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Posted: February 12, 2007 By James Laube
Last night for dinner, I opened a bottle of 2003 Calera Pinot Noir Mills Vineyard (92 points, $45). As I poured a glass, a couple of thoughts crossed my mind. Calera used to make one of the ripest styles of Pinot Noir in California, so much so that I once described them as ultraripe bordering on jammy.
Posted: February 12, 2007 By Chuck Wagner
I've heard for years about a wine's "moment." It's different than a wine's peak (which is very subjective). It's also different than a wine "opening up" over a period of time due to decanting or exposure to air in the glass.
Posted: February 12, 2007 By Eric Ripert
Hello, my name is Eric Ripert, and I am the chef and owner of Le Bernardin restaurant in New York. I'm very excited to have the opportunity to write my own Wine Spectator guest blog, and look forward to sharing ideas with you throughout the next month.
Posted: February 9, 2007 By Harvey Steiman
Some months ago I made note of all the creatures I had encountered on Australian wine labels. I had been trawling through some low-priced wines, looking for good values, and had found in one tasting alone a blue-tongued lizard, penguins, cockatoos, pumas, sheep and yabbies.
Posted: February 9, 2007 By James Suckling
What a foggy morning in Los Angeles today, not so much from the weather but from a slightly exaggerated evening last night. I had dinner at Sona (which is recent guest blogger David Myers ' restaurant) with L.
Posted: February 9, 2007 By James Laube
I wondered if my kids (now young adults) would ever embrace wine. Unlike me, they grew up in a wine culture, in Napa Valley, where wine is everywhere and everywhere we’ve traveled. While I hoped they would grow to appreciate the world’s most amazing beverage, I also harbored anxiety about what might happen if they liked it too much.
Posted: February 9, 2007 By James Molesworth
With the news today regarding Viña Errázuriz , a new front has been opened in the war on cellar contamination. South American wineries join California and France in having to deal with a problem that nobody wants.
Posted: February 9, 2007 By Bruce Sanderson
Bernard Dugat is an artist whose medium is wine. Passionate, articulate and down to earth, he doesn’t rely on a lot of technique. Rather, his key to expressing the best from each terroir is old vines, moderate yields and long fermentations with whole clusters.
Posted: February 8, 2007 By James Molesworth
Brothers Frédéric and Daniel Coulon run the Paul Coulon & Fils estate in Châteauneuf-du-Pape (commonly referred to as Domaine de Beaurenard). I sat down with Frédéric in my office today—tempted by the vertical of the estate’s top red wine, their cuvée Boisrenard, that he brought.
Posted: February 8, 2007 By James Suckling
Two 100-pointers for Brunello di Montalcino. The region is on a roll, both in Italy and abroad. As you know, my home is in Italy, so I spend a fair amount of time in Tuscany, and it never ceases to amaze me when I ride my bike or drive my sports car to Montalcino and gaze at the mountain of the medieval city.
Posted: February 8, 2007 By James Laube
Wine certainly has its own language. Some of the oddest prose can be found on the back of wine labels. Often the verbiage is mundane, canned copy that is useless and a waste of space and opportunity. Occasionally, though, it's useful and insightful and contributes to your knowledge of what's in the bottle.
Posted: February 8, 2007 By Maynard James Keenan
I love it when those little chance moments occur. It makes you feel like you're paying attention to the right nuances. Not that I believe in any sort of master plan or that there's a right or wrong path.
Posted: February 8, 2007 By Bruce Sanderson
In Burgundy, the period between the end of the alcoholic fermentation and bottling is called élevage , literally “raising,” as in raising children. Those engaged in buying grapes, must or wine and maturing and bottling it in their cellars are known as a négociant-éleveur.
Posted: February 7, 2007 By James Suckling
Is Manfred Krankl a genius? No. Is he super cool, and does he make excellent wines? Yes. Is he an artist and winemaker? Yes. Yes. I had lunch a couple of days ago in Los Angeles with Manfred, who makes Sine Qua Non wines, and I was inspired not only by his wine that we drank – 2003 Sine Qua Non Li’l E – but his philosophy of life and winemaking.
Posted: February 7, 2007 By Harvey Steiman
Corey Ryan worked as a winemaker at Henschke for six years before he and viticulturalist Simon Cowham, who had been managing vineyards for Yalumba , started up their own winery. It's called Sons of Eden , and since its first vintage (2000) it has quickly emerged from the pack.
Posted: February 7, 2007 By James Laube
I can sympathsize with William Beitz’s frustration. He opened a 2001 Hundred Acre Napa Valley Cabernet during Sunday’s Super Bowl game—a wine he had been patiently storing in his Eurocave since buying it—only to be sorely disappointed.
Posted: February 6, 2007 By James Suckling
Empty restaurants sort of scare me. Last night I went with a friend to a new Italian restaurant in Los Angeles and it was empty, except for one other table. It made me uneasy. Strange thoughts went through my mind.
Posted: February 6, 2007 By David Myers
What a fun ride it has been. Writing this guest blog for Wine Spectator Online has been the perfect chance for me to contemplate my roots and further explore my fascination with the world of food and wine.
Posted: February 6, 2007 By Bruce Sanderson
In most Burgundy domaines' cellars, you begin a tasting with a village appellation, if not a Bourgogne. At Domaine de la Romanée-Conti , except when the premier cru Cuvée Duvault-Blochet is made, it’s all grand cru.
Posted: February 5, 2007 By James Laube
As of last weekend, Brice Jones was still wrestling with a name for his new venture. “I can tell you one thing,” he quipped. “It won’t be Sonoma-Jones.” Sonoma-Jones would be a play on words akin to the name of his last venture, Sonoma-Cutrer Vineyards , in which he attached his middle name, Cutrer, to Sonoma, where his business was based.
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