Howard G. Goldberg, of The New York Times, highlighted the work of our Executive Editor Meg Houston Maker in her two-part story, "A Trip to the Rhone," in The Latest on Wines, describing her story as "an ambling armchair reads-read more-
This delightful Chard opened with rich aromas and flavors of apple and burnt butter, balanced with tart lemon grass. It undergoes 60% malolactic fermentation and spends 16 months in neutral barrels. Enjoy this rich, tart, wonderfully balanced Chardonnay with cornish-read more-
Lujuria hails from Yecla, a lesser-known region than its immediate neighbors, Jumilla, Almansa and Alicante. This wine is considerably more complex on the nose than expected, with aromas of jammy dark red and black fruits, dill, licorice, coffee and a-read more-
Continued from Part I. After our whirlwind tour of Tain, we decided to stay close to home that evening, dining in the tiny restaurant in our hotel in Condrieu, La Réclusière. We chose the five-course tasting menu, awkwardly translated into-read more-
Happy New Year to you from the entire Palate Press family. I would like to say "thank you" to all of our readers, and particularly our subscribers, for making 2009 such a successful launch year for Palate Press: The online-read more-
Clocking in at 14% ABV, this wine is a deep ruby red, with just a hint of purple. Floral notes and red fruit mingle on the nose, while more red fruit—especially juicy cherries—well-integrated tannins and an earthiness find their way-read more-
During our honeymoon, my husband Steve and I spent four days in the Northern Rhône. We’d had a week in Paris—identified during the planning stages as Most Romantic Honeymoon Destination Possible—a week spent eating, walking, sightseeing, eating, sleeping, and eating.-read more-
Flor is a fragrant and refreshing sparkler full of citrus and stone fruit flavors. The bubbles are fine and the mousse is creamy, with a nutty undertone. Most of the grapes are from Valdobbiadene, but because not all the grapes-read more-