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Photo by: David Yellen
Harvey Steiman
Archives

March 2012

An Asian Approach to Wine Matching
Jeannie Cho Lee wrote the book(s) on it
Posted: Mar 21, 2012 11:10am ET

Jeannie Cho Lee looked over the 18-course menu at Benu and reached for the wine list. The only Asia-born Master of Wine, she covers the world of the grape on her Asian Palate Hong Kong-based website, focusing on what to drink with Asian food. (She has also written for Wine Spectator.) She was intent on finding two wines for us to drink with the menu by chef Corey Lee (no relation), with its flavors that harken to his roots in Korean cuisine.


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Six Wine Myths for Today
Don’t believe everything you might be told
Posted: Mar 15, 2012 2:55pm ET

Every generation seems to spawn its own set of wine myths. When I started to learn about the grape, I was told that California wasn’t worth paying attention to, and that you could smell the cork to tell if the wine was bad. I’ve since learned that these were myths. We also understand that room temperature is a few degrees cooler than most are today, and that when a wine shows terroir it doesn’t mean that it tastes earthy.

Today’s myths may be more subtle, but they get in the way all the same. Here are six that make me frown.


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Portrait of a Sushi Master
New documentary a feast for sushi lovers
Posted: Mar 9, 2012 11:27am ET

Don't go hungry when you see the documentary film Jiro Dreams of Sushi. And if you love sushi (as I do), make tracks to see it. At the very least, it will give you an appreciation of why it takes years to learn how to make great sushi and what it can be like when it's done by the best. It's also an engaging portrait of Japan's most celebrated sushi master.

The film, in Japanese with English subtitles, opens today in New York and in other cities nationwide later this month.


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Secrets of Good-Value Pinot Noir
How Oregon vintners make good Pinots for less than $20
Posted: Mar 5, 2012 11:31am ET

How much should we have to pay for good, varietally correct Pinot Noir, a wine with the requisite refinement and stylishness that does not sacrifice flavor and intensity?

Four wineries in Oregon that manage to crank out thousands of cases of Pinot Noir at $20 or less revealed secrets of the trade at the recent Oregon Wine Industry Symposium in Portland. Revelations from the winemakers will probably appall the natural wine crowd, but I will take the results in the glass. These wines routinely score in the 86 to 90 point range.


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