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Posted: February 10, 2015 By MaryAnn Worobiec
My colleague Harvey Steiman's recent blog posts about pairing wine and coffee reminded me of a story about the intersection of wine and coffee in my own life. One of our neighbors across the street invited us over for a beer. In his kitchen was the biggest, fanciest espresso maker I've ever seen. He was completely obsessed with coffee, and after chatting a while, he suggested I stop by a coffee tasting, or "cupping," at a local coffee importer and roaster that's open on the weekends.
Posted: February 6, 2015 By Harvey Steiman
Has anyone ever put together an eight-course menu in which every dish involves coffee—and mostly without using the beans themselves or the drink made from them? Frank Kramm, the chef at Daylight Mind, my cousin's ambitious coffee bar, café, restaurant and coffee school in Kona, Hawaii, creatively pureed the coffee fruit itself to flavor a butter, burned chaff from roasting the beans to smoke roast duck, and sprinkled coffee-flavored salt over slices of raw fish. We paired the dishes with Roederer Champagne Cristal, Château Margaux, Beaux Fréres Pinot Noir and a Muscat de Beaumes-de-Venise.
Posted: February 2, 2015 By Harvey Steiman
My cousin, coffee guru Shawn Steiman, agreed to try three different wines with three distinct kinds of coffee with me, to compare how both beverages might reflect where they were grown and how they were made. I chose a fresh white wine, a lighter style of red and a full-bodied red, and Shawn used three different coffees in three styles: drip, full-immersion and espresso.
Posted: December 15, 2014 By Mark Pendergrast
Posted: November 15, 2014 By Mark Pendergrast
Posted: August 31, 2014 By Mark Pendergrast
Posted: June 15, 2014 By Mark Pendergrast
Posted: April 30, 2014 By Mark Pendergrast
Posted: February 28, 2014 By Mark Pendergrast
Posted: December 15, 2013 By Mark Pendergrast
Posted: October 31, 2013 By Mark Pendergrast
Posted: June 15, 2013 By Mark Pendergrast
Posted: April 30, 2013 By Mark Pendergrast
Posted: March 31, 2013 By Mark Pendergrast
Posted: February 8, 2013 By Harvey Steiman
Whenever I hang out with serious coffee people, I am struck by how much we wine folks have in common with them. We obsess over the sources of the product and how it was made. We even use some of the same language. Coffee tasters assess acid balance, body, intensity and finish, as we do with wine, and describe aromatics such as fruit, nuts and floral notes. They might find winy character in their brews while we might notice a hint of coffee on the finish in our glasses.
I watched my cousin Shawn Steiman, a coffee consultant who seems to be the coffee guru for the state of Hawaii, blend Hawaiian-grown and -roasted coffee beans on the spot. He used to make a distinctive and heady espresso after the dinner he and his bride Julia cooked for my wife and me at their home near Diamond Head.
Posted: October 15, 2012 By Mark Pendergrast
Posted: August 31, 2012 By Mark Pendergrast
Posted: June 15, 2012 By Mark Pendergrast
Posted: December 15, 2011 By Mark Pendergrast
Posted: October 31, 2011 By Mark Pendergrast
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