Uncorked Ventures

#XperienceTravelTheTaylorWay We can file this one under, another issue for small wineries to have to worry about. Like there wasn’t…

#XperienceTravelTheTaylorWay I’ll veer out of California, Oregon and Washington for a moment here and mention a French Cabernet Franc. Outside…

#XperienceTravelTheTaylorWay One of the issues with doing these so much off the cuff, eventually you forget something. In this case,…

#XperienceTravelTheTaylorWay Where do many of my competitors get a lot of their wine? From the bulk wine market. Here’s what…

#XperienceTravelTheTaylorWay As shown above, dry ice is often used by winemakers during many stages of fermentation, but especially at the…

#XperienceTravelTheTaylorWay What happens when all the “good” vineyard sites are taken? Usually winemakers and vintners end up looking at regions…

#XperienceTravelTheTaylorWay Hi, guys. Mark Aselstine with Uncorked Ventures. So, today, something a little different. So, this it a Dibon Brut…

#XperienceTravelTheTaylorWay Hi guys, Mark Aselstine with Uncorked Ventures. I haven’t done one of these in a while, but there’s a…

#XperienceTravelTheTaylorWay It’s actually pretty amazing how quickly this happens.  A 6+ month growing season, with at least 6 passes by…

#XperienceTravelTheTaylorWay Finally, we’re getting close.  As you can see, the vast, vast majority of the green parts of the vine…