Sake is Getting Sweeter

W. Blake Gray
Features
5 min read
Sake is changing. The most expensive Japanese versions, Ginjo and Daiginjo, are getting sweeter on average. Yet mid-range artisanal sake (Junmai) is getting drier. As such, it may be time for dry wine lovers to give up on Daiginjo, save some money, and switch to Junmai. I don't believe anyone

Sardinia: Beyond Cannonau

Roger Morris
Feature Stories
4 min read
Is Cannonau the magic elixir that keeps Sardinia’s centenarians clicking their heels rather than turning up their toes? So it’s said. Is the Mediterranean island the place of origin inscribed on Grenache’s birth certificate? There are Tweets that argue that Spain’s paternity claim is “fake history.” It certainly is true

What We’re Drinking: 2016 M de Minuty Rosé

Becky Sue Epstein
Wine Reviews
1 min read
A classic Provencal pale salmon-pink, this wine has a slight jasmine aroma at first, with a nice chalky minerality on the nose and on the palate. A streak of spiciness weaves its way throughout the tasting experience, along with moderate acidity. On the end-palate dark red fruit gives way to

What We’re Drinking: 2016 Domaine de Cala Rosé

Becky Sue Epstein
Wine Reviews
1 min read
Having followed chef Joachim Splichal since his spectacular Los Angeles restaurants, I was curious about his new family winery project – enhanced with top wine consultants. And the wines do deliver. The best food pairings are true to this area, something Splichal would know from his early stints in Provence.

Crossing Trentino

Elisabetta Tosi
Feature Stories
4 min read
In 1494, a young German painter living in Nuremberg, just married but unhappy, took the opportunity of a black plague outbreak to leave the city, and to leave his wife - at least temporarily. His aim was to explore Italy, the country of the Renaissance, and to study the art

The State of PA Wine

Fabian Jauregui
Feature Stories
4 min read
It's been nearly five years since Joe Roberts visited with a dozen Pennsylvania winemakers to learn about their commitment to quality dry wines, so an invite to the recent PA Sommelier Judgement Day event -- hosted at Nectar restaurant in the Philadelphia suburb of Berwyn -- seemed like a good

What We’re Drinking: Tequila Corralejo Reposado & Añejo

Becky Sue Epstein
Spirits
1 min read
Tequila Corralejo Reposado Along with its elongated, cobalt blue bottle, this tequila has a wonderfully retro label with cut-outs for pressed-glass decoration. Along its shiny attraction, the spirit inside is made with a double-distillation method: in a column still and in a copper Alembic pot still. The tequila’s nose has