Letters from Lodi
An insightful and objective look at viticulture and winemaking from the Lodi
Appellation and the growers and vintners behind these crafts. Told from the
perspective of multi-award winning wine journalist, Randy Caparoso.
Best Lodi Wine Country photos of 2013 (part 1)
Out of the thousands of photos we take of Lodi Wine Country each year, we do have our favorites: photos that express the vivid realness, sense of family and heritage, the heroism, and sheer joy of Lodi grown wines, vines, and good times.Continue »
The 10 most interesting blogs of 2013
What are the lodiwine.com blogposts from the past twelve months that we love best? Those would be the ones that explain exactly what makes Lodi AVA grown wines different from wines grown elsewhere in the world.
Make no mistake: with more than 80 bonded wineries in Lodi today (more than twice as much as just ten years ago), we are seeing more handcrafted, premium quality wines with Lodi on the label than ever before. As a result, we are also starting to see more wines distinguished by sensory qualities unique to this American Viticultural Area — something that went largely unnoticed up until recently.Continue »
The Ripken family’s “road less travelled” Christmas
Ripken Vineyards & Winery – one of Lodi's largest and most important growers – actually became a bonded winery because owner Richard "Rip" Ripken loved to play Santa Claus every year.Continue »
Choosing Lodi’s top Zinfandels by style, not someone else’s opinion
It's the same for all wine regions that become known for certain wines… be it Napa Valley for Cabernet Sauvignon; Sonoma, Santa Barbara or Willamette Valley for Pinot Noir; or Lodi for Zinfandel: choosing what is "best" becomes more a matter of personal taste or preference.Continue »
Italian Christmas traditions with Sorelle’s Scott family
For the Scott family, who own and operate Sorelle Winery – one of Lodi's most successful wineries in recent years – family is everything, and that's the way they celebrate the Christmas season as well.Continue »
Why Petite Sirah kills with drunken pot roast (with peppercorns and juniper)
We're on a roll, so we're going to continue our culinary ruminations on Lodi grown wines.
A lot of wine lovers are not so partial to Petite Sirah in warm months, and who can blame them? Red wines made from Petite Sirah – a grape technically known as Durif (named for the French scientist who crossed Syrah and Peloursin grapes to develop his namesake variety at the end of the nineteenth century) – are pretty much the opposite of "light" or "breezy." Not the easy-going type of wine normally associated with summer.Continue »
Cold weather culinary partners – Tempranillo and saffroned lamb shanks
As cold weather continues to drive us into the kitchen, now is as good a time as any to talk about one of the most culinary wines of all: red wines made from the Tempranillo grape.
There's something about Tempranillo — its earthy subtlety combined with rich flavors and supple texturing — that makes a wine lover hungry, especially for earthy, stewy, slow cooked, cozy, cold weather foods.Continue »
Reliving Merlot, classic chicken paprika, and Maya’s passionate talk in Sideways
Days are shorter, darker, gloomier. So it's always something of a relief that the holidays are also upon us: we're cheered colorful, twinkling lights, sounds like the opening notes of Jingle Bell Rock, smells of cooking spices emanating from the kitchen, and the rich, velvety taste of a good red wine.Continue »