Monthly Archives: March 2013

Kunde Combines Contemporary Grape Growing Practices with Family Tradition

Kunde Family Estate, located near the town of Kenwood in California’s Sonoma Valley, is both rich in history and a contemporary leader in winegrowing practices and wine production. The Kunde facility and vineyards encompass over 1,800 acres, where five generations of family ownership have been making wines since 1904. All of Kunde’s wines are produced […]

Coastal Crush Red

Robert Mondavi Private Selection, Central Coast 2011 (about $11) – Looking for a lighter style red wine that should pair well with food? Give this California blend a try. This combination of Syrah, Merlot, Malbec and few other red varietals displays plenty of bright red cherry and raspberry flavors with ample acidity that allow it […]

California: Big Area, Big Wines Featured at Vancouver BC Festival

Washington has become a major player in the production of domestic premium wines. But when it comes to overall size, California is still king – and the difference between the two states isn’t even close. So how big is big? Imagine the roughly 45,000 planted acres of vineyards in Washington, times ten, and you’ve got […]

A Wine’s Fruit Flavors Can Come Into Play When Pairing With Food

Last week I discussed the importance of a wine’s acidity level when choosing a food to pair with it. Today I’ll focus on the fruit flavors of a wine and how these can also play a significant role in determining a good food/wine combination. Like any element of taste in a wine, there can sometimes […]

Consider a Wine’s Acidity When Choosing a Food Pairing

While reading recommendations on wines, you might notice the words, “good acidity,” and there are several reasons for that. Acidity gives a wine a bit of lift and provides brightness to one that might be categorized as either flat or flabby. It also helps balance out a wine’s residual sugar content if it might otherwise […]