Posted: April 30, 2013 By Owen Dugan
Posted: April 26, 2013
Posted: April 16, 2013 By Harvey Steiman
A common trope about wine pretension says that we wine folks intimidate the rest of the world with our insistence upon always drinking the right wine with the right food. I don't know anyone who does that. Do you? I gave up a long time ago believing that there's a perfect wine for every dish.
That doesn't mean I ignore the message from my own taste buds that certain wines and foods can make beautiful music together. But I stubbornly resist didactic rules. The day I absent-mindedly picked up my glass of red wine to sip with my grilled fish, and discovered how the wine just brightened up and sang more clearly, started me on a lifelong quest for similarly unexpected but terrific wine-and-food combinations.
Posted: April 12, 2013
Posted: April 10, 2013
Posted: April 9, 2013 By Jennifer Fiedler
Posted: April 4, 2013 By Jennifer Fiedler
Can I ask a question? Why does it seem that menus in young, trendy restaurants tout big flavor from fat and spice, while the dog-whistle words of trendy wines are "balance" and "restraint"?
OK, I know the word "trendy" is problematic, so here, a warning: There will be some broad generalizations ahead. To avoid putting everything in "quotes," when I say young and trendy, I mean those restaurants designed to appeal to twenty-somethings in the creative class living in urban areas, and trendy wines are on those restaurants' wine lists.
Posted: April 3, 2013
Posted: March 31, 2013 By Jack Bettridge
Posted: March 31, 2013 By Mark Pendergrast
Posted: March 31, 2013 By Robert Camuto
Posted: March 31, 2013 By Owen Dugan
Posted: March 29, 2013
Posted: March 27, 2013
Posted: March 22, 2013 By Laurie Woolever
Posted: March 20, 2013
Posted: March 13, 2013 By Laurie Woolever
Posted: March 12, 2013 By Jennifer Fiedler
Posted: February 28, 2013 By Jennifer Fiedler
Posted: February 28, 2013 By Owen Dugan
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