What is Fermentation?
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Fun Fact by Nancy Hawks Miller, Goosecross: What is Fermentation?
Did you enjoy this? Here are more Fun Facts from Goosecross Cellars.
Cassina Rossa Truffle & Salt
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Fun Fact by Diane De Filipi, Let’s Go Cook Italian: Cassina Rossa Truffle & Salt
Did you enjoy this? Here are more Fun Facts from Goosecross Cellars.
Gravenstein Apples
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Fun Fact by Sherry Page, Culinary Getaways: Gravenstein Apples
Did you enjoy this? Here are more Fun Facts from Goosecross Cellars.
Map Your Wine Online
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Fun Fact by Nancy Hawks Miller, Goosecross: Map Your Wine Online
Map Your Wine Online
Podcast: Play in new window | Download
Fun Fact by Nancy Hawks Miller, Goosecross: Map Your Wine Online
Did you enjoy this? Here are more Fun Facts from Goosecross Cellars.
Wine Trivia du Jour
Here we go: Malolactic fermentation for Chardonnay makes it:
a) Buttery
b) Yeasty
c) Increases the acidity
d) Replaces barrel aging
What do you think?
Find the answer in our Wine Trivia Challenge!
And, how do you like your Chardonnay? Fruity and crisp? Rich, oaky and buttery?
NVWR® 109 – Decoding the Back Label
September 21, 2010 by David
Filed under Napa Valley Wine Radio
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How many times have you seen terminology on the back label or in the winemaker notes and wondered what the heck they’re talking about? You know, those references to whole cluster pressing, cold soak, punch downs and so forth. What do they mean?
Nancy Hawks Miller, our Director of Education, is here to help make some sense of it. We hope this helps!
For more wine education:
- Visit goosecross.com where we have over 80 carefully researched educational articles available for you
- Enjoy our 2-minute audio Fun Facts on the world of wine and food
- Our video library offers a show and tell on wine production and enjoyment
- See if you can ace our Wine Trivia Challenge!
- Visit Colleen’s Kitchen for delicious recipes, paired with wine
2008 Napa Valley Tempranillo
September 20, 2010 by David
Filed under Tempranillo, Winemaker Notes
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Here’s the perfect wine for tapas night! This lush, round Tempranillo is just right with some garlicky prawns or your favorite chorizo dish. Not so familiar with Tempranillo? It’s the most popular grape in Spain as the backbone to delicious red blends made all over the country.
What to expect? Rich, ripe cherry, strawberry, turned earth, tobacco and spice. Sounds good? Well, it’s the lush, velvety texture that’s going to get you – one glass begs for another – enjoy! Drink now and through 2014.
Tempranillo and food: No need to limit yourself to Spanish cuisine! The impeccable balance and velvety mouth-feel make our Tempranillo an easy-going partner for flavorful grilled meats, roast lamb or pasta with red sauce. Try a glass with Colleen’s recipe for Zesty Pepper Steak with Jalapeño Reduction Sauce. Salud!
2009 Napa Valley Pinot Noir
September 20, 2010 by David
Filed under Pinot Noir, Winemaker Notes
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While the phrase “hand-crafted” is commonly bandied around, when it comes to delicate, thin-skinned Pinot Noir there’s really no choice. This problem child of the wine industry demands extreme care in the vineyard and winery.
Why bother? Wait until you’ve tasted it! Pure silk on the palate – bright, fruit-forward flavors of ripe cherry, strawberry-rhubarb, earthy truffle, mocha and spice. Drink now and through 2014.
Pinot Noir and Food: Low tannins + solid acidity = food friendly! This fruit-driven Pinot Noir is great with everything from grilled swordfish to game birds to roast rack of lamb. Try a glass with Colleen’s recipe for Salmon with Pinot Noir Mustard Sauce.
What is Brix?
In this 2-minute video we do a show and tell on why the brix (sugar) is important in winemaking and how it’s measured.
