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.
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.
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