Patrick Comiskey

2 months ago | newwinereview.com | Patrick Comiskey |Jason Wilson

Here’s what’s happening on the wine internet this week:🍇  “Tradition dictates that Grenache must be constrained. Except when it’s not. In the last decade and a half a host of California Grenache producers . . . have veered away from the heat zones, and eased  up on ripeness. An entirely new style has emerged, transparent and lean, aromatic, mineral, lifted.”🐣  The next generation of phenomenal Loire Cab Franc producers. 🫰  15 wine pros on their favorite bargains.

2 months ago | newwinereview.com | Patrick Comiskey |Jason Wilson |Fintan Kerr |Susannah Skiver Barton

Grenache is heat-seeking. Everybody knows this. Grenache hugs the Mediterranean Sea like a pasty-faced Scandinavian in search of a suntan in February. It thrives in torrid Barossa and arid Spain, it cozies up to cobblestones in Châteauneuf-du-Pape as if those fist-sized rocks were slippers.

Jan 10, 2025 | newwinereview.com | Jason Wilson |Patrick Comiskey |Aleks Zecevic

Here’s what’s happening on the wine internet this week:💛 “The character, imagination, and sheer variety of Alsace wine is undeniable, but I often feel that it’s a little under-loved.”🔍 The wines of Savoie have a deep soul — but you have to do some searching to find it. 👍 Not all of Michigan’s wines are worth your time and money. These are. 5️⃣ 5 industry trends to watch this year. None of them surprising. 👓 If those aren’t enough, here are five more.

Jan 9, 2025 | newwinereview.com | Brittany Martin |Patrick Comiskey |Aleks Zecevic |Susannah Skiver Barton

In so many of my wine conversations over the years, the most challenging question from consumers that always pops up is this: Why are some wines so much more expensive than others? Often, the question is posed as a variation of this: What’s the real difference between a $50 bottle and a $15 wine? Or even more accusingly: Can you really tell the difference between a $100 wine and a $20 wine?

Jan 8, 2025 | newwinereview.com | Patrick Comiskey |Aleks Zecevic |Susannah Skiver Barton

Bring up the topic of climate change to vinegrower Steve Matthiasson and you’ll find he is prone to strong opinions. Ask him “Is Napa is getting too hot for Cabernet Sauvignon?” and he’ll tell you “That’s ridiculous,” his voice rising. “Complete horseshit.” “The Napa Valley,” he goes on, “is a climate-diverse place. Carneros has two-thirds the heat accumulation as Calistoga, and Carneros is still thought of as too cool for Cabernet. Even Oak Knoll [just north of Carneros] is too cool.