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Winemakers who work hard to bring pure, outstanding Pinot Noir to their customers are sick of stuff like this. But cutting Pinot with Syrah or other varieties is perfectly legal. In California, a wine can be labeled “Pinot Noir” as long as 75% of the wine is Pinot. So why do we care if winemakers are cutting their Pinot?

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Chris Stamp wants to show me something, but he wants to keep it a secret, and he knows I’m a writer. I’m here to chat, to taste his 2010 wines, to understand how a guy like him can carry so much energy, all the time. But he wants to show Evan Dawson, private citizen, not Evan Dawson, writer.

I am not conditioned to go off the record easily. I favor transparency and openness and sunlight. But Stamp won’t budge — not yet, anyway, as he explains it. So I relent.

“Okay, we’re off the record,” I tell him.

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British wine writer Oz Clarke visited the Finger Lakes in October to promote his new book “Let Me Tell You About Wine.” (Full disclosure: Oz and I have the same publisher.)

I intended to write a story about his views of Finger Lakes wine during that visit, but time got away from me. I was thrilled to chat with him last week, and I found that his memory of wines and wineries is remarkable.

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Read the full post here.

 

 

“As an industry, we’re in love with certainty. But if you’re going to make exciting wine, you’re going to be on the edge of having flaws.”

Those are some of the first words offered by the winemaker of Bloomer Creek Vineyard. It’s an ethos shared by many winemakers who produce the world’s best wines. The concept of “best” wine or “better” wine is fleeting, a bit silly, and easily misguided. We tend to eschew the word “best” on the New York Cork Report.

But spend a few hours with Kim Engle and Debra Bermingham, the husband-and-wife team that owns the tiny Bloomer Creek winery, and you’ll find that convention has politely been asked to leave the room.

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One of the coolest stories I’ve heard in a long time. This is the kind of bottle of wine you purchase and then forget about. And that’s what makes wine so special: If you lay it down in a quiet, comfortable place, it sleeps. And when it wakes up, it can still tell such a story.

http://www.lenndevours.com/2011/01/bottle-of-1985-lucas-riesling-shocks-experienced-tasting-group.html

 

 

In my day job I occasionally get the chance to talk to Hollywood stars. Some are schlocky, some bored with the process. Some, though, are humble and eager to simply chat, as if no cameras were around. That was the case with Ed Helms.

http://www.13wham.com/content/blogs/story/My-Interview-with-Ed-Helms-A-Very-Likeable-Star/QYAmNcrDJE6oS6nbI5emuQ.cspx

 

 

Nearly five years after its grand opening, the New York Wine and Culinary Center in Canandaigua is getting a makeover. It is not of the extreme variety, and the relatively modest cost (by modern construction standards) has managers thinking the renovations could be finsihed in just two months.

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There are a handful of ways to make ice (and ice-style) wine, but to make it great, you’ve got to start with high-quality fruit. I’m reminded of that every time I taste a Standing Stone example.

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Read the full post and watch the video here.

 

Red Tail Ridge Winery on Seneca Lake has achieved LEED Green Building Certification after a long and rigorous process.

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Marti Macinski is thinking back to the early 1990s, when she first planted Saperavi. We’re sitting in her lab, and it’s freezing, and she’s laughing, which she is almost always doing.

“We had such different expectations for Saperavi,” she says. “And look at it now!”

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