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Posted: January 24, 2013 By Robert Taylor
Posted: January 15, 2013 By Robert Taylor
Wine is a funny commodity. As with fine art, a smart investor with a sharp eye, a secure cellar and a little luck could buy a few cases of wine today that, 20 years from now, might pay for their child's college tuition. (Unlike fine art, wine has to be destroyed to be appreciated.)
But for a select few wineries around the world, their bottles tend to double or triple in value as soon as they leave the cellar door, no investor patience required. That group expands and contracts depending on the latest wine ratings, the economy and vintners' efforts to keep release prices in line with demand without overstepping the bounds of fiscal good taste—bounds that are leapt across with abandon when so-called "flippers" resell their allocations to wealthy wine lovers who are happy to pay through the nose for highly rated hard-to-find wines. Like it or not, flip happens.
Posted: January 10, 2013 By Robert Taylor
How much would you pay for a bottle of California Sauvignon Blanc?
The only wine from that category to ever earn a classic rating, the 2007 Merry Edwards Russian River Valley (96 points), cost $29, and the current vintage, 2011, is $30. So would you pay more than 8 times that for a bottle of Screaming Eagle Sauvignon Blanc Napa Valley? No? Well what if I told you that you could immediately turn around and re-sell it for 10 times that price? (That's more than $2,500 for a single bottle of Napa Sauvignon Blanc, for those still trying to do the math, at a profit of $2,250 per bottle.)
Some list members sold their wines, and a few months later, there were some angry people who had been kicked off the mailing list.
Posted: December 28, 2012 By Robert Taylor
Posted: December 14, 2012 By Robert Taylor
Posted: December 6, 2012 By Robert Taylor
I first met vintner Achille Boroli four years ago in New York, where I was as impressed with photos of his family’s modern winery, designed by his architect brother Guido, as I was his Barolo Villero 2001. The Boroli tasting room and cellar in Castiglione Falletto is a thoroughly modern, three-level barn-inspired facility with sharp lines, shadowbox windows and, most striking, vertical clapboard siding composed of repurposed oak barrel staves that make the winery appear to shimmer and undulate in the Piedmont sun.
Boroli was back in New York this past October, hosting a small dinner to showcase three of his Barolos at Lincoln restaurant, a fitting architectural setting for a winery passionate about design. The restaurant is nestled beneath the Tisch Illumination Lawn, a hyperbolic paraboloid (think saddle-shaped) park framed by glass fins that serves as Lincoln's roof. Lincoln's Brazilian wood plank ceiling mimics the park's contours. Boroli and Lincoln served as reminders that, as with wine, there's more outstanding and accessible architecture today than ever before.
Posted: October 31, 2012 By Robert Taylor
Posted: October 16, 2012 By Robert Taylor
Tailgating is religion in Baton Rouge, La., and when it comes to a huge game between national championship contenders, the Tiger faithful pull out all the stops. Some of them even pull a few corks.
On Saturday night, the defending South Eastern Conference Champion Louisiana State Tigers hosted the undefeated South Carolina Game Cocks at Tiger Stadium, or as I've always known it, Death Valley. As the saying goes here, "You don't just walk into Death Valley." Sometimes, though, you drive up in a fine wine–laden white Hummer.
Posted: October 2, 2012 By Robert Taylor
When "normal" people think of wine experts, occasionally a few unsavory words come to mind: Geek. Snob. Bibulous fusspot. Coincidentally, those same words are commonly associated with another profession: Copy editor.
Imagine, then, the frustrations of the copy-editing wine pro. As someone who has copy edited professionally for more than a dozen years and has been a member of the Wine Spectator editorial staff for nearly 10, it's my pleasure to present here a few of the myriad misused terms in the wine industry. Hopefully we can all learn a little, laugh a little and lift each other's wine language skills.
Posted: September 18, 2012 By Robert Taylor
The Northern Hemisphere harvest begins this month, and in the vast, vast majority of the world's vineyards, it starts with a heavy machinery operator turning the ignition on a mechanical grape harvester.
Many wine lovers might imagine—or might prefer—a scenario that involved skilled harvesters gently selecting the very best bunches of grapes, all by hand. But the half-dozen experts I polled—including industry insiders, vintners and mechanical harvester operators—conceded that 90 percent or more of the world's wine grapes are likely harvested mechanically.
If you're interested in the intersection of quality and value, you should be grateful.
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