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Counterfeit products are a growing, and dangerous problem, USA Today

Jun 12, 2012
Posted in Media Center, News Coverage, News Releases

From fake versions of the drugs Adderall and Avastin to phony designer watches and wedding dresses, counterfeiting is rising fast and is increasingly becoming a safety concern. U.S. Customs and Border Protection says agents seized 24% more shipments of counterfeit goods in the last fiscal year (ended Sept. 30, 2011) than in its previous year. And 325% more counterfeit goods were confiscated from 2002 to 2012 than in the previous decade. Read the full story HERE.

What Is Aged Tawny Port?, Vintage Cellars

Apr 23, 2012
Posted in Media Center, News Coverage, News Releases

Like its younger cousin, tawny port, aged tawny port is one of the two most-popular wines aged in Portugal.  Both tawny and aged tawny port begin as ruby port, but instead of aging the wine between two to seven years to create tawny port, aged tawny port is kept at least ten years in wood.  Oftentimes, aged tawny port is held even longer.  The longer aged tawny port is allowed to age, the greater its complexity becomes.  It also tastes more smooth and mellow. Read the full article HERE.

Defining Green Wine, Huffington Post

Apr 23, 2012
Posted in Media Center, News Coverage, News Releases

There’s been a lot of talk about “green” wines recently, so in honor of Earth Day we decided to break down the journey from the vine to the bottle to determine how a wine gets the green stamp. These days there are many shades of green so we are looking at four buzzwords to define what it means to be green: sustainable, organic, biodynamic and natural. Read the full article HERE.

Why Sommeliers Are the New Restaurant Stars, Wall Street Journal

Apr 23, 2012
Posted in Media Center, News Coverage, News Releases

Some 30 years ago, a Baltimore lawyer who published a newsletter about wine out of his suburban Maryland home became the most influential and powerful figure in the wine world. Influenced by Ralph Nader’s consumer advocacy, Robert Parker wanted to make the previously arcane subject of French wine accessible to the American public. His hundred-point rating system seemed to unlock the mysteries of oenophilia for everyday drinkers, and his taste for bold, ripe wines eventually had a big influence on the way wine was made around the world. (Mr. Parker’s palate is more nuanced than his detractors would have you believe, but that’s another story.) Read the full story HERE.

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