| Our Wines | https://MarkusWine.com/Wines/ |
| Contact Us | https://MarkusWine.com/Contact/ |
We have rebranded our podcast to align with the overall Cooking Chat focus on food & wine pairings, while continuing to feature local food content that we covered on Cook Local Eat Local.
Martin Redmond was a perfect 1st guest for the updated Cooking Chat Food & Wine podcast, given our shared interest in food & wine pairings. I enjoyed chatting with Martin about tasty pairing ideas and learning more about his wine journey, including how he started his wine blog. #wine
A major new study of 500,000 people published in the Canadian Journal of Cardiology shows that the No. 3 best method of reducing your risk of sudden heart attack is: Drink more sparkling and/or white wine.
What's No. 4? Drink more red wine!
https://www.wine-searcher.com/m/2025/05/drinking-wine-really-is-good-for-you
Bokisch Vineyards' Liz and Markus Bokisch introducing Lo Xalet, America's first cava style sparkler, at their Clements Hills-Lodi winery. Hang on to your hats, Lodi wine lovers, because the latest innovation coming out of Lodi is a doozy: The 2023 Bokisch Vineyards Clements Hills-Lodi Lo Xalet ($60). This is the first champagne method sparkling wine in California grown and crafted in the style of Spain’s cava (the Spanish word for sparkling wine). To be an authentic cava style sparkler, a wine has to be made from the traditional grapes of Spain’s Cava D.O. (Denominación de Origen, or “Designation of Origin”), perched along the Mediterranean Sea in Catalonia’s Penedès region, south of Barcelona. The required grapes indigenous to Cava form something of a “holy trinity”...
The first week of April is a special time of year, when you can observe early bud break as well as the beautiful "bones" of old vine plantings, such as in this 116-year-old Zinfandel on the east side of Lodi's Mokelumne River appellation. Bud break and beautiful bones It’s that time of year when grapevines are bursting all over with new buds. When 2025's spring equinox arrived up this past March 20, most of Lodi wine country’s vineyards were still bereft of these tiny buds. But during the last week of the month, when temperatures finally started to warm up, the bare buds began to swell, and out popped the leaves, unfurling like sails on a ship, along with the tiny precursors of grape clusters, which eventually become the flowers from which individual berries form. Early spring and April is an interesting season because the bare “bones,” the trunks and limbs, of all the plants are still quite visible. It will be another two months or so before the canes become long enough to drape over and hide the spur positions with grapevine “canopy,” the anatomy consisting of leaves and shoots essential for the process of photosynthesis, necessary to bring plants to fruition...
RandyCaparoso.wineauthor
David Crowley
W. Blake Gray