From a dry-farmed vineyard and using a laid-back, relatively low-intervention approach, a very nicely structured cabernet sauvignon, with a good tannin structure and freshness - in particular for this price category, where residual sugar and excessive jamminess too often rule. Old World wine lovers will like this New World wine
Gin is getting its groove back. In the past five years or so, scores of new gins have hit the market, some entirely new products, some new twists on existing brews. Countries not known for gin, like Spain, have new brands and micro-distillers have been pushing the envelope on what
Intimidated by wine? You're not alone. Consider the prototypical wine connoisseur -- swirling his glass, sniffing his wine, and blabbering on about some French chateau. He's insufferable. Or consider a representative tasting note. Wine Spectator recently praised a wine for offering notes of "creamy boysenberry, plum skin and cassis .
My wife came home and saw me with a giant map spread out on my lap. "What are you doing?" she asked. "Writing a story about Australian Shiraz," I said. I'm leading with this because it's not the way people think about Aussie Shiraz. Common perception is that if you
Despite repeated attempts at coercion, I can't get Franz Landauer-Gisperg to tell me how he acquired his amphorae. “If the other winemakers round here knew where I got mine, they'd all want one” is his rather cryptic comment. A better question might be “what the hell is an amphora doing
Now that we know that Mars is capable of holding an atmosphere, it’s only a matter of time until we put one up there again. When we do, I hope that the citizens of Earth have it together enough to make a joint decision about what to do with it
Zingy and fresh, a food friendly Suav Blanc. The nose shows pears and a light background of lime. The palate is citrus and peach, lemon-lime and white peach, with a background of fresh-cut grass. There is a pink grapefruit and pineapple zing on the finish. Bright and refreshing, this would
I had an odd moment in New York City a few months ago. A lot of wine bloggers had come together from across the country, and on Sunday morning, everyone chatted about what they had for dinner the prior evening. A few started raving about the deviled eggs at a