Rising Temperatures Threaten Vineyards in California

'The name should not sell it,' he says of his Napa-produced vintages under GTS label

(NEWSER) - You might think baseball Hall of Famers might be content to rest on their laurels, but not so Tom Seaver, Bloomberg reports. The three-time Cy Young winner spent some time as an announcer after his retirement in 1987, but his interest in wine led to the founding GTS Vineyards in California's Napa Valley in 2001. Now, his labor is starting to bear fruit. More»

Dapper vintner proved California grapes could rival Europe's

(NEWSER) - California wine master Robert Mondavi died peacefully today in his Napa Valley home at age 94, the San Francisco Chronicle reports. Disciples and critics alike have praised the vintner for elevating West Coast wine from jug juice to world-class vino. "His legacy and his vision for what California could do remains with us as guidepost and a source of aspiration," one winemaker said. More»

Winner will live in California, Tweet about wine

(NEWSER) - Hardy Wallace recently lost his job—but he’ll soon be making $10,000 a month promoting Murphy-Goode winery on the Web, as the winner of the much-touted “Really Goode Job,” the San Francisco Chronicle reports. The Atlantan, who has a wine blog and has taken sommelier education courses, was first in line at the recruitment drive and says, “I was trying to get this job before there was this job.” More»

(NEWSER) - A California winery has a tempting offer for tech-savvy oenophiles, the San Francisco Chronicle reports. The Murphy-Goode Winery will set up the right candidate with a $10,000-a-month job at its Sonoma County HQ blogging and Twittering about, well, wine. The 6-month gig includes room and board; the 2-month hiring process is expected to draw 10,000 applicants and is already yielding good PR. More»

Old-school wineries show 'balance and restraint'

(NEWSER) - Forget "jammy fruit bombs" that crush the palate—subtle cabernets are making a comeback in Napa Valley. "You don’t hear much about these sorts of wines today," writes Eric Asimov in the New York Times. While critics swoon over rich, oaky cabernets, a few wineries still rely on elegant floral and herbal flourishes that made the region famous years ago. More»