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Blogs  :  James Laube's Wine Flights

Cooking With Marcassin

Posted: May 10, 2006  By James Laube

If you cook much, you know how important it is to use good wine (and it’s crucial not to use bad or spoiled wine). No one would expect you to pour Montrachet into your soup, but I came close a few weeks ago.

Blogs  :  Harvey Steiman At Large

Partner, It's Moderner

Posted: May 8, 2006  By Harvey Steiman

One of the raps against the modern style of winemaking--primarily meaning forward fruit, polished texture and maybe some prominent oak--is that it makes all wine taste alike. My colleague James Suckling touched on it in his blog, wondering whether calling a wine "international" in style has a negative connotation.

Blogs  :  James Suckling Uncorked

It's Only a Phrase

Posted: May 8, 2006  By James Suckling

LAS VEGAS: Got into a cool debate with my fellow editors during a meeting in Sin City today about the phrase “international style.” I have always thought that this phrase was rather negative. It meant a wine with dark color, fruit forward, lots of perfumes, high in alcohol, big juicy tannins and a long fruity finish.

Blogs  :  James Suckling Uncorked

Pétrus and Burgers?

Posted: May 7, 2006  By James Suckling

I read this comment today from Brett Allen about a couple that drank a bottle of 1982 Petrus with Wendy’s burgers: "Hey gang - here's one for you! This past Saturday, a guest called and asked if he could have a table to 'just drink very good wine.

Blogs  :  Stirring the Lees with James Molesworth

"Tip Me. I Poured The Damn Wine!"

Posted: May 7, 2006  By James Molesworth

What a coincidence, that with all the back and forth on tipping on wine , that I would have a so-so wine experience at dinner this week. Normally my wife and I (both of us have worked in the restaurant industry previously) always tip 20 percent on food and wine (pre-tax).

Blogs  :  James Suckling Uncorked

Family Goodbyes at Montrose and Pichon-Lalande

Posted: May 6, 2006  By James Suckling

LOS ANGELES – I had dinner last night at Wolfgang Puck’s restaurant Chinoise on Main for a vertical tasting of Trimbach Clos Ste.-Hune and Cuvée Frederic Emile. As good as the wines were, the most impressive part of the tasting was a short conversation I had with Jean-Michel Cazes of Château Lynch-Bages.

Blogs  :  Harvey Steiman At Large

Tax on Restaurant Service Charge? It's a Double Whammy

Posted: May 6, 2006  By Harvey Steiman

Until now, I have had no objection to restaurants that tack on an automatic service charge in lieu of a tip. Usually it's 15 to 18 percent. I normally leave 20 percent for good service anyway, so it's no skin off my nose.

Blogs  :  James Suckling Uncorked

Bring Your Own: Grange Hermitage

Posted: May 5, 2006  By James Suckling

LOS ANGELES – This is a city where many restaurants do not seem to mind if you bring your own bottle to dinner or lunch as long as it’s something serious. I have been to dozens of places with friends who pack serious bottles in leather cases to take to restaurants in La La.

Blogs  :  James Laube's Wine Flights

A Marcassin Experience

Posted: May 4, 2006  By James Laube

John Wetlaufer invited me to a tasting of all the Marcassin estate wines in June. That was last June. Then nearly a year passed before we sat down to the wines. In March, out came the corks from 17 bottles, and this could only be described as one incredible tasting.

Blogs  :  Stirring the Lees with James Molesworth

A Small Fish In The Big Corporate Pond...

Posted: May 4, 2006  By James Molesworth

Running a winery isn’t easy, especially when quality is your goal. It’s even more difficult coming in mid-stream and trying to effect change at a winery with a lackluster history. That’s the mountain that Juan Marco, 34, is attempting to climb at Argentina’s Navarro Correas.

Blogs  :  Marvin R. Shanken's Blog

And the Answer Is ...

Posted: May 4, 2006  By Marvin R. Shanken

Thank you for all your responses to my blog on tipping for wine service. I guess it really is a "hot button" for many of you. If you ask 10 people this question, you will get 10 different answers. The breadth of your responses is across the board.

Blogs  :  James Suckling Uncorked

Does Everybody Want Pinot Noir in the Big Apple?

Posted: May 4, 2006  By James Suckling

NEW YORK -- Had dinner last night at Gramercy Tavern – one of my favorite restaurants in New York -- with another senior editor of the magazine, Dana Nigro, and we drank a bottle of 1999 Hartford Court Pinot Noir Marin County.

Blogs  :  Marvin R. Shanken's Blog

A Perplexing Restaurant Question: What's the Correct Tip on Wine?

Posted: May 3, 2006  By Marvin R. Shanken

Last week, a friend of mine went out to dinner with two friends to a high-end casual restaurant in New York City. They all ordered appetizers, a main course, coffee and dessert. The food part of the bill was about $300.

Blogs  :  James Suckling Uncorked

Cabernet Flashbacks

Posted: May 2, 2006  By James Suckling

NEW YORK -- I had a glass of the 2000 Clos Du Val Napa Valley Cabernet Sauvignon on my American Airlines flight from Rome to New York, and it brought back fond memories. The wine in my glass was good quality with currant bush, mushroom and chocolate aromas.

Blogs  :  Harvey Steiman At Large

Quilceda Creek Loses Its Grip--and That's a Good Thing

Posted: May 2, 2006  By Harvey Steiman

Although I returned from Washington a few weeks ago, I am still thinking about my visit with the Golitzin family at their Quilceda Creek winery. This has always ranked among the best Washington wines, but no winery's style has evolved quite so dramatically.

Blogs  :  Stirring the Lees with James Molesworth

My Wine Draft ...

Posted: May 2, 2006  By James Molesworth

With the NFL draft a slowly fading memory (I’m still trying to figure out why my Jets drafted down with Chad Jackson and LenDale White still on the board) I thought I’d try my hand at a “wine draft.

Blogs  :  James Suckling Uncorked

No Faith or Fed Up?

Posted: May 2, 2006  By James Suckling

ROME -- I am boarding a plane from Rome to New York for the Wine Spectator Grand Tour tonight, and I just read James Hannan’s remark about Bordeaux. I am scratching my head a bit. I have the same idea about how Bordeaux represents relatively good value, even many of the top wines, and it doesn’t seem that many people understand this.

Blogs  :  Stirring the Lees with James Molesworth

A Winemaker in Charge of PR...

Posted: May 1, 2006  By James Molesworth

Winemaker Susana Balbo (who along with her husband, viticulturalist Pedro Marchesvky, owns Dominio del Plata in Argentina) has taken over as president of Wines of Argentina, the trade organization which handles public relations for Argentine wineries.

Blogs  :  James Suckling Uncorked

"Where Are We Going" with 1988 Latour?

Posted: April 30, 2006  By James Suckling

VENICE – Woke up this morning to cold and wet weather that resembled winter. What happened to the spring? I am surprised I haven’t caught a cold. I got back to the apartment I was renting at about 1:30 a.

Blogs  :  James Laube's Wine Flights

A Record Cabernet Price?

Posted: April 28, 2006  By James Laube

How does a wine get priced at $265 a bottle? One way is to pay $26,500 a ton for the grapes. Paul Hobbs stopped by my office in Napa today to taste two of his 2003 Cabernets. He’s going to be on my Expressions of Napa Valley Cabernet panel at this year’s California Wine Experience, and we wanted to taste two wines he was considering pouring.

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