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 [Wine News] Chile: winery visits, biodynamics and another helicopter ride: Last night’s dinner was the launch of Vina San Pedro’s 1865 sort, held at the wonderful new Mestizo restaurant we’d been to earlier in the week. It was an enjoyable evening, with good food and some nice wines.

 [The Man from Mosel River] Rees Miller Estate: After the wine tasting class of the Alexandra Wine and Food Expo David Miller had invited us to visit but so far we were unable to follow the kind invitation. So, off we went the next day.

 [Washington DC Wine Tasting and Dinners from localwineevents.com] Winemaker’s Dinner, Featuring the wines of Emiliana and Master ...: Jan 25, 2008 (Fri): Winemaker’s Dinner at Mio Featuring the wines of Emiliana and Master Winemaker Antonio Bravo The history of Chilean wine dates back to the 16th century when the Spanish conquistadores brought vinifera vines from .

 [Forest Grove Live] This Week at the Cork and Decanter: Thursday 24th - Rudy Marchesi of Montinore Estate will be in to give an informal talk on Sustainable Biodynamic Viticultural Practices and how it affects wine. You can ask all the questions you want.

[Chicago Wine Tasting and Dinners from localwineevents.com] Just Grapes Biodynamic and Organic Wine Seminar and Tasting: Join Just Grapes Wine Shop Corporate Sommelier Don Sritong and Erinn Benziger from Benziger Family Winery for an educational perspective on the growing trend of organic wine with “Principles of Biodynamic Farming & Winemaking.” Just Grapes, Chicago’s premiere wine shop specializing in corporate entertainment, wine education and retail, meets the demand of curious wine-drinkers by providing a class to demystify the concepts of biodynamic farming and winemaking for the everyday consumer. Guests will get the opportunity to taste a variety of organic and biodynamic wines while enjoying organic appetizers to complement the overall experience.

 [Enobytes Wine Blog] Enobytes Top Wine Surprises for 2007: The 2006 Seufert Winery Pinot Noir Momtazi (Maysara) is a biodynamically farmed Pinot from the McMinnville AVA. It’sa powerhouse wine with an intense garnet color and ripe aromas of cherry and rose petal;

 [Wine & Dine] Wine adviser - Nov. 6: Prosecco is not a Champagne-method bubbly, but the wines can show surprising finesse. Usually made as a nonvintage brut or extra dry ”” not sweet ”” good prosecco has plenty of lovely, lively bubbles, and often carries orange/citrus fragrances and a lightly bitter finish, all of which helps to sharpen the palate.

[On the House] 7 Questions: Haskell’s Chief Operations Officer: Manning: The majority of wines sold are in the $20 and under range. Prices for wine have really not increased much in this range--compare it to ties and blouses, for instance, which have increased due to inflation.

[Minnesota Realty Blog n News] WBW 41 - Friuli Whites: Since the the winery is in Slovenia, they are not technically in Friuli-Venezia Giulia, but I’m sure Jack and Joanne will not mind. Purchased by the Kristancic family in 1820, this was the only wine estate not nationalized during the country’s communist period.

[rethink Wine Blog] 8 Wine Industry Trends to Expect in 2008: 1)  Going Green - whether you’re a global warming skeptic or a true believer, everyone wants cleaner air, land and water.  The green movement in wine will continue to grow in 2008.  And for many good reasons.  First, organic and Biodynamic farming is good for the environment, as it eschews harmful pesticides and herbicides.  Second, committing to “green” viticultural techniques is a long-term investment of time and money.  It’s not something that is done as just a trend.  Third, many will argue it results in better wine aromatics and flavor character and thus better wine.  Finally, to paraphrase Gordon Gekko, “green is good, green is right, green sells”.  Going green is good business, is here for the long haul, and will continue to grow in 2008.

 [Along the Bubbly Trail] Winemaker’s Dinners: Winemaker’s Dinners can be offered by restaurants year-round, but we usually see them more often in the late fall, winter and early spring months when the restaurants are a little less busy and the vineyards are not planting or harvesting.

 [hundredacres] Renaissance Vineyards, Sierra Foothills, CA: Current Releases: Karl Werner, who in addition to being a devotee of the spiritual teachings of the organization, also happened to be a very accomplished winemaker back in his home country of Germany. Apparently on his first visit to the Fellowship’s property, he recognized the potential for grape growing, and his enthusiasm for the project, as well as the attraction of the craft itself, convinced the organization to undertake a vineyard development project that lasted several years —

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