BOSTON (CBS) – WBZ’s Jordan Rich chats with Anthony Giglio, Food and Wine Magazine’s editor and writer for La Cucina Italiana magazine, about a new wine.
A seasonal worker empties her basket after picking white grape bunches during the annual white wine harvest at the Chateau Haut-Brion in the Graves wine region in Pessac, near Bordeaux, southwestern France, Tuesday, Sept. 9, 2008. In theory, the harvest should start 110 days after the blossoming. In practice the decision is left to the director, who must weigh many factors including climatic parameters, potential problems that threaten the vines, the maturity of the grapes, and various other concerns. (AP Photo/Bob Edme)(credit: AP Photo/Bob Edme)