Posted: February 26, 2007 By Marvin R. Shanken
I HATE THE VERY IDEA! This past Saturday my eyes stopped at an article in the Wall Street Journal titled "Investors Buy Wine to Drink in Profits." The subhead read, "Funds Snap Up Cases of Prime Vintages to Sell at Tidy Prices.
Posted: February 26, 2007 By James Laube
My second glass of Campbells Merchant Prince Rutherglen Brown Muscat went down as easily as the first. That in itself isn’t particularly noteworthy—until you consider that I drank my first glass from the same bottle 17 years ago.
Posted: February 26, 2007 By James Molesworth
If you're going to call critics or guidebooks on something you feel they got wrong, then you have to learn to give them credit when they get it right. I was among those who thought the Michelin guides entered the New York and San Francisco markets with a whimper, hampered by a preference for classic French cooking that limited their ability to judge the panoply of restaurants these two great cities feature with an open mind.
Posted: February 26, 2007 By James Suckling
I was happy enough this weekend to find a bottle of 2002 premier cru Chablis in the small cellar in my ex-wife’s house in Yorkshire. I was staying with my two children for a week there. I bought a case of the 2002 William Fèvre Chablis Vaillons back in 2004 and couldn’t wait to enjoy the wine with an array of British delights, particularly smoked salmon and potted shrimp.
Posted: February 24, 2007 By Harvey Steiman
What's the deal with shattered food? Did I miss the memo or something? Maybe I just haven't been going to the right restaurants, but two different chefs on the first day of the 21st Masters of Food & Wine here in Carmel Highlands served plates with what appeared to be shattered purple glass as a garnish.
Posted: February 23, 2007 By Harvey Steiman
Gary Danko stands at a stove in the kitchen of the Park Hyatt Carmel , throwing handfuls of butter into a big saucepan. Hubbub surrounds him as other chefs work on their dishes for the first lunch of the 21st Masters of Food & Wine.
Posted: February 23, 2007 By James Laube
Wine X, a magazine aimed at the twenty-something crowd, folded recently. I thought it had vanished years ago, and many of us wondered how and why it lasted this long. Targeting a younger, hipper, hip-hopper audience – the next generation of wine drinkers – Wine X had a market.
Posted: February 23, 2007 By Harvey Steiman
I never thought much of Valpolicella until my first visit to Italy in 1987, when I met Giuseppe Quintarelli. His wines were a revelation. In his hands, Corvina, Rondinella and the other little-known grapes of the region made a dry red wine of real substance and depth.
Posted: February 23, 2007 By James Molesworth
I sat down with Álvaro Espinoza in my office today. Espinoza is one of Chile’s most talented winemakers (he also gets most of the credit for helping to sort out the Carmenère/Merlot mix up in Chile ), and after getting his career started at Viña Carmen , he went out on his own.
Posted: February 22, 2007 By James Laube
A while back, I wrote about some of the differences between the way men and women think about and approach wine. Now I’m worried that I may have grossly underestimated some of those discrepancies. It turns out that not only are many men shameless point-chasing, label drinking, know-it-alls who equate price with quality, but it’s worse than that.
Posted: February 21, 2007 By Eric Ripert
Creativity cannot be controlled or regulated. I find myself bombarded by ideas, most of the time at night, but I could be on a plane, or driving, or speaking to a friend. Ideas appear to me like flashes.
Posted: February 21, 2007 By James Suckling
In my last blog , I wrote about meeting mega-chef Joël Robuchon in London, and my less-than-perfect experience at his L’Atelier de Joël Robuchon in Paris. The waiters there were downright rude and condescending.
Posted: February 21, 2007 By Chuck Wagner
I am a winemaker, but I am also an avid wine consumer. I was lucky enough to spend more than 30 years working with my dad; drinking his wines with my mom’s lunchtime meals are among my fondest memories.
Posted: February 21, 2007 By James Laube
This morning at the gym, I worked out alongside an old friend. He's a great chef who now travels worldwide for one of Napa Valley’s big wine companies to put on food and wine pairings and demonstrations.
Posted: February 20, 2007 By Maynard James Keenan
As fate would have it, I picked up the flu on Big Day Out 2007. Every other person on the tour got hit with it. Myself, Peaches, our guitar techs Matt and Frank, Bobby, D.C. … The list goes on and on.
Posted: February 20, 2007 By James Laube
Fort Ross Vineyard has found a groove. It's a relatively new brand of Chardonnay and Pinot Noir that wine lovers should pay serious attention to. Linda and Lester Schwartz, who came to California from Cape Town, South Africa, in 1976, own the 44-acre vineyard.
Posted: February 20, 2007 By James Molesworth
Last week I was on vacation in the Caribbean, hence my silent blog. (Sorry, but I need a break while on vacation, unlike my prolific colleague James Suckling). The Caribbean offers sunny weather, on most days.
Posted: February 20, 2007 By Harvey Steiman
"That's a no-brainer," said our waiter at Roaring Fork, the still-hot Scottsdale, Ariz., restaurant that specializes in chile -laced dishes that sing with Southwestern spices. I had asked him what kind of wine he thought would go with the dishes we had ordered.
Posted: February 20, 2007 By James Suckling
I ran into super chef Joël Robuchon at breakfast last Saturday in London at the St. Martins Lane Hotel. I was there with my two children, getting geared up for a matinee of The Sound of Music. Robuchon had been fine-tuning his latest L’Atelier de Joël Robuchon, which is sort of high class zen-sushi-bar-looking place featuring all of his signature three-star dishes, and more, as well as a good selection of wines by the glass.
Posted: February 16, 2007 By James Suckling
Haaaaaa. Steak, frites and Bordeaux. Sometimes there’s nothing better than a simple steak, French fries and a green salad with a good bottle of Bordeaux. And I am not talking about first-growth or second-growth or trophy reds from France’s premier wine region.
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