Posted: March 12, 2007 By James Molesworth
Today, I spent time with Marc Kent of Boekenhoutskloof and David Finlayson of Glen Carlou. Kent makes top-flight Cabernet, Syrah and Sémillon, while Finlayson produces excellent Cabernet, Syrah and Chardonnay.
Posted: March 12, 2007 By Harvey Steiman
In shooting the videos for this site, in which I pair wine with Michael Mina 's food, the sommelier Rajat Parr and I face a problem. How do you narrow down the choices? He had scoured his cellar for six wine possibilities to match with the three versions of roast duck on Mina's tasting plate.
Posted: March 12, 2007 By James Laube
The wax came off and the cork came out of a 1989 Dunn Howell Mountain Cabernet on Saturday night. This wine was from what Napa winemakers dubbed “the vintage from hell.” Part of it might have been their fault: They hung a huge crop, and then at about the time the grapes were ready to come off the vine, it rained and stayed damp.
Posted: March 12, 2007 By Jean-Guillaume Prats
Wine Spectator has asked me to join them as a guest blogger, which is for me a real challenge. Indeed, a Frenchman from the northern Médoc contributing to an American media outlet should lead to an interesting situation … Nevertheless, I will try to play the "game.
Posted: March 12, 2007 By James Suckling
Was it a dream? Did it really happen? For some reason, I find it almost hard to believe that on Saturday night, I drank every vintage of Château Le Pin ever bottled (1979-2004), and in Hong Kong no less.
Posted: March 11, 2007 By James Molesworth
Today, I spent the day with Jean Engelbrecht, a former commercial airline pilot turned vintner. Engelbrecht (who drives like he’s still flying jets) has become one of South Africa’s de facto ambassadors of wine, along with other high-profile vintners such as Charles Back, Mike Ratcliffe and Ken Forrester, who spend lots of time in the U.
Posted: March 10, 2007 By James Molesworth
Today was spent with Mike Ratcliffe, one of the Cape's young go-getters. He currently runs his family estate, Warwick , as well as Vilafonté , his joint venture with California winemaker Zelma Long. Warwick is on a nice saddle of land between the Kanonkop and Klapmutskop, two hills that stretch out from Stellenbosch.
Posted: March 9, 2007 By James Molesworth
Today started off with a tour of L’Ormarins estate, where Johann Rupert has taken charge of his family’s wine business, following after his late father and brother. Nestled in the warm Franschhoek valley, L’Ormarins sits beneath the majestic Drakenstein mountains, with sprawling horse pastures at the bottom part of the estate and vineyards carved out of the hillsides further up.
Posted: March 9, 2007 By Chuck Wagner
In many of the world’s great wine regions, the best wines show some similarity of character. I have been making wines in Napa Valley for more than 30 years now, and I believe we are reaching this point.
Posted: March 9, 2007 By James Laube
If airline passengers can draft a customer’s bill of rights, surely we wine drinkers can offer our thoughts about what rights or protections we think we’re entitled to when we buy a bottle of wine.
Posted: March 9, 2007 By James Suckling
I think that people seem to forget that the same family who make the ultra-collectible and ultra-expensive Château Le Pin also make Vieux-Château-Certan. In fact, the Thienpont family has been making VCC for a hell of a lot longer than Le Pin.
Posted: March 8, 2007 By Harvey Steiman
Recently, Starbucks CEO Howard Schwartz wrote an internal memo that expressed regret that Starbucks had gotten so big. He wrote that the stores had lost some of their charm, in part because they don't smell like coffee any more now that the beans come in sealed packages.
Posted: March 8, 2007 By Larry Stone
In my last few blogs, I talked about having had some trouble with corky bottles of wine. This is a problem that all of us have experienced. I have been unfortunate to open bottles of Krug Collection 1964 , DRC La Tâche 1978 , Pichon-Lalande 1982 , and other great wines that have been corked – even Rubicon.
Posted: March 8, 2007 By James Molesworth
Well, I finally made it. In transit for two days, and not a hitch—that’s got to be a modern-day record for commercial air travel. After landing in Cape Town, I spent my first hour crawling through traffic on the way to my hotel.
Posted: March 8, 2007 By James Suckling
I am writing this while huddled on a Cathay Pacific flight to Hong Kong for what is expected to be “the” tasting of the year – every vintage of Château Le Pin ever produced. Owner Jacques Thienpont and his two cousins, François and Alexandre, are coming as well.
Posted: March 7, 2007 By James Laube
Ernest Gallo's death yesterday brought back lots of memories. Everyone who's been in the wine business for any length of time knows what a great contribution he made to wine, and one thought that made me smile was the first time I sat down with him and his brother for a formal interview in 1993.
Posted: March 7, 2007 By Eric Ripert
You could say that this blog entry started with a guilty conscience. Two weeks ago, my partner Maguy Le Coze and I were honored at a tribute dinner at the South Beach Wine & Food Festival in Miami. We got up on stage to say a few words of thanks to the crowd, and I thanked my wife and family and my team at Le Bernardin for helping to make everything possible.
Posted: March 6, 2007 By Bruce Sanderson
The biggest problem at La Paulée de New York is keeping up and keeping track of all the great Burgundies circulating. I wasn’t the only one at my end of the table taking notes; however, there was some question as to my stamina.
Posted: March 6, 2007 By James Molesworth
Well, I’m off to South Africa. Marvin finally agreed to send me—probably because he got sick of me talking about it, and he just wanted me out of his hair for a few weeks! It’s been a while since a Wine Spectator editor made an official visit to the Cape—not since my colleague James Suckling was there shortly after apartheid ended in 1994.
Posted: March 6, 2007 By James Laube
When you live in an intimate winegrowing area where everyone knows everyone else, own a high-profile wine shop and a prominent restaurant with an award-winning wine list, you might think that entering the winemaking business would be risky.
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