In The Press

Navigating Abroad: Interview with Christian Palmaz

Navigating Abroad: Interview with Christian Palmaz

Season 2 | Sep 22, 2022

Lisa speaks with Christian Palmaz about using data to make the perfect glass of wine, conserve water, and free up winemaker’s time to make art!

Wagyu Elevates Ordinary Steak To Something Sublime

Feast and Field | May 2022

Written by Amy Lynch | ORIGINAL ARTICLE

Literally translating to “Japanese cow,” wagyu beef derived from native Asian cattle is a treat for discerning carnivores thanks to its exquisite texture and flavor.

ICONIC: Setting Down Roots

Written by Elyse Glickman | ICONIC LIFE | MAY 2022

Napa Valley is known for idyllic conditions. It will forever be associated with rolling terrain, mild year-round temperatures and a home-grown wine and artisanal food scene with an international reputation.

Discover the Passion Behind Palmaz Vineyards

 

By Elite Traveler | Discover the Passion Behind Palmaz Vineyards | October 2021

Nestled in the Coombsville AVA in Napa Valley just outside of the town of Napa, Palmaz Vineyards has a history that dates back to the Gold Rush era of the 1800s.

Today, it is proudly owned and operated by two generations of a family that has brought innovation, creativity, and hospitality to the culture of wine, and ancient art of winemaking.

Wine Enthusiast: Can Sweet Wine’s U.S. Image Be Rehabilitated?

Can Sweet Wine’s U.S. Image Be Rehabilitated? | Wine Enthusiast

Written By Kelsey Ogletree | Original Article

“It’s not sweet, right?”

Sommeliers are asked the question at least once a day, says Zaitouna Kusto, sommelier at Esters Wine Shop & Bar in Santa Monica, California. “These well-meaning people aren’t wrong about their tastes, of course, but they are potentially misguided by a number of sociological factors they may not even realize.”

American sweet wines have long had a poor reputation. In stark contrast to the grand sweet wine traditions of Europe, like SauternesTokaji and Italian passito, U.S. bottlings are often lumped together with poorly made, sugar-laden sweet offerings sipped by those thought not to know “real wine.”

RESPONDING TO VINE PAIR’s Question: Can Cutting-Edge Technology and Character Coexist in Winemaking?

RESPONDING TO VINE PAIR’s Question: Can Cutting-Edge Technology and Character Coexist in Winemaking?

By Christian Palmaz Responding to an Article Written by Tim McKirdy | Aug 6th, 2021

Dear Tim, 

Thank you for so thoroughly covering our story.  I really appreciate the effort to capture such a technical topic and make it an enjoyable read!  I have a couple reactions to some concepts your article drew that might potentially serve as a followup topic for a future piece and an interesting discussion for our blog where your article will be featured.

VINE PAIR: Can Cutting-Edge Technology and Character Coexist in Winemaking?

Can Cutting-Edge Technology and Character Coexist in Winemaking?

VINE PAIR | Written By Tim McKirdy | Illustrated By Danielle Grinberg | Aug 5th, 2021 | Original Article

Grapes are a hardy, resilient fruit. Among the first lessons one learns when studying wine is that grapes should even undergo stress during their time on the vine when grown for high-quality winemaking. And so we can describe the wine industry as characteristically resilient by nature: resistant to freak annual weather occurrences; resistant in the long run to the fickle tides of drinking trends; and resistant, largely, to technological advancements.

Forbes: Exploring The Cabernet Sauvignon Of Napa Valley, Part Six

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Exploring The Cabernet Sauvignon Of Napa Valley, Part Six

Written by Brian Freedman | Original Article

Over the course of the previous five installments of this series on Napa Valley Cabernet Sauvignon, I’ve focused on various specific appellations, trying to contextualize them in order to demonstrate what makes the wines from each unique. This final one, on Cabs labeled as simply Napa Valley, as opposed to any of the specific nested AVAs, is inherently problematic: Wines labeled as Napa Valley encompass a sweeping range of soils, micro-climates, geological histories, elevations, and more. In that regard, it’s just not possible to tie them all together in any satisfactory way.
To help shed some light on Napa Valley as a whole, I spoke with Vinous founder and CEO Antonio Galloni, who is not only one of the most important critics in the world of wine in general—his expertise literally spans the globe—but whose Vinous Napa Valley Vineyard Maps, done with critic and cartographer Alessandro Masnaghetti, are the most comprehensive and educational I’ve ever seen.

“The reason why I started to do those maps back in 2011,” he said, “is that I was tasting wines for Robert Parker [of The Wine Advocate],” and realized that, “if you woke up on the valley floor, you think you were tasting in Piedmont” from all of the fog. “And if you drive up to Pritchard Hill, it’s dry and sunny—and this is the same day.”


Just Luxe: Brasas Wagyu Beef Delivery Will Make You A Summer Grill Hero During The Pandemic

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Brasas Wagyu Beef Delivery Will Make You A Summer Grill Hero During The Pandemic

BY BAILEY S. BARNARD | MAR. 24TH, 2021 | ORIGINAL ARTICLE

One of California’s premier beef farms will deliver its Prime-grade, purebred, and 100% grass-fed Wagyu beef to your door through its delivery and subscription service. And the meat is as good (if not better) than any cuts you will get from a Michelin-starred restaurant. The farm is called Genesee Valley Ranch, the service is called Brasas at the Table, and the meat will make you a grill hero this summer—especially during the pandemic, when eating at home is still safer than dining out.

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LIQUOR: The 11 best Rieslings in 2021

LIQUOR: The 11 best Rieslings in 2021

Written by Jonathan Cristaldi | Updated 01/14/21 | Original Article

Culinarily speaking, Germany is known best for its bratwurst, pretzels, sauerkraut and beer. But in the wine department, Germany is near-synonymous with riesling. Not to say that only Germany can make a decent bottle of their homegrown variety (as you shall see).

Riesling is a tough grape; it’s drought-tolerant, heat tolerant, and packs a relatively high acidity. And yet, its structure is determined by the terroir where it grows, easily manipulated by soils and climates.