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      Ten Reasons to Drink Port Wine

      Features
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      Wines Made by the Wind

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      2022 Merriam Blanc de Noirs, 25th anniversary sparkling wine: sustainably made

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      Texas Wines

      Joe Pollack
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      Wohlfert Distilling Craft Spirits Ride on Prohibition Heritage

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      Why Low-Alcoholic Wine May Be Increasing & An Adult Beverage Option; Even No-Alc can be Tasty

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      A Dog, a Mountain Hike and Gin

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      Best of 2016: Bitters and the mystery of blending

      Erika Szymanski
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      Santa Rosa Craft Beer and Food Take Center Stage

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      Downtown Healdsburg for Fine Wine and Gourmet Dining

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      Enjoy Cancun-adjacent Isla Mujeres at Coco B Villas

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      Southwest Colorado is the Place for Wine like These from Ordinary Fellow – Far from Ordinary

      Barrielle Barbara
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      Classic Chinese Fine Dining at Z&Y Peking Duck

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      Montréal Chefs Star in the Culinary World

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      Recharge-Relax-Decompress-Dine in Monterey CA

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      Portland Wine and Spirits Abound

      Deborah Grossman
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    Does the same wine taste different on different days?

    W. Blake Gray
    Features
    4 min read
    Last night I was disappointed by a bottle of wine. I have a larger point to make, about how science and wine appreciation are at cross purposes, but let's start with this experience that you have also had. It wasn't a 98.3-point trophy bottle, but it was a wine I

    One nation under an ocean of booze

    Simon J Woolf
    Beer Reviews
    2 min read
    For Brits like myself, 2016 got off to a decidedly queasy start, with the extraordinary proclamations of the UK's Department of Health as it released new, draconian guidelines for alcohol consumption. Let's begin 2017 on a more positive note, ignoring for a moment the various political calamities on both sides of

    What We’re Drinking – 2013 Psagot Edom

    David Honig
    Wine Reviews
    1 min read
      The nose has loads of black cherry, with a background of dust and tobacco leaf. There is marvelous complexity on the palate. It leads with black cherry, then adds black currant, followed by deeper mulberry, all with an underlying tobacco leaf. Tannins are dusty and drying. This is a

    What We’re Drinking – 2014 St. Urbans-Hof Ockfener Bockstein Riesling Kabinett

    David Honig
    Wine Reviews
    1 min read
    Aromas of honeysuckle and magnolia roll up in waves from the glass. Ripe white peach coats the palate up front, then sour apple zings across, followed by slate and apricot. The finish last a long time. Acids are bright, mouth-feel round. This is a lovely wine at a very moderate

    9 Reasons Merlot Will Rule the World

    Roger Morris
    Feature Stories
    3 min read
    Are we underestimating Merlot? While most people in the wine trade recognize Merlot is making a comeback in the U.S. after its numbers slipped in the wake of Sideways, perhaps there is something much bigger is happening. What if Merlot is really in the middle of a run to replace

    What We’re Drinking – 2010 Coppo Barbera d’Asti Pomorosso

    David Honig
    Wine Reviews
    1 min read
    A luxurious silky palate of dark fruits, blueberry and black cherry, with a touch of real black licorice. Tannins are pillow soft. Fruit on the mid-palate goes from round to tart, bright enough to match anything you throw at it. Drink with mushroom risotto. Highly Recommended 93 points. DBH WHO:

    What We’re Drinking – 2013 Miner “Stagecoach” Merlot

    David Honig
    Wine Reviews
    1 min read
    This is a big, round mouthful of wine fit for the finest filet. Rich blue fruit and pie fruit aromas waft up from the glass. Blackberry and blueberry lead, with some higher toned red fruits on the mid-palate. Cabernet Franc tobacco leaf can barely contain the boisterous sweet fruits. Tannins

    What We’re Drinking – 2014 Pali “Huntingon” Pinot Noir

    David Honig
    Wine Reviews
    1 min read
    Loads of strawberries, plus sage and red clay, waft up on the nose. Strawberries of every kind, from plump and ripe served with cream to tiny, wild, and tart, to dried, come through in layers on the palate. Sage gives way to clove and a touch of cinnamon from attack
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    NEW BOOKS IN REVIEW

    Champagne A Global History Second Edition by Becky Sue Epstein Champagne: A Global History – Second Edition by Becky Sue Epstein Also available on Amazon

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