Italy has a long tradition of fermenting wine in clay vessels, particularly in the northern part of the country. Known as anfore, orci or giare, they stacked and traveled well in the days before oak barrels. Continue reading
This is my 1000 post on Wine Predator.
As such, it seems appropriate to make it about “Local Love, Local Wine” because while I first started going wine tasting in Napa and Sonoma then worked at Ridge Vineyards in the early and mid-80s, in the mid 1990s, I got back into wine as the Art Predator by writing a newspaper column that included “all that engages the whole soul” from art to literature to film to wine to food, all local. I didn’t make a lot of money in that gig, but I did have trade: free food and drink at many area restaurants.
One of the restaurants, the long gone Nora’s of Ojai, featured wines from The Ojai Vineyard Continue reading