Blog Index
James Molesworth
Vines with an Ocean View
Posted: 03:56 PM ET, 03/19/08
The move to cooler climates and better vine materials has been the major force for the upsurge in quality among Chilean wines in recent years, its white wines in particular. With that in mind, I worked up the coastline today, starting in the new area called Leyda. Read more
James Laube
California's Future Still Looks European
Posted: 02:28 PM ET, 03/19/08
Piero Antinori stopped by my office in Napa on Monday for a brief visit. He’s been in Napa Valley more of late. He’s been here to keep a closer eye on his Atlas Peak winery, Antica Napa Valley, which produces Cabernet, Chardonnay, Merlot and Syrah, along with some Sangiovese, which was once the dream wine that’s been scaled back. Read more
James Suckling
Back to School in Baja
Posted: 01:18 PM ET, 03/19/08
I spent an afternoon with Hugo d’Acosta, the wine guru of Baja California, Mexico, tasting through various barrels of 2007 in one of his wineries, La Escuelaita – "the little school" in Spanish. The small winery is actually a school where about 50 wine-keen friends make their wines every year under the direction of Hugo. Read more
Harvey Steiman
On the Pizza Trail: Caioti
Posted: 12:06 PM ET, 03/19/08
Ed LaDou changed the way we think about pizza. He's best known for inventing California pizza, also known as "designer pizza," which operates under the premise that anything you might put on a plate could go onto a pizza. He was Wolfgang Puck's first pizza chef at Spago when it opened in 1982, and he consulted with California Pizza Kitchen when that chain was getting started in the 1980s. Read more
James Molesworth
Friendly Rivals in Apalta, and the Terroir Hunter
Posted: 04:31 PM ET, 03/18/08
Viña Montes and Casa Lapostolle are neighbors in the prime Apalta sub-valley, located in the larger Colchagua Valley. The two wineries are among the leaders of Chile’s wine industry and they’re friendly rivals.
Both put the finishing touches on their new showpiece winery facilities just in time for the 2005 vintage, which turned out to produce the best wines yet at each estate. Read more
James Laube
Flashy 2006 Zinfandels from Carlisle
Posted: 04:23 PM ET, 03/18/08
It’s always exciting when a great winemaker outdoes himself, which is exactly what Mike Officer has done with his 2006 Carlisle Zinfandels.
These wines, which Tim Fish and I tasted in one of our regular weekly blind tastings, are sensational, earning a sprint don’t run endorsement. Read more
Richard Betts
Flip It Over!
Posted: 01:37 PM ET, 03/18/08
When it comes to selecting a wine you don’t know much about, I offer this advice, especially when it comes to imported wines: start with the back-side.
Frequently, someone who lives in a different part of the country than I do asks me for a wine recommendation. Read more
Bruce Sanderson
Fine Bubbles, Fantasy Price
Posted: 03:45 PM ET, 03/17/08
Champagne Krug is about to release the most expensive Champagne ever. Its Brut Blanc de Noirs Clos d’Ambonnay 1995 has a suggested retail price of $3,000 to $3,500.
In January, I made my regular visit to Burgundy. On my way back to Paris, I stopped in Champagne to visit Olivier Krug, Henri’s son and now the director of the house, and to learn more about the project. Read more
James Laube
A Word of Caution when Tasting with Winemakers
Posted: 03:06 PM ET, 03/17/08
Blog commenter Chris Buddress asked if I share my thoughts, notes and scores with the winemaker in a situation similar to my visit last week with Jayson Woodbridge of Hundred Acre, and if so, how did he respond? (He also asked about my yet-to-be-released hot list that he should keep his eyes open for. Read more
James Suckling
Catching the Wave in Mexico’s Baja California
Posted: 02:21 PM ET, 03/17/08
Just got back from wine country in Baja California, Mexico. The drive to wine country in Mexico is about 4 hours south from Los Angeles, if you don’t get caught in traffic. I drove down last weekend in a white Jeep Commander with a couple of friends, included movie director/writer James Orr and John Gray, a chef with three restaurants in Cancun, Mexico. Read more
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