The ones that (nearly) got away

Simon J Woolf
Feature Stories
3 min read
People who write about wine seem to have a really bad habit of navel-gazing. I know of few other sectors where so many column inches are devoted to what wine writers should be writing about – and how. My reaction is simple - who cares? Wine lovers/geeks/connoisseurs are enough of

Super Bordeaux? Bordelais experiment with Syrah

Roger Morris
Feature Stories
4 min read
Thomas Duroux, winemaker at Château Palmer, likes to add some young Syrah wine from the Rhone to that made at his Margaux estate wine to construct a special cuvée. So does Caroline Frey down the road at Château La Lagune. Consultants/winemakers Michel and Dany Rolland have experimented with the combination on

Do “hand-picked” grapes mean better wine?

Erika Szymanski
Features
6 min read
Stanford linguistic professor Dr. Dan Jurafsky's recent book on The Language of Food: A Linguist Reads the Menu includes a perspicacious observation about high-class versus budget restaurant menus. Explicit adjectives about yumminess are pretty much the sole purview of the bottom lot. Red Lobster will offer you flaky cod fillets hand-dipped