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.
Posted: February 5, 2007 By James Laube
“Here goes,” said Tom Malloy as he picked up a glass of 2001 Casanova di Neri Brunello di Montalcino Tenuta Nuova and took a sip. “Mmm, that’s good... That’s really good.” It took a while to find a date for all of us to uncork Wine Spectator’ s Wine of the Year for Tom, who I wrote about in November.
Posted: February 5, 2007 By James Suckling
John Gray is one of my favorite chefs, and you have probably never heard of him. I originally met him while he was working at the Ritz-Carlton in Cancun, Mexico, as the head chef, in the early 1990s. I remember the first time I tasted his food at a dinner with friends and it blew me away.
Posted: February 5, 2007 By Chuck Wagner
Thanks to a long line of family members who appreciated the beauty of this area, had a knack for farming, and loved wine both as a hobby and a business, the Napa Valley has always been my home. Thousands of tourists come to this region now to get a taste of a world-famous wine industry, but to me, it’s always been a farming community.
Posted: February 5, 2007 By Steven Page
After we docked in Fort Lauderdale, I flew to Cannes, France, for the annual Midem conference, the world’s largest music-industry gathering, where I’d been invited to speak. I’d boarded the cruise with a cold that no amount of vitamin popping, sinus irrigation, oil of oregano or echinacea could prevent.
Posted: February 5, 2007 By Bruce Sanderson
Two stops on this trip, one at a domaine, the other at a négociant, illustrated the purity, complexity and balance of Burgundy's 2005 vintage particularly well. Although all the domaines and houses I visited last week have made excellent and, in some cases potentially magnificent, wines, I was particularly impressed with the clarity and sheer beauty of the wines I tasted at Domaine G.
Posted: February 2, 2007 By Harvey Steiman
Australian vintner Michael Twelftree got into a taxi cab in Philadelphia last week. Hearing his Aussie accent, the driver turned to him and asked, "You Australian?" Then, without missing a beat, he added, "I love that Yellow Tail wine.
Posted: February 2, 2007 By James Molesworth
I sat down with François Lurton in my office yesterday to get caught up on his latest work in Argentina and Chile. Lurton is a member of a well-known Bordeaux family: His cousin, Pierre, currently manages Châteaus Cheval-Blanc and d’Yquem, while his father, André, still owns a few Bordeaux properties, including Château La Louvière.
Posted: February 2, 2007 By James Suckling
I drink a lot of Chilean wine while I am in Latin America. It always seems to be available. It’s well-priced, and the quality is very good. It also seems pretty indestructible, even in the face of the heat and humidity that characterize the places I travel to, like Cuba or Nicaragua, for Wine Spectator ’s sister publication, Cigar Aficionado.
Posted: February 2, 2007 By David Myers
I first started cooking at home, making small meals here and there as a college student. Some things have changed since then—namely, that I have my own restaurant. Work and travel can make home seem like a distant memory sometimes, but I do continue to cook at home as often as possible.
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