Posted: December 28, 2006 By James Laube
I got one of those 9-1-1 wine emergency calls at about 4 p.m. on Christmas day, a few minutes before we started prepping for dinner. My friend had just opened a bottle of Oregon Pinot Noir that he had purchased on a recent trip to Willamette Valley, and the wine smelled like bug spray.
Posted: December 27, 2006 By James Suckling
Everyone in the press seems to be writing his or her year-end recollections or discoveries. I just read the New York Times today and it was full of year-end discoveries in food and wine. Some of it seemed pretty obvious to me, but the NYT sometimes likes doing that sort of re-coining of the obvious.
Posted: December 26, 2006 By James Laube
Last week I read a story in the New York Times about 1960s rocker Norman Greenbaum. Some of you will recall he wrote the one-hit wonder, "Spirit In The Sky," in 1969, which by the way was a great vintage for Napa Cabernet and a washout in Bordeaux.
Posted: December 26, 2006 By James Suckling
Back to earth….from the gastronomic nirvana of Japan with some of the greatest wine collectors ever to home with my mother for Christmas dinner and non-vintage Bollinger and 2004 Seghesio Zinfandel Alexander Valley Home Ranch.
Posted: December 26, 2006 By Maynard James Keenan
Somewhere in northern Italy, not sure where exactly, is a very specific bed and breakfast. It's currently owned by a lawyer who purchased the parcel from the real-estate savvy niece of the late Mr. Marzo--father to Albert Marzo and great-grandfather to me.
Posted: December 22, 2006 By Steven Page
At our house, as in many, it’s both Christmas and Hanukkah, which brings forward a plethora of gifts and many a head scratched over what to give each other over the course of nine days. I’m a pretty good target for wine gadget-of-the-moment, and have received (and given) many over the years.
Posted: December 22, 2006 By James Laube
On Wednesday, I had lunch with St. Supéry CEO Michaela Rodeno and her winemaker, Michael Beaulac. They poured a couple of new wines, the 2003 Napa Valley Cabernet Franc and the 2003 Rutherford Cabernet, both of which were fruity, supple, balanced and complex.
Posted: December 22, 2006 By James Suckling
It’s the first time I have had first-growth Bordeaux at 45,000 feet. And it’s very good … too good. This is crazy. I am pinching myself. I was going to fly on Cathay Pacific this morning to Tokyo to hang out with some friends for a few days in what must be the best food city in the world.
Posted: December 21, 2006 By Claudine Pépin
Well folks, this is it! I’d like to thank Wine Spectator for giving me this opportunity to write about food and wine (and for teaching me all about contractions). I’ve gotten so many things off my chest that I won’t need therapy for years! To all of you delightful and well-informed people that were kind enough to make comments on my posts—thank you.
Posted: December 21, 2006 By Maynard James Keenan
Next stop Portugal. Our first order of business is to get willingly lost for hours by making random fearless turns throughout Lisbon's labyrinth of narrow streets. One of the details that stood out the first time we wandered around Lisbon was the hand-placed black-and-white cobblestone.
Posted: December 21, 2006 By James Laube
Time was when winter arrived and the temperatures plunged, people pulled out their long underwear and stocking caps along with their brandies and Ports. The past few nights in Napa Valley have been frosty, icing the birdbaths and forcing the dog and cat to snuggle up tight in the fur-lined bed they share.
Posted: December 21, 2006 By James Molesworth
With the holidays here, I thought a few wishes were in order. I've been pretty good this year, so hopefully Santa is listening right now... I wish more restaurants offered free corkage once a week. If they would just pick their slowest night of the week, and then allow anyone to bring in a bottle for no charge, my guess is they would double the covers they usually get on that night.
Posted: December 21, 2006 By James Suckling
One phrase keeps on going round and round in my head today following an extraordinary dinner last night that featured eight vintages of Château Pétrus , the legendary Pomerol. “It’s only wine! People forget this.
Posted: December 20, 2006 By Harvey Steiman
In the end, choosing wine with unfamiliar food always is a crapshoot. Just when you think you have it figured out, the perfect wine doesn't work. At lunch the other day at Bong Su, the hot new Vietnamese restaurant in San Francisco, Australian exporter John Larchet brought a bottle of his new Hill of Content sparkling red wine.
Posted: December 19, 2006 By James Laube
It sounded romantic the first few times I heard it. Then, as years passed and I got older and knew better, it became a trite cliché. I'm talking about the expression "My wines are like my children," which is still often uttered by winemakers when asked to pick which of their wines is their favorite.
Posted: December 19, 2006 By James Suckling
I have a couple of thoughts after a lunch and dinner last night. Modern wines are exciting, and Italy is making great wines. I guess I am stating the obvious to many, and I write about this all the time in articles and columns.
Posted: December 19, 2006 By James Laube
I had dinner with friends the other night at a well-respected restaurant, and the evening ended up being a huge disappointment on several accounts. I'm not going to name the establishment, nor the wines that were served.
Posted: December 19, 2006 By James Molesworth
It's not easy trying to keep up with my colleague, James Suckling, and his adventures. OK, I admit it—it's impossible to keep up. But I feel like I should at least try. So, I had a little Châteauneuf-du-Pape at dinner last night, accompanied by Didier Virot's cooking at Aix in New York.
Posted: December 19, 2006 By Brian Loring
One of Kevin Vogt’s latest blogs (the one talking about reverse osmosis and spinning cones) got me thinking about the technology we use around the winery. We’re pretty low-tech around Pinot Prison.
Posted: December 18, 2006 By James Suckling
I felt like the referee at a sumo match, but the only wrestling being done was the debate over whether certain bottles were fake or not. We were drinking some of the greatest bottles (magnums) ever produced on the face of the earth during a dinner last night here in Hong Kong.
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