Posted: February 28, 2014 By Harvey Steiman
Posted: February 26, 2014 By Harvey Steiman
Alcohol, a necessary byproduct of fermenting ripe grapes, seems to have polarized the wine community these past few years. Most wine drinkers seem to like ripe flavors in wine, and don't mind if alcohol levels are higher, but a vocal minority wants to change that. There's even an organization of vintners in California, In Pursuit of Balance, which stumps for lower levels of alcohol.
This dichotomy jumped out at me when I read reactions to a recent study that reported consumer responses to Cabernet Sauvignons made at different alcohol levels. The study, conducted in Sydney, presented 104 consumers ages 18 to 65 who drink red wine at least once a week with five different Cabernet Sauvignons harvested sequentially, with alcohol levels varying from 12 percent up to 15.5 percent, and asked them to give each wine a preference score on a scale of 0 to 9. Ratings for each of the five wines on nearly two dozen sensory attributes pertaining to appearance, aroma and palate were determined in a separate panel comprising 12 trained tasters from the Australian Wine and Research Institute (AWRI).
Posted: February 24, 2014 By Harvey Steiman
When will the wine world come to its senses about how wine ages under screw caps? My good friend James Laube, who champions twist-offs (as he prefers to call them) didn't mention the possibilities in his recent tirades against the risks of aging wine too long. But I will.
Posted: February 19, 2014 By Harvey Steiman
The changes continue at Evening Land in Oregon, one of the state's top-rated producers of Pinot Noir and Chardonnay. Wine Spectator has learned that Isabelle Meunier has left the winery where she has been overseeing winemaking and viticulture since Mark Tarlov founded it in 2007.
Posted: February 3, 2014 By Harvey Steiman
Posted: January 31, 2014 By Harvey Steiman
He did not seem like a revolutionary when I met Antonio Mastroberardino, who died this week at age 86, nearly 30 years ago. He carried himself with almost a regal bearing. Quiet-spoken, he matter-of-factly explained why he chose to focus his family's vineyards and wines on grapes hardly anyone on this side of the Atlantic knew: Fiano, Greco and, especially, Aglianico.
His son Carlo, who was with him on a tour of the U.S., really did look like a firebrand, intense, vigorous, single-mindedly pushing the notion that his region's historic grape varieties could and should stand on their own. It's difficult to underestimate the importance of that approach.
Posted: January 22, 2014 By Harvey Steiman
Australian wine is gaining the attention of American wine drinkers again, significantly that of the gatekeepers: wine merchants, sommeliers and writers.
The reasons for Australia's slide in these parts from 2008 to 2012 probably involve some combination of their own overreach and a wine-drinking public's fascination with some other Next Big Thing. Whatever, every Aussie winemaker I've met trying to sell their wares in the U.S. this past year has spoken of doors opening that had been shut to them.
Posted: January 14, 2014 By Harvey Steiman
Victor Hazan's late wife, Marcella, whose cookbooks have afforded me no end of pleasure, taught many of us about Italian food. Victor often supplied the wine-half of the equation, but he was no stranger to foodways himself. Since Marcella's death last year, he has been writing occasional posts to thousands of followers of her Facebook account. At first he penned eloquent reminiscences about Marcella. Lately he has been commenting on cuisine.
This past week he stirred up a bit of a reflexive firestorm among his Facebook friends. Inspired by a photo of New York's new mayor, Bill di Blasio, eating pizza with a knife and fork, he waded into the age-old debate over the best way to consume Italy's signature flatbread.
Posted: December 31, 2013 By Harvey Steiman
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