Articles by
John Tilson
THE OJAI VINEYARD
The Ojai Vineyard was started in 1983 by Adam Tolmach along with his wife Helen. Adam had been a partner with Jim Clendenen in starting Au Bon Climat in 1982. Prior to that time, he was the enologist at Zaca Mesa winery which was one of the early pioneer wineries in the Santa Ynez Valley. It was there that he met Jim Clendenen. He remained a partner of Au Bon Climat until 1991 as he continued to develop his winery.
Click here to read entire article »CHEF ROBERTO CREATES A NEW DINING EXPERIENCE
Chef Roberto Cortez has created a new concept in dining. He calls it CR8. Basically, it involves creating a new environment in the dining realm while utilizing and exploring all sensory actions that leads to a new experience. With CR8, every element of the room, tablescape, auditory environment along with food and wine strategically structured with ever changing concepts brings new experiences to the diner.
Click here to read entire article »CHANGING OF THE SEASONS – HERE ARE SOME SUGGESTIONS TO FALL INTO
Summer is over and fall is here. For me, this is the nicest time of the year where I live. It is a time when the weather is mild and clear. It is a nice time to be inside or outside. And, across the country Fall is usually a more temperate season. So Fall is the time that calls for a wide variety of wine and food. Lighter foods, heartier foods, grilled food, pastas, etc. And Champagne, white wine and red wine all compete depending on the food being served.
Click here to read entire article »MORE 2010 FRENCH ROSÉS WITH FOOD PAIRINGS
New Rosés continue to arrive. Contrary to the belief of some, summer is not the only time of the season to enjoy Rosé. It can be enjoyed any time the weather is warm and I especially like to have Rosé (along with Beaujolais) at Thanksgiving.
Click here to read entire article »A NOTE FROM DARRELL CORTI
Recently, I published an article entitled “A Grand Event: Featuring Old California Wines From Pioneer Producers.” It related to a tasting of old California wines hosted by K&L Wines. Darrell Corti and I were invited guests (Click here to read the article). After the article was published Darrell sent this note. It adds color and […]
Click here to read entire article »KUDOS FOR CALERA
Owner Josh Jensen, an Oxford graduate, became interested in wine at an early age. And after graduation his interest led him to Burgundy where in 1970 and 1971 he apprenticed at Domaine Romanee Conti and Domaine Dujac. Domaine Romanee Conti is the greatest Domaine in Burgundy and has a history dating back hundreds of years. Domaine Dujac was founded in 1968 and produced fabulous wines in 1969 just before Josh arrived.
Click here to read entire article »DRINK WHAT YOU LIKE & LIKE WHAT YOU DRINK!
Do you get email notices about great deals? I do. And I am sure a lot of you do too. The problem is that nearly all of them are based on some big number score from some “wine expert.” Hah, I hate to burst your bubble, but there is no such thing!
Click here to read entire article »THE HOLY TRINITY OF WINERIES
THE HOLY TRINITY OF WINERIES INTRODUCTION These three wineries are housed in one facility in Santa Maria. Au Bon Climat Winery (which means “a well exposed vineyard”) was founded in 1982 by Jim Clendenen and Adam Tolmach. Qupé Winery was also started in 1982 by Bob Lindquist. Chanin Wine Company was started in 2007 by […]
Click here to read entire article »THE BIRDS ARE STILL FLOCKING – WATCH OUT BELOW!
There are a lot of things in the world that can go whacky from time to time. Some of you may think that there are a lot of whacky things going on at the moment. I know I sure do. And, for sure, that includes the world of wine. Here we have such things as alcohol, what goes into wine, how wine is tasted, the role of a number, how wines are described, etc, etc.
Click here to read entire article »TWO FAVORITE CHAMPAGNE HOUSES
I have said many times that I think the most versatile of all wines with food is Champagne. And, since I eat my own cooking, I drink a lot of Champagne. Almost without exception, every evening meal for us begins with Champagne. In fact, my wife Laurie, expects there to be cold Champagne ready before dinner well in advance. If I fall down on this job, I shudder to think of the outcome.
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