A very interesting mix of black and red fruit, blackberries, with tart cranberries, creamy vanilla, and a clear note of coffee. Dark chocolate joins on the mid-palate. Tight tannins make it seem younger than its seven years. I would wait-read more-
Wine lovers of all stripes often wonder out loud about the astonishing amount of wine available in the U.S. market. Some estimates put the the number of available wine SKU's (an individual wine made available for sale) at over 65,000.-read more-
With considerably more flavor and body than many American and Italian versions of this light, fruity wine, there’s quite a pedigree in the bottle. Alois and Gerhard are grandfather and grandson, respectively, but Alois Jr., who died two years ago,-read more-
This is going to be a very exciting week. PALATE PRESS: The online wine magazine will be loaded with the sort of stories you will want to email to your friends and link at your website. Our Monday Feature is so big-read more-
Can social media affect human behavior? This was a question posed to me at the Social Media Cafe in Barcelona by Steve Lawson. Steve promotes Amplified, which is a project, co-funded by NESTA (the National Endowment for Science, Technology and-read more-
Acidity. That's a pretty caustic word. It conjures up visions of car batteries gone bad or way too much vinegar on the chips. And it's a word I avoid (like, well, battery acid) when I talk about wine simply because of the-read more-
À votre santé. Drink to your health, the French say. If you are a food lover or a wine lover, you've almost certainly heard of the famous "French paradox." That the French can eat such rich foods and have better-read more-
You won’t find it in the US, but I was curious: How could England possibly produce decent sparkling wines? For starters, they have the same vein of chalk subsoil as in Champagne. It runs across the English Channel and comes-read more-