Wine Events


Peter is scheduled to appear in both August and December to discuss the health benefits of drinking red wine.


Peter discusses the history of Champagne at the Hull Yacht Club 6//11/2010.


Peter takes his Mom, Joan Alleman, for a private tour of the wonderful cellars at Crabtree's Kittle House in Chapaqua, N.Y.



WGBH Fine Wine Auction, March 2009

auction auction
Peter and Dr. Edward Wood, a benefactor, inspect the selections
Peter shares some friendly strategies with the competition, Janet Wu and Callie Crossley
opus auction
One 3L bottle of 1980 Opus One
Comparing notes after the auction


Clayton Willis Talk Show, December 2008

Hear excerpts from Peter's last live appearance on the Clayton Willis Talk Show 1230 AM, Clear Channel Radio with a listening audience of millions nationwide.

Listen to the audio clip: Champagne

Listen to the audio clip: Sailor's Sangria

Listen to the audio clip: Vines to Wines


PinoTour - 2008



OenoStyle is proud that it was chosen to partner with The Comcast Network to produce PinoTour - 2008, a commercial documentary that was shot around our week long exploration of the west coast's best pinot terroir. What a great trip we had. THANKS to everyone who participated, and sorry to those we missed. BREAKING NEWS! PinoTour - 2010 Bourgogne has just been picked up!

And the winners are:

Grand Prize: 2004 J. Wilkes “Block Q” Bien Nacido Vineyard

From the first taste there was no doubt we had a winner! Complex yet inviting, balanced and big all the way through. great fruit in an elegant presentaion characteristic of a much bigger varialtal. See the documentary for all of the rants.

First Place Sparkling: 2004 Laetitia Cuvee M

The grapes for this blend came from some of our oldest blocks of Chardonnay and Pinot Noir in the vineyard. We really appreciated that this wine was aged appropriately and not released too early producing a rich wine with a scent and palate of fresh bread with creamy butter.

Classic crisp apple flavors are married perfectly with hints of citrus and tropical notes. Years of resting in our cellars gives the wine a creamy richness backed with subtle aromas of baked bread. Delicious now and for years to come.

First Place Oregon: Prive Vineyard “le sud” Yamhill County

“le sud” is the lower block of the vineyard, and the early ripening low yield grapes produce an intense fruit that buttressed by the 100% new French Oak. Velvety smooth and cerebrally complex.

First Place Sonoma/Napa Rochioli 2006 Estate Pinot Noir

Again all estate fruit, aged in French oak for 15 months it displays the typical Rochioli character and the classic Russian River Valley charm. Balanced, full bodied, and a great silky smooth finish.

First Place Santa Barbara: 2006 Estate Pinot Noir – Sta. Rita Hills

This wine is there entry level pinot, yet the 100% Melville fruit from Sta. Rita Hills but a blend of all 14 pinot noir clones created a rich and balanced wine with dark fruit, spicy mocha, and a wonderful mineral finish.

First Place Hospitality: Hotel Healdsburg

Sublime! If you thought food made wine taste better try staying here!

Congratulation to all the winners! We are planning on PinoTour-2009 Bourgogne. Stay tuned.


wide vineyard

Peter's Pre-PinoTour Thoughts on Pinot Noir

"Pinot Noir is a seductive yet fickle mistress." It is a varietal that at times can be hard to wrap your arms around. It is grown in varied terroir, harvested at different times and brix, fermented, bottled, aged, stored, and released etc, in a myriad of fashions that all lead to a huge variety in outcomes. While great Pinot has it roots in classic Burgundy and the Côte d'Or, it has migrated nicely to New Zealand, and allowed to exhibit the absolute width of its capability on the west coast in places like the Willamette Valley, the Russian River Valley, the Santa Maria Valley, and Carneros. Free from the draconian, “old-world” wine laws winemakers in these areas are producing Pinots that expand our understanding of the varietal and the boundaries of a grape. PinoTour – 2008 hopes to explore the results of that freedom and document the stories behind its successful production. We also hope to document that the “Slope of Gold” no longer stands alone atop the world of Pinot Noir.

With so many clones out there, many more than the recognized 46, the vine is genetically unstable, producing more capricious offspring. It is much more influenced by terroir than other varietals. It is very temperature and light sensitive; it needs warmer, well-drained soils, coupled with a coolish climate of warm days consistently supported by cool evenings. Of course, its early leaf growth can allow an early frost to ruin an entire vintage. Its immune system is virtually non-existent. Pinot vines are not very vigorous and can lack the requisite leaf cover to dissuade birds from having a quick snack. Birds can really do a lot of damage. If Pinot is not picked promptly at maturity, the thin-skinned and tender fruit will shrivel and dry out rapidly. It is also susceptible to Botrytis and other fungal diseases.

The problems don’t end when the harvest comes in. Pinot is one of the toughest wines to ferment. Pinot Noir ferments violently in part due to the presence of 18 amino acids. It can often bubble up and out of its container, sending the process out of control. Color retention presents another challenge to the winemakers working with the thin-skinned berries. Pinot is also very prone to acetification. Promising aromas and flavors displayed through fermentation and aging can disappear as soon as the wine “hits the bottled.” John Kelly, the great Pinot maker at Westwood once told me that he had to give up tasting Pinot during aging, “the highs and lows from month to month made me suicidal.” Thankfully he hasn’t acted on the urge. You also can't blend your problems away, as Pinot plays poorly with other varietals. One exception is the 2002 Penner-Ash Rubeo. 80% Pinot and 20% Syrah; just perfect!

It definately seems worth the trouble though. Pinot Noir lingers longer than most on my palate and my soul. It has a most complex nose; intense with a ripe-grape or black cherry aromas. Frequently, cinnamon or mint expand the bouquet, but my personal favorite is a slight barnyard must. It is flavorful, full-bodied, and rich, but not too heavy; it is a little hot, yet neither acidic nor tannic. My favorite quality of Pinot is its soft, velvety texture. Like a perfect piece of raw tekka maki gently melting on my tongue. It pairs great with raw fish, grilled salmon, or a rare roast beef. A little lemon or horseradish balances the alcohol nicely. For health-conscious consumers, it is lousy with resveratrol, especially when it is grown in cooler, humid climates. And Pinot does not have the longevity in the bottle of other darker red wines. So you don’t wait any longer than five to eight years past the vintage to enjoy a bottle.


Recent Wine Events

OenoStyle has produced, participated at, and/or provided content for these recently wine events:

  • Sonoma Film Festival
  • Zinfandel Advocates & Producers
  • Woodinville Arts & Wine Festival
  • Wine and Spirits Wholesalers of America, Inc.
  • The Harbor Islands Sailing & Wine Fest
  • Walla-Walla Vintner's Association
  • Sail Nantasket Charity Auction
  • Chocolate & Champagne Lovers Weekend
  • A Taste of the South Shore
  • The Palm Beach Concours d'Elegance

We have worked with distibutors, producers, restaurants, and retailers to produce custom and educational wine content for wine dinners, corporate events, alumni associations, golf tournaments, cruises, and numerous charity fundraisers.

All Wine Events - Boston

All Wine Events - Palm Beach



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