The first time I met Chris Wishart he spent a good deal of time with a towel wiping wine drips off the bar he had just recently sealed. He chuckled at his fixation and we shared a common understanding that sometimes tiny things consume us completely; things we won’t care about in less than 48 hours. That fleeting obsession, though perhaps not defining of Wishart, neatly tied together the philosophy at ENSO Urban Winery for me: every vintage is distinctive, so let the wines express that moment in time, and capture it as purely as possible. Continue reading
Though her name is supposed to mean graceful, Anne Hubatch, owner and winemaker of Helioterra Wines, claims to be anything but as she carefully navigates her way across the kitchen strewn with small toys. Her family, business, and life all culminate here in this space … children’s drawings, kitchen utensils, a computer, and lots of paperwork … yet somehow, it just seems to work. Continue reading
The winery I work for produces a late harvest Riesling that makes me realize how wholly unappreciated dessert wines are. On any given day I can expect to encounter a visitor that claims to not like “sweet wine,” and opts to skip the last taste in the flight. I can’t help but think that these folks are seriously missing out because they are thinking about dessert wines in the wrong context—as something that might be sipped casually on the patio, coating the palate with sugar. Instead I like to encourage folks to think of dessert wine in a different context. And one of my favorites is in terms of blue cheese.