Ambitious growers and lofty winemaking goals are spurring a revolution in Lodi, California's most exciting wine destination of the moment.
Lodi may not be a name that immediately springs to mind when the topic of Californian wines comes up. But if you have ever drunk wines from California, chances are that you would have drunk Lodi wine, even if you've never heard of the wine region. The apparent obscurity of Lodi is certainly not because it is new in the game—in fact, wine grapes have been grown in this American Viticultural Area (AVA) for more than 150 years, thriving even through the period of Prohibition—or that the region is inferior to its more well-known cousins like Napa or Sonoma counties. It is simply down to the fact that in the last several decades, the majority of Lodi’s grapes were sold to larger producers like Mondavi, Sebastiani, Gallo, Sutter Home and Louis Martini.
Things are quickly changing, however, with more and more Lodi grape growers emerging from the shadows to become wine producers in their own right. So much so that the production of local Lodi wines has spiked manifold in recent years.
It’s a natural wine revolution that’s a long time coming. With the quality of the grapes on their hands, it is little surprise that the local growers in Lodi would be inspired to give a regional voice to their grapes—either by trying their hand at winemaking themselves or else hiring consulting winemakers to showcase the best of their vineyards in the bottle. And the results have spoken for themselves, with many long-time Lodi growers making their dual mark in the industry both for their grapes as well as for their diverse portfolio of wines that spotlight everything from Albarino to Zinfandel.
Denne historien er fra September 2016-utgaven av WINE&DINE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra September 2016-utgaven av WINE&DINE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
