Tom Shelton, for many years the president and CEO of Joseph Phelps Winery and a leader of the Napa Valley wine industry, passed away Saturday at his home in Calistoga, a victim of brain cancer. Shelton, 55, was surrounded by family.

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Aspretto is made by adding the juice of freshly pressed organic Chianti grapes to organic Chianti wine vinegar. The combination is then aged in wooden casks for a year to produce a dramatic flavor. It is called, "uvaggio," meaning "grape fortified" or "extra grape." Made in the Chianti hills of Tuscany by Giuseppe Giglioli. The farm is in transition to Biodynamic certification in mid-2003.

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Many wine enthusiasts dream of owning their own winery, but few can afford the time or financial commitment. Now, with the launch of Grand Cru Estates in Oregon's Willamette Valley, individuals can create their own barrel of ultra-premium Pinot Noir to match their personal palate -- and leave all or some of the work up to a team of award-winning Oregon vintners.

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Customer Review: Growing grapes made easy

This book provides usefull and pertinent information all the way from the grape planting process to the wine making process. He walks you through every step carefully, but does not suggest a robotic structure for making wine, he leaves open oppertunies to show your own creativity.

Customer Review: Touches on the important points

I've purchased several "how to" wine books and this one is good, but not great. I would not rely on it as my only reference. Rather, it makes a very good companion for "From Vines to Wines."

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Interest in wine has steadily increased in recent years, with people far more sophisticated about wine than they used to be, and with more and more books being written about it, not to mention the success of films like Sideways. And, inevitably, those who take a serious interest in wine find themselves asking questions about it that are at heart philosophical.
Questions of Taste is the first book to tackle these questions, illuminating the philosophical issues surrounding our love of wine. Featuring lucid essays by top philosophers, a linguist, a biochemist, and a winemaker and wine critic, this book applies their critical and analytical skills to answer--or at least understand--many thorny questions. Does the experience of wine lie in the glass or in our minds? Does the elaborate language we use to describe wine--alluding to the flavors of cheese or fruit, or to a wines suppleness or brawniness--really mean anything at all? Can two people taste one wine in the same way? Does a wine expert enjoy wine more than a novice? How much should we care about what experts say about wine? These questions and others are not just the concern of the wine lover, but go to the heart of how we think about the world around us--and are the province of the philosopher.
With a foreword by leading wine authority Jancis Robinson (editor of the Oxford Companion to Wine), this volume will be of interest to anyone who thinks seriously about the experience of enjoying wine, as well as those interested in seeing philosophy applied to the world of the everyday.

Customer Review: Questions of Taste is more a question of boring

Recently into wine and on the verge of being a wine geek I found this book not well written and a bit boring. It's a struggle and not worth the price of a hardback wait for the paperback or when it gos to the book store on sale.

Customer Review: Great book!

A very witty and interesting philosophical guide to wine. It's great to see prominent philosophers not just writing about the usual abstractions but considering the serious puzzles that confront wine-lovers: how can we have a shared vocabulary for describing how wine tastes? Is there really such a thing as expertise in wine-tasting? It even has a chapter on intoxication - most writers seem to miss that aspect of wine-drinking! Definitely the most orginal book on wine I've read. I recommend it especially to people interested in the "wine wars" (Robert Parker vs. the Europeans). It helped me think about the underlying issues (though I didn't change sides afterwards!).

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The owner of 125-year-old Chateau Montelena Winery who helped put Napa Valley on the world wine map at the Paris Tasting of 1976 said he is in talks to sell the winery to a French man who owns a winery in France as well as luxury resorts.

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Hediard's red wine vinegar from France is made with delicious peach flavor. Peach Flavored Red Wine Vinegar makes a unique marinade for fish, chicken and pork. Used in a vinaigrette, this mouthwatering Peach Flavored Wine Vinegar will complement a mix of greens like watercress and dandelion.

Each bottle contains 8.45 fl. oz. of Peach Flavored Matured Red Wine Vinegar by Hediard from France.

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Enjoy the famous flavor of traditional French red wine vinegar whenever your recipes call for it.

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From his own experience, author and ex-winery owner Thomas Pellechia offers these tips for winery neophytes and wanna-bes:

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Both beer and wine have histories spanning thousands of years. This is the first book to compare them from the perspectives of history, technology, nature of the market for each, quality attributes, types and styles, and the effect that they have on human health and nutrition.

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