Inside Source

Newsletter August 2022

August 1, 2022

Wines from Sicily, Campania, Liguria, Abruzzo, Lombardia, Valle d’Aosta, and even many parts of Piemonte, like Alto Piemonte, existed in relative obscurity up until less than a couple of decades ago, even for those considered “Italian Wine Specialists,” most of whom seemed to be from Italy. It was a time when boutique Italian wine importers found limited success in fine...[ read more ]

Newsletter July 2022

July 1, 2022

Climate change is relentless. June was a scorcher in Europe while at the same time just a month ago France was hit by yet more major hailstorms in many areas. European countries are playing a high-stakes game of dodgeball, with the climate playing an unrelenting offense. If it’s not hail, it’s mildew pressure and/or rain at the wrong time, hot...[ read more ]

Newsletter June 2022

May 30, 2022

As we descend upon Germany via train from Milan through the Alps, our group of four are all wounded and bloated from a massive intake of beef tartar, vitello tonnato, agnolotti, ravioli, gnocchi, and a near overdose of Nebbiolo (if that’s possible… well, maybe it is with the tannins of young ones…). We are in Germany for a day and...[ read more ]

Newsletter May 2022

May 5, 2022

I’m writing this month’s newsletter in Vienna even though I thought about canceling this trip, as I have frequently done in the last few months due to Covid and the war next door, but I figure I can’t wait forever for the world to stabilize in every direction to feel completely comfortable traveling in this area. My wife and I...[ read more ]

Newsletter April 2022

March 30, 2022

We all share the belt-tightening sensation of tax season, or at least most of us do, and I’ve made it a habit to be on the wine trail during this time to avoid the stress as much as possible. Without my team back home, spearheaded by my sister, Victoria, my escapades around European wine country would be impossible, and taxes...[ read more ]

Newsletter March 2022

March 3, 2022

After doing tons of research, Spanish geologist Ivan Rodriguez and I finished our latest terroir map, as well as a short essay on some of the geological story between Navarra and Rioja, both of which are downloadable here. Also, on our website profile of Navarra producer, Aseginolaza & Leunda, there is a deeper exploration of how Navarra, even though it...[ read more ]

Navarra and Rioja Geological Overview

February 16, 2022

The geological setting of Navarra and Rioja can be distilled down to what is mostly sedimentary rock including limestones, marls, sandstones, and shales with a broad spectrum of different compositions, size grains (clay, silt, sand gravel, etc.), all formed under different conditions than those in the surrounding mountain ranges. This geological story is worth further exploration for anyone interested in...[ read more ]

Newsletter February 2022

February 2, 2022

Fazenda Pradio vineyard in Chantada, a colder sub zone of Ribeira Sacra

It seems that just about everyone I know who didn’t get Covid prior to the recent holiday season has done so since, but somehow my wife and I have successfully evaded it despite an extensive pre-holiday tour around California to say hello to as many of our friends and customers (many of whom were also very good friends, along with...[ read more ]

Newsletter January 2022

January 6, 2022

Here we are again with yet another new year after one that seems to have blistered by. Indeed, it wasn’t a complete year on our business end, what with the restaurants not opening until after the first quarter, but from there it quickly picked up momentum. I got home to Portugal a couple of weeks ago after a two-month California...[ read more ]

Newsletter December 2021

November 30, 2021

Maybe I’m just imagining it because I’ve been gone for so long, but everyone here in California seems to smile more and is generally more friendly than I remember. Perhaps it’s because I’m so happy to see people out and about, or maybe it’s because I can finally see people’s mouths again! On the other hand, I am sorry to...[ read more ]