When economic times go bad, you might expect wine prices to go down. So you might wonder why that expensive wine you want to save for a special occasion still carries the same high suggested price it always did.
I have known Clark Wolf since 1980, when I wandered into the new Oakville Grocery in San Francisco. Without a greeting, he said, “Here, try this,” and stuffed a dried tomato in my mouth. Clark was irrepressible then, and still is today.
Last week, when I wrote about one veteran Australian winemaker’s thoughts about old vines, I promised to report on the other wines that caught my attention in the wide-ranging tasting. Wine Australia, the commercial promotion arm of the Aussie industry, put together one of the more impressive arrays to prove that Australian wine is more than big Shiraz from South Australia.
Obviously my colleague James Suckling struck a nerve with his blog describing how a sommelier fumbled a corked-bottle issue at a Las Vegas restaurant. At last check the comment count has topped 70. Several postings seem to suggest that it’s easy to tell if a wine is corked.
Rivers of sparkling wine will flow in Washington, D.C., on Tuesday at the receptions following Barack Obama’s inauguration as president. What will you be drinking? Whether you voted for him or not, it will be a historic moment for our country, certainly worthy of a toast.
Phil Laffer posed an intriguing question as the cleanup hitter for a lineup of Australian winemakers presenting some compelling wines to a gathering in San Francisco this week. We had tasted through 15 Rieslings, Pinot Noirs and Cabernet Sauvignons, varieties it’s fair to say most Americans don’t associate with Australia.
For owner and winemaker Chris Camarda, the bubble has burst at his Andrew Will winery. And that’s a good thing. The bubble in question has nothing to do with finances and everything to do with wine quality.
The other day, tidying up my wine cellar, I came across a bottle of Elk Cove Pinot Noir La Bohéme 2006 standing vertically on the counter. I had brought a bottle home after really enjoying the wine when I tasted it last May.
A Table in Heaven , HBO’s documentary on Le Cirque, the famous New York restaurant, is more than a food or business story. It’s a family saga, as the restaurant’s founder and patriarch Sirio Maccioni prepares to hand the reins to the next generation.
Some Australian wine observers believe that blends of Shiraz and Cabernet Sauvignon are better than either varietal on its own. There’s even a wine competition exclusively for those wines, called The Great Australian Red, the brainchild of Tyson Stelzer (who contributes articles from Australia for Wine Spectator ).
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