The Lodi Life & Times

In Lodi, wine comes first. And we wouldn’t have it any other way. Meet the passionate people behind our handcrafted wines and gnarly old vines.

Randy Caparoso
March 29, 2013 | Randy Caparoso

April events in Lodi – the finest time of the season

Lodi rite of Spring: cherry blossoms bursting

“April is the cruellest month,” T.S. Eliot famously wrote.  True, for many of us the middle of April can be cruel, as in “taxing.”  Otherwise, what can be wrong about days that are not too warm and not too cold; when the sap is rising, flowers are blooming, birds are bursting in song, and promising green buds are popping on the grapevines?

  Continue »

Time Posted: Mar 29, 2013 at 11:49 AM
Randy Caparoso
March 26, 2013 | Randy Caparoso

The ZinFest Cooking School + Chef Ruben’s lamb cutlets & saffron allioli

Where there is great wine, there is intense appreciation of the culinary arts; especially at the annual ZinFest Wine Festival, where you will be able to experience the finest wines produced by over 50 Lodi Wine Country wineries.

  Continue »

Time Posted: Mar 26, 2013 at 11:45 AM
Randy Caparoso
March 21, 2013 | Randy Caparoso

Critics take notice of Zinfandel’s “coming of age”

Classic Lodi: Zinfandel in Mohr-Fry's Marian's block

Up until only recently, according to wine journalist Rod Byers CWE, Zinfandel has been presented as “the Oakland Raiders of wine… loud, proud, unruly, and unapologetic.”

But at this past January’s ZAP (Zinfandel Advocates & Producers) Grand Tasting, Byers noticed an increased “sophistication” in the Zinfandels.  In a report entitled Zinfandel grape comes of age, published this past March 6 in The Union, the Grass Valley (Western Nevada County) daily newspaper, Byers wrote:  “None (of the Zinfandels at this year’s ZAP) seemed overly alcoholic, sweet, or rough.  Only one could have been considered moderately tannic.  The wines were fruity, balanced, and even elegant.”

  Continue »

Time Posted: Mar 21, 2013 at 11:41 AM
Randy Caparoso
March 19, 2013 | Randy Caparoso

Chillable Lodi wines for early Spring refreshment

Michael David vines through Phillips Farms peach blossoms

A Light exists in Spring
Not present on the Year
At any other period —
When March is scarcely here
– Emily Dickinson

Dickinson, like most of us, always felt a little divine power, and a little bit of madness, in the annual rites of Spring – green buds pushing frantically out of otherwise dead looking limbs or soft, rain soaked clearings.

  Continue »

Time Posted: Mar 19, 2013 at 11:38 AM
Randy Caparoso
March 14, 2013 | Randy Caparoso

The Grape Goddess® to speak at 2013 ZinFest

Wine lovers touching soil at 2012 ZinFest Wine School

Not only is the annual ZinFest Wine Festival the perfect opportunity to taste the finest wines produced by over 50 Lodi wineries, but it’s also a great place to learn from the best.

  Continue »

Time Posted: Mar 14, 2013 at 11:35 AM
Randy Caparoso
March 12, 2013 | Randy Caparoso

New lady in the house: Sorelle’s Russo Red

Sorelle Vineyards, March 2013

Sorelle Winery – a boutique sized vineyard and winery recently established by the Scott family at the southern edge of the Lodi AVA – is poised to release a rare Lodi grown Super Tuscan style red wine:  their 2010 Sorelle Russo Red ($34).  The svelte yet sinewy Russo is crackling with affability – bright red currant, provocative black licorice, cute little Post-its of composted earth – embedded in a medium-full body underlain by moderate tannin, with subtle, smoky, cigar box-like oak embellishments.

  Continue »

Time Posted: Mar 12, 2013 at 11:31 AM
Randy Caparoso
March 5, 2013 | Randy Caparoso

New York sommelier comes to Lodi (and Michael David’s latest Cinsault & Inkblots)

Jordan Salcito talks Lodi history with Wanda Woock Bechthold

A sommelier, according to standard dictionaries, is the person in a restaurant in charge of buying, storing and serving wines.  You can say “wine steward,” which sounds pedestrian.  And so people prefer to say sum-uhl-YAY; which, as you might surmise from the hoity-toitiness, is originally a French concept.   The word itself is derived from the Old French word for pack animal driver – probably an alteration of sommerier (from somier or “pack animal”), and prior to that, the Medieval Latin saugmarius, from Late Latin sagma (“packsaddle”) – since somehow, sommeliers in France evolved from officials in charge of transporting supplies to dudes with the keys to restaurant wine cellars.

  Continue »

Time Posted: Mar 5, 2013 at 11:27 AM