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  • No One Wants Dark Rosé
    What was the original offense that led every damned consumer to believe — unswervingly — that all darker-hued rosés are sweet? It’s like some unwritten law. Among the pallets of rosé that do sell, it’s always the same thing … it’s gotta be pale. I’ve quizzed customers on details about darker rosé’s... Read more
  • On Wine and Gender: A Critical History
    Heidi Klum as both Sophia Loren & Jayne Mansfield. Mark Seliger, 2002.This is the third and final article on Wine and Gender. The first, on femininity and wine, is here. The second, on masculinity and wine, is here. WHEN in history did we begin calling wines masculine or feminine? Prior... Read more
  • On Wine and Gender: Chambertin = Masculine. But Why?
    Above: Rob Halford of Judas Priest: hypermasculinity at its finest. And it’s so great that he’s gay. (Source) This is the second in a three article series on Wine and Gender. Here is the first, on ‘feminine’ wines. IF we are to believe wine tasting notes, men are by definition muscular,... Read more
  • On Wine and Gender: Chambolle = Feminine. But Why?
    Marlene Dietrich has a question for you.CAN there be something masculine or feminine in a wine? It’s a conceit that has haunted professional wine tasting notes for decades. But once you ponder the notion, it’s quite odd. And recently, some in the trade are casting a worrisome glance back at the... Read more
  • Escape to Spring Mountain, Where Roots Run Deep In Napa Valley
    Sunny Stony Hill Vineyards. Photo: Alexander Rubin.Confessions: first, I’m usually drinking European wines, where dry farming is the law. And I’ve been pretty brutal to Napa Valley’s wine. The unholy alliance of high alcohol, high points, glamour marketing, and bombastic fruit profiles — the preferred drink of heavy-handed cologne wearers,... Read more
  • Burgundy vs. Champagne: An 18th Century Flame War
    Is this the earliest recorded flame war between wine geeks? A searing debate raged in France from the mid-17th to mid-18th century between the Universities of Reims and Paris. Guy-Crescent Fagon, Royal Physician, and Louis XIV, his patient.It all started with a change in Louis XIV’s Royal Physician in 1693. ... Read more
  • Robola: the Voice of Cephalonia’s Limestone
    Melissani Cave, Kefalonia, Greece.Robola is often touted as Greece’s second noblest white grape1, forever trailing on the coattails of Assyrtiko. If Assyrtiko has a greater footprint in consumers’ minds, it’s in part due to the crushing influx of tourists to Santorini and the enduring affective link they build while traveling... Read more
  • A Thrilling, Endangered Grape from the Stunning Mountains of Northern Greece
    Vertical village (lower left) in the Zagori, nestled on a hillside. Image courtesy www.geozagori.grTHE ZAGORI region of Greece has only very recently become a hot “alternative” tourist destination — in part since it became a UNESCO protected geopark in 2010. The Zagori highlands, located within the Pindus mountain range in the... Read more
  • Guess What’s In Your Bourgogne Rouge …
    La grappe de raisin, William Adolphe Bouguereau, 1868.I’ll say it again: I firmly believe any true Burgundy lover will regularly drink entry-level Bourgogne from carefully chosen producers. Granted, the keywords here are carefully chosen. Some producers’ Bourgogne rouge will be a mind-boggling value, a terroir–driven portal to their house style. ... Read more
  • How to Drive Your Cabernet Franc Crazy at the Dinner Table
    Homemade côte de boeuf and sauce Choron.Given this blog’s obvious indebtedness to François Rabelais, it’s long overdue that I sing praises of Loire Cabernet Franc — particularly Chinon. Last Thursday, thanks in large part to Thierry Germain, I discovered the most perfect food pairing in the universe for Loire Cabernet... Read more
  • The Four Mistakes Every Restaurant Makes
    The Jerk, Carl Reiner, 1979. Click here to see the unforgettable scene.#1. BY THE GLASS SADNESS Problem: Far too many restaurants’ by-the-glass poured wines are geriatric, oxidized sadness. They’ve been open for days, and taste like the vinous equivalent of a balding dowager. Why should not investing in an entire... Read more
  • Portugal’s Ageworthy White Wines and the Cinderella Myth
    When most folks think of Portuguese white wine, they think of Vinho Verde, and involuntarily dredge up a tired set of stereotypes: “This wine is only good up to a year after release. This wine is fizzy and sweet. This wine isn’t serious — it’s just cheap and easy.” This... Read more
  • Lisbon’s Magical Blend of Youthfulness and Decay
    Portugal’s wines must be the most undervalued in the world. While most of us can’t afford to buy aged wine in its prime, in Portugal, you can. You don’t need a cellar and 10 years’ patience; you just need a cheap flight to Lisbon, some AirBnB research, and an empty... Read more
  • Wine Geology 101: A Book That Needs to Be Written
    Piles of blue slate in the Graacher Himmelreich vineyard. Mosel Valley, Germany.You’ve probably heard of vineyards covered in slate or schist. But did you know that slate can turn into schist? Or that shale can transform into slate, then schist, and later into gneiss? I didn’t. And I wish I’d... Read more
  • Didier Barral: The Gentle Voice of the Earth
    Didier Barral, winemaker, winegrower, and valiant defender of the ecosystem in the town of Lentheric, in Faugères (Languedoc, France).Listening to Didier Barral — the most careful and loving steward of nature — speak from among his vines in Lentheric is a religious experience. But even if it feels religious, and even... Read more
  • The Wildness That Courses Through Languedoc Reds
    There’s a 400 lb monster that rustles through the garrigues of the Languedoc, a snarling, horned beast with an appetite for grapes. It can destroy an entire vineyard in a single night. And each vigneron is convinced it only wants their grapes. “It LOVES Vermentino!’ “Ah, but it doesn’t just... Read more
  • Slumming
    Just about every wine collector feels a magnetic pull when passing a wine shop: let’s admit it, wine collecting is addictive on some level. Once you know a wise buyer is running a good shop, it’s hard to resist popping in to peruse a few sections. Sometimes, though, it’s an... Read more
  • Deep Thoughts after IPOB: Wine as Photograph, Ripeness as Saturation
    And now, it’s time for Deep Thoughts . Click for a Deep Thought.The In Pursuit of Balance (or IPOB, to sound like an insider) tastings and seminars have established themselves as a powerful force in shaping the discourse of wine criticism and perhaps even production. Jasmine Hirsch and Rajat Parr’s... Read more
  • The Many Faces of Granite: A Visit to the Clape Cellar in Cornas
    Interview with Winemaker Olivier Clape: Climate Change and the Changing Faces of Cornas; How Alsatian Barrels Ended up in the Clape Cellar; Why Clape St Péray Will Be Even Better; 2013 and 2014 Barrel Sample and 2012 Cornas Tasting Notes Olivier Clape.Cornas, like all Northern Rhône Syrah, is a study... Read more
  • The Two Invisible Forces Shaping Southern French Terroir
    Life has a way of constantly reminding you that ‘You don’t know until you do something‘. Similarly, you can’t really understand a wine region until you visit it. Take Avignon, the stunning, walled medieval city near the Châteauneuf du Pape vineyard, which has served as a cultural center for the... Read more
  • Flying Blind At Frenchie in Paris
    What an exquisite dance we had with the sommelier at Frenchie last Wednesday! The head sommelier Aurélien Masse unveiled a stunning series of wines, which we were given the tantalizing task of identifying blind alongside our carte blanche1 tasting menu dinner. It started like this: ‘I’ve got some stuff that’s... Read more
  • Making Up With Sancerre
    SANCERRE is the word on the lips of nearly every young woman that strikes a pose in front of the wine fridges. Sancerre sells itself. It’s easy to spell and retain. Even if it’s dead simple to pronounce and flows from the tongue like a short sibilant song, one feels... Read more
  • The Magical French Salad that Pairs with Red Wine: the Salade Landaise
    I moved to New York City from France. After living in Paris for two years and Bordeaux for seven years, there are some French things that I can’t even find in the consumer paradise that is New York City.  Maybe New York City’s French wine selection can outstrip that of Paris1,... Read more
  • The Valle d’Aosta, Italy’s Beautiful Secret, Part 2
    This is the second article on Italy’s stunning Valle d’Aosta region. Here is the previous article on the La Kiuva co-op. This article explores the opposite of the co-op model: independent vigneron Vincent Grosjean. The Grosjean Brothers’ wines are like dark, knotted oaks; reticent with their charms, slow to grow,... Read more
  • The Valle d’Aosta, Italy’s Beautiful Secret
    I can see myself living here for a while.The Valle d’Aosta is the fascinating Alpine junction between France, Switzerland, and Italy. In the extreme northwest of Italy, Valdostano denizens typically speak both French and Italian, their accents a mind-bending blend of Southern French drawl and classic bouncy, sing-song Italian. Welcome... Read more
  • This New French Wine Monopoly Game Is A Little Crazy
    I’m a bit upset I hadn’t heard about this last November when it went on sale. Look at the playing board for this new French wine edition of Monopoly:   How fun is this? One simply must know immediately which vineyards occupy Boardwalk and Park Place squares, and which are... Read more
  • Wine and Mortality, pt 3
    “As soon as I realized I was mortal, I started to worry.” Dr David Sinclair, quoted by NYTimes, July 8 2007.This is the third post in the Wine and Mortality series. Previous articles examined our penchant for aged wine and wine collecting in light of our mortality. Can you remember... Read more
  • Wine and Mortality, pt 2
    When will Geddy Lee have enough wine?My last article examined our penchant for aged wine in light of our mortal condition. Next up: wine collecting. A spurt of adrenalin accompanies any major wine purchase. Perhaps the same holds true for any number of things that aren’t as quotidian as bleach,... Read more
  • Wine and Mortality, pt 1
    Here’s an article I found interesting: The Seven Greatest Wines of All Time, a cursory1 metadata analysis examining wines which deserved a perfect score across critics. For the most part, only wines which had withstood the test of time — at least 20 years of age, or say the 1811... Read more
  • A Thanksgiving Wine List: Two Days’ Worth of Wine
    Nothing says Thanksgiving like the Count.Two days, twenty people total at a dear friend’s family home in the woods of Connecticut. Obviously, if I have anything to say, there will be an accent on French wine. And there will be Burgundy.  And bubbles are in order! Some value options to... Read more
  • This Game Is Crack for French Oenophiles
    I gotta get home and play that French wine game!Gather ’round, fellow obsessive compulsive French wine lovers. This game will help swallow the hours while trapped indoors later this winter during yet another brutal polar vortex. Think you know French wine regions and corresponding cities? Prepare to have that assertion... Read more
  • The Big Fight Over Riesling
    I don’t know, Rocky. Maybe if you were a little bit drier? Riesling has been the source of a great deal of contention of late. Two wine critics seem to rather handily summarize the entrenched positions on either side of the debate. In this corner: Steve Heimoff firmly positions himself... Read more
  • Three Ways To Cheat at Food and Wine Pairing
    Hold the frankincense and myrrh, we can sub these instead …Getting food and wine to play together nicely is all about taking time to identify bridge elements: aromas that neatly connect food and wine. That char on your salmon; those shishito peppers in your omelet … it’s these details that... Read more
  • The True Test of A Burgundy Lover
    Village de la Côte de Beaune : Saint-Romain dans la brume. Photo: BIVB / JOLY M.It was Kermit Lynch who wisely proffered the following edict many years ago1: “Get to know a producer through their Bourgogne; purchase a case”. Great advice. A case of Bourgogne lets you see how a... Read more
  • On the Value of Wine Criticism: a Conversation with the Blind
    Let’s admit it, there are a lot of wine words that raise eyebrows. The esoteric jargon leaps to mind: “This wine has lift. Excellent palate tension”. “A laser-like focus”. “This wine is rather foursquare”. “Très nerveux”, quoth the French wine critic, often when sampling a dry white wine they like.... Read more
  • This Dish Works with Every Wine
    Rather than gleefully imagine the WORST wine pairing in the world (after much drunken discussion,  Muscat and spaghetti with red sauce took the prize), honestly, I can’t think of a wine that wouldn’t work with this dish. Leave it to the magical animal that is the pig to have borne... Read more
  • Acid vs Teeth: Dental Strategies for Massive Wine Tastings
    REN: Stimpy, I’ve been a fool. I should have brushed my teeth, but now my teeth… they are gone! And all I have left are stinky holes.Almost the end of day one of the magical Grands Jours de Bourgogne, and I’d made it without any dental trauma. Each day’s events... Read more
  • Dark Secrets of the 100 Point Wine Scale
    Even if the 100 point wine scoring system is not going away anytime soon, wine consumers are getting wise to some shameful flaws. Yet another ghastly pair of endemic faults which are seemingly never discussed? Glass ceilings for certain wines, and perhaps more insidiously: the invisible, deleterious effects of moderation... Read more
  • The Lightest Nebbiolo in the World
    Mute that damned phone; turn your computer’s volume up. Take a deep breath. Let me take you somewhere magical for five minutes. (You’ll want full-screen video). https://secureservercdn.net/104.238.69.231/ogn.b77.myftpupload.com/wp-content/uploads/2014/08/RUPI-DEL-VINO.mp4 Welcome to one of the most beautiful places on this Earth: Valtellina. Sorry for the abrupt ending; this is an excerpt of a... Read more
  • Here Lies the Carcass of Napa Valley Winemaking
    or A DEAD HORSE ; The Tragedy of Napa Valley, as Seen Through the Lens of BV Georges de Latour Private Reserve Two weeks had passed, and I still couldn’t bring myself to pour the 2010 Beaulieu Vineyard (BV) Georges de Latour Private Reserve down the drain. It had been offered... Read more
  • The Magic of an Unexpected Perfect Fit
    Food and wine pairing epiphanies can be magical, particularly when a risky gamble pays off in spades and the pairing elevates both the food and the wine. It’s quite rare that things work out that well, but if they do, it’s typically because you’re venturing on a well-trodden path... Read more
  • Ma Cuisine and the Mysterious Mistress of Beaune
    Making the pilgrimage to Beaune at least once to visit producers and vineyard sites is a rite of passage that nearly every Burgundy enthusiast finds themselves doing at some point. I’d heard long ago about how one simply had to eat at Ma Cuisine in Beaune. Amazing wine list; great... Read more
  • Why the Hell Don’t You Ever See a 100 point Chablis? pt 2/2
    In this final article (here is the first) examining our curious critical prejudice against dry white wines, I examine our inability to fully appreciate perfect Chablis with Patrick Piuze and share tasting notes on four of my all-time favorites. *** If you’ve not yet tried a Piuze Chablis, you don’t... Read more
  • My Unending Quest for the Holy Grail
    Wine collectors, stop me if you’ve heard this one before: you’ve got a cellar full of lovely, sturdy red wines which you never seem to find time to drink, simply because you’re not able to eat red meat every single night and continue functioning as a healthy, ambulatory human... Read more
  • How to Pair Sangiovese and Shrimp
    Shrimp and sangiovese sounds bonkers, right? Watch this. Traditional Tuscan fare has been dubbed cucina povera, and it’s indeed rather impoverished and simple with staples including beans, breads and some roasted meats. We all can imagine pairing sangiovese to red meats like steak or lamb shoulder chops, and that’s great. But... Read more
  • Why the Hell Don’t You Ever See a 100 point Chablis? Pt 1/2
    It’s not a silly question. It’s very important. One simply never sees a 100/100 or a 20/20 point Chablis. Why? And why ask this of Chablis, rather than some other heralded dry white wine—when we all know that the wines given 100 points are ageworthy, massive reds from Bordeaux, California,... Read more