BY LETTIE TEAGUE Although Americans love wines from California, New Yorkers have historically required a bit more convincing. In fact, outside of steakhouses and chain restaurants (and especially chain steakhouses), California wines can be quite hard to find. Rom Toulon, a Frenchman by way of Napa who is the new manager of 24 Hubert Wines in TriBeCa, is determined to change that. In fact, he may even be aiming to alter New Yorkers' Euro-centric wine point of view.
India Vineyard A native of the Loire Valley in France (Vouvray, to be exact), Mr. Toulon would seem to be an unlikely candidate to effect this sort ...
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"Old Vines and Their Wines” at the Sonoma Wine Library: Friday night, the Sonoma County Wine Library (139 Piper St., Healdsburg) welcomes Joel Peterson of Ravenswood Winery, one of the best known and widely respected wineries in America.
Vineyards India Writer Linda Murphy joins Peterson for a conversation about heritage vineyards and the importance of terroir. She is co-author of the widely-praised “American Wine: The Ultimate Companion to the Wines and Wineries of the United States” (University of California Press, 2013, $50).
India Vineyard Whether Peterson is talking about zinfandel, old vineyards, his late mother’s collection of recipes, the remarkable history of the name “Ravenswood” or any other topic, he is a charming, compelling and entertaining storyteller. Ms. Mouthful puts this at the top of the weekend’s must-do list.
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casamatta.jpg A good pick for the summer is the 2011 Bibi Graetz Casamatta Rosso, a sangiovese from Tuscany.
Wine Society Of India By John Foy/For The Star-Ledger La Vieille Ferme is like the well-dressed and best-mannered youngest child of a noble family. Everyone focuses on the ranking and powerful member Chateau de Beaucastel, one of the great Chateauneuf-du-Pape wines, with little attention to the breeding of La Vieille Ferme.
India Winery The Perrin family, which owns Chateau de Beaucastel, created La Vieille Ferme in 1970. It is made from four grapes used in their Chateauneuf-du-Pape’s blend: grenache, syrah, carignan and cinsault. Each grape’s percentage depends on what nature delivers that year from hillside vineyards on Mont Ventoux. And the winemaking is straightforward, too: After fermentation, the wine is aged for 10 months in vats and barrels, then bottled.
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