Legend has it that a renowned British wine taster was once presented with a flight of wines while wearing a blindfold. He nailed each wine, correctly identifying the grape and the region in which it was grown.
Thanksgiving strikes fear in just about every host. Add wine to the list of things to worry about, and it’s no wonder why so many wonderful at-home chefs dread the holiday.
Napa Valley accounts for less than 4 percent of America’s total wine production. Yet it’s the country’s best-known wine region.
On Saturday morning, a friend called to seek my advice on that evening’s dinner.
One of the hottest winemakers in France is Jerome Bressy, the proprietor of Domaine Gourt de Mautens the Southern Rhone village of Rasteau.
Restaurant wine programs are better than ever before. Once upon a time, high-end restaurants felt obligated to employ snooty sommeliers, most of whom pushed expensive, predictable wines that were easily found at your local liquor store.
Last week, nearly 400 wine writers gathered in Portland, Oregon, for the fifth annual Wine Bloggers’ Conference.
Whether you’re a veteran oenophile or a budding wine enthusiast, you’ve probably fallen into a wine rut at one point or another.
If you ask a sommelier to name her favorite grape, there’s a good chance she’ll say Riesling.
Most of the nation is still recovering from a brutal heat wave that shattered thousands of records and forced millions to stay indoors and crank up the air conditioning. The impact of such weather on wine was on full effect last weekend, when I attended an outdoor party on a 100-degree day.