Posted: Sep 30, 2008 12:47pm ET
One recurring theme whenever the topic of New World wines comes up is the perception of some that so-called "fruit bombs" do not go well with food. This strikes me as today's virulent version of the old saw that wine must be dry to go with food.
Posted: Sep 25, 2008 4:44pm ET
When it comes to agonizing over which wine to drink with whatever's on the dinner menu, I am as guilty as the next guy. I also spend some time thinking about what I might like to eat with a particular wine when I am tasting it.
Posted: Sep 23, 2008 8:43am ET
For those of us who appreciate a good Oregon Pinot Noir, it's frustrating that so many of the better ones are made in such small quantities. Not only are they hard to find in a wine shop, you also just can't expect to see them on any normal restaurant wine list.
Posted: Sep 19, 2008 10:26am ET
Industry analysts are having a field day guessing what's going to happen to Ste. Michelle Wine Estates, Washington's biggest wine company. Last week it was announced that Altria, which used to be Philip Morris, would be buying UST, which used to be U.
Posted: Sep 17, 2008 10:29am ET
I paid a visit to Domaine Serene this week to taste through the 2007s in the cellar, part of a series of visits to get a handle on the vintage coming next from Oregon. Owners Ken and Grace Evenstad were there, too.
Posted: Sep 15, 2008 9:49am ET
Husband and wife team Stewart and Athena Boedecker had a problem. As they were ramping up production of their Oregon Pinot Noir, they could not agree on what kind of wine they wanted it to be. Stewart prized delicacy, and gravitated toward the barrels in the cellar that had light texture, red fruit flavors and finesse.
Posted: Sep 10, 2008 12:41pm ET
The question of ripeness vs. over-ripeness hovers over everything that's going on in today's wine world. My buddy James Laube brought it up in his blog last week, and guest blogger Adam Lee weighed in on it this week.
Posted: Sep 8, 2008 12:14pm ET
We wine tasters constantly reach for the right words to describe what we're drinking. Fully understanding that casual observers truly believe we are either pretentious or nuts, I try to keep it real as much as I can.
Posted: Sep 4, 2008 3:37pm ET
In my blind tastings of Australian wines, every time I take the bag off of another excellent bottle of Kilikanoon I wonder about that six-pointed star with the "K" prominently displayed at the top of the label.
Posted: Sep 2, 2008 10:34am ET
Given the dip in Australian wine sales reported here last week by Dan Sogg, I had a blog all ready to put up after the holiday, asking if you were drinking less Australian wine. My colleague James Suckling beat me to the punch with his blog.