Blog Index
James Suckling
Pubs and Pinot Envy
Posted: 05:09 PM ET, 03/13/08
I went to Father’s Office in Santa Monica for dinner the other day when I was in Southern California. I hooked up with the owner Sang Yoon, who is a big-time Champagne collector and a good guy all around. I have had some long dinners with him in Los Angeles, but I had never eaten at his gastropub. Read more
James Laube
Mixed 2006 Pinot Vintage Leads to Cuts and Blends
Posted: 04:52 PM ET, 03/12/08
The 2006 California Pinot Noir vintage ended up being more mixed and challenging than vintners thought it would be earlier on. When they were in the midst of harvest and fermentations, there were lots of accolades that have since been tempered by the reality that 2006 isn’t as good as ’05 or ’04 or ’03. Read more
James Molesworth
Heading for Harvesttime in March
Posted: 01:19 PM ET, 03/12/08
As much as I love the charm of March’s raw, 40-degree weather in New York City, it’s time to hit the road again. I’m off to South America where I’ll be covering a lot of ground as I visit a number of wineries in both Chile and Argentina. Read more
Harvey Steiman
Cayuse Takes It a Step Further
Posted: 12:18 PM ET, 03/12/08
Leave it to maverick Washington state vigneron Christophe Baron of Cayuse to take his biodynamic vineyard beyond most others. He bought a 12-acre piece of flat, rocky land next door to his winery and one of his vineyards in 2006. But he only only planted 2 acres of vines on it, saving some of the cherry and apple trees to feed the pigs, cows and horses he wants to raise there, using the rest for a 5-acre pasture and a 1 1/2-acre compost pile. Read more
James Laube
Breakfast of Champions Tasting Club
Posted: 01:21 PM ET, 03/11/08
Yesterday I had one of those Monday morning, breakfast of champions wine tastings with Jayson Woodbridge of Hundred Acre.
He wanted to show me his wines and properties in Napa Valley and I suggested that for the tasting we sample a mix of his wines and others in a blind format. Read more
James Suckling
Balance Can Compensate for High Alcohol and Give Greatness
Posted: 12:23 PM ET, 03/11/08
A lot is said and written about high-alcohol wines and how they don't age, and how they are not great quality, and blah, blah, blah. But I think it really comes down to the balance of a wine. The quality and ageability of a great wine never comes down to one single figure such as the alcohol content, or anything else for that matter. Read more
James Molesworth
"Closeout"… One of My Favorite Words
Posted: 11:03 AM ET, 03/10/08
This weekend I bought some wine. That of course is nothing new. But it was the total purchase price that opened even my eyes. Not a penny more than $243 for two cases of wine. Not two bottles. Not a six-pack. Two full cases, of full bottles.
Sure there are tons of values out there and I’ve usually got a few bottles of "house wine" sitting in a bin. Read more
Harvey Steiman
Catching Up with Leonetti
Posted: 10:29 AM ET, 03/10/08
It has been several years since I visited with Gary Figgins and his winemaker son Chris at Leonetti in Walla Walla. I have always liked their wines. They are graceful wines; their rich textures and complex flavors find a balance with sufficient acidity and moderate alcohol levels. Read more
James Suckling
New Winemaker for the Great Bruno
Posted: 05:57 PM ET, 03/07/08
Bruno Giacosa, the grand poobah of Barolo and Barbaresco, has changed his winemaker. He has hired Giorgio Lavagna, the head winemaker for the Batasiolo winery in La Morra for 23 years. Giacosa’s former winemaker, Dante Scaglione, is moving on as a consultant in the region after 16 years with Giacosa. Read more
Harvey Steiman
Trying to Recapture the Magic
Posted: 01:49 PM ET, 03/07/08
The two men who started Rosemount Estate in 1974 are back in business together.
Bob Oatley, now 80 years old, and Chris Hancock, 67, have seen the ups and downs of the wine world, come out of a turbulent phase bloodied but unbowed, and now are betting that America is ready for the bright, juicy wines of Mudgee, where Oatley owns almost 1,200 acres. Read more
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