Here's a news flash: not all American wine comes from California, Oregon and Washington. Really. That's the message that Dave McIntyre, wine columnist for The Washington Post, and Jeff Siegel, a Texas wine writer known as The Wine Curmudgeon, wanted-read more-
The flavors are typical of Russian River Valley Pinot Noir, not over-ripe or over-oaked, but with plenty of red fruit, barely ripe strawberries and cherry stones, and black tea. What really makes it stand out, though, is the velvety mouth-read more-
Another exceptional, single vineyard wine. Smooth, dark berry flavors with restrained tannins and a lengthy finish. Plenty of complexity and a nice balance. Definitely a food wine which should impress. WHO Fattoria Selvapiana WHAT Sangiovese WHERE Italy, Tuscany, Chianti Rufina-read more-
Ah, the humiliation of it all: Statistics recently released by the European Union (referenced in this USDA report on the European wine market) show that the United States has passed France in exports of wine to Great Britain. The British-read more-
This dark, purple-hued beauty of a red wine is rich and full bodied with a supple mouth feel. On the nose are blackberries, black cherries, black raspberries, with a mineral undertone reminiscent of a summer rain on warm gravel. On-read more-
Things are rough out there. And not getting much smoother by the day now, are they? But we still gotta eat and drink. So, one might argue that in the absence of a quick surgical fix to our economic ills,-read more-
How Eliminating One Simple Word Can Make the World of Wine a Saner Place Minerality. It is one of the most commonly used words to describe both red and white wine, and yet it remains one of the most confusing.-read more-
This is a Côtes de Rhône as if re-imagined by Robert Parker. A classic Rhône blend of grapes but a huge California fruit bomb. Deep, dark fruits layered over gentle earth notes sprinkled with black and white pepper. The finish-read more-