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Blogs  :  Stirring the Lees with James Molesworth

Bordeaux: Suddenly It's a Hard Sell

Posted: October 12, 2006  By James Molesworth

Here's some food for thought... I met briefly with Hélène Garcin-Lévêque today. She owns Poesia , a very promising new project in Argentina. Her family also owns Clos L'Église in Pomerol, along with a few other small properties, such as Château Barde-Haut and Château Haut-Bergey.

Blogs  :  Harvey Steiman At Large

A Happy Mystery

Posted: October 12, 2006  By Harvey Steiman

Normally, I roll my eyes when a restaurant wine guy walks up to my table with a mystery decanter. But Stephane Colling, the sommelier at the Modern in New York, was so non-threatening about it, I only felt I was on the spot for a second.

Blogs  :  James Suckling Uncorked

On and Off the Wagon in New York

Posted: October 11, 2006  By James Suckling

I am in Manhattan and just got back from lunch with the senior editors of the magazine. We went to a place across the street called Blue Smoke. It’s a barbecue joint and always provides good-quality eats.

Blogs  :  James Laube's Wine Flights

Wine Shopping in New York

Posted: October 11, 2006  By James Laube

I’m back on home turf again, having arrived in New York over the weekend. For exercise on Sunday, before joining Tom and Sara Matthews for dinner, I walked to a few wine shops near my hotel at East 34th Street and 3rd Avenue.

Blogs  :  Charlie Trotter

Getting It Right

Posted: October 10, 2006  By Charlie Trotter

In 2007 we celebrate the 20th anniversary of Charlie Trotter’s restaurant in Chicago, and after all this time we are still trying to "get it right." We opened in 1987, with the idea that we would place equal importance on the four tenets of a great dining experience--cuisine, service, ambience and an exquisite wine program.

Blogs  :  Brian Loring: Ramblings from Pinot Prison

Turning Water into Wine

Posted: October 10, 2006  By Brian Loring

In my last blog , I discussed our view of what constitutes ripe fruit, which means we don’t worry if sugars elevate past the "magic" number of 24.5 Brix. Because of that, we often have to add water to our fermentors to keep the alcohol levels in the finished wine at a reasonable level.

Blogs  :  James Laube's Wine Flights

Meals to Remember

Posted: October 10, 2006  By James Laube

I savored many delicious meals on my trip to Italy. The food-and-wine pairings worked at every sitting. As is often the case when dining, the food is the star, and the wine is part of the supporting cast.

Blogs  :  Harvey Steiman At Large

The Other Resort for Willamette Valley

Posted: October 10, 2006  By Harvey Steiman

A plan to put a 50-room resort in Oregon's Dundee Hills, next door to Domaine Drouhin , isn't the only wine-country hotel on the drawing boards. On my recent visit to Willamette Valley, I talked with another developer who has an even more ambitious plan.

Blogs  :  James Laube's Wine Flights

Relaxing in Ravello and Capri

Posted: October 9, 2006  By James Laube

Having spent a few days in Positano, and briefly visiting Ravello, I can say that staying in this charming coastal town, about 30 minutes from Positano, would be a definite choice for a return and extended visit.

Blogs  :  Stirring the Lees with James Molesworth

The 2006 Northern Rhône Harvest

Posted: October 9, 2006  By James Molesworth

I just heard from Michel Chapoutier , who is not prone to hyperbole, but is crowing after finishing up his harvest. Thought you might be interested to hear what he said... "We ended the harvest on Friday, Sept.

Blogs  :  James Suckling Uncorked

Surprised in Mexico

Posted: October 9, 2006  By James Suckling

I went to a friend’s house for dinner over the weekend in Mexico City and he invited some people over for cheese and wine. It’s funny--I haven’t done that in ages and it was great fun. I guess in Italy and other parts of Europe few people think about having just cheese for dinner, although I do enjoy mozzarella with fresh tomatoes and basil from my garden in the summer for a light supper.

Blogs  :  Brian Loring: Ramblings from Pinot Prison

When to Pick?

Posted: October 6, 2006  By Brian Loring

One of the most difficult things a winemaker has to decide is when to pick fruit. It’s not just a matter of testing sugars and pH. Do you pick early, hoping to make a more elegant, structured, long-lived wine? Do you pick later, hoping to create a bigger, bolder, fruit-forward wine? Do you pick because it’s the only day you can get a truck? Do you pick because Tuesday is your lucky day? Or do you pick when the fruit is physiologically ripe for the growing region and let the chips fall where they may? At Loring Wine Company, we use a tried and true method--we wait to see what Adam and Dianna Lee from Siduri do.

Blogs  :  James Suckling Uncorked

Wine Lists With Wine Scores

Posted: October 6, 2006  By James Suckling

I went to dinner in Mexico City last night at Becco, a popular Italian restaurant with a very good wine list. Loads of interesting wines are available, from Roberto Voerzio ’s single-vineyard Barolos to Valpolicellas and Amarones from Dal Forno.

Blogs  :  Harvey Steiman At Large

Michelin's Secret Code

Posted: October 6, 2006  By Harvey Steiman

All the hoo-ha earlier this week about Michelin's San Francisco restaurant ratings focused on the announcement of the list of the 28 that earned stars. The book itself, with all 356 restaurant entries, presents a somewhat different picture.

Blogs  :  James Suckling Uncorked

A Bon Vivant for a Generation

Posted: October 5, 2006  By James Suckling

I was sad to read yesterday about the death of R.W. Apple Jr. of the New York Times. Not only was Johnny, 71, one of America’s great journalists, he was a great wine and food lover and a friend. I hadn’t seen Johnny in years, but I always kept up with his whereabouts through English wine merchant Bill Baker.

Blogs  :  Brian Loring: Ramblings from Pinot Prison

Getting Started in the Biz

Posted: October 5, 2006  By Brian Loring

I’m often asked how I got started in the wine business. My flippant response is “work-release program from prison." In reality, I got lucky. But I was the one who decided that it was something I wanted, and then I took the required steps once the opportunity arose.

Blogs  :  Harvey Steiman At Large

Keller Shows His Really Casual Side at Ad Hoc

Posted: October 4, 2006  By Harvey Steiman

A Napa Valley visitor wandering into Ad Hoc, the new restaurant in Yountville, would never know that it's Thomas Keller's latest venture. There is nothing about it to remind you of French Laundry , just up the street, which serves multicourse extravaganzas of endlessly inventive cuisine, or Per Se , his New York restaurant, where he does the same in lavish surroundings with killer views of Central Park.

Blogs  :  James Suckling Uncorked

Nueva Rioja en La Habana

Posted: October 4, 2006  By James Suckling

I had dinner the night before I left Cuba in a big outdoor restaurant called El Aljibe in Havana. The food is simple roasted chicken, fried pork, black beans and rice. It all comes out on the table family style and everyone digs in.

Blogs  :  Brian Loring: Ramblings from Pinot Prison

Welcome to a Winemaker's World

Posted: October 4, 2006  By Brian Loring

Hi, my name is Brian, and I’m a winemaker. It’s been two days since I last crushed fruit. Welcome to my blog! I was pleased that the gang at Wine Spectator asked me back--especially after reading my 2004 harvest blog.

Blogs  :  James Laube's Wine Flights

Making Friends With Animals

Posted: October 3, 2006  By James Laube

My friend Nino, whose clothes supply I tapped when my luggage was delayed, is a vet, and he loves canines. Periodically he’s checked out some of the winery and street dogs we’ve met at different intervals along the way.

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