harvey steiman

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Dec. 31, 2013 Issue  :  Features

Hot Spots in Houston, Montréal and San Francisco

Posted: December 31, 2013  By Alison Napjus, Harvey Steiman, Esther Mobley

Dec. 31, 2013 Issue  :  Tasting Reports

A Place for Syrah

Washington excels with Rhône-style bottlings, but top versions may be hard to find

Posted: December 31, 2013  By Harvey Steiman

News & Features  :  News

Domaine Drouhin Buys 279-Acre Vineyard in Oregon

Willamette Valley winery nearly doubles its estate vineyard holdings with purchase in Eola-Amity Hills

Posted: December 23, 2013  By Harvey Steiman

News & Features  :  Wine Tips

Wine Tip: New Book Reviews

Wine Spectator editors weigh in on new titles

Posted: December 23, 2013  By Harvey Steiman, MaryAnn Worobiec, James Laube, James Molesworth

News & Features  :  Tasting Highlights

9 Vivid Oregon Wines

New reviews of Pinot Noir and tangy whites from Oregon

Posted: December 13, 2013  By Harvey Steiman

Blogs  :  Harvey Steiman At Large

More Thoughts on Terroir

What's more important: character or quality?

Posted: December 12, 2013  By Harvey Steiman

One of the comments on my blog last week about UC Davis' study on microbes and terroir reminded me why this is such a slippery concept. It shouldn't be, but it is.

Some see terroir, the idea that wine profoundly reflects the place where the grapes to make it grew, as wine's be-all and end-all. Call me simple-minded, but let's not lose sight of the fact that wine's first duty is to please our taste buds. If it can do that and also express the nuances of flavor and texture of a certain site, all the better.

Blogs  :  Harvey Steiman At Large

Terroir: Is It in the Microbes?

Latest research suggests bacteria might play a key role

Posted: December 3, 2013  By Harvey Steiman

Last week the University of California at Davis announced its latest research into terroir, that elusive concept that says wine profoundly reflects the place where the grapes it's made from grew. And now we're all trying to figure out what it means. So, I should add, are the scientists who did the study.

Prof. David Mills analyzed the mix of fungi and bacteria in crushed grapes from widely spread vineyards in Napa, Sonoma and Central Coast. By sequencing genes in 273 different lots over two vintages, he and his colleagues found that the microbe communities fell into distinct and predictable patterns depending on their location and grape variety. Intriguingly, the communities in Sonoma looked very different from those in Napa, and Sonoma showed more similarities to Central Coast than it did to Napa.

The big question is what this means for wine.

Nov. 30, 2013 Issue  :  Dining Out

Rocky Mountain Revivals

Posted: November 30, 2013  By Harvey Steiman

News & Features  :  Travel Tips

Travel Tip: Aspen Dining

Taking the temperature at three top hotels' new restarants

Posted: November 25, 2013  By Harvey Steiman

Blogs  :  Harvey Steiman At Large

Five Vintages of Hill of Grace

Tasting wines from four decades of Henschke's iconic Shiraz

Posted: November 22, 2013  By Harvey Steiman

When I could not get to Australia for the Henschke winery's massive 40-vintage tasting of its signature wine earlier this year, the iconic Shiraz Hill of Grace, Stephen Henschke offered to bring a few of the older vintages to me when he came for the New York Wine Experience.

Here are my scores and tasting notes on the Henschke Hill of Grace 1973, 1986, 1990, 2001 and 2008.

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