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Blogs  :  Stirring the Lees with James Molesworth

Tricks of the Trade

Posted: October 26, 2006  By James Molesworth

When I asked what was the longest you’d ever gone without buying some wine, I got some really hilarious answers. My colleague James Suckling mentioned he used to have his wine delivered when his wife was out, so he could sneak it into the house.

Blogs  :  James Suckling Uncorked

Rethinking and Freethinking California Blends

Posted: October 26, 2006  By James Suckling

I was thinking again today about the Grand Tasting during the California Wine Experience last week, and how some of the most interesting wines I tasted were Rhone blends, in particular the 2005 M5 from the Margerum Wine Company and the 2004 Esprit de Beaucastel from Tablas Creek Vineyard.

Blogs  :  Kevin Vogt: From the Floor

To Be, or Not to Be (Decanted)? That is the Question

Posted: October 26, 2006  By Kevin Vogt

“Does that bottle need to be decanted?” This is one of the more frequent questions I get asked while at work. It seems as though everybody has a different criteria for when to decant a wine. Through experience, I’ve learned that there are basically three reasons to decant: If a wine has so much sediment in it that it would hamper your enjoyment of it; if it is so young and tight that it demands additional air to force it to open up; and, simply, if the customer requests it.

Blogs  :  James Suckling Uncorked

Proud Father, Excellent 1996 Barbarescos

Posted: October 25, 2006  By James Suckling

I was tasting a couple dozen 1996 Barbarescos for a coming story on the 10-year anniversary of the vintage for the magazine, and I decided to bring a half-full bottle of the 1996 Gaja Barbaresco to lunch at the restaurant below my house at Il Borro.

Blogs  :  Marvin R. Shanken's Blog

Dining: Beware of the Person on Your Left!

Posted: October 25, 2006  By Marvin R. Shanken

The other day my wife, Hazel, and I went to the new restaurant at the Four Seasons hotel in New York, L'Atelier de Joël Robuchon. We were looking forward to a delicious meal, having enjoyed his brilliant culinary efforts in Paris years ago and at his new restaurant at the MGM Grand in Las Vegas last year.

Blogs  :  James Laube's Wine Flights

Tasting to the Limits

Posted: October 25, 2006  By James Laube

People often ask me if I ever get tired of tasting wine. Yes, there are tough days, when the wines are uninspiring and tasting seems more like work than the fun it usually is. But with my beat, California, there are almost always exciting wines in the wings, in their brown paper bags, waiting to be tasted.

Blogs  :  On Tour with Steven Page

Rock and Robuchon

Posted: October 24, 2006  By Steven Page

Early October, I'm in New York with my band, Barenaked Ladies, to do some publicity before we go on tour. It’s going to be 31 shows in 30 cities across the country in 42 days, so we’ll be busy. But at least it’s an opportunity to try some new restaurants, and return to some old favorites.

Blogs  :  James Suckling Uncorked

Montrachet Magic

Posted: October 24, 2006  By James Suckling

I am not sure if it was realized or not, but one of the most extraordinary tastings during this year’s California Wine Experience was the small lineup of Montrachets presented by Beaune négociant Robert Drouhin of Maison Joseph Drouhin.

Blogs  :  James Laube's Wine Flights

Getting a Read on Readers

Posted: October 24, 2006  By James Laube

One of the things I enjoy most about the Wine Experience is the chance to meet readers, old and new, and talk about what I’m (or we’re) doing right or wrong, or how we might improve. In the span of nearly four days, I ran into dozens of readers, producers, restaurateurs and retailers at the walk-around tastings, dinners, restaurants, lunches and seminars—even in the coffee line at the Starbucks kiosk at the Marriott.

Blogs  :  All Events Access: At the Wine Experience

More Favorite Moments: The Four Chefs

Posted: October 23, 2006  By All Access

When Mario Batali, Wolfgang Puck, Emeril Lagasse and Charlie Trotter get together for their annual Wine Experience food-and-wine pairing seminar, you can count on them trading plenty of barbs with each other and executive editor Thomas Matthews, all in the spirit of friendly competition.

Blogs  :  Harvey Steiman At Large

Texture Rules

Posted: October 23, 2006  By Harvey Steiman

At last weekend's California Wine Experience , in our presentation of Pinot Noirs from Burgundy, New Zealand, Oregon and California, Bruce Sanderson , James Laube and I focused extensively on texture. To my mind, that's a big part of Pinot's appeal.

Blogs  :  James Suckling Uncorked

Thoughts on the California Cab Tasting

Posted: October 23, 2006  By James Suckling

I am writing this while I wait for a connection from Madrid to Pisa. I am jetlagged already. But I was thinking about this past weekend's California Wine Experience, and I think one of the most interesting tastings was the Napa Valley Cabernet Tasting, moderated by James Laube, our lead taster in California.

Blogs  :  James Laube's Wine Flights

There's One in Every Crowd

Posted: October 23, 2006  By James Laube

Late Saturday night, a few minutes before it turned into Sunday morning, my bubble finally burst. Up until that moment I thought that perhaps I had succeeded. My intent in showcasing 10 great Napa Valley Cabernets on Friday had been to show the diversity of styles and different expressions of terroir and style within the valley.

Blogs  :  Brian Loring: Ramblings from Pinot Prison

Late-Night Wackiness at Prison Pinot

Posted: October 23, 2006  By Brian Loring

We were pressing must and filling barrels like crazed weasels the past week, before I headed out to pour at the California Wine Experience. Long days and longer nights have made us all a bit wacky. One night, Kimberly came to the conclusion that François Frères barrels are just too damn hard to stack.

Blogs  :  Kevin Vogt: From the Floor

A Lesson in Great Pairings

Posted: October 23, 2006  By Kevin Vogt

What makes a food-and-wine pairing great? My thought is that if I have to explain the pairing to you, then I failed. It doesn’t matter how great I think a match is if you don’t “get it.” In essence, the most important factor when choosing wines for a meal is knowing something about the palates of the people for whom you are doing the pairing.

Blogs  :  Stirring the Lees with James Molesworth

Random Thoughts From the Wine Experience

Posted: October 23, 2006  By James Molesworth

John Alban's 'bling' at the Top 10 tasting... The simple elegance of Robert Drouhin , and his '92 Montrachet (Wow!)... Can we ever get enough of the '01 Yquem ? Seeing 1,000 people turned on to Spanish wines like never before.

Blogs  :  James Laube's Wine Flights

A Class Act

Posted: October 22, 2006  By James Laube

I found myself moved and inspired by many of the speakers at the California Wine Experience. This is a great time for wine, and there are many dedicated vintners who have devoted their lives to wine, grapegrowing, their businesses and, for many of us, wine education.

Blogs  :  All Events Access: At the Wine Experience

Favorite Moments from the Tastings

Posted: October 22, 2006  By All Access

Yeah, sure, this event is all about the great wines. And we could do a whole blog post waxing rhapsodic about any number of wines, like the 2001 Yquem. (Confession: We didn't spit it. So what--neither does Pierre Lurton , who runs the estate.

Blogs  :  All Events Access: At the Wine Experience

Behind the Scenes with the Sommeliers

Posted: October 21, 2006  By All Access

What do the Wine Experience sommeliers do when they sneak away for an hour or so? They're certainly not relaxing with a glass of wine. We were taking a break ourselves, and spotted sommelier Richard Betts from Little Nell in Aspen drinking a nice, tall, cold pint of beer at Hog Island Oysters, at the back of the Ferry Terminal.

Blogs  :  All Events Access: At the Wine Experience

Wine Tasting with the Governator

Posted: October 20, 2006  By All Access

During the Grand Tastings, it takes a lot to distract Wine Experience attendees from their single-minded focus on sampling as many great wines as possible in a few short hours. But the unexpected appearance of the Terminator can certainly do it.

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