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Wines

A collection of news and information related to Wines published by this site and its partners.

Top Wines Articles

Displaying items 111-121
  • For food of a region, drink wine of the region

     For food of a region, drink wine of the region
    This recipe is what the Poles would call bigos or kapusta (the former thicker than the latter's soupier texture), or what those who live in Alsace, France, would name their famed choucroute garnie — or close enough. (Many more pork cuts in a...
  • Nero d'Avola is king in Sicily, but another red grape turning heads

     Nero d'Avola is king in Sicily, but another red grape turning heads
    If Sicily were a free-standing nation (which, on occasion, it seems to believe that it is), it would rank seventh in worldwide wine production, at around 160 million gallons a year. Though it is only one of 20 Italian winemaking regions, it produces 15...
  • With 'Sonoma Coast' on label, hard to tell what's inside

     With 'Sonoma Coast' on label, hard to tell what's inside
    The entire reason for a wine's appellation, or the name of the place where the grapes are grown that make the wine, is to tell you what kind of wine it is. The name may be significant because it is narrow and tells a lot; "Napa Valley" certainly is....
  • Wine pairing dinners signal start of spring

    Wine pairing dinners signal start of spring
    Wine lovers have several enticing options for sampling an array of wine varietals at upcoming tastings and wine dinners taking place in early spring. Here’s a selection. A10 Hyde Park (1462 E. 53rd St., 773-288-1010) will host a French wine dinner...
  • RPM Steak's Richard Hanauer receives sommelier honor

    RPM Steak's Richard Hanauer receives sommelier honor
    Sommelier Richard Hanauer is well-known locally for his work at the former L2O restaurant and, currently, at RPM Steak (66 W. Kinzie St., 312-284-4990). Now he's known nationwide. Hanauer is one of only seven named to Food & Wine magazine's 2015...
  • What is tannin? And what's it doing in your wine?

     What is tannin? And what's it doing in your wine?
    Michael Twelftree, the proprietor and managing director of Two Hands Wines in Australia's Barossa Valley, describes the experience of tasting a red wine this way: "The fruit is the engine and railcars; the acidity is the rails; and the tannins are the...
  • Whole Foods Market Argentinian wine dinner and tasting Jan. 18

     Whole Foods Market Argentinian wine dinner and tasting Jan. 18
    Jeff Mausbach, co-owner of TintoNegro Wines, will cohost a four-course wine dinner and tasting from 5-7 p.m. Sunday, Jan. 18 at Whole Foods Market, 8003 Turkey Lake Road in Orlando. TintoNegro was created by Alejandro Sejanovich and Mausbach, who were...
  • What oak brings to your wine: Tannin, flavors, aromas

     What oak brings to your wine: Tannin, flavors, aromas
    The ancient Celts were a people of the forest. They used a lot of wood in their daily lives, for housing, cookery and art. Sometime around the 5th century B.C., they came up with an ingenious new way with wood; they formed it into barrels, for storing...
  • Lambrusco, the wine your parents sneered at, is now hot

     Lambrusco, the wine your parents sneered at, is now hot
    The nicest thing about recommending wine to Gen Xers and Gen Yers is that they don't have ear lids. Tell them that riesling is the world's greatest white wine grape and they say, "OK, cool; so show me." You hand them a glass of well-made Mosel; they...
  • Hathaway-Sycamores chapter to host fundraiser

    Hathaway-Sycamores chapter to host fundraiser
    The Los Altos Auxiliary of Hathaway-Sycamores Child and Family Services will be hosting its annual wine-tasting fundraiser on Sunday, April 19 from 4 to 6:30 p.m. The “Wines of the Pacific Northwest” event will be held at the La Cañada...
  • What wine pairs with lamb? Tempranillo from Spain's Ribera del Duero

    What wine pairs with lamb? Tempranillo from Spain's Ribera del Duero
    In Spain, eating lamb, and especially milk-fed and suckling lamb, is practically a religion. Usually it's quartered and roasted in a big terra cotta cazuela in a dome-shaped, wood-burning oven, emerging so tender you can cut the meat with a spoon. That'...