Wine Spectator editor at large Harvey Steiman says that knowing what types of aromatic chemicals actually link foods with specific wines opens up possibilities at both ends of the match. It allows us to choose alternative ingredients and similar wines that will work the same way.
Wine Spectator editor at large Harvey Steiman talks with a Canadian sommelier who finds the key links that make wine and food matches work on a molecular level.
Wine Spectator editor at large Harvey Steiman looks at imaginative, snarky Australian wine labels that up the ante on the ubiquitous marsupials, birds and reptiles on mass-market wines.
Editor at large Harvey Steiman argues that two Pinot Noirs at dinner belie the notion that acidity in wine is critical to matching with food.
After about 15 minutes, the Sonoma Vineyards Cabernet Sauvignon Alexander’s Crown 1975 came into its own. This was old-fashioned California Cabernet, and it came from a vintage that was controversial in its day.
Editor at large Harvey Steiman says that in these tough economic times, restaurants might consider going to a friendly mark-up system for wine. It might sell more wine, add to the bottom line, and make everyone happier.
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