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ANDREW FORTGANG


Andrew is a native New Yorker who began cooking at Gramercy Tavern at the age of sixteen. Following stints in the kitchens of Jean-George and Aureole, and upon the completion of his studies at the Cornell School of Hotel Administration, he returned to Gramercy Tavern as a floor manager and director of the cheese program. Read More...


February 27, 2008

Vineyard Designates: By gosh I think we are getting it.
Andrew Fortgang Posted by: Andrew Fortgang
Category: Blending Trials: wine & food

I have remarked to my peers a number of times in the last year or so, as well as to winemakers from both this country and others that we, Americans, are starting to really understand how vineyard sites matter. Now I know that those of us in the trade, as well as serious wine lovers know that. We know you can neither switch out a Suchots for a Beaux Monts just because they both say Vosne Romanne, nor a Rabaja for an Ovello because they both say Produttori on them. However, for many wine drinkers, even fairly serious ones, that might not be so obvious.

Continue reading "Vineyard Designates: By gosh I think we are getting it."