Coravin
Coravin
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  • Clos du Val winery has been in business nearly fifty years, founded in 1972 by French expatriate Bernard Portet with owner John Goelet. Portet’s French winemaking approach to fruit from Napa Valley earned the brand a dedicated following of consumers early on. Clos du Val captured the terroir of the famous Stags Leap District, Carneros, and Yountville, with the goal of making classic, timeless win...

Coravin
Coravin
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  • Vineyards and volcanoes may sound like an unusual pairing, but in truth, it’s one that has long been established. For hundreds of years, from Italy, Spain, to Greece, grape vines have flourished in the mineral-rich particles of battered volcanic rocks. How is it that wine grapes not only thrive in this soil but produce wines of distinct character?  Typically found on extinct volcanic sites or eve...

Coravin
Coravin
Blog Post
  • Summer, hard earned, has finally arrived. Another Memorial Day weekend marks Americans’ collective hopes for a season filled with fresh food, outdoor living, and delicious wine. What better way to mark the turn towards the solstice than with this savory Japanese take on a Pacific Northwest fish: salmon. Miso, a fermented soybean paste, is frequently employed in the East Asian kitchen. The ingredi...

Coravin
Coravin
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  • Looking to improve your wine game? From chilling, to decanting, to navigating a restaurant wine list, here are five tips that save time, money, or simply elevate your wine drinking experience.  1. Chill Your Whites Rapidly. You’ve got guests coming who will be eager for an aperitif, but your white wines are still in the grocery bag. The solution is not the freezer or ice cubes in your glass, but...

Coravin
Coravin
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  • Garnacha. Grenache. Cannonau. Regardless of the synonym, the evidence is clear: Grenache is one of the most widely planted grapes in the world and yet its popularity is only now soaring.  Why now? A few reasons. The great international varieties like Cabernet, Chardonnay, and Pinot Noir have all enjoyed long turns in the spotlight at a time when consumers, more than ever, are open to new flavors...

Coravin
Coravin
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  • Italian grapes are notoriously difficult to grow successfully in other countries. The issue isn’t that they won’t flower and ripen, per se, but that they taste nothing like their Italian counterparts, and usually not for the better. Until recently, I had written off California’s attempts, especially for grapes like Sangiovese and Nebbiolo, which seemed to thrive in slightly cooler climes back hom...

Coravin
Coravin
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  • Warmer nights call for lighter dishes. This whole roasted fish suits an April weeknight because it is easy to prepare and quick to cook. Stuffing it with fresh whole herbs from the farmer’s market gives the trout a sprightly taste of the season. When picking your fish, always look for glassy, not cloudy eyes. The skin should be wet, plump, and glistening, not dry or dehydrated. Try to buy from a...

Coravin
Coravin
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  • Considering she grew up under the watchful eye of one of Napa’s most famous winemakers, Violet Grgich’s passion for wine began at an early age. Her father, Vintners Hall of Fame inductee Miljenko “Mike” Grgich, encouraged her to spend the summers of her youth at the winery. She attended the University of California, Davis, earning a BA in Music while taking classes in biology, chemistry, and enol...

Coravin
Coravin
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  • As winter recedes unveiling the first shoots of spring, look for lighter dishes to suit the occasion. Since farmers markets won’t runneth over yet, stick with the first vegetables of the season: spring peas. These lovely little orbs should be prepared so their flavor can shine: simply. Lemon zest lends zippy flavor highlights, while leeks and button mushrooms provide a savory foundation to the s...

Coravin
Coravin
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  • Spring is a time of renewal. What better way to embrace the spirit of the season than to open and share bottles worthy of rediscovery. Here are three regional wines that have flown too long under the radar or have been ignored but deserve to be incorporated into your spring sipping routine. 1. Dolcetto from Piedmont, Italy  When consumers think about the Italian wine region of Piedmont, Nebbiolo...

Coravin
Coravin
Blog Post
  • How long have you been with Miner and what is it like working at a family-owned winery? I started with Miner Family in 2008 as assistant winemaker and was named head winemaker in 2013. Working for a family-owned business is generally a more self-directed and less structured work environment. I love having the freedom to design and carry out experiments and the input to make changes in our wine of...

Coravin
Coravin
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  • When viewed from space, earth shows distinct areas of blue, white, green, and brown. Zooming in offers a closer look at the emerald hues blanketing places like Northern Brazil and Ecuador, or southeast Asia. But while those regions may be known for their exotic vegetation and fragrant mangoes, it’s on the northern tip of Spain where one can find grapevines. Known as “green Spain,” the coastal ap...

Coravin
Coravin
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Coravin
Coravin
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  • The close of a year inspires introspection. We assess our successes and failures of the months prior and prepare goals for the 12 to come. For the traveling oenophile, aspirations might include hitting a vaunted region that’s eluded, say Burgundy, or a far flung place that’s appeal is as much in the passport stamp as the wines.   To inspire your travels in 2018, here are three unsung destination...

Coravin
Coravin
Blog Post
  • Nothing spells “holiday” like a centerpiece rack of lamb on the table. Not only does it look impressive, it’s surprisingly easy to make. With only a handful of ingredients and very little prep time, this recipe lets the meat tell the story. Fresh herbs and garlic merely complement the lamb’s deep flavor. Given the simplicity of the preparation, one has flexibility with side dishes. Mushrooms are ...

Coravin
Coravin
Blog Post
  • Heidi Turzyn is the Beverage Director for the renowned Gotham Bar and Grill where she’s curated a list of 800 selections ranging from $55-$7000. Prior to running the program for Alfred Portale’s 3-starred institution, she directed the wine and bar programs for the David Burke properties nationwide. Turzyn wasn’t always a wine professional. As a classically trained ballerina, she initially moved t...

Coravin
Coravin
Blog Post
  • Hosting a holiday feast at your house this year? Have oenophiles on your shopping list? There’s a wine – and price point – for everyone on this list of ten special bottles.   Reds 1.  Château Le Puy “Emilien,” Francs Côtes de Bordeaux, France, 2012, $40  With 400-years of grape growing under the Amoreau family’s belt, le Puy remains surprisingly under-the-radar to American consumers. Tucked betw...

Coravin
Coravin
Blog Post
  • Pumpkin pie, apple pie, pecan pie. All three typically appear on the Thanksgiving table after dinner. Why not add a dessert wine to pair with this final course? Inexplicably, despite the celebratory nature of the holiday, most hosts and guests jump straight to coffee – and then the couch. But if there ever were a justification for breaking out a magical elixir from the world’s most underapprecia...

Coravin
Coravin
Blog Post
  • Six Questions for Sarah Tracey, Wine Director at Rouge Tomate 1. What wines are you drinking these days and why? I’m feeling myself drawn to lighter-bodied, lively, zingy reds that can take a little chill: Schiava, Zweigelt, Fleurie. After months of endless crisp whites (and more rosé than I honestly care to admit), I love to move more into red territory in the fall and winter as my ‘sipping win...

Coravin
Coravin
Blog Post
  • November marks the start of holiday excess. Football season, Thanksgiving, office parties. The march towards the year’s culmination leads to overindulgence of both food and drink. So, for this weekday recipe, we turn to the healing powers of turmeric. This root common to Indian cooking has a pale hue when raw, but takes on a deep, finger-staining gold when powdered. It is the spice that gives cur...

Coravin
Coravin
Blog Post
  • Serves 4 | 30 minutes Written and Kitchen-tested by Lauren Mowery Few people anticipate autumn more than the Piedmontese. Fall equals porcini mushroom season, and, notably, the return of the prized edible funghi Tartufo Bianco. Since white truffles don’t grow in the US and acquiring them demands a reputable source and lots of cash, this recipe will focus solely on wild mushrooms. Of course, be o...

Coravin
Coravin
Blog Post
  • Didn't spend a lifetime training? You can still compete in the Wine-ter Games! Grab some friends and play. 1. Choose your events: Pick 3 varieties of wine to judge in a series of tasting events. 2. Choose competitors: For each variety, choose 3 comparably priced bottles from different countries. 3. Invite your friends: Invite your friends and have them bring over more competitors (i.e. bottles ...

Coravin
Coravin
Blog Post
  • If you’ve ever smelled a musty wine or discovered your white to be tinged with brown, you may have a faulty bottle. A little experience will help you determine the cause – and what to do about it. Here are five common problems and where they fall on the spectrum of concern.   Corked Wine  Pop the cork, pour the wine and, hmm. What’s that smell?  A vision of your grandparents’ basement pops to mi...

Coravin
Coravin
Blog Post
  • At the base of the mighty Dolomites sits two northern Italian wine regions known for Germanic-inflected culture, food, and cool-climate viticulture. Alto-Adige and Trentino, both formerly part of the Austro-Hungarian Empire, feel distinct from the rest of Italy. They also harbor a trio of indigenous red grapes that are far removed from mainstream consumption. Despite Americans’ fascination with E...

Coravin
Coravin
Blog Post
  • 1. As the fourth winemaker in forty years, having spent over a decade as the assistant, it would seem Cakebread inspires a lot of loyalty from its team. Is that fair to say? Can you tell us what it’s like working at this family-owned winery? It’s definitely fair to say that Cakebread inspires loyalty from its team.  On the wine production side of the business alone, many of the team members have ...

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