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.
Posted: January 1, 2007 By James Suckling
HAPPY NEW YEAR. Where did 2006 go? I hope 2007 is a good year for everyone. I spent my New Year’s Eve at Fleming's Prime Steakhouse & Wine Bar in Rancho Mirage and then at a movie with my 12-year-old son, Jack.
Posted: December 29, 2006 By Maynard James Keenan
It's rare that I actually have time while touring to take in the local architecture, cuisine, art, etc. Usually we wake up in a parking lot, navigate the clouds of cigarette smoke generated by the local crew who have yet to see Thank You for Smoking , do a sound check, maybe endure a phone interview, do a show for the kids, get back in the bus, and go to sleep in my coffin-shaped bunk only to wake up in another parking lot.
Posted: December 29, 2006 By Steven Page
Continuing my quick look back at the past year, here are the rest of my most memorable wine experiences , in no particular order: 6. La Paulée de Meursault: A friend is a member of the Toronto chapter of the Confrèrie des Chevaliers de Tastevin, a rather exclusive Burgundy-lovers’ group, which shares uncanny similarities with the arcane rituals of Fred Flintstone’s Water Buffalo Lodge.
Posted: December 29, 2006 By James Suckling
One of my big surprises this year was how a handful of wines can make a reputation for a vintage. What I am speaking about is 1996 in Bordeaux, and how the five first-growths made the reputation of what should have only been considered a very good year, certainly not an exceptional one.
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