Let the Credits Roll

Local Specialties, Workhorses and Common Blends

 It never ceases to amaze me that very few moviegoers stay for the credits. If you think about it, without those hundreds, even thousands of off-screen players contributing behind the scenes, that film, whether Oscar material or not, would remain an unfulfilled idea. We take those who do the back-office work for granted. Drudge work, if not done, not only makes or breaks a film production, it could also topple businesses. These are your unsung heroes who give their all and get neither glory nor credit for their contributions to a successful outcome. Included in the legions of unsung heroes are several underappreciated workhorses in the world of wine. As the credits roll on Chapter 3 of How to Taste by Jancis Robinson, let’s take the time to appreciate the role these unsung varietals play in the production of some of the world’s renowned wines.

About DeniZe

“Multitalent” doesn’t begin to describe the phenomenon that is DeniZe. A trained singer, conductor, actress and public speaker, DeniZe lived in Europe for an extended period before returning to her roots in the heart of Long Island’s burgeoning winegrowing region.
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