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    Wine Cocktails
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    July 3, 2018 | By Coravin

    Red, Wine & Blue Cocktail Recipe

    If you’re on the hunt for an original, boozy drink to serve at your Fourth of July fiesta, a signature red, wine and blue cocktail is the way to go.

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    Food and Wine Pairings
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    June 25, 2018 | By Lauren Mowery for Coravin

    Sicilian Summer Breakfast Granita with Brioche

    After a few weeks in Sicily, you’ll quickly realize southern Italians do breakfast differently from anywhere else in the world. Especially if you’re on the eastern side of the island where granita rules the morning table.

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    Regions and Varietals
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    June 19, 2018 | By Lauren Mowery for Coravin

    Quick Guide to the Wines of the Loire Valley

    The Loire Valley is known as “the Garden of France” for its parks, gardens, fruit orchards and, of course, vineyards.

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    Entertaining
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    June 14, 2018 | By Lauren Mowery for Coravin

    Q&A with Sara Fowler, Director of Winemaking at Peju

    Peju’s winemaker Sara Fowler earned the title Napa Valley Winemaker of the Year two years in a row from Napa Valley Life Magazine. Voted by a group of her peers, the acknowledgment bears meaning in a region rife with good wines and competitive spirit.

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    Regions and Varietals
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    June 6, 2018 | By Lauren Mowery for Coravin

    Here’s Why You Should Try Croatian Wine

    A decade ago, Americans barely knew Croatia. The slender, coastal country hugging the limpid Adriatic was associated with the dissolution of Yugoslavia and the bitter regional strife that followed. Today, all that has changed.

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    Wine Cocktails
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    April 27, 2018 | By Jessica Bourne

    Wild Berry Wine Slushy Recipe

    As the weather heats up, blend up this refreshing Cabernet wine slushy.

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    Just for Fun
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    April 22, 2018 | By Lauren Mowery for Coravin

    Interview with Clos Du Val’s President/CEO Steve Tamburelli

    Clos du Val winery has been in business nearly fifty years, founded in 1972 by French expatriate Bernard Portet with owner John Goelet. Portet’s French winemaking approach to fruit from Napa Valley earned the brand a dedicated following of consumers early on. Clos du Val captured the terroir of the famous Stags Leap District, Carneros, and Yountville, with the goal of making classic, timeless wines. Industry veteran and Napa Valley native Steve Tamburelli was appointed president of the winery in 2014 with the task of overseeing all operations, concentrating on estate-grown wines, and overall tightening the brand’s focus, production levels, and image. Tamburelli’s previously roles included Stags Leap Wine Cellars chief operating officer, general manager at Chappellet, and just prior to Clos Du Val, chief operating officer at Flora Springs Winery.

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    Wine 101
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    April 20, 2018 | By Lauren Mowery for Coravin

    Born of Fire and Violence: Volcanic Wines

    Vineyards and volcanoes may sound like an unusual pairing, but in truth, it’s one that has long been established. For hundreds of years, from Italy, Spain, to Greece, grape vines have flourished in the mineral-rich particles of battered volcanic rocks. How is it that wine grapes not only thrive in this soil but produce wines of distinct character? 

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    Food and Wine Pairings
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    April 13, 2018 | By Lauren Mowery for Coravin

    Miso Glazed Salmon and Baby Bok Choy with Provence Rosé

    Summer, hard earned, has finally arrived. Another Memorial Day weekend marks Americans’ collective hopes for a season filled with fresh food, outdoor living, and delicious wine. What better way to mark the turn towards the solstice than with this savory Japanese take on a Pacific Northwest fish: salmon. Miso, a fermented soybean paste, is frequently employed in the East Asian kitchen. The ingredient was first made famous in America at Nobu with the restaurant’s iconic dish miso-cod. Now, Americans have begun to adapt the ingredient to other uses, including this omega-3 rich fish.

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    Wine 101
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    April 6, 2018 | By Lauren Mowery for Coravin

    Five Tips to Improve Your Wine Game

    Looking to improve your wine game? From chilling, to decanting, to navigating a restaurant wine list, here are five tips that save time, money, or simply elevate your wine drinking experience. 

     

    1. Chill Your Whites Rapidly. You’ve got guests coming who will be eager for an aperitif, but your white wines are still in the grocery bag. The solution is not the freezer or ice cubes in your glass, but a salt water bath. If you’ve got an ice bucket, fill it with water and a few tablespoons of salt. Add ice cubes. Then, the wines. If you don’t have a bucket, plug your kitchen sink. The ice creates a freezing cold bath, and liquid draws heat from the wine better than solid cubes. The salt lowers the freezing point of the ice water, allowing it to become even colder, resulting in faster chilling. Finally, gently spin the bottle in the water every few minutes which helps expose all sides of the glass to the cooling bath. The result: wine chilled in 10-15 minutes instead of an hour. 

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