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Cognac chills out

Michelle Locke
Features
4 min read
Producers of the French digestif are blending in with the cocktail crowd Flanked by barrels of gently slumbering brandy, Jerome Royer is talking about cognac — his passion and his business — with all the gallant gestures and mustachioed enthusiasm of a Frenchman straight out of Central Casting. But what he has

W. Blake Gray, Online Wine Columnist of the Year, and More

David Honig
Features
1 min read
Congratulations to Palate Press' own W. Blake Gray, winner of the prestigious Ramos Pinto Online Wine Columnist of the Year, in the 2013 Louis Roederer Wine Writers' Awards. Blake, a Columnist for Palate Press since 2010, was nominated for stories like Darth Vader is My Lover: Revalations about Brettanomyces in

Wine Safety: Should you be Concerned?

Erika Szymanski
Features
7 min read
The last time wine safety really made the news was when, in 1985, some Austrian winemakers were found bulking up their wine with diethylene glycol. Used as an ingredient in some kinds of antifreeze, it added sweetness and body to wine, along with the potential for liver, kidney, and brain

Virginia’s Millionaire Winegrowers

Roger Morris
Features
4 min read
For those of us who were writing about wine at the time, it was a surprising, even humorous-sounding, development.  The Italians were coming to Virginia to make wine. The year was 1976, and we had already been shocked once that season.  Napa Valley (with some help from Sonoma grapes) had

With Wine, Emotion Matters

David White
Features
2 min read
Wine enthusiasts are always looking for an experience that’s completely arresting -- a wine that stops you in your tracks, makes the room go silent, and just pulls you into the glass. Sometimes, those wines are expensive -- perhaps opened at an extravagant wine dinner where everyone brings a bottle