Posted: May 9, 2014
Posted: May 6, 2014 By James Laube
When it comes to cellaring wine, I've never paid much attention to humidity. But I've always been curious about the topic.
The debate over the importance of humidity has long been taken up by wine folks. One school of thought is that high humidity keeps a cork damp so it won't dry out or crumble, possibly exposing the wine to oxygen. My fellow columnist Matt Kramer is skeptical of the role humidity plays in the cellar. My general distrust of corks includes the crumbling effect. Usually, older corks are susceptible to cracking and crumbling. But I find younger corks are just as big a pain. No one likes to fish crumbled cork out of their glass of wine, even if it hasn't been oxidized.
Posted: May 5, 2014 By Peter Hellman
Posted: May 5, 2014
Posted: May 2, 2014 By Peter Hellman
Posted: April 30, 2014
Posted: April 30, 2014 By Esther Mobley
Posted: April 30, 2014 By Lizzie Munro
Posted: April 23, 2014
Posted: April 22, 2014 By Peter Hellman
Posted: April 16, 2014 By Peter D. Meltzer
Posted: April 1, 2014 By Peter Hellman
Posted: March 31, 2014
Posted: March 31, 2014 By Sophie Menin
Posted: March 31, 2014 By Peter D. Meltzer
Posted: March 21, 2014
Posted: March 5, 2014 By Esther Mobley
Posted: March 3, 2014
Posted: January 30, 2014 By Alison Napjus
Krug Champagne managing director Olivier Krug was recognized as the event's honored vintner, which meant that the weekend afforded attendees, myself included, several opportunities to enjoy a glass of Krug. But I wasn't truly Krug'd until Friday night's dinner, at which chef Barbara Lynch of Boston's Menton restaurant created six courses paired with six different Krug bottlings, including a sneak preview of the soon-to-be-released 2003 vintage.
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