Sometimes the best wine bars are not wine bars at all. At least that’s the case with Los Picos, a cafe in Valencia’s Ruzafa neighborhood.
‘Nobody wants the world to burn’: Regenerative Agriculture CEO Cameron Christie on going beyond ‘sustainable’ to restore the land through viticulture.
Vinediction’s July reading included wine tales from Ancient Egypt and Persia, big news for Willamette Valley wineries and a reference book par excellence.
Maysara is a work-in-progress that began in 1997 when Moe and Flora Momtazi bought 500 acres of disused wheat farm to create a vineyard. Their journey to that point had been anything but ordinary. The couple fled their native Iran in 1982.
Meet biodynamic wine-maker and part-time bathroom decorator Patrick Reuter of Oregon’s Dominio IV winery.
In 1771, Maria Jose Velazquez’s ancestor bought at auction the house and property in the vall d’Albaida that, 200 years later, became Casa Los Frailes. Before Carlos III stamped them out, Jesuit friars (‘frailes’) lived in this small valley not far from the Mediterranean coast, tended vineyards, made wine and stored it in clay amphorae, tall as coffins, sunk into the cool earth in the low-beamed cellar.