Barbera frequently comes in with high acidity but, with the right winemaking approach, it makes a food-friendly red for people who drink wine every day.
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La Crescent: Cold-Climate Hybrid
Looking for a cold-hardy white to grow in a colder northern clime? Meet the University of Minnesota’s La Crescent.
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Syrah: Versatile, bold and colorful
Australia recognizes Syrah as Shiraz. It is presumed that the name stuck as the cuttings that were brought to the country in the 1830s by James Busby were identified with the names Ciras and Scryas, making it difficult to research the origins of the name, given the Iranian connection . . .