With 2009 being one of the better vintages of the past half century in Beaujolais, ironically its not necessarily a top year for Beaujolais Nouveau, especially if youve gotten used to a fruit juice-y style Nouveau. The 2009 Beaujolais wines-read more-
The more one delves into the subject of wine and food pairing, the more frequently one finds conflicting recommendations. Optimal (and yes, even ideal) wine and food pairings are not just a matter of culinary heritage. There is real science-read more-
Long considered the blue-collar workhorse of the winemaking process, operating sub rosa, yeasts have recently taken center stage in many conversations about wine and the desire to emphasize the expression of vineyard apart from human and technological influence. At the-read more-
Tart, fresh cherries and strawberries, smoked meat, and a hint of sea salt. There is also a sense of old velvet, a dusty musky earthy flavor coming mostly from dusty sweet tannins. A fairly tight streak of acid will make-read more-
You may have never sampled Idaho wine or been aware that a large American Viticultural Area was designated in 2007 which covers over five million acres across Southern Idaho. You might not even know that Idaho has been in the-read more-
The taste is like strawberry marmalade. Strawberries are there, but with the tartness and richness of marmalade, rather than the pure sweetness of jam or jelly. Add the flavors of truffles and a touch of bacon fat, with the classic-read more-
Let us give thanks. For the Web. Because thanks to the World Wide Web, America’s homegrown feasting holiday has become, all but officially, America’s Wine Holiday. Gone are days when magazines ruled the turkey roost, staging months-ahead test-kitchen spreads and-read more-
All went well for grape-growing through spring and summer in Missouri, but uncooperative weather in September and October threw the state a curve, and while the whites and some of the red grapes came through swimmingly, the state's most highly-read more-