Blogs

Detecting the Perfect Moment of Ripeness

On April 3, 2014 Celia Welch of CORRA wine and Michael Wolf (her favorite vineyard manager in the whole wide world) spoke about their cultivation practices during an

Tuning into the Right Touch of Acacia to Finesse Sauvignon Blanc Aging

On March 26, 2014, Steven Mirassou introduced his Sauvignon Blanc at Toutsuite Social Media Club, with the 2011 and 2013 vintages. "One of the interesting parts of making the Lola Sauvignon Blanc is that we age 10 barrels. While 9 barrels are steel, one is acacia (aka the Black Locust tree). It is a yellow, very aromatically, and even organoleptically intense barrel". This is to say that it bitch slaps your senses. "Three or four months use of Acacia gets a sort of a dried flower petal kind of a thing happening.

Floor Stories: Building Wine Program Success around Continuous Improvement in Guest Expectations

On Wednesday, February 19, 2014, Gregory Condes rolled out "Tips of the Trade by Somms for Somms", a monthly program aimed at the professional communities of wine directors, and those who aspire toward or provide services to that role in the culinary and beverage industries. 

Building a Smoother, More Flavorful, and Less Dentally Destructive Tannat - Caldwell Vineyards

On Wednesday, February 12, 2014, John Caldwell made the reverse pilgrimage from his vineyard in Coombsville to the Toutsuite Social Club in Napa.John spoke with winemaker Sean Quinn in a livestreamed episode of the series "Meet Your Maker", where he poured tastes of his Carménère, Tannat,and Cabernet Sauvignon for a very apprec

Pinpoint Marketing in the Age of Context - Use Case in the Wine Industry

In traditional broadcast and telemarketing, it was once considered acceptable to alienate non-buyers in a huge market at scale as long as the campaigns paid off with the conversion rates that were obtained. Campaign buyers simply ignored the collateral damage to their brands. That day has passed, though traditional media limps forward ignorantly, the impact of which reputation metrics have proven beyond any shred of doubt. Now we can narrow the scale and get excellent returns without contacting those who are not the target of the offer.

Drilling into the Wine Guest Psyche: The Consumer Experience of Varietal Day Food Pairings

In the F2F context, #CabernetDay 2013 gently bumped up against International #Bacon Day (August 29th and 31st) their lines of separation blurred, particularly at Saint Supéry where all of the event pairings contained bacon. A 6-Liter Cabernet Sauvignon blend called Élu graces the bar, with her companions in large format / phenomenal art.

Bottle-Your-Own-Barrel Social Training at Reid Family Vineyards

                                                                                                    

Elyssia Pinot Noir Brut Cava by Freixenet

Swooning, as I am given to, over the perfect storm in sparkling wine, specifically the explosion of fine red wines made as cava rosada or cremant rose, leaves me nearly too excited to write an actual sentence.

The Long, Slow March to Ripeness Knows no Royal Shortcuts

Steven Mirassou profiled the Cabernet terroir of his Home estate vineyard (located in the Livermore Valley adjacent to The Wente Family) during a discussion with Didier Loustau on May 2, 2013, with the livestream on The Toutsuite Social Club.

Top California Wineries Pull a Few Corks for the International Association of Culinary Professionals annual conference

Top California Wineries will intrigue International Culinary Professionals in Networking and Awards at the IACP 2013 conference in San Francisco, April 6 through 9th. A handful of northern California wineries will pour some of their best efforts into helping the conferees to further transform our eating experiences.

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