All Categories

Uptown Magazine: Wine & Wagyu

Wine & Wagyu

Uptown Magazine | By Alison Bailin Batz | December 2019 | Original Article

For the wine and food lover in your life, a subscription-based gift that keeps on giving – in the form of wine and wagyu – might just be your best holiday bet. This joint offering from a family-owned and -operated California ranch and vineyard has an unlikely beginning.

Hong Kong Tatler: Asian Millennials are the Dream Market the Wine Industry has Been Waiting For

Asian Millennials are the Dream Market the Wine Industry has Been Waiting For

HONG KONG TATLER | By Sarah Heller, MW | Nov 1, 2019 | Original Article

So often it’s assumed the appreciation of wine is a skill and pleasure that comes later in life, but Asian millennials are turning the notion on its head.

2019 Harvest Report

2019 Harvest Report | By Christian Palmaz

As of Oct 25, 2019

Looking back on 2019, I believe we will remember this vintage as the year of worry.  Perhaps still in shock from the fires of 2017 and 2018, 2019 felt like it got off on the wrong foot.  With bud break already about 1 week later than 2018, we were encouraged by April’s warming trend and significant sun exposure.  Although the trend appeared to be transitioning smoothly into summer with soils drying out, May brought more than a week straight of significant soaking downpours, cold temperatures, and cloud cover.  Check out the interactive weather chart below.

Tech Target: Open Source Machine Learning Accelerates Winemaking

Open source machine learning accelerates winemaking

Tech Target | By Johnny Yu | Jul 2, 2019 | Original Article

Using open source machine learning, Palmaz Vineyards developed a tool to automatically alert winemakers of environmental conditions. Soon, the data flowed like wine.

Christian Gastón Palmaz wanted to make winemaking smarter.

Around the Fire: The Sunday Asado

Around the Fire: The Sunday Asado

By Florencia Palmaz | EXCERPT From At the Table & ARound the Fire | Jun 22, 2019

At home a Sunday is defined first by what’s being grilled, and second by what wine is being served. When we are all back in South America visiting friends and family, a Sunday afternoon can easily reach 25 people with first cousins, spouses and children alone. The afternoon begins with kids running amok outside, while a group of adults play cards or Buracco (a Latin American version of rummy cube) in front of the parrilla, keeping the Asador company. Another gaggle gathers like a conclave on the patio, having a drink, gossiping. Slowly the crowd begins to get hungry. A few bites of meat are passed to the crowd as teasers. Eventually everyone gathers at a long table, and the show begins. Wave after wave of delicious meats and salads arrive. The wine flows and the conversation rolls on with the sounds of deep belly laughter and a joyous roar from the table. Hearty applause is given to the Asador, and slowly the evening winds down.

This scene is the quintessential Argentine Sunday afternoon, from casual family affair to large celebratory parties. The formula has been created by generations before us perfecting the menu and the social norms to set a stage on which a barbecue is not just a meal — it’s an Asado.

The World of Fine Wine: The Decolonization of Coombsville

The Decolonization of Coombsville

The World of Fine Wine | By Roger Morris | Issue 64 2019

As the story goes, Louis M Martini was ready to hit the ground running the moment Prohibition ended in 1933. His plan was to produce quality California dry table wines, but he didn’t intend to make them in the hot San Joaquin Valley where he once produced bulk wines. Instead, he had his eye on Napa Valley—and, as it turned out, on a few other places as well.

ICONIC: Palmaz Winery – The Art and Science of Passion

Palmaz Winery: The Art and Science of Passion

Iconic Life | By Elyse Glickman | Apr 22, 2019 | Original Article

Napa Valley is known for idealic conditions. After all, even with climate change, it will forever be associated with its rolling terrain, mild year-‘round temperatures, and a home-grown wine and artisanal food scene with an international reputation. Some extremely fortunate couples and families have taken things even further, finding a way to live that dream for the long-term by setting down roots there for their retirement years, or perhaps, their second careers.

The Palmaz Chimichurri

The Palmaz Chimichurri | Florencia Palmaz | Apr 20, 2019

Whenever someone asks me where I’m from, I, for just a split second, think to my myself, oh boy here we go — then in one breath I blurt out, “I’m an Argie – Californian, with a dash of South Texas”. Those roots explain why I live on a vineyard, work on a ranch, and covet a good Asado.

Gus Mayer: Modern Tradition – Palmaz Vineyards

Modern Tradition – Palmaz Vineyards

Gus Mayers | April 9, 2019

To those familiar with the brand, a bottle of wine created by the Palmaz family evokes elegance, luxury, and the anticipation of pleasure on the palate. This was the intention of Dr. Julio Palmaz and his wife Amalia when they founded the winery. And so it remains today, as son Christian Gaston Palmaz and his sister Florencia continue the tradition started by their parents.

Forbes: The World’s 30 Best Wines In 2019

The world’s 30 Best Wines in 2019

Forbes | By Eustacia Huen | March 25, 2019 | Original Link

When it comes to choosing wines, sometimes you just want to go for the popular choice. If that resonates with you, then don’t miss Vivino’s latest 2019 Wine Style Award, which celebrates the best 1,640 wines across 164 different styles based on 40 million reviews and 120 million ratings on the wine app and website, according to founder Heini Zachariassen.