Wine Science 3 – Oxidation, a Palate Press Video

Tom Mansell
Features
1 min read
Tom Mansell, Ph.D., Palate Press' Science Editor, offers a seven-part lecture in the science of wine. He discusses yeast, esters, flaws, and even how to fix some flaws. Tom is an entertaining and informative speaker. We hope you enjoy Wine Science Part 3, Oxidation. d d d Wine Science, Part

2011 Edwin Dyer Viognier

Ryan Reichert
Wine Reviews
1 min read
Clear, pale golden yellow. Clean nose with medum intensity aromas of ripe tropical fruit, honeysuckle, pineapple, citrus, and a clean savory note like lanolin. Dry on the palate with medium-full body, medium acidity. Flavors of tropical fruit, pineapple, banana, and fragrant white flowers. Medium finish. Recommended 89-90. RR WHO: Alchemy

Wine Writing: No Laughing Matter

Meg Houston Maker
Features
4 min read
Robert Parker, Gary Vaynerchuk, and Nicolas Joly walk into a bar. The bartender looks up and says, “What is this, some kind of joke?” • • • Wine journalists Mike Dunne and Andrew Jefford love a good joke. But they’re not finding much to laugh about these days. Both men

Wine Science 2 – Cork Taint, a Palate Press Video

Tom Mansell
Features
1 min read
Tom Mansell, Ph.D., Palate Press' Science Editor, offers a seven-part lecture in the science of wine. He discusses yeast, esters, flaws, and even how to fix some flaws. Tom is an entertaining and informative speaker. We hope you enjoy Wine Science Part 2, with Tom Mansell. Tom discusses cork taint,

Carnival in Italy, a Festival of Wines and Foods

Elisabetta Tosi
Features
6 min read
Every region in Italy is its own small world, with distinct customs, traditions — even local languages which can have different tones within a few kilometers — and their own distinct cuisines as well. During the year, various regional events celebrate the richness and range of Italian foods. The most

Pairing and the Power of Suggestion

Erika Szymanski
Features
7 min read
More often than not, food and wine pairing seems to me no more than hypnotism without the swinging watch. Some Authoritative Personality tells us that Sauvignon Blanc goes well with pesto because both are herbaceous. So I pull out a crisp Kiwi Sauvignon Blanc, sauce some pasta, and decide that

Open That Bottle Night – Wrap Up

Dorothy Gaiter
Features
2 min read
   It was the kind of day that always makes us happy we have our little hideaway north of New York City. Outside was Currier and Ives--gray sky, melting snow, moody, skeletal trees. Inside, a fire that John had tended all day bathed our old dog’s body in a golden