Posted: August 13, 2010 By Harvey Steiman
Wine Spectator editor at large Harvey Steiman opens a 20-year-old Merlot from Washington, finding it to stand the test of time.
Posted: August 9, 2010 By Harvey Steiman
Washington has Pinot envy. The state’s vintners look across the Columbia River at Oregon and see a neighbor that has established a firm connection with wine drinkers. Oregon equals PInot Noir. And Pinot Noir is popular. Easy.
The Washington guys wish they could find an identity that wine drinkers could latch onto as easily. They don’t have the soil or climate to make Pinot Noir, and they are quite happy to leave that variety, so fickle to grow and make well, to the Oregonians. But they pine for an easy-to-understand hook to make their wines simpler to market. The topic came up again and again last week as I visited veteran vintners and bright lights of the new wave in the state.
Posted: July 30, 2010 By Augustus Weed
Posted: July 23, 2010 By Augustus Weed
Posted: July 14, 2010 By Thomas Matthews
Posted: July 8, 2010 By MaryAnn Worobiec
Posted: July 2, 2010 By Harvey Steiman
Posted: June 25, 2010 By Augustus Weed
Posted: June 16, 2010 By Harris Meyer
Posted: June 15, 2010 By Harris Meyer
Posted: May 21, 2010 By Harvey Steiman
Posted: May 6, 2010 By Harvey Steiman
Leonetti's owners are branching out to cattle, an ideal adjunct to their Cabernets and Merlots. In advance of the commercial introduction of this beef, expected to start this fall, Chris sent some samples and a bottle of Leonetti Cabernet Sauvignon 2007 to try with them. I grilled some hamburgers for lunch and two kinds of steak for dinner—tenderloin and bavette. I seasoned them only with salt, with no marinating or sauce, the better to get the straight flavor of the beef itself.
Posted: May 3, 2010 By James Laube
Randy Dunn has been one of California's most vocal opponents of high-alcohol wines. Recently, we met to talk about the trend toward riper grapes and rising alcohol levels. He's in the camp that wines shouldn't exceed 14 percent alcohol.
We met last week, over a flight of six variations on his 2007 Washington state Cabernet, which Dunn is making under the Feather label. The wines Dunn poured ranged from 13.7 to 15.1 percent alcohol, with stops at 14, 14.3, 14.7 and 15 in between. To demonstrate a point, the original wine had been doctored to lower the alcohol levels, using reverse osmosis.
Posted: April 13, 2010 By Harris Meyer
Posted: April 9, 2010 By Harvey Steiman
Posted: April 1, 2010 By MaryAnn Worobiec
Posted: January 15, 2010 By Harvey Steiman
Posted: December 18, 2009 By Laurie Woolever
Posted: December 10, 2009 By MaryAnn Worobiec
Posted: December 8, 2009 By Laurie Woolever
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