Winemaking in California has very much been shaped and influenced by a long line of experienced growers and winemakers who moved here from other winemaking countries. And the tradition of young winemakers coming from elsewhere to make wine in California continues.
Despite the commoditization and very high prices of some Bordeaux, there remains a level of winemaking and perfect matching of grape with soil and climate that sustains its importance and relevance in today's fine wine world.
Chile has been a strong source of value-priced wines since the late 1980s. It is now the world's ninth largest producer of wine -- ahead of both Germany and Portugal -- and the fourth biggest source of wine imports to the U.S. after France, Italy and Australia.
And we wonder why women aren't advancing in the boardrooms. Rather than seeing examples of what they can become -- a scientist, a vineyard owner, a chef -- girls and young women are watching examples of females as teen moms, housewives or socialites (Kardashians).
What white wine goes well with a wide range of foods, from salads to seafood and many cheeses? Sauvignon Blanc. And what's one of the best values you can find on any restaurant wine list? Yup, again, Sauvignon Blanc.
You'll need something quenching to wash down overcooked turkey, something with a hint of sweetness so it won't taste bitter with the side dishes, something tart enough to cut their sweetness, and something friendly that everybody will love.