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Moore Brothers Blog

Moore Brothers Blog

Weingut Weegmüller

Weingut Weegmüller

winegrowers Greg Moore

Steffi with Hans-Günther SchwarzFounded in 1685, Weingut Weegmüller is the oldest winegrowing estate in the Pfalz, older even than the big “three Bs” (von Bassermann-Jordan, von Buhl, and Bürklin-Wolf). Gaby and Stefanie Weegmüller represent the eleventh generation of winegrowing Weegmüllers in Neustadt. There are sixteen hectares of vines, with parcels in all of the best vineyards in the villages of Haardt, Gimmelding, Neustadt, and Mußbach.Founded in 1685, Weingut Weegmüller is the oldest winegrowing estate in the Pfalz, older even than the big “three Bs” (von Bassermann-Jordan, von Buhl, and Bürklin-Wolf). Gaby and Stefanie Weegmüller represent the eleventh generation of winegrowing Weegmüllers in Neustadt. There are sixteen hectares of vines, with parcels in all of the best vineyards in the villages of Haardt, Gimmelding, Neustadt, and Mußbach.When Steffi took over winemaking responsibility from her father in 1984, she had an enviable advantage: a close, familial friendship with

Anna Maria Abbona

Anna Maria Abbona

winegrowers Greg Moore

Anna Maria Abbona and her family in Dogliani If there is any producer in Dogliani who perfectly embodies the idea of stewardship of her heritage, it is Anna Maria Abbona. She was working as a successful graphic designer in 1989 when her father told her that he was ready to retire and sell his vineyards, some of them planted in the 1930s by her great grandfather. Anna Maria couldn’t bear to see her roots and traditions abandoned, so as a determined young woman with school-age children, she returned to the farm with her architect husband, Franco Schellino. Her vineyards are the highest in Dogliani, and are perfectly suited to the classic style of Dolcetto that has reemerged in the last decade: violet colored, moderately tannic, deeply satisfying wine to drink with food. Today, Anna Maria Abbona leads the elite of Dogliani.

It's Only Human...

It's Only Human...

wine David Moore

Fabrice Gasnier working the vines during veraison Hang around here long enough and you’ll hear lots of conversations about  wine in the “Old World,” and how they evolved. And even more stories about our winegrowers. And despite the occasional, "It’s what’s in the bottle that counts" comments, we hope we’re communicating as best we can. I once had a customer tell me that the “stories” aren’t important. We got past that quickly enough – those that “get it,” and those that don’t, tend to view the world in different ways—I make no judgement. But wines like those you’ll find here are very different from what you’d find in a typical liquor store. And the stories of small local cultures that existed before “France,” “Italy,” or “Germany” were countries as we know them today, explain why “Burgundy” is Burgundy, and “Barolo” is Barolo. Ours are stories that speak of the humanity of wine – whether as a function of human cultural evolution, or the hard, physical, human effort

Kathryn's Rack of Lamb

Kathryn's Rack of Lamb

favorites Kathryn Schockor

Kathryn’s Rack of Lamb 2) 2-pound racks of lamb, trimmed 6) cloves of garlic, finely minced 2) tablespoons fresh rosemary leaves, finely minced 4) tablespoons extra virgin olive oil     Sea salt     Freshly ground black pepper Place the lamb racks fat side up on a large rimmed baking sheet. Combine the minced garlic and rosemary with the olive oil. Rub the garlic-rosemary mixture all over the lamb. Season with salt (to taste) and let stand at room temperature for 1 hour. Preheat the oven to 450°. Roast the lamb in the upper third of the oven for 25 minutes for medium-rare meat; 30 minutes for more well done meat. Transfer the lamb to a cutting board, tent loosely with foil, and let rest for 10 minutes. Carve the racks between the rib bones and transfer to plates. Season with black pepper, if desired, and serve immediately.

In Memoriam: Gianni Piccoli

In Memoriam: Gianni Piccoli

winegrowers Terry Moore

Gianni Piccoli in 2018 (photo: Terry Moore) We are sad to share with you the news of the passing of Gianni Piccoli, the founder of Corte Gardoni. Agronomist, viticulturist, winemaker, and passionate defender of authenticity, Gianni Piccoli’s beautiful wines have been prominently featured at Moore Brothers for more than two decades. You probably know them yourself. More than that, he was our dear friend. And no one at Moore Brothers was closer to Gianni than my friend and colleague, Joe DiLuzio, who would receive a bi-weekly phone call at the shop from Gianni to chat about current events, gossip about his neighbors, and either celebrate or lament a recent performance by his beloved squadra di calcio, AC Milan. If one of us answered the New Jersey store phone to a poor connection and a raspy voice on the other end asking, “c‘é Giuseppe?” we knew who was calling. “Ironically, my first encounter with Gianni was very inauspicious — twenty years ago at a gathering of French and I

Why Riesling became so important.

Why Riesling became so important.

learn Greg Moore

Greg at the tasting table If you’ve ever wondered why so many wine “experts” consider Reisling the greatest wine grape, take a few minutes to watch Greg at a recent tasting with visiting winegrower, Jochen Ratzenberger. Here, Greg tells the story of how Riesling became so important, and proved its reputation.

Biodynamics and Sparkling Wine:

Biodynamics and Sparkling Wine:

learn Greg Moore

Sophie, Maxime, and Geneviève Barmès in the Clos Sand (photo: Greg Moore) The late François Barmès wholeheartedly embraced the Austrian philosopher Rudolph Steiner’s belief in the interdependence of the forces of life, earth, and the cosmos. So in 1995, in order to undo the damage caused by decades of chemically dependent viticulture, he began the transformation of his vineyards to biodynamics. One of the first principles of biodynamics is the belief that the farm is a self-contained living entity, which gives rise to the rule that a biodynamic farmer may add no organic substance to a product of his farm; if that organic substance did not itself grow within the boundaries of the same biodynamic farm. Which means that the “Champagne Method” isn’t an option in producing biodynamic sparkling wine, because it requires the addition of sugar to a tank of dry wine just before bottling (needless to say, beets and sugar cane don’t grow on the chalk soils of Champagne, or pink sandstone

Tannins In Wine

Tannins In Wine

learn Greg Moore

What are “tannins?” In this video from an in-store tasting at Moore Brothers Wine Company, Greg Moore explains tannins in wine; what they are, why they are, and how tannins shape our perception of wine.

Francesco Vezzelli

Francesco Vezzelli

winegrowers Greg Moore

Roberto and Francesco Vezzelli When Francesco Vezzelli established his artisan winery in 1958, most Lambrusco growers were still polyculture farmers who sold their grapes at the local cooperative. If they made wine, it was only for friends and family.But beginning in the 1960s, more and more of the best growers began to estate-bottle their traditional wines, and today, fine authentic small-farm Lambrusco heads every list of the gastronomic treasures of Emilia-Romagna. Francesco’s son Roberto Vezzelli continues the work begun by his father, farming 16 hectares of vines on the mid-slope of the hills outside of Modena.

With Climate Change, In Some Vineyards, Only A Tractor Will Do.

With Climate Change, In Some Vineyards, Only A Tractor Will Do.

learn Greg Moore

When climate change effects the replanting of vineyards Climate change plays a part in Germany. It used to be that the Ratzenbergers could count on frosts in winter, which help break up soils in the spring. It hasn't happened in a number of years now, so out comes the tractor. Jochen Sr. and Jochen Jr. explain to Greg what's happening.

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