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.
Posted: June 12, 2014 By Mitch Frank
Wine, consumed in reasonable amounts, can improve your health. Too much of it can kill you. (Isn't that true for most enjoyable things in life? Chocolate, sex, Game of Thrones ...)
America became the top wine-consuming nation last year, according to my number-crunching colleagues at Impact Databank. That's quite a twist for a country that once banned alcohol. One spark behind our increasing thirst is our growing belief that a little wine may be good for us. When 60 Minutes reported on the French Paradox in 1991, concluding that red wine was lowering French rates of heart disease, we started self-prescribing red wine overnight.
Posted: June 11, 2014 By Mitch Frank
Posted: May 31, 2014 By Mitch Frank
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