Posted: January 9, 2007 By Maynard James Keenan
Paris: You either love it or you hate it. For years I fell into the latter category. My guess is that it's because I'm such a reactionary person. Years of condescending Parisians placing me in the same category as the thickheaded loud guy from Boise in the Bermuda shorts who orders a Coke with his crêpes.
Posted: January 9, 2007 By David Myers
I’m inspired daily. I’m happy to be alive and think that every day is another opportunity to push myself to the limit. I like to fall asleep knowing I did everything possible to make an impact that day.
Posted: January 8, 2007 By James Suckling
I arrived from Miami in Managua in good shape and was swiftly transported to lunch at a friend’s house. He used to live in France for a long time. He laid on an incredible lunch of crab soup. (Crab soup is something the locals eat to help hangovers … but we hadn’t even drunk anything yet!).
Posted: January 8, 2007 By Steven Page
My family and I are on vacation in Southern California with some friends, staying at the same resort we’ve stayed at for the past seven years and, for only the third time in our 18-year career, we didn’t have a gig on New Year’s Eve! Although New Year’s is a great time to work (being onstage seems to help avoid the inevitable anticlimax of midnight’s strike), it was a pleasure to be with friends and family for a relaxing evening of food and wine.
Posted: January 8, 2007 By James Laube
We're seeing more "new-wave" Chardonnays these days, and that's definitely a good thing. What's new wave? Pure Chardonnay produced without oak, barrel fermentation or, oftentimes, malolactic fermentation.
Posted: January 8, 2007 By Harvey Steiman
Years ago I discovered, quite by accident, that red wine can taste just fine with chocolate. It was at a dinner where the dessert, one of those dense, not-very-sweet, runny chocolate cakes where the center oozes a molten river of dark brown goodness, had not yet become a cliché.
Posted: January 8, 2007 By James Suckling
My children and I went to our last meal on Saturday before they had to return to England for school. I chose Carlito’s Gardel, the Argentine restaurant I like on Melrose in Los Angeles. I win all around here.
Posted: January 5, 2007 By Maynard James Keenan
Lyon, France: Accept no substitute. The pastry shops alone are enough to make me want to retire here. If it's true that "you are what you eat," then I'm a crêpe. A great big petit four–, custard pie–, cream puff–, espresso mousse–stuffed crèpe.
Posted: January 5, 2007 By Harvey Steiman
How do you feel about flights? Not the airplane kind, but groups of wines that have something in common? It's become a staple at wine bars, and wine-oriented restaurants are starting to offer them, too.
Posted: January 5, 2007 By James Laube
Not long after the Pinot Noir Tasting Highlights were posted online yesterday, my e-mail blinker began to light up with comments along the lines of this: "Well, I was happy to see you liked the 2005 vintage.
Posted: January 5, 2007 By James Suckling
It was like we were at my home in Tuscany. My son, Jack, was speaking Italian to our waiter and joking with him that he should support the Florence soccer team instead of Torino’s Juventus, while my daughter Isabel was eating a pizza Margherita that looked thin, crunchy and delicious, like it had been made at our local pizzeria in San Giustino Valdarno.
Posted: January 4, 2007 By James Laube
Sure, Gene Cuneo was old. But for 94 he was spry, alert and talkative. He didn't need a walker or a cane, had a healthy appetite and his handshake felt like a vice grip, tight and strong. He didn't miss a beat, or a glass of Zinfandel, as he and I sat around the dining room table for lunch with the Seghesio family a few days before Christmas.
Posted: January 3, 2007 By David Myers
I cook. I love what I do. I love every second, every part of what I do—the inspiration, the idea, and the creation. When I think about my culinary philosophy, I define it best by linking lessons learned from my mentors: find your own way, let your palate be your guide, and respect the ingredients.
Posted: January 3, 2007 By James Laube
We're finishing up our annual review of Rhône-style wines from California, and it's a big report. In the past year, we've tasted more than 320 wines, and they're among California's rising stars. For sure, using the term "Rhône-style" to describe these wines, as we often do, is a compliment.
Posted: January 3, 2007 By James Suckling
I arrived at my father's house in San Diego the other evening and there was an open magnum of wine sitting on the kitchen counter, with "Zin '05" marked on the side of the Burgundy-shaped bottle. "I wanted you to try this wine and let me know what you think," he said.
Posted: January 2, 2007 By James Molesworth
Over the weekend, I kept pulling bottles from the same area in my cellar. Before too long, a theme had arisen. The theme just happened to be '98 Châteauneuf-du-Pape. The ’98 vintage was warm, and the wines were ripe and powerful when they were released.
Posted: January 2, 2007 By Harvey Steiman
Does Riesling or Chardonnay go better with crudo , the Italian approach to raw fish? I am planning to prepare a crudo course to start a big dinner later this month to celebrate a milestone birthday. My usual choice for raw fish dishes is a light, fragrant, non-oaked dry white wine from Friuli, or perhaps a Falanghina from Campania, because of its crisp texture.
Posted: January 2, 2007 By James Laube
Some people aren't cut out for the corporate life. Count Bruno D’Alfonso among them. When Terlato Wine Group took over Sanford winery in 2006, I figured it was only a matter of time before D’Alfonso, Sanford's winemaker, would be gone.
Posted: January 2, 2007 By Maynard James Keenan
After Florence, we couldn't pass up the chance to see Venice. What a beautiful place to spend a day off. When inquiring about points of interest and must-see places, we were told to simply "follow your nose.
Posted: January 2, 2007 By Brian Loring
My time as a guest blogger has sadly come to an end. The nice people at Wine Spectator allowed me to stay way longer than we’d initially discussed – and I’ve now officially run out of things to say.
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