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The Beaujolais crus released in June were not carried by jet, elephant and balloon to all corners of the world. In fact, the finest that Beaujolais has to offer wasn’t given a fraction of the more |
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Ask any winemaker, and they’ll tell you the final days before any harvest are always charged with a certain tension, filled with hopes and prayers that the weather will hold until the ideal moment more |
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In January of this year, Piedmontese wine producers released their 2004 Barolos to the world, after aging them the required three years. The wines of Barbaresco, Barolo’s neighbor in Piedmont, have more |
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Americans have always used the packaging that wine comes in as an indicator of its quality. In the past, jug and boxed wines usually meant cheap, bottom of the barrel wines, but that has all changed more |
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Chile’s wine industry has made amazing progress in the last twenty years. The country has always been blessed with excellent growing conditions for grape vines. Despite having this viticultural more |
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When it comes to the wines of South Africa the buzzword is diversity. Home to varied microclimates, different soil types and a myriad of grape varieties, this is wine country that has plenty to offer. more |
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When people ask us what is the wine we drink the most, we unhesitatingly reply, "Barbera!" We love its fresh, lively taste, and we find it extremely compatible with food. Although the Barbera grape more |
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If it’s true that just about everybody loves Champagne, this bit of wisdom seems to apply to rosé Champagne even more so. Nowadays, rosé Champagnes are more popular than ever. And why not? First of more |
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To truly understand the rugged history of Port wine – one of world’s most civilized beverages – it helps to take a three-hour train ride from the city of Porto on Portugal’s Atlantic Coast east to more |
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When we think of serious American wines we tend to gravitate towards California
and Oregon. Washington State wines might not first come to mind, but it consistenly
produces excellent wines more |
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Does organic wine conjure images of unpalatable swill made by hippies in a bathtub somewhere in California? If so, you are not alone. Popular opinion continues to define organics as a marginal more |
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California’s vast Central Coast wine region stretches almost 300 miles from the Monterey Peninsula in the north to past Santa Barbara city in the south along broad, lightly populated valleys and more |
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There was a time, not all that long ago, when we drank red wines almost exclusively.
Lately, we find ourselves drinking and writing about white wines as much as reds. Is that because the kinds more |
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Before long, the question we may find ourselves asking will be: Which celebrity is not, in some way, shape or form, involved in the wine business? From athletes to musicians to famous directors to more |
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There are two widely held perceptions about Oregon wine. One: It’s very good. And, two: It’s very expensive. There is, of course, some truth to both. A string of excellent vintages, new clonal more |
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We returned to Bordeaux this year. Not only did we revisit the region, after too long an absence, but we also started drinking Bordeaux wines again. We grew tired of the over-extracted, high-alcohol, more |
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True Champagne, the unique sparkling wine from the Champagne region in northeastern France, will never be inexpensive. It just costs too much to make. But some Champagnes are relatively well-priced more |
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Contrary to belief, an ice-cold beer isn’t the only refresher for spicy food. There are wines that work with hot, ethnic chow but when it comes to compatible recommendations, it takes imagination more |
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When Randall Grahm, founder and winemaker of Bonny Doon Vineyards in California, staged a funeral for “The Death of the Cork” in New York City in 2002, screw cap closures were still a limited more |
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It’s fashionable lately to say that wine is food. In the sense that wine’s traditional place is at the table, wine does function as part of a meal but—let’s face it—a meal of wine alone is not more |
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The effort, the stress, the constant worry and second-guessing – it’s hard to believe anyone chooses to take such a gamble with their fruit. Producers who make late-harvest, or dessert wines, risk more |
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When you think of Italy’s greatest wines, you think “red.” Yes, Italy’s white wines are better than ever, but with the possible exception of Jermann’s Vintage Tunina, none have reached the “great” more |
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Everyone’s got an angle. No matter the industry, each player seeks an edge to stand out from the crowd. For retailers and restaurants alike, competing on price or offering a dizzying array of more |
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Recommending wines from the Rhône Valley can be as tricky as navigating the enormous river that winds through this famous region. There are a large number of grape varieties and styles to keep in more |
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A fine red Bordeaux or Burgundy can be a thrilling experience- as can a sensual Hermitage or Côte Rôtie from the Northern Rhône, or a rich California Cabernet. But if we had to choose one red wine more |
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Ask any winemaker, and they’ll tell you the final days before any
harvest are always charged with a certain tension, filled with hopes and
prayers that the weather will hold until the ideal more |
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|
|
|
|
|
In January of this year, Piedmontese wine producers released their 2004
Barolos to the world, after aging them the required three years. The
wines of Barbaresco, Barolo’s neighbor in Piedmont, more |
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