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From Barolo to Cinqueterre, Elio Altare & the Revolution

T. Edward Wines, New York wine importer/distributor, Elio Altare harvestElio Altare at Campogrande in Cinqueterre

When the godfather of Barolo, Elio Altare, purchased Campogrande in 2000, the vineyard had already been abandoned for 50-60 years. “Fifty or forty years ago,” he said, “there were 1,300ha of vineyards. Now, there are 80ha.” Trees were growing through the old pergola wires. “You had to cut the wires so they wouldn’t break the chainsaw,” said Greg Reeves, our Italian Portfolio Director who helped Elio clear the land. They had a helicopter drop in a mini-excavator, and it took three days to clear 2,200 meters of land. The soil was pure rock, each terrace held two to three rows, and the walls were two meters high.  Even now, the terraces require constant attention. Elio is always rebuilding them and this year he will rebuild another. Read more

Wine Growing with Lee Hudson

T. Edward Wines, New York wine importer/distributor, Lee & Cristina Hudson, Hudson VineyardsCristina & Lee Hudson

Thirty years into the vineyard, the roots of Hudson Vineyards are still growing through experimentation and respect for the past. Hudson’s vineyard designated Chardonnay was planted in 1982 to old-vine Wente clone Chardonnay, said Lee Hudson, “In 1930, two Chardonnay clones came into California. By 1960, there were only 200 acres of Chardonnay, all small clusters [with dramatically low yields]. We went back to these original vineyards and to the two originals. We did virus testing, cut buds and grafted onto 25 vines.” These vines were tracked, tested and listened to for over four years. They go back to Burgundian selections and blazed the trail for California Chardonnay over the past three decades. Read more

Running with Molly Cohen at the Rainbow Room

T. Edward Wines, New York Organic wine importer/distributor, Molly Cohen, Rainbow Room, Karen Ulrich for T. Edward WinesMolly Cohen at SixtyFive Lounge

Six weeks before this year’s New York City Marathon, Molly Cohen began working as the Rainbow Room’s Director of Beverage and SixtyFive Lounge, which opened October 5th. “It was difficult to train Monday through Friday. I was up at six and home by midnight,” said Molly. “The last six weeks [of training] dwindled to a moderate run on Saturday and a long run on Sunday.” Yet she finished in 3:40. “For the last six miles,” she added, “I couldn’t maintain my pace.” Read more

Single-Malt Whiskey & Rye from Tatoosh

T. Edward Wines, Craft Spirits Distributor, Tatoosh DistilleryMark Simon and Troy Turner of Tatoosh Distillery

“We’re in bourbon and rye country with all the big players,” said Mark Simon of Tatoosh. “They did an attendee vote at the end {of the Whiskies of the World Expo in Atlanta], and we were voted best bourbon and rye. For us, the little guys from out west, to walk away with that kind of recognition…” Read more

Happy Thanksgiving!

Thanksgiving blog 2014

In the Kitchen with Thomas Chen at Tuome

T. Edward Wines, Organic wine importer/distributor, Tuome, Thomas Chen, Karen Ulrich for T. Edward WinesThomas Chen 

Opened just three short months ago, the quick ascension of Tuome to gastronomic fame has taken many by surprise, but not Thomas Chen, Tuome’s proprietor and chef whose calm exterior gives way to complexity in the kitchen. Two weeks ago, Tuome received two stars from Pete Wells, who wrote, “a striking number of dishes at Tuome are memorable for the right reasons.”  Read more

From Berlin with Love, Michelberger Booze Part II

T. Edward Wines & Spirits, Michelberger Booze, Berlin

When Tom and Nadine of Michelberger Booze first toured the distillery in 2010, they were blinded on familiar smells, but were surprised that they couldn’t identify them. “We compared the scents of artificial strawberry to real strawberry,” said Nadine.

“Vanilla is made up of 500 compounds,” said The Professor, “but if you buy vanilla for cake, it’s just one chemical, one compound. We’re used to single compound-based scents, not the real scent.”

“Companies buy artificial single compound aromas,” added Nadine, “but The Professor extracts all 200-500 compounds, which we’re not used to identifying.” With their schnaps, the Michelberger team wanted to capitalize on the distillery’s ability to extract these real aromas and flavors. Read more

Introducing the Amazing Michelberger Booze

T. Edward Wines & Spirits, Michelberger Booze, Micro-Distillery, BerlinTom Michelberger, Dr. Ulf Stahl (“The Professor”), Nadine May & Gerald Schroff with Azar Kazimir behind the camera at PSM

When Tom Michelberger and Nadine May (of Berlin’s Michelberger Hotel) first entered the Preussishe Spirituosen Manufaktur (PSM), they felt transported to Berlin in the 1920’s. Here they found Dr. Ulf Stahl (aka “The Professor”) of the Department of Applied Biotechnology and Molecular Microbiology at the Technical University of Berlin, and Gerald Schroff, Stahl’s business partner. “We walked in and could feel the energy,” said Nadine. “[There were] boxes of herbs and bottles with old labels that were handwritten and a blackboard where the Professor writes formulas.” Read more

2014 Harvest Report from Rocca di Montegrossi

T. Edward Wines, Importer/distributor of organic wines, Rocca di Montegrossi

Thanks Marco! (pictured above)

Now that the harvest has come to an end and the alcoholic fermentation is almost complete I can finally announce, together with our entire team, that 2014 has been a great harvest! It was an almost impossible mission to accomplish. I had previously said that 2013 was the hardest vintage agronomically speaking, but I had no idea what the future was holding for me. Read more

Expressing Terroir with Marilena Barbera

T. Edward Wines, Organic wine importer/distributor, Marilena Barbera, marilena_vendemmia_HDMarilena Barbera

“I wanted to practice spontaneous winemaking,” said Marilena Barbera. “When I told my mother she said I was crazy. She was afraid to waste a vintage. But the wines were better. Not because of me, but they were more loyal to the terroir.” It was 2006, and Marilena’s father had recently passed away. While working with the consulting winemaker that they had hired, Marilena studied. “When I tasted wines,” she said, “the wines I liked best were natural. Even if they were imbalanced, they were interesting. It was clear that my direction was different than his.” And so, for a while she and he maintained separate projects, until the winery became too small to support them both. Marilena then took over the winery with her mother, and in 2011 she became responsible for all work in the vineyards and cellar. Now, she makes 10-11 different wines a year, all single vineyard bottlings of the indigenous fruit that grows in her grandfather’s vineyards. Read more


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