This week on Grape Encounters, David Wilson kicks things off talking about a study on wine trends in America from 2010 to 2013.
Then, in this week’s installment of Sipping with Sara, Sunset Magazine wine editor Sara Schneider talks with David about a dilemma faced by college students learning to be winemakers. California lawmakers are considering legislation that would make it alright for those under the age of 21 to taste… provided they spit it out.
Our focus on sustainability in winemaking continues this week with Michael Jordan, one of only fifteen people to hold both Master Sommelier and Certified Wine Educator credentials. Michael is the Director of Global Key Accounts for Jackson Family Fine Wines, a leader in the area of using sustainable practices at their forty wineries. From the growing of the grapes to the pressing and making of the wines, to the bottling and storing, and shipping off to market, he talks about the company’s commitment to being a Green winemaking enterprise.
And, do you ask restaurants to aerate your wine, or have it decanted? That’s a question that David takes up with gadget guru Matt Dubow of EpicStyle.com this week. You’ll learn how aeration devices work through the Venturi effect, named after an 18th Century Italian physicist.
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