Picnic Among the Vines

It’s a top-down day here in Wine Country, so I jumped into the convertible with my camping chair and a few random plan-aheads from the fridge, and headed north for a lunch in the vineyards.

Though Vintage 2007 won’t hit the bottle-shop shelves for quite a while, here it is, right on the vine. The leaves on the grapevines are deep green and full-sized now, and the berries in the clusters (did you know that grapes are berries?) are starting to look juicy and full of promise.

I love walking the vineyards early in the season. Not long ago, the grapes were the size of poppy seeds. They’re a good deal bigger now, but even the red-wine grapes, such as Merlot and Pinot, are still green, like tiny unripe apples.

Mom Nature will do her thing all summer long, bathing the vines in sunshine by day and cooling them off at night. When the grapes get ripe (generally between August and November or so, depending on varietal, location, wine style and more), they’ll have their full color, and they’ll almost literally be bursting with juice. For now, though, we just have to cross our fingers that Mom Nature doesn’t throw us too many curves while the grapes are still on the vine.

Mmmmmm. My prosciutto-tomato-garlic openface on rosemary bread really worked great with that light Sangiovese. I’m just finishing up my last ginger cookie now, and my last sip of late-harvest Riesling. I’ll bring you back to the vineyards soon!


gilded fork, wine, wine writing, Welcome to Wine Country, Rosina Tinari Wilson

Welcome to Wine Country!

If you’ve been following Jennifer’s Food Philosophy and Chef Mark’s ReMARKable Palate on the Culinary Podcast Network, my voice may already be familiar to you – especially when the topic is wine.

I’m Rosina Tinari Wilson, and I’m excited to join the CPN with “Welcome to Wine Country” – the podcast that explores the world of wine from an insider’s perspective. I’ve been involved with wine – judging, writing, consulting, and of course tasting – for over 20 years. (Before that, I studied biochemistry, so brace yourself for the occasional “wine science geek” tidbits that I’ll be tossing into the mix.)

I live in a wine (and food!) paradise, halfway between San Francisco and the Wine Country of northern California. With the vineyards and wineries of Sonoma, Napa, Mendocino and more practically at my doorstep, I get to keep track of what’s going on in the world of wine. And now, with a swirl, sniff and sip, I’ll be bringing it all to you.

You’ll be hearing podcasts of my vinous adventures, such as winery visits and interviews, “theme” tastings that feature wines of a particular type or from a particular area, and professional wine competitions where I smuggle you right into the judges’ “inner sanctum.” (That’s where we decide who gets the gold medals!)

But enough prose for now. This says it much better…




Welcome to Wine Country
Rosina Tinari Wilson

The Gilded Fork makes its home in New York,
And back in the day, I did too.
But as soon as I tasted what was under the cork,
To California I flew*…

Well, I’ve learned about vino from all over the world,
I’ve swirled and I’ve sniffed and I’ve tasted.
I’ve braved monster tannins till my toenails curled
While trying not to get wasted!

I’ve taught future chefs how to pair wine with food**;
I’ve helped launch a wine magazine***.
I’ve looked at vino with a new attitude,
In the wineglass, and with cuisine…

I’ve judged competitions – bronze, silver and gold –
And rated the best of the best.
I may be New York bred, but truth be told,
I love to drink my wine in the West!
(Well, I’ll travel too…)

Oh, the vineyards are green; the wines red and white
(And sometimes pink, and bubbly too --)
You couldn’t taste ‘em all if you drank day and night
So I’ll tell you what we’re gonna do…

Just listen to my podcast on The Gilded Fork
It’s called “Welcome to Wine Country” –
I’ll tell you ‘bout the vino, so let’s pop a cork --
And you can come along and taste with me!

Cheers --
Rosina

* Well actually I drove, but hey, it’s gotta rhyme…
** I taught the “Wine and Food Affinities” course at the California Culinary Academy for ten years
*** I’m the Founding Editor of Wine X, awarded “World’s Best Wine Magazine”– Check us out at www.winexmagazine.com


Gilded Fork, wine, wine writing, Welcome to Wine Country, Rosina Tinari Wilson