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The Martini business model was to produce large quantities of many different wines, mostly red, and sell them at modest prices. This was a disadvantage by the 1980s and 1990s, when white wine was more popular and pricier wines were selling well. The fourth generation of the Martini family was not interested in working in the winery.
Called the "dean of American winemakers", industry pioneers, such as Rev. John Staten of Field Stone Winery, Robert Mondavi, Louis Martini, Rob Davis of Jordan Vineyard & Winery, Joel Aiken, Michael Silacci of Opus One, Greg La Follette, of Ancient Oak, and Rick Sayre of Rodney Strong Wine Estates, considered him their
RELATED: I Tried 9 Cheap Boxed Wines&One Blew the Others Out of the Park. 1. Tip Top Espresso Martini. Photo: Samantha Lande, Eat This, Not That! Nutrition: (Per 100-ml Can) Calories: 164
In the 1950s and 1960s Beaulieu was considered one of the "big four" Napa Valley producers, along with Inglenook (also in Rutherford), Charles Krug, and Louis Martini. [3] In the Ottawa Wine Tasting of 1981, the 1970 vintage of Beaulieu Vineyard George de Latour Private Reserve Cabernet Sauvignon received second place.
There are very few American inventions more American than the martini – a classic cocktail of gin and vermouth, garnished with lemon. But today, a martini's ingredients may be up for debate.
This is a category specifically for wine brands, which are notable enough to have their own articles, separate from articles on wineries, grape varieties, wine styles, wine regions, wine appellations, or other geographical designations for wine. Wineries should be categorized under Category:Wineries and not double-categorized here.
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