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Blogs  :  James Suckling Uncorked

The Shocking Quality of 2002 Brunello

Posted: February 28, 2007  By James Suckling

I just finished what has to be one of the worst tastings I have done for the magazine in a long time— 2002 Brunello di Montalcino. It was a shocker. Most of the wines were diluted and uninteresting. Even big names did poorly.

Blogs  :  Stirring the Lees with James Molesworth

A Sit Down With Chilean Winemaker Alejandro Hartwig

Posted: February 28, 2007  By James Molesworth

Yesterday, I caught up with Alejandro Hartwig, owner and winemaker of Chile’s Santa Laura winery in the Colchagua Valley, in my New York office. Hartwig is working his way back into the market after dealing with TBA contamination at his winery, which first showed up in his 2001 vintage.

Blogs  :  Eric Ripert

Any Reservations?

Posted: February 27, 2007  By Eric Ripert

In response to a recent comment on my previous blog , I'd like to share some thoughts on the issue of restaurant reservations. At my restaurant, the reservations department is the first point of contact with our clientele.

Blogs  :  James Laube's Wine Flights

Kevin Vogt's New 'Mastery': Napa Cabernet

Posted: February 26, 2007  By James Laube

Well, "bleaders," one of our former bloggers, Kevin Vogt , has joined the ranks of the Napa Valley winemaking community. So the next time you run into him as he crisscrosses the country praising the pleasures of the fermented grape, you can personally extend your congratulations.

Blogs  :  Harvey Steiman At Large

Good Eats at the Masters

Posted: February 26, 2007  By Harvey Steiman

Making a signature dish for 250 to 350 people challenges a chef a whole a whole lot more than cooking for a table of two or four in his or her own restaurant. Even so, several creative chefs managed to produce some spectacular food at the lunches and dinners at this year's Masters of Food & Wine.

Blogs  :  Marvin R. Shanken's Blog

Wine Belongs on the Table, Not in a Hedge Fund

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.

Blogs  :  James Laube's Wine Flights

An Amazing Sticky That Survived

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.

Blogs  :  Stirring the Lees with James Molesworth

Giving Credit Where Credit Is Due

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.

Blogs  :  James Suckling Uncorked

Chilling Tales of Chablis

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.

Blogs  :  Harvey Steiman At Large


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.

Blogs  :  Harvey Steiman At Large

A Pinch of This, a Dash of That...

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.

Blogs  :  James Laube's Wine Flights

Wine X Didn't Mark The Spot

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.

Blogs  :  Harvey Steiman At Large

Dal Forno Amarone, a Different Wine

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.

Blogs  :  Stirring the Lees with James Molesworth

A Sit Down With Álvaro Espinoza

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.

Blogs  :  James Laube's Wine Flights

Are Wine Buffs Really Wine Bluffs?

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.

Blogs  :  Eric Ripert

How to Create a Dish

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.

Blogs  :  James Suckling Uncorked

Bad Taste in the Mouth

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.

Blogs  :  Chuck Wagner: At Home with Caymus

Leaning Toward Younger Cabernets Over Older Ones

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.

Blogs  :  James Laube's Wine Flights

Price Shouldn't Influence Your Tastes

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.

Blogs  :  On Tour with Maynard James Keenan

A Memorable Meal in Melbourne

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.

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