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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

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.

Blogs  :  Harvey Steiman At Large

Getting a Handle on Old Vines

Barossa's Langmeil The Freedom focuses in on 1843 Shiraz vines

Posted: March 17, 2015  By Harvey Steiman

Wine Spectator editor at large Harvey Steiman recently tasted six vintages of Langmeil Shiraz Barossa The Freedom 1843, made from some of the world's oldest producing vineyards. members can read his scores and tasting notes.

Blogs  :  Harvey Steiman At Large

Wine for Chinese Cuisine? Try Oz

Older classics shine with refined dishes

Posted: March 12, 2015  By Harvey Steiman

A myth persists that Chinese food is bad for wine. And yet, some of my most memorable wine-and-food experiences have involved Peking duck, ginger-laced steamed fish and spicy salt-and-pepper seafood. And the wines transcend the cliché choices of German Riesling and Alsace Gewürztraminer. Last week, for our annual dinner to benefit the Central Coast Wine Classic, Archie McLaren and I gathered the high bidders for our lot and some mature Australian bottles from my cellar at Hakkasan in San Francisco.

Blogs  :  Harvey Steiman At Large

Is It All in the Funk?

How "natural wines" can polarize wine drinkers

Posted: March 9, 2015  By Harvey Steiman

I love the idea of natural wines. I'm all in favor of encouraging biological diversity in soils and avoiding pesticides, something the best conventional winegrowers do, too. It's immensely appealing to think of wine fermented, aged and bottled without any intervention. Just let the grapes ferment and stopper up the result. I admire the sense of completeness and harmony that wines from these "natural" winemakers can achieve, when all goes well.

But I keep remembering the words of the late California winemaker André Tchelistcheff. Left to her own devices, Mother Nature is trying to make vinegar, he liked to say.

Jan. 31 - Feb. 28, 2015 Issue  :  News

Yellow Tail Owners Buy Peter Lehmann Wines

Posted: February 28, 2015  By Harvey Steiman

Jan. 31 - Feb. 28, 2015 Issue  :  Tasting Reports

Eight New Names to Know

Posted: February 28, 2015  By Harvey Steiman

Jan. 31 - Feb. 28, 2015 Issue  :  Tasting Reports

A Place in the Sun

Oregon succeeds in 2012 with ripe‚ elegant Pinots

Posted: February 28, 2015  By Harvey Steiman

Blogs  :  Harvey Steiman At Large

Pleasant Surprises from the Cellar

Two California wines still good long past their drink-by dates

Posted: February 27, 2015  By Harvey Steiman

I often rummage through the cellar for an older wine to open for dinner. With too many wines I expected to drink up sooner, I'll grab the last bottle remaining of something now forgotten that looked interesting when I acquired it. Two California wines with more age on them than originally anticipated turned out to be pleasant surprises at dinner this week, and with two instructive results.

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