Winervana Blog Posts

Posted on

Brian Carter Tuttorosso

Brian Carter Cellars Tuttorosso 2016.
Brian Carter Cellars Tuttorosso 2016. Click here for tasting notes.

Brian Carter Cellars Tuttorosso 2016

“I came into the field of wine [at a young age], not because my parents were wine drinkers, but because I was given a microscope when I was 12 years old. I heard about these things called yeast, and I wanted to see what they looked like under a microscope. I was told if you want to look at yeast you have to start a fermentation. So I picked some blackberries, fermented the wine, took a sample, and brought out my microscope — and there they were — the little yeast. I’ve been having those yeast work for me ever since.”  — Brian Carter

Continue reading “Brian Carter Tuttorosso”

Posted on

Brian Carter Le Coursier

Brian Carter Cellars Le Coursier 2014.
Brian Carter Cellars Le Coursier. Click here for tasting notes.

Brian Carter Le Coursier 2014

“I came into the field of wine [at a young age], not because my parents were wine drinkers, but because I was given a microscope when I was 12 years old. I heard about these things called yeast, and I wanted to see what they looked like under a microscope. I was told if you want to look at yeast you have to start a fermentation. So I picked some blackberries, fermented the wine, took a sample, and brought out my microscope — and there they were — the little yeast. I’ve been having those yeast work for me ever since.”  — Brian Carter

Continue reading “Brian Carter Le Coursier”

Posted on

Brian Carter Corrida

Brian Carter Cellars Corrida 2016.
Brian Carter Cellars Corrida. Click here for tasting notes.

Brian Carter Cellars Corrida 2016

“I came into the field of wine [at a young age], not because my parents were wine drinkers, but because I was given a microscope when I was 12 years old. I heard about these things called yeast, and I wanted to see what they looked like under a microscope. I was told if you want to look at yeast you have to start a fermentation. So I picked some blackberries, fermented the wine, took a sample, and brought out my microscope — and there they were — the little yeast. I’ve been having those yeast work for me ever since.”  — Brian Carter

Continue reading “Brian Carter Corrida”

Posted on

Brian Carter Byzance

Brian Carter Cellars Byzance 2014.
Brian Carter Cellars Byzance. Click here for tasting notes.

Brian Carter Cellars Byzance 2014

“I came into the field of wine [at a young age], not because my parents were wine drinkers, but because I was given a microscope when I was 12 years old. I heard about these things called yeast, and I wanted to see what they looked like under a microscope. I was told if you want to look at yeast you have to start a fermentation. So I picked some blackberries, fermented the wine, took a sample, and brought out my microscope — and there they were — the little yeast. I’ve been having those yeast work for me ever since.”  — Brian Carter

Continue reading “Brian Carter Byzance”

Posted on

Brian Carter Oriana

Brian Carter Cellars Oriana 2018.
Brian Carter Cellars Oriana. Click here for tasting notes.

Brian Carter Cellars Oriana 2018

“I came into the field of wine [at a young age], not because my parents were wine drinkers, but because I was given a microscope when I was 12 years old. I heard about these things called yeast, and I wanted to see what they looked like under a microscope. I was told if you want to look at yeast you have to start a fermentation. So I picked some blackberries, fermented the wine, took a sample, and brought out my microscope — and there they were — the little yeast. I’ve been having those yeast work for me ever since.”  — Brian Carter

Continue reading “Brian Carter Oriana”

Posted on

Dassai 45 Saké

L. to R.: Nanbu Bijin Southern Beauty, Tozai Snow Maiden, Dassai 45
L. to R.: Nanbu Bijin Southern Beauty, Tozai Snow Maiden, Dassai 45

Dassai 45 Junmai Daiginjo Saké

Saké, the national alcoholic beverage of Japan, is often called rice wine, but this is a misnomer.  While it is a beverage made by fermentation, the production process more closely resembles that of beer, and it is made from grain (rice, of course), not fruit.  To make saké, the starch of freshly steamed glutinous rice is converted to sugar and then fermented to alcohol.  Once fermented, the liquid is filtered and usually pasteurized.  Sakés can range from dry to sweet, but even the driest retain a hint of sweetness.

Continue reading “Dassai 45 Saké”

Posted on

Tozai “Snow Maiden” Saké

L. to R.: Nanbu Bijin Southern Beauty, Tozai Snow Maiden, Dassai 45
L. to R.: Nanbu Bijin Southern Beauty, Tozai Snow Maiden, Dassai 45

Tozai “Snow Maiden” Nigori Junmai Saké

Saké, the national alcoholic beverage of Japan, is often called rice wine, but this is a misnomer.  While it is a beverage made by fermentation, the production process more closely resembles that of beer, and it is made from grain (rice, of course), not fruit.  To make saké, the starch of freshly steamed glutinous rice is converted to sugar and then fermented to alcohol.  Once fermented, the liquid is filtered and usually pasteurized.  Sakés can range from dry to sweet, but even the driest retain a hint of sweetness.

Continue reading “Tozai “Snow Maiden” Saké”

Posted on

Nanbu Bijin “Southern Beauty” Saké

L. to R.: Nanbu Bijin Southern Beauty, Tozai Snow Maiden, Dassai 45
L. to R.: Nanbu Bijin Southern Beauty, Tozai Snow Maiden, Dassai 45

Nanbu Bijin “Southern Beauty” Tokubetsu Junmai Saké

Saké, the national alcoholic beverage of Japan, is often called rice wine, but this is a misnomer.  While it is a beverage made by fermentation, the production process more closely resembles that of beer, and it is made from grain (rice, of course), not fruit.  To make saké, the starch of freshly steamed glutinous rice is converted to sugar and then fermented to alcohol.  Once fermented, the liquid is filtered and usually pasteurized.  Sakés can range from dry to sweet, but even the driest retain a hint of sweetness.

Continue reading “Nanbu Bijin “Southern Beauty” Saké”

Posted on

Rescue Dog Mixed Red

Rescue Dog Beloved Mixed Red Wine Blend
Rescue Dog Beloved Mixed Red Wine Blend NV. Click here for tasting notes. I have posts on all of these wines. Just search for Rescue Dog.

Rescue Dog Beloved Mixed Red Wine Blend

Founded in 2017 by Blair and Laura Lott, Rescue Dog Wines has an unusual and commendable mission: a generous 50% of their profits go to rescue dog organizations across the country. The Lotts explained that they started planning a new life in wine country around 2015. “We knew that we wanted to embrace sustainable growing practices and create a new, more rewarding lifestyle for ourselves. In addition, we knew that we wanted enough land to grow wine grapes and foster dogs. In addition, we knew that we wanted to create high quality, premium wines. During this period of exploration throughout many of California’s wine regions it dawned on us that we could combine our two passions and Rescue Dog Wines was born,” they reminisced. Continue reading “Rescue Dog Mixed Red”