Blog Index
James Suckling
Just Another Day in Bordeaux
Posted: 03:14 PM ET, 12/06/07
I wrote this first thing this morning when I started tasting a range of wine, before going to a tasting and lunch at Léoville Las Cases, the second growth St. Julien:
"It’s always a bit difficult for me to get started in the morning. Read more
Bruce Sanderson
Remembering Two of Austria's Finest
Posted: 01:42 PM ET, 12/06/07
Austria lost two of its winegrowers this week, Alois Kracher, Jr., 48 and Erich Salomon, 64. Both succumbed to cancer.
For many, Luis Kracher was the face of Austrian wine. Though he and his family specialized in dessert wines from vineyards around Illmitz, on the shores of Lake Neusiedl, Kracher was a passionate and tireless promoter of all Austrian wines. Read more
Harvey Steiman
Food Guy Discovers Wine
Posted: 12:37 PM ET, 12/06/07
A couple of years ago I chatted with Christopher Kimball, the bow-tied host of "America's Test Kitchen" on PBS, and asked him about his interest in wine. I had noted that he had brushed off any particular fascination with wine as he sampled some candidates for cooking wines on camera. Read more
James Suckling
2005 Bordeaux and Fort Knox
Posted: 02:23 PM ET, 12/05/07
I had dinner last night at what might be considered a Fort Knox of old Bordeaux, the wine merchants of Mahler-Besse in city of Bordeaux. The small firm has become the torchbearer for fine old bottles from the region. If an old bottle of Bordeaux has the Mahler-Besse strip label on it, you can be assured that it has been kept in perfect condition in its cellar and, more than likely, it was bought from the château, shipped to its cellar, and never moved again until being sold. Read more
Bruce Sanderson
A Barolo Icon
Posted: 01:57 PM ET, 12/05/07
Last Thursday I visited with Giacomo Conterno of Podere Aldo Conterno, located in the hamlet of Bussia Soprana, just outside Montforte d’Alba.
It was there I got a geology lesson in the landscape of the Langhe. The ridges of the Langhe were formed during the Miocene epoch of the Tertiary period, about 15 million to 7 million years ago. Read more
James Laube
Is There a Way to Measure (and Beat) the Heat?
Posted: 12:58 PM ET, 12/05/07
The jury is still out on whether there are ways to determine whether a wine bottle has been exposed to excessive heat somewhere between leaving the winery and its final destination, be in a wine shop or your home.
In a letter to the magazine in the Dec. Read more
James Molesworth
To Oak or Not to Oak?
Posted: 02:32 PM ET, 12/04/07
If you’ve been following along, you know that I’m currently making a barrel of my own Syrah, sourced from California fruit. In doing so, I’ve dealt with various issues during the harvest, sorting, crushing and fermentation. Among the decisions I had to make was whether or not to use a commercial yeast. Read more
James Laube
More on Insignia, Styles and Alcohol
Posted: 02:03 PM ET, 12/04/07
Today we return ever so briefly to the 1977 Joseph Phelps Insignia, for its evolution as a wine and wine style marked a radical departure for what would have otherwise been known as Napa Valley Cabernet. And at the time, though Cabernet was Napa’s most famous wine, it didn’t dominate the landscape or mindset the way it does today. Read more
James Suckling
Good All Over: 2005
Posted: 12:33 PM ET, 12/04/07
I just had lunch with Fabien Teitgen, who is the technical director of Smith Haut-Lafitte, the well-known white and red wine producer in Pessac-Léognan. Fabien is a hip dude and a very good vineyard guy and winemaker. He is understated and relaxed yet serious about his winemaking. Read more
Harvey Steiman
Looking South
Posted: 02:45 PM ET, 12/03/07
Those who have been there know how well Australia's food scene has kept up with the wines in quality and innovation. Surprisingly few Aussies have ventured to this side of the Pacific Ocean to show us what they can do, however. Now one of the best has gained a foothold in San Francisco. Read more
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