Twice in the past three months, the wine world has been rocked by news from Robert Parker, the world's most famous wine critic. In December, Parker announced that he'd sold a "substantial interest" in the Wine Advocate, the influential magazine he founded in 1978, to a trio of Singapore-based investors
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
Willamette Valley’s pioneering ¡Salud! program illustrates the power of passion, pinot and people. ¡Salud!’s mission is simple: provide quality health care services to seasonal vineyard workers — the only program of its kind in the nation. ¡Salud! derives its name from the traditional Spanish toast meaning “To Your Health,” and
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
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
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,
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
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