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Domestic Selection: Cabernet Sauvignon, 1986. Sebastiani

Samuele Sebastiani had been born into a peasant family who toiled in the vineyards of Tuscany, Italy. In 1895, he borrowed mon­ey for his steerage to California. In 1904, Samuele Sebastiani started what was to become California winemaking history. Today, when you visit the Se­bastiani Winery in old town Sono­ma, you will be shown the… read more »

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Member Inquiry: Tannins

“Paul, I noticed that you often mention ‘tannins’ in your newslet­ter. Are tannins what makes a wine taste dry?”          E.N., Portland, OR This is a good question and al­though the answer is yes, there’s much more here than meets the eye (or the palate, in our case). In looking at a wine’s overall quality profile,… read more »

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Adventures in Eating: Country Sausage Patties

The other day, while waiting for a doctors appointment, I flipped through a “Better Homes and Gardens” magazine. Nothing quite piqued my interest and I was just about to trade it in for an entic­ing copy of “People” when I came across an ad for a refrigerator. I became transfixed. It wasn’t the sleek design… read more »

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Import Selection: Cotes du Rhone, 1990. Moillard

The venerable French wine producing firm Moillard was founded in 1850 by Symphorien Moillard. It is now managed by the fourth and fifth generations, and remains a family owned and oper­ated concern. While 60% of Moil-lard’s turnover is achieved in France, its wines are sold interna­tionally in over 30 countries. The elite part of the… read more »

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Domestic Selection: Gewurztraminer, 1991. Columbia Winery

In opening, Columbia Winery practically represents ancient histo­ry, as far as domestic wines go. Founded in 1962, it is Washington State’s oldest premium winery. Home winemaking buff Professor Lloyd Woodbourne of the Univer­sity of Washington, in concert with a few similarly inclined col­leagues, set up a “cooperative” winery in his garage. They called it “Associated… read more »

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Member Inquiry: Transporting Wine

“Paul, I have heard that the jos­tling of wine during transportation can damage it. Is this so and, if so, will it help if I let my bottles rest after I have received them from you?”       S.R., Emeryville, CA People often ask me this when I tell them that I will be shipping wines to… read more »

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Adventures in Eating: Peanut Butter Pie

The other day my cousin told me about a wonderful dinner she’d had at a friend’s. “It was French Provincial,” she enthusiastically exclaimed. She then ex­citedly went into detail about what was served. “What was the occasion?”, I asked curiously. (It seemed like quite a luxuri­ous and romantic affair.) “Book club,” she simply replied. In… read more »

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Import Selection: Cotes du Gascogne, 1991. Domaine du Mage

In the heart of the Armagnac countryside in the southwestern part of France known as Gascony lies the beautiful 75 acre estate of the Domaine du Mage. This part of France, which is also known for its gastronomy and general “joie de vivre” is often sadly forgotten by visitors coming to France. Not only does… read more »

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Domestic Selection: Zinfandel, 1990. Cline Cellars

Cline Cellars is owned by a fami­ly whose name is a household word. About a century ago, six brothers pooled their resources to put the eldest one through college, a cultural tradition in Italy. The brothers immigrated to California. They took odd jobs, in the mines, for the railroads, even as farm la­borers picking fruit… read more »

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Member Inquiry: Lead in Wine

Dear Paul, I heard something not too long ago about lead getting into wine. Then I recently noticed that the ‘foil” which covers the cork on a lot of wine bottles is different than what it used to be. Am I cor­rect in assuming that there is some relationship between the two? — K.N. Huntington… read more »

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