Date: 1/1/2015 Print Audience: 944,191 Online Audience: 4,200,151 Page Count: 1/3 Food & Wine

Date: 1/1/2015 Print Audience: 944,191 Online Audience: 4,200,151 Page Count: 2/3 Food & Wine

Date: 1/1/2015 Print Audience: 944,191 Online Audience: 4,200,151 Page Count: 3/3 Food & Wine

Date: 1/6/2015 Print Audience: 439,731 Online Audience: 20,500,550 Page Count: 1/2 Chicago Tribune

Like many people, I had long thought that the various varieties of pinot grapes (and their wines),

such as pinot grigio or pinot blanc, were mutations of a parent grape, pinot noir. They are not; all

pinots, including pinot noir, are clonal offspring of a vine called simply "pinot," as Jancis Robinson

points out in her extraordinary tome, "Wine Grapes.“

There are more than 1,000 registered clones of pinot, according to Robinson. Why so many

pinots? Clonal diversity is always explained by time; pinot has been with us for more than 2,000

years. The "black, white, gray" declension of pinot into, respectively, pinot noir, pinot blanc, pinot

gris (to use just the French; the names appear of course in other languages) is helpful, but it is

possible to find all three colors on a single vine. Striped grapes have been observed!

Funny, pinot blanc isn't actually white when ripe (it's a golden green); pinot gris isn't gray at all (but

decidedly pink); and pinot noir isn't black but rather resolutely blue-black.

Date: 1/6/2015 Print Audience: 439,731 Online Audience: 20,500,550 Page Count: 2/2 Chicago Tribune

Why use "black" at all? Because winemakers all over the world call dark grapes "black" and lighter

grapes "white." Grapes that are neither very dark nor quite light-colored, be they orangish, coppery

or pink, such as pinot gris or sauvignon gris, get called "gray.“

Even given pinot's clonal diversity, individual pinots nonetheless mutate. For example, pinot blanc

is a mutation of pinot gris; pinot gris itself a mutation of pinot noir. Pinot meunier, famed in

Champagne, apparently is a free-standing clone, which may explain why the French often call it

simply "meunier.“ t gets its cool name from the French word for "miller," the person who grinds

grain, because of the way the underside of its leaves looks dusted with flour when the grapes are

ripe. (When you cook sole a la meuniere, you cook it as would the miller's wife, dredged in flour

before sauteing it in butter.)

I decided to compound all these oddities by finding for you some even odder pinots to recommend

as well-made and delicious wines. We know pinot blanc, for example, as a still wine, but there are

fine examples of sparkling pinot blanc too. Pinot meunier rarely shows up outside of Champagne,

and even more rarely as a nonsparkling, or still, red wine. But California has some winemakers

doing well by it in that fashion.

Pinot grigio (the Italian for "pinot gris") has been bastardized so badly by Italian winemakers that

it's odd to find actually good examples of it from there; they happily happen. And pinot noir exists

without the "noir," when made as a white wine. All the winemakers had to do was quickly remove

the grape skins on crushing them. Some wonderful white pinot noir is being made. And as for fine

European pinot noir, it need not come from only the Cote d'Or of Burgundy nor always cost in the

three digits. Southern Burgundy makes some delicious red pinot, as do, oddly enough, other places

in Europe.

So, some pinot blanc first; good Italian pinot grigio second; then some white pinot noir; and finally a

couple of delish pinot noirs and fine red pinot meunier.

Recommended

2013 Cantina Tramin Pinot Grigio Unterebner, Trentino-Alto Adige, Italy: For the same price

as some PGs from a blend of vineyards, you can have this single-vineyard version that's way more

delicious; different fermentation techniques and less stirring give it real character. $30

2012 Elena Walch Pinot Grigio Castel Ringberg, Trentino-Alto Adige, Italy: Again, another

single vineyard PG and from one of northern Italy's great winemakers; ripe pear and apple flavors,

creamy texture and true pinot gris spice. $26

Date: 1/15/2015 Print Audience: 400,345 Online Audience: 354,487 Page Count: 1/3 Wine Spectator

Date: 1/15/2015 Print Audience: 400,345 Online Audience: 354,487 Page Count: 2/3 Wine Spectator

Date: 1/15/2015 Print Audience: 400,345 Online Audience: 354,487 Page Count: 3/3 Wine Spectator

Date: 1/23/2015 Online Audience: 595,751 Page Count: 1/9

The Daily Meal

Italy’s northernmost wine growing region is Alto Adige, also known as South Tyrol. Located in the northeastern

corner of Italy, this region was part of the Austrian-Hungarian empire until the close of World War I. It is a

fascinating region to visit, with an eclectic mix of cultures and cuisines – a intriguing and lovely area we explore on

our cycling tours, hiking tours, and ski adventures. The mountainous terrain and the proximity of the

Mediterranean combine to create one of Italy’s most diverse regional cuisines. These same influences make

possible the extraordinary diversity of wines produced in this region.

Date: 1/23/2015 Online Audience: 595,751 Page Count: 2/9

The Daily Meal

On a recent visit to the region, I stopped by one of the more well-known wine producers in this region. Nals

Margreid is a cooperative of about 140 small growers located in Alto Adige. The cooperative was formed in 1985

by the merging of The Cellars Nalles, established in 1932, and Magre-Niclara, established in 1954. A wine

cooperative is a collection of growers who join together to share technology and centralize functions such as

production, vinification expertise, and marketing. Cooperatives are typical in this region, where vineyards tend to

be small and located at higher altitudes in mountainous terrain. Today, the growers of the cooperative cultivate a

wide range of local varieties in over 150 hectares (about 370 acres) of vineyards.

The vineyards of Nals Margreid are distributed over 13

wine growing areas in South Tyrol (or Sudtirol), from

Nals, a small town in the north between Merano and

Bolzano, to Margreid in the south. These areas vary

great in their micro climate and soils, as well as

elevations that range from 650 feet to 3000 feet. Don’t

let the northern location fool you – this region enjoys an

average of 300 sunny days each year. Warm currents

from the Mediterranean arrive from the south, colder air

from the north is blocked by the main ridge of the Alps.

The result is a significant change in temperature

between day and night, allowing the grapes to develop a

great balance between fruity ripeness and crisp acidity.

The growers of Nals Margreid use organic methods

wherever possible. The overarching principle that drives

all aspects of production is the importance of preserving

the characteristics of the soil, micro climates, and grape

varietals in the wine; the notion the French refer to as

“terroir”. Winemaker Harald Schraffl oversees the

production of all the Nals Margreid wines, seamless

blending of the fruits of a wide variety of vineyards and

varietals. The winery produces several blends, varietals,

as well as a handful of single vineyard wines.

Date: 1/23/2015 Online Audience: 595,751 Page Count: 3/9

The Daily Meal

I have had a few Nals Margreid wines here in the US.Masciarelli Wine distributes Nals Margreid at stores here in

the Boston area. A few I’ve sampled here in the US include:

Date: 1/23/2015 Online Audience: 595,751 Page Count: 4/9

The Daily Meal

Sirmian Pinot Bianco 2010

An award winning wine from Nals Margreid,

this Pinot Bianco consistently earns 3 glasses

from Gambero Rosso. A Pinot Bianco with

enormous structure and depth, with aromas

from apples to citrus and peach. Creamy, with

a salty minerality and fresh acidity, it is an

excellent apertif with, and pairs well with light

pasta and risottos and fish.

Date: 1/23/2015 Online Audience: 595,751 Page Count: 5/9

The Daily Meal

Galea Schiava 2011

A very interesting, and relatively unknown

varietal from Alto Adige, Schiava is a black

skinned grape that carries many names; in

Alto-Adige with its dual languages of German

and Italian, it is Vernatsch in German, while

Italians use Schiava, which means ‘slave’. This

same varietal grown in limited quantities in

Germany, where it is known as Trollinger.

These wines have been primarily produced for

export to German-speaking countries to the

north, but just recently Nals Margreid has begin

exporting to the US.

The Galea Schiava is produced from 100%

Schiava grapes which have been cultivated in

the exceptional Galea Vineyard. Some of the

vines here are more than a hundred years old,

and the strict selection process ensures the

grapes used in production will result in a top

quality wine.

This wine is bright ruby red, lighter in color, with

a wonderful fruity nose. It is a very drinkable,

lighter wine, with lots of berries flavors that mix

with a nice earthy spiciness and a sound

acidity. The finish is persistent, with a slight

pleasant bitter note. The best pairing for a

lighter wine like this with a sharp acidity is an

antipasti featuring the traditional mountain

cheeses and cured meats of Alto Adige. It

would also go well with pizza, or a pasta with

meat ragu.

Date: 1/23/2015 Online Audience: 595,751 Page Count: 6/9

The Daily Meal

Lagrein 2010

Lagrein is a red grape native to the Lagarina

valley in Trentino-Alto Adige. A very distinctive,

native red with strong herbal notes, it is used in

red and rosé wines. Lagrein grapes produce

wines that exhibit a high acidity, and even the

free run juice is tannic. In order to produce

varietal Lagrein wines, winemakers either age

in oak barrels, or for younger fresher wines,

process the juice to remove some tannins

before fermentation.

The Nals Margreid Lagrein is an intense garnet

red, with strong aromas of berry and cocoa.

Pleasant and fresh on the palate, with flavors of

dark berry and cherry, and notes of tobacco

and mushrooms. Full flavored and dry, with a

nice acidity makes it a great wine to pair with

game, braises and stews.

Date: 1/23/2015 Online Audience: 595,751 Page Count: 7/9

The Daily Meal

Magrè Chardonnay

A nice crisp Chardonnay, with flavors of

tropiclal fruit and ripe pineapples. Well

balanced, salty, with a fresh acidity. A nice wine

to enjoy with first courses and seafood.

During my visit to their cantina, I was able to taste a few more of their wines unavailable here in the US.

Date: 1/23/2015 Online Audience: 595,751 Page Count: 8/9

The Daily Meal

Gries Lagrein Riserva

Margreid’s Gries Lagrein Riserva comes from

the historic vineyards of Gries, near Bolzano.

This wine ages for 20 months in small

barriques, mellowing tannins and producing a

fruity and aromatic bouquet of ripe berries,

cherry and chocolate. Full-bodies and well-

structured, velvety and elegant, crisp and fresh.

A wine to enjoy with grilled lamb, pork, beef

and game.

Date: 1/23/2015 Online Audience: 595,751 Page Count: 9/9

The Daily Meal

Anticus Riserva Merlot • Cabernet Baron

Salvadori

This blend of Merlot and Cabernet Sauvignon,

this is a lovely, elegant red with ripe aromas of

ripe forest berries, currants and violets. Nicely

balanced, sophisticated, refined tannins and a

persistent finish, it would pair wonderfully with

hearty fare, like braised or roasted meats.

Date: 1/30/2015 Online Audience: 47,669,118 Page Count: 1/1

The Huffington Post

It's freezing outside, snow is falling, the wind is whipping, and the sun is non-existent. Yes, it's

winter. These chilly gray days call for wines that are a little more filling, a little more complex to

compliment mother nature, but also the richer, heartier foods of the season.

Warm up and get cozy with my best picks for winter wines.

St. Michael Eppan Pinot Bianco

Medium-rich wine that has fruit and orchard notes

of tangy green apple. Nice with pizzas and

arugula salad with grapefruit sections and shaved

fennel. This versatile Italian wine is great for that

Friday night pizza party.

$13