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May 31, 2015 Issue  :  Features

Giving Back: The Wright Thing to Do

Posted: May 31, 2015  By Harvey Steiman

May 31, 2015 Issue  :  Features

Defining the Northern Willamette Valley

Posted: May 31, 2015  By Harvey Steiman

May 31, 2015 Issue  :  Features

Oregon Pioneer

With his expressive Pinot Noirs, Ken Wright has helped map the terroir of Willamette Valley

Posted: May 31, 2015  By Harvey Steiman

April 30, 2015 Issue  :  Features

Laid-Back Spots, Big-Time Chefs

At Monsieur Benjamin, Pabu and The Commissary, top San Francisco chefs relax the vibe while keeping standards high

Posted: April 30, 2015  By Harvey Steiman

Blogs  :  Harvey Steiman At Large

A Glimpse of Champagne Feuillatte

Tasting Champagne over a bistro lunch in San Francisco

Posted: April 16, 2015  By Harvey Steiman

Guillaume Roffiaen slowly drizzled a magnum of Palmes d'Or 2002, Champagne Feuillatte's tête de cuvée, into a decanter. "I am pouring very slowly so as not to lose the bubbles," the new wine director of the large-scale Champagne house pointed out. He wanted to show how long-aged fizz can benefit from the process as much as still wine.

Blogs  :  Harvey Steiman At Large

Remembering Bob McLean

Australia's gourmand-vintner introduced me to Barossa, in a big way

Posted: April 9, 2015  By Harvey Steiman

Bob McLean made an impression. A rotund, bearded teddy bear with a soft-spoken wit, he also had a sharp palate and a preference for midday dining that earned him the nickname "Sir Lunch-a-Lot." Seems everyone I knew in Australia wine called him that.

News & Features  :  News

Larry Stone Returns to Oregon with New Vineyard and Winery

Former Evening Land manager plants Pinot Noir and Chardonnay in Eola-Amity Hills

Posted: April 8, 2015  By Harvey Steiman

Blogs  :  Harvey Steiman At Large

What Is Minerality, Exactly?

Definitions differ, but it's definitely there

Posted: April 1, 2015  By Harvey Steiman

A reader responding to my recent blog "How Real Is Minerality?" likened explaining minerality to defining jazz, and quoted Louis Armstrong's famous line, "Man, if you have to ask, you'll never know."

Satchmo was right about jazz, of course, and I can see where his elliptical reasoning could apply to the idea of minerality in wine. But several paragraphs into writing a comment in response, it occurred to me that the answer might be worth wrestling with at greater length. So here goes.

March 31, 2015 Issue  :  Features

The Cooked and the Raw

Anthony Bourdain's journey from cynical chef to culinary celebrity

Posted: March 31, 2015  By Harvey Steiman

Blogs  :  Harvey Steiman At Large

How Real is Minerality?

In controlled study, tasters in France and New Zealand agree on it

Posted: March 24, 2015  By Harvey Steiman

The character of minerality in wine can confound wine lovers, to the point where some question whether we can actually agree on exactly what we are tasting. Scientists and tasters on opposite sides of the world put this to the test, and darned if they didn't use the same words to describe the same wines.

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