You may not recognize this wine as Chardonnay if you’ve only been exposed to the heavy oak and butter first popularized by some California wineries. Made without oak aging or malolactic fermentation, it is more like a new white varietal,-read more-
Sherry consumption and sales have been on a decline for the last thirty years. Some might believe that the day of Sherry is over, or that it will never return to its previous heights. However, looking at 3,000 years of-read more-
In 2002, the year PS I Love You executive director Jo Diaz began keeping records, there were some 60 growers and producers of Petite Sirah (PS) in California. Now, owing in part to her tireless efforts, Ms. Diaz may proudly-read more-
Standing alone this is thin and slightly sour, but as a food wine it comes into its own. It has some light red juiciness and a touch of licorice, but the unique and surprising flavor is a sea-spray saltiness. For-read more-
Richard Auffrey has been writing about food and wine for over four years. He currently authors The Passionate Foodie blog and also writes a weekly food/wine column for the Stoneham Sun newspaper. Though based in Massachusetts, Richard writes about everywhere that-read more-
Gorgeous translucent ruby color with clear edges, pure Pinot Noir, with no tell-tale purple edges hinting at Syrah in the mix. When first opened it is a full plate of heavily smoked meat, like slow-smoked pork with a perfect pink-read more-
The Palate Press Wine of the Week, July 26 - 30 is:
A knockout of a red wine from the somewhat obscure Jumilla region of Spain. Made from Monastrell, known in France as Mourvèdre, it is high in alcohol (15%) and presents a heady mix of lush and brawny characteristics. Lovely nose-read more-