Posted: January 24, 2007 By James Laube
Call it naïveté, but when I started writing about wine in 1978, I had no idea that I'd also be totally immersed in the world of food. Wine was intimidating enough. Getting a handle on California wine seemed like a full plate at the time, and I took every opportunity to learn more about European wines.
Posted: January 23, 2007 By Larry Stone
The restaurant industry is filled with characters, running the gamut from noble to criminal. I have worked with nearly all of them. Usually, the noble and creatively eccentric geniuses in the business are the ones who succeed.
Posted: January 23, 2007 By James Suckling
Last weekend I was asked to retire with the men to partake in fine cigars and Vintage Port while the ladies chatted in the sitting room, and I was pinching myself a little bit. I couldn’t believe that my old high school buddy, Tom Unvert from Newport Harbor High School (I was known there as Jim Reordan), had finally conformed in Newport Beach to some of the civilized pleasures that I had learned while living in London.
Posted: January 23, 2007 By James Laube
On Sunday, I joined a group of Pinot Noir lovers in Danville, an East Bay suburb. They were gracious, congenial folks who either don't own TVs or don't have an obsessive interest in football. They were, to be sure, more concerned about the future of Pinot Noir than who will be tackling whom in Miami in two weeks.
Posted: January 22, 2007 By Maynard James Keenan
And now for the shameless self-promotion portion of our program. As of Jan. 16, Eric Glomski (owner of Page Springs Cellars) and I (Caduceus Cellars/Merkin Vineyards) became the proud owners of the vineyard formerly known as Dos Cabezas (now to be called Arizona Vineyards) just south of Wilcox.
Posted: January 22, 2007 By Harvey Steiman
When I started planning this weekend , I went through my cellar and made a list of mature wines I have been saving for a special occasion. Then I contacted all the participants and asked what wines they would be willing to contribute to the proceedings.
Posted: January 22, 2007 By James Laube
I've had a few security breaches in the past with my personal cellar. Earlier this I year, I wrote about my then-teenage son and his buddies dipping into some of my rare, but mostly undrinkable, collectibles.
Posted: January 22, 2007 By James Suckling
James Laube shared some high-octane reds from his cellar over the weekend. And they were outstanding. They included 2004 Turley Petite Sirah Napa Valley Hayne Vineyard , 2004 Pride Syrah Sonoma County and 2002 Lewis Alec's Blend Napa Valley.
Posted: January 21, 2007 By Harvey Steiman
To celebrate a milestone birthday (OK, it's our 60th), my wife and I invited six friends who share our love of good food and wine to rent a big house with us in Napa Valley for four days. Many of them are serious cooks.
Posted: January 19, 2007 By James Laube
Given the choice, most wineries would prefer to keep their production figures top secret. But we always reveal how many cases were made of each wine that we review, because we know you're interested in these numbers, and we are too.
Posted: January 19, 2007 By James Suckling
I may have considered killing someone for a glass of good red last night, and James Laube would have been my accomplice. The two of us went up to St. Helena to celebrate the 60th birthday of none other than Mr.
Posted: January 19, 2007 By Larry Stone
Nearly all sommeliers are passionate about wine. They can even be militant about their own taste preferences, especially when they’re just starting out. Sometimes this can be misinterpreted as arrogance or high-pressure sales tactics.
Posted: January 19, 2007 By James Molesworth
We've all heard the news about how wine is growing in America. Stories about increased consumption, the new generation of wine drinkers, etc. But I'm always skeptical. That's because wine lovers are a vocal minority who tend to flock together, so all we see and hear is other wine lovers.
Posted: January 18, 2007 By James Suckling
I have been in Napa for a couple of days now, visiting the magazine’s office, and I have a strange déjà vu sort of feeling when I walk the streets of downtown, which is a rare enough activity for car-crazed Californians who seem to drive everywhere.
Posted: January 18, 2007 By James Laube
I had hoped to taste the first Levy & McClellan Napa Valley Cabernet today, and I came very close. But when Martha McClellan arrived in my office in Napa this morning, she was missing one thing—the 2004 barrel sample I wished to try.
Posted: January 18, 2007 By David Myers
Although my next Los Angeles restaurant will be Comme Ça, a Parisian-style brasserie, I am also in the process of developing Sokyo, a Japanese restaurant. At Sokyo, the food will be prepared and served kappo style—that is, elegant small dishes prepared by cooks on one side of a counter and served to patrons on the other side, similar to a sushi counter or a high-end tapas bar.
Posted: January 17, 2007 By Harvey Steiman
Gotta hand it to those Aussies. Just when you think they're all falling over each other to reach a mass market by putting kangaroos, wombats, emus, geckos and other critters on their labels, they go and make you smile with something else.
Posted: January 17, 2007 By James Suckling
I tasted a couple dozen California reds yesterday with James Laube and Tim Fish in Wine Spectator 's Napa office, and I was struck by how many of the reds seemed slightly off or tainted. Most of the wines were Napa Valley Cabernets, but we also tasted Cabs from Sonoma.
Posted: January 17, 2007 By Bruce Sanderson
In today’s world where the emphasis is on instant gratification, the Alsace winery Trimbach is a throwback to another era. While most wineries are releasing wines from the 2005 vintage, Trimbach’s current releases of its top wines are from 2001.
Posted: January 17, 2007 By James Laube
I figured that I’d never taste the 1991 Williams Selyem Summa Vineyard Pinot Noir again. It was a magical wine the two times I’d had it before, in the 1990s—a taste sensation that was an early introduction of what the Sonoma Coast could offer.
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