After being open for over 6 years, Wine Dive, has finally upgraded from a Wine Spectator Award of Excellence (1 glass) to a Best of Award of Excellence (2 glass)! Its been a long road and the wine list has grown, not just in size but in quality of producers and depth in certain categories. Our local newspaper did a nice article about us and I had a little blurb in the Wine Spectator Magazine pictured below. We are super pumped about the award. Celebration was in store so I op

I received an email from Opentable asking me to send in a picture of my restaurant, Wine Dive:“As you may know, Wine Dive has won a 2014 Diners’ Choice Award for Top 100 Wine Lists in America. The awards will be announced on Wednesday, October 15th at 8:30AM EST. Please ask the restaurants to keep this information confidential until then.USA Today is doing an exclusive on the awards and has requested a photo of the restaurant. Would you be so kind as to provide one ASAP? (600

2014 was the year I was determined to become a Certified Sommelier. I took my Intro course for the Court of Master Sommeliers a few years ago and now is the time to step it up a level. To become a Certified Sommelier you have to pass a 3 part test all consisting of a minimum 60% score: 1. Theory exam consisting of 40 questions matching, multiple choice, or short answer. 2. Blind tasting of 2 wines. 1 red and 1 white. 3. Service, where you open a bottle of Champagne and serve

A couple months ago I went to the Australia Today Trade Show in San Francisco. The show consisted of 300 wines from 30 regions across Australia. There were about 20 importers there that covered over 65 brands. The trade show was packed with people and there were some familiar producers and some not so familiar producers. Every region imaginable was covered. I even tasted my first wine from Tasmania, a Pinot Noir from Dalrymple. One importer that I am familiar with, Vine Stree

There has been a lot of hype around the guys at Arnot-Roberts. Along with several other producers, they are one of the leaders in trailblazing this "not overripe" California way of winemaking. Arnot-Roberts is a joint venture between two friends, Duncan Arnot Meyers and Nathan Lee Roberts. The winery was founded in 2001 and the welcoming recognition they are receiving has been growing like crazy. Having been a big fan of their wines, I had to make an appointment at the winery

I was fortunate enough to taste a vertical of Dominus Estate the other night. The wines dated back all the way from 1987 and went to 2002. It was amazing to see the transformation of the wines and the progression that the wines were stylistically.Dominus is a Napa Valley, California wine that produces Bordeaux style blends. It’s first vintage was in 1983. Cabernet Sauvignon dominates these blends as does most of Napa Valley wines. These wines are expensive even by Napa standa

Kansas is Cabernet Sauvignon drinking country. The overwhelming numbers of Cab drinkers compared to other varietals is staggering. Thankfully Pinot Noir is starting to bridge the gap. Kansans love their beef and they love their Cab. They are a perfect marriage. Not all Cabernets are created equally and everyone has their preference. Specifically about Napa Cabs. The best sellers at Mike’s Wine Dive are the ripe higher alcohol cabs that show loads of fruit with minimal acid. S

When I was recently in France, I had the pleasure of visiting two of the Loire Valley’s red wine growing regions, Bourgueil and Chinon. Both regions produce wine from the red grape Cabernet Franc. Cabernet Franc is one of the five traditionally blended red varietals in Bordeaux along with the main two, Cabernet Sauvignon and Merlot. Cabernet Franc is lighter than Cabernet Sauvignon and has some very distinct peppery aromas. Up North in the Loire, Cab Franc has a special fresh

In my last installment of Sonoma Coast wines I have to write about one of the best, Peay Vineyards. I always get excited when a customer orders a bottle of Peay. I hope they know what they are drinking. These wines are made extremely well. I have had their Chardonnay, Pinot, and my favorite Syrah on numerous occasions. Each one is special. As I’ve noted in my previous post, The Coast, this rugged area isn’t for just an everyday wine maker. The weather and terrain is difficult

One of the truly great sites for Pinot Noir in the new world is at Hirsch Vineyards. They know how to grow and vinify Pinot the way it should be. The way it was meant to be. I am not talking about some massive high alcohol Pinot Noir. I am talking about a Pinot that has just the right amount of acidity, fruit, earthy notes, backbone, and delicate texture. In other words, balanced. Hirsch brings a touch of Burgundy to the new world. Hirsch Vineyards is located along the Sonoma

If there was one wine region in all of the new world that I could only drink for the rest of my life, I would choose the Sonoma Coast. The wines and the scenery on the Sonoma Coast can be truly breathtaking. The first thing that comes to mind is Pinot Noir, followed by Chardonnay and Syrah. For us wine drinkers it is paradise, but it is not always paradise for the wine producers. At upwards of 1500ft above sea level the Sonoma Coast is a rugged, unpredictable place to grow

Today marks the yearly celebration of the 31 Days of German Riesling. I am feeling compelled to talk about my favorite and often misunderstood white wine, Riesling. Germany is the motherland of this grape. Mainly produced in southwest Germany, it thrives on its cool climate and soil. Riesling is grown all over the world but it is difficult to compete with a true German Riesling. The acidity is gum piercing and highly addictive. With notes of floral, honey, lemon, pear, aprico

When I think of California Chardonnay I immediately think of Keenan. It is one of the very few new world Chardonnays I drink on a regular basis. Being on Spring Mountain, the changing day to night temperatures effect the grape growing in a significant way. Most people assume a California Chardonnay has to taste like KJ or Rombauer. These are both extremely over manipulated wines. Sure Keenan has some oaky components but they by no means over power the wine. Since it is mounta