Author Archive
Posted on: July 13th, 2016
by Tom Peiffer
As any wine aficionado will tell you, the extensive cultivation of Zinfandel is an American thing. But when scientists took a look at this varietal’s genome (DNA) as compared to...
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Posted on: July 8th, 2016
by Tom Peiffer
When Paul Hobbs (renowned for premium wines) ventured into the idea of “value labels” in 2000, some may have questioned his wisdom, but he was right on target, especially for...
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Posted on: June 21st, 2016
by Tom Peiffer
If you’ve ever spent much time in Venice, you already know that Italy’s northeastern Verona region is the source of countless vino surprises. Even the house wines that they serve...
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Posted on: June 10th, 2016
by Tom Peiffer
This is a sensory tale of tropical fruit, citrus, and spicy oak that incredibly leads right up to a big plate of Mexican food. You may say, not so, a...
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Posted on: May 27th, 2016
by Tom Peiffer
If you like a big glass of unsweetened iced tea plus a spritz of lemon wedge with lunch, an Italian “Super Veneto” may be the right fit for you. Pinot...
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Posted on: May 13th, 2016
by Tom Peiffer
Like many other products offered to us these days, wine is “changed up” from time to time, and that keeps things very interesting. Although wine innovations may go at a...
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Posted on: April 26th, 2016
by Tom Peiffer
Still keeping with their minimalist philosophy of owning the least amounts of land, winery operations, and tasting facilities possible, Philip Zorn and Brent Shortridge are still at it. Since 2000,...
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Posted on: April 14th, 2016
by Tom Peiffer
Dry Rosè wines have been undergoing quite a few changes in recent years, especially in the producing areas of the “New World” (just about everywhere outside Europe). And just because...
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Posted on: March 20th, 2016
by Tom Peiffer
This year the well-proven linkage between the arts and wine sampling is right in Tempe for you to enjoy. Savor the total appreciation of sight, sound, and taste, and experience...
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Posted on: February 17th, 2016
by Tom Peiffer
Formulating wine blends to achieve tastes that are greater than the sum of their parts has been practiced for 1000’s of years. And even today, there is no sign of...
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