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Harvey Steiman
Archives

February 2009

Better Cheap Wine, Coming Next?
Posted: Feb 25, 2009 1:31pm ET
Alan Heath caught my ear when he mentioned, off-handedly at lunch yesterday, that he is planning a range of $5 wines from growers in Clare Valley, one of Australia’s premier wine regions. But how would that be possible? Clare Valley wines generally sell for $15 and up.
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Don’t Write Off Low-End Aussies
Posted: Feb 24, 2009 1:08pm ET
When I arrived at my moderately priced hotel in Los Angeles yesterday afternoon, a wine reception was in progress. Small hotels and inns often offer an early-evening pour of something local, especially in wine country, but we were in midtown L.
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What to Drink for Your Favorite Movie
Posted: Feb 20, 2009 1:53pm ET
Every year about this time my wife and I indulge in a movie marathon to try to see as many of the Oscar-nominated films as possible. That way, when they open the envelopes during Sunday’s broadcast, we know what we’re pulling for.
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Up From the Cellar: Really Old Pinot Noirs
Posted: Feb 18, 2009 11:32am ET
Note: Back when I reviewed them, I set aside a few wines to taste when they are more mature. In this occasional series I report on wines from the cellar that I probably should have tried earlier, but thought them worth a shot anyway.
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Word from the Fire Front
Posted: Feb 12, 2009 11:25am ET
In the past week, devastating fires have taken lives in Yarra Valley and central Victoria. Known to most of us as idyllic wine regions, these parts of Australia are not unfamiliar with bushfires. Australian eucalyptus trees burn hot and fast, much faster than the pines and firs in our western forests that go ablaze virtually every summer.
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Riesling and Washington
Posted: Feb 10, 2009 1:20pm ET
If anyone doubts the current Riesling renaissance, just look at the latest grape production report from Washington. For the first time, the state crushed more Riesling than any other grape variety—28,500 tons, to be exact, or about 38 percent of all the state’s white wine in 2008.
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Putting the Wrap on Corkiness
Posted: Feb 5, 2009 11:59am ET
Can a wad of plastic wrap take the effects of TCA out of a tainted wine? I’ve been hearing about this tangentially for a couple of years now, and last month a comment in a New York Times piece by food science guru Harold McGee caught my eye.
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Remembering Gary Andrus
Posted: Feb 2, 2009 9:34am ET
I got word that Gary Andrus had died Friday in an email from Josh Bergström, whose eponymous winery ranks among Oregon’s best. Josh wanted me to know as soon as he did, because he understood what an impact Andrus had made on him personally and on Oregon wine more generally.
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