Dinner with wine used to be simple. The rule was white wine with white meat and red wine with red meat. But most of us don’t just eat meat and potatoes or drink claret and Chablis these days. With modern-read more-
Almost deceptively light at first in its aromas and flavors. Very elegant wine, benefits from being opened for a while to round out the flavors. Moderate alcohol (13.5%). Later, it remains ethereal: a suggestion of smoke in the aroma, then-read more-
Natalie MacLean’s bestselling book Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass is now in paperback. She was named the World’s Best Drink Writer for the articles and wine picks in her free wine newsletter,-read more-
At almost two meters in height, with broad shoulders and sturdy hands, Paolo Vodopivec looks well adapted to work the land that is Carso. When I drove through this northeastern Italian region a year ago, I felt tremendous respect for-read more-
An aroma of fresh fields, herbs and wildflowers. A light-medium body, smooth on the tongue, with a touch of spice. Nicely balanced with a sizeable finish. And only 13% alcohol. WHO: Olivier Leflaive WHAT: Chardonnay WHERE: Chablis AOC, Burgundy, France-read more-
Dark and inky. A concentrated nose with a bit of leather and plum. Smooth, but with a nice tannic structure lending a pleasant “abrasive” mouthfeel. Dark fruits, anise, minerals. An umami note on the end that leads to a very-read more-
Remarkably light-colored for an Australian Shiraz, ruby and opaque rather than deep and dark. The nose is incredibly floral and aromatic. Completely smooth, like drinking silk. Blackberry, chocolate, and baking spices. Substantial, but with understated tannins. Absolutely easy to drink-read more-
There was a time when I loved Australian Shiraz: that time was 2005, and the wine in question was Yellow Tail. Fortunately for me, I wised up and graduated to better wines. Unfortunately for the Australian wine industry, so did-read more-