Posted: January 17, 2007 By James Molesworth
I sat down with Sven Bruchfeld yesterday here in my New York office. Bruchfeld, 35, is of German descent, but he was born in Chile. He's now worked a dozen vintages there, with stints at Viña Errázuriz and MontGras.
Posted: January 17, 2007 By Maynard James Keenan
The sun had already set when we flew into Athens. As I climbed out of the taxi and looked up the street from our hotel, there it was: the Parthenon. All lit up. Actually, it seemed to glow from the inside out.
Posted: January 16, 2007 By David Myers
My beliefs on team-building are a bit radical. I believe that, in order to achieve something great, people must be able to work together as if their lives depend on it. In a less extreme sense, they must trust each other unconditionally.
Posted: January 16, 2007 By James Laube
Last Friday, Tim Mondavi was ready to show me the first Napa Cabernet Sauvignon he's worked on since leaving his family's Robert Mondavi Corp. in 2003. He poured a barrel sample of his new wine, the 2005 Continuum—a dark, rich, supple youngster that proves he hasn’t lost his touch with Cabernet.
Posted: January 15, 2007 By James Suckling
Sake: Are you as frustrated as I am with the stuff? I absolutely love sake, especially with great sashimi and sushi. I was at a supercool Japanese restaurant in Los Angeles this weekend that is completely off the radar.
Posted: January 15, 2007 By Harvey Steiman
That flavor you hate in the wine but the guy next to you loves? To you, it's a flaw. To him, it's welcome complexity. Somehow, I'm not surprised that this topic came up in comments about Pinot Noir. I had written that I found some of the wines in a recent tasting green and earthy.
Posted: January 12, 2007 By James Laube
A couple of parting thoughts about this week’s discussion of TCA taint in wineries. I don't blame any of the wineries for what happened to their cellars and then to their wines. They are primarily victims of circumstance and are not inattentive or negligent vintners.
Posted: January 12, 2007 By Steven Page
Ah, the bittersweet end of a vacation--looking forward to getting back into the swing of things at home and on the road, but also sad about having to leave the Dionysian fantasy world of escape. This year, we did a whole lot of nothing: morning jogs (well, for me, it’s about a quarter jogging and three-quarters huffing and puffing), big meals, lots of wine and lazy days reading by the pool.
Posted: January 11, 2007 By James Suckling
I bought the last two bottles of 1996 Dom Pérignon at the border of Honduras and Nicaragua. Doesn't that seem a little excessive? I got them at a bargain $120 a bottle. And 1996 is one of the best vintages ever.
Posted: January 11, 2007 By Harvey Steiman
My friend Archie invited me to join him for a tasting of California Pinot Noirs at the Vintners Club in San Francisco the other day. I gladly accepted. Little did I expect the astonishing range of opinions.
Posted: January 11, 2007 By David Myers
The story of my mentors begins with a door—specifically, the entrance into the somewhat mythical Charlie Trotter’s in Chicago. I had been reading chef Trotter ’s first book, also called Charlie Trotter's, over the course of a year, obsessing nightly over every dish and, most importantly, obsessing over his philosophy of life.
Posted: January 11, 2007 By James Molesworth
So Tony Gwynn and Cal Ripken, Jr. got into the Hall of Fame this week. I doubt there's anyone who denies they deserve it. They were both clearly megastars during their long playing careers, and are, by all accounts, upstanding citizens as well.
Posted: January 10, 2007 By Kevin Vogt
It’s always difficult for me to say goodbye, so I usually shy away from doing so. I believe that is because I don’t like the finality of it. I much prefer taking the “Until we meet again …” route because it seems to leave me in a better frame of mind.
Posted: January 10, 2007 By James Molesworth
During my last visit to Châteauneuf-du-Pape in November, a vigneron passed along a tip that I should check out what Julien Barrot was doing at Domaine La Barroche. I tasted a number of wines from the 2005 and 2004 vintages while there, and we also took a tour of some of his vineyards.
Posted: January 9, 2007 By James Laube
Pillar Rock is a boutique winery in Napa Valley that specializes in Cabernet Sauvignon grown in its vineyard in Stags Leap District. The winery made its first wine in 1999, and three of its first four vintages earned outstanding marks from me.
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.
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