More Bordeaux than California in style. Leather and eucalyptus opening to plum flower aromas. Moderate dark red fruit flavors, balanced acidity and tannins, medium finish. A classic dinner wine, better with fine steaks or lighter meats. If you have the-read more-
October 28th is the First International #Champagne Day. Champagne on a weekday? Absolutely. If you're out, order a glass. If you're home, no need to save that bottle forever, wondering if you'll ever have an occasion worthy of it. Most champagne is-read more-
The vast, dark room is filled with cobwebs, the stacks of wine barrels are ancient and the owner clearly hates us on sight: we are in heaven. Subconsciously, many of us (journalists) feel there’s a reverse correlation between the amount-read more-
Soon after Santa Barbara County’s winemakers had figured out how to make the best wines in their AVAs, great winemaking began inching northward and Paso Robles was its next stop. Grape growers and winemakers in Paso started trying out a-read more-
Entering the lobby of the august Hotel Monteleone in the French Quarter—conference headquarters—I found myself sampling drinks even before I checked in. Dashing to a seat in my first seminar, I heard the promising rattle of ice behind me, and-read more-
This Pinot Grigio is a pale gold green. Sweet fruit and a hint of herbs in the aroma. Light body, lightly sweet and lively, with a hint of tangerine and plenty of lime in both flavor and finish. It’s an-read more-
When I went to a dinner featuring D.O. Madrid wines about two years ago, the wines were a mix: from overly fruity to international style to more sophisticated; some were old-fashioned and some seemed young and carelessly made. But I-read more-
After a whole generation of ignoramuses, it’s the younger people who are starting to appreciate the great sweet wines of the world. Snapple®, Cosmo cocktails…sweet wines: is this their liquid progression? Maybe. I don’t care. As long as people are-read more-