, cloves, and star anise release their oils at specific temps—too hot, and you’ll end up with a bitter,…
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The Unfiltered Truth About Schramsberg and the Sparkling Wines That Outshine It
17
Feb
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The Unfiltered Truth About Schramsberg and the Sparkling Wines That Outshine It

This is worth savoring: A blind tasting of seven US-made sparkling wines revealed that Schramsberg isn’t the star of the show. When I asked for alternatives to Schramsberg a month ago, the backlash was swift—until I staged a real test. Seven tasters, ranging from casual sippers to WSET-certified pros, ranked these wines using the BLIC framework. The goal? To strip away ego and see what the palate actually prefers. The lineup leaned on Méthode Champenoise, with most wines using similar grape blends. Prices were comparable, except for Gruet, which I tossed in as a wild card. Sur lie times varied,…
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Tommasi Wine Delivers Unexpected Smoothness
17
Feb
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Tommasi Wine Delivers Unexpected Smoothness

Here’s what you need to know: Tommasi isn’t just another wine—it’s a quiet revelation. My first sip revealed a texture so refined it felt like a whispered promise. No aggressive tannins, no overbearing fruitiness. Just a seamless blend of ripe berries, toasted oak, and a whisper of cinnamon that lingers like a secret. This isn’t the kind of wine you analyze; it’s the kind you let settle into your bones. What makes Tommasi stand out is its effortless balance. The body feels weightless, yet anchored by a core of acidity that keeps it from feeling insipid. Think of it as…
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A Valentine’s Night of Velvet and Boldness
17
Feb
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A Valentine’s Night of Velvet and Boldness

Here’s something to stir your curiosity: a bottle of 2007 Screaming Eagle transformed our Valentine’s Day into a sensory journey. The night began with a decision to stay in, lounge with our dog, and let the wine do the talking. What unfolded was a masterclass in how a single bottle can elevate a quiet evening into something unforgettable. The 2007 Screaming Eagle arrived in a deep, almost black hue, its color a promise of intensity. The first whiff was a shock—a bold, in-your-face punch of dark fruits and oak, followed by whispers of leather and tobacco. My husband and I…
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A New Chapter in Chilean Winemaking: VIK 2022’s Sustainable Evolution
17
Feb
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A New Chapter in Chilean Winemaking: VIK 2022’s Sustainable Evolution

At a masterclass in Shanghai, VIK 2022 emerged as a standout, blending Chilean terroir with cutting-edge sustainability. The 2022 vintage, crafted in Millahue’s Cachapoal Valley, redefines what it means to age wine in harmony with the land. Cooler than average seasons and persistent winds slowed ripening, preserving vibrant acidity and complex aromas. Yet the true innovation lies in how the wine was made—not just where. VIK’s circular winemaking philosophy marks a seismic shift. The 2022 blend—79% Cabernet Franc, 21% Cabernet Sauvignon—was aged in barrels made from 300-year-old oak fallen naturally on VIK’s estate. The team’s pilgrimage to France refined their…
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