Colorado can now brag its supremacy over the winemaking regions of Texas and New Mexico (and Sonoma and Provence). How’s that, you say? Well, to help celebrate this weekend’s DrinkLocalWine 2012 conference in Denver, we hosted a little shindig at the Bonacquisti Wine Co. aimed to settle a long waging debate. Who makes better wine? [...]
Post Tagged with: "Boulder Creek Winery"
Starting with the Wild West Wine Shootout — pitting Texas, Colorado and New Mexico against one another — this long weekend of local juice will take over Denver. The Shootout will feature three flights (rose, Viognier and Syrah) in a blind tasting that will include judges votes and crowd participation. It’s a free event, starting [...]
What do Colorado, New Mexico and Texas have in common? Not much, other than the fact that all three states are west of the Mississippi and produce a variety of traditional wines. Since there’s plenty of pride in each respective local wine region, we figured it was best to anoint one the king of emerging regions of [...]
For a dash of Colorado wine history, it takes little more than a trip to Doug Caskey’s cellar (which should be noted is an actual dirt floor, back bending cellar) in Boulder.
Getting winery owners Jackie and Mike Thompson to pick their all-time favorite Boulder Creek wine is probably as easy as asking them to pick their favorite child. It’s not a question they could answer, but at least with the wine, the couple can take a stab, picking five of the most notable offerings since the winery’s first vintage in 2003:
David Schneider’s restaurant career was firing high on all cylinders. The successful partner in the esteemed Bin 36 (renowned for its wine program) in Chicago also struck culinary gold with a seafood/sushi concept in the chic Tremont neighborhood of Cleveland.
The good folks over at Denver Diatribe offered an invite to join them for this week’s podcast, themed “Red lights and white wines.” That latter being my expertise, at least when it’s in the realm of Colorado wine. So I introduced them to four offerings, trying to prove that the local juice doesn’t suck anymore.
Boulder has an intimate food and beverage culture that is brought together by a passion to produce the best meals and drinks using, quite often, ingredients farmed from within driving distance of the city (our wines, included!).
Every few years Richard Betts, one of just a 100-ish Master Sommeliers in North America (from the esteemed Court of Master Sommeliers), tastes through some Colorado wines to peek into the local industry.
I drank way too much wine in 2011. Just looking back at the company receipts for the year is a little scary. Mom would not be proud. At least it gave me incredible insight into the Colorado wine world, covering the great to the horrific and everything in between.