Posted: October 31, 2014 By Mitch Frank
Posted: October 15, 2014 By Mitch Frank
Posted: September 30, 2014 By Mitch Frank
Posted: September 17, 2014 By Mitch Frank
Wine Spectator associate editor Mitch Frank opens a bottle even older than he is for his 40th birthday, a Madeira-a d'Oliveira Boal 1968.
Posted: September 4, 2014 By Mitch Frank
Posted: August 31, 2014 By Mitch Frank
Posted: August 27, 2014 By Mitch Frank
Wine Spectator associate editor Mitch Frank reacts to internet hyperbole and the recent hoax that Two-Buck Chuck wine is made with animal blood.
Posted: July 17, 2014 By Mitch Frank
Wine has a duality of School of Books versus School of Real World. Once upon a not-so-long-ago time, most American sommeliers got their jobs because they were the only waiter who actually drank wine. "Like wine, kid?" the owner would ask one day, handing them the list. "You're wine director. Don't screw up."
As diners have grown more thirsty, sommeliers have gone to school. The Court of Master Sommeliers, in particular, has worked to raise standards by making sure more wine people receive proper training.
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