| Nov 20, 2013
| 12:49 PM
Part harvest festival, part good excuse to drink wine, the annual release of Beaujolais nouveau takes place the third Thursday on November. Beaujolais nouveau is a light, fruity, food-friendly and fun red wine meant to be enjoyed young, and preferably...
| Apr 7, 2015
| 11:19 AM
A two-part look at the wines of Austria: This week, white wines.
The wines of Austria sound like German wines, look like German wines, come in bottles that we associate with German wines, and are often made of grapes that Germans use for their wines....
| Dec 26, 2013
| 7:00 AM
New Year's Eve is just six days away. Do you have your dinner reservations yet?
If not, I've got a few extras. More than 130, actually.
As I've done for the last 13 years (and 18 of the last 20), I've made reservations, in my name, at restaurants...
| Jul 25, 2014
| 12:04 PM
The word "acidity" has a negative connotation in English. We think of it as something harsh, scouring, even hurtful. People often use another negative word when describing wines that they feel are too high in acidity: "sour." But, in balance with other...
| Sep 5, 2014
| 1:48 PM
About once a year I round up my orphans and give them room on this page. They're the wines that my tasting pals and I have sampled and liked, but that don't fit into any larger theme or subject that I might be writing on.
It's a loss for you if I can'...
| Feb 17, 2015
| 2:00 PM
Back when I was a lad, selling wine as a merchant, the most popular white Burgundy was the unpronounceable Pouilly-Fuisse. I most often heard requests for "Polly Foosay." Why a wine was so sought after whose name was difficult to say remains odd to me....
| Sep 19, 2014
| 10:15 AM
Veneto, in northeast Italy, is one of 20 regions that make up the country. It is its most prolific winemaker, and boasts the greatest percentage of top-classed wine. But a key technique for much of that cutting-edge winemaking is far up the blade....
| Mar 13, 2015
| 8:00 AM
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...
| Mar 4, 2015
| 12:53 PM
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....
| Jul 25, 2014
| 12:08 PM
One way to look at Alsace wines is through a glass filled with one of the region's eau de vie, the clearer-than-water distillate of any of a number of fruits such as raspberry (framboise) or cherry (kirsch).
You'd be hard pressed to find another...
| Oct 21, 2014
| 9:19 AM
Many of the world's enduringly favored wines are blends of grape varieties. Red Rioja, Cotes du Rhone, Champagne, Chianti Classico, Chateauneuf du Pape, port, the GSM (grenache, syrah, mourvedre) blends of Australia — the list is long.