Wine Facts

Feb

Wine FactsAgroforestry, Asolo, Father, Sauternes, What

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…

The Unfiltered Truth About Schramsberg and the Sparkling Wines That Outshine It

Feb

By ADMIN@CoffeeWineTea.com

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Wine FactsArgyle, Brut, Father, Gruet, Schramsberg

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,…

Tommasi Wine Delivers Unexpected Smoothness

Feb

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Wine Factsacidity, Father, This, Tommasi, What

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…

A Valentine’s Night of Velvet and Boldness

Feb

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Wine Factsacidity, Eagle, Father, Screaming, What

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…

A New Chapter in Chilean Winemaking: VIK 2022’s Sustainable Evolution

Feb

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Wine FactsCabernet, Father, France, This, Yet

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…

Alice Tétienne and the Fight for Champagne’s Future

Feb

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Wine FactsBlowers, Champagne, Climate, Father, Henriot

Alice Tétienne and the Fight for Champagne’s Future

Consider this your morning briefing: Climate change isn’t just a threat to Champagne—it’s rewriting the rules of the game. Cellar master Alice Tétienne, steering Champagne Henriot through this upheaval, isn’t just protecting a legacy; she’s redefining what it means to make wine in a world where frost, drought, and shifting weather patterns are the new normal. “Climate change is a reality,” she says bluntly. “Every year is worse.” For Henriot, the stakes are clear: the future of their iconic Cuvée des Enchanteleurs—and the region itself—depends on how quickly they adapt. The challenges are stark. Last year’s extreme dryness left grapes…

A Fortified Legacy: Tommaso Maggio Redefines Marsala’s Future

Feb

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Wine FactsAncient History of Wine, Father, Florio, Maggio, marsala

A Fortified Legacy: Tommaso Maggio Redefines Marsala’s Future

The 2026 Master Winemaker of the Year isn’t just a trophy—it’s a seismic shift in how the world sees fortified wines. Tommaso Maggio, the 28-year veteran of Cantine Florio, took home the title at Wine Paris, proving that Marsala’s reputation for complexity and depth deserves a second look. His win isn’t just about medals; it’s about redefining a category long dismissed as outdated. “This award is a starting point,” he said, “a responsibility to carry forward new projects.” That mindset, paired with decades of mastery, has turned Florio’s Marsala Dolce Superiore Riserva 1994 into a benchmark for fortified excellence. Maggio’s…

The Local Wine Dilemma: Why NYC Restaurants Still Prefer Imports

Feb

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Wine FactsErdmann, Father, Fjord, New, York

The Local Wine Dilemma: Why NYC Restaurants Still Prefer Imports

Real talk: New York City restaurants are missing a golden opportunity by overlooking local wines. Despite a thriving industry producing world-class vintages, many Manhattan establishments prioritize international labels over state-grown options. Casey Erdmann of Fjord Vineyards calls it a “disconnect”—restaurants tout “local” food but ignore New York wines, which are often food-friendly and regionally rooted. The irony? These wines, made from grapes like Riesling and Cabernet Franc, could elevate dishes as seamlessly as any Bordeaux or Barolo. Yet, they’re sidelined in favor of California staples or European imports, a trend Erdmann attributes to consumer demand. The problem runs deeper than…

Wine on a Diet: Carbs, Calories, and the Science Behind It

Feb

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Wine FactsAlcohol, Ancient History of Wine, California, Prosecco, Sparkling

Wine on a Diet: Carbs, Calories, and the Science Behind It

If you're sipping wine while dieting, you're not alone—but the science behind your glass might surprise you. Wine isn’t just a mood booster; it’s a complex mix of carbs, calories, and brain chemistry that can either support or sabotage your goals. Understanding how it interacts with your body is key to making smarter choices without sacrificing flavor. Wine’s carb content hinges on residual sugar—sugars left after fermentation. A fully dry wine has none, but most have traces, measured in grams per liter. Look for wines with 3g or less of residual sugar per liter; that translates to under 2.25 carbs…

The Tasting Challenge Unveils Austrian Zweigelt’s Bold Character

Feb

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Wine Factsacidity, Austrian, Father, This, Zweigelt

The Tasting Challenge Unveils Austrian Zweigelt’s Bold Character

Real talk: If you’ve ever wondered how red wine can defy expectations, Austrian Zweigelt is your answer. This week’s Tasting Challenge bottle defies the usual playbook—no velvety tannins, no heavy oak, just a punch of acidity and red fruit that feels like a revelation. Zweigelt isn’t just a grape; it’s a statement. Born in Austria’s Burgenland region, it thrives in a climate that balances warmth and coolness, crafting wines that are both vibrant and structured. The result? A drink that’s equal parts tart and tender, with a finish that lingers like a whisper of dark chocolate. The magic of Zweigelt…