wine in the news
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New Food and Wine Pairings: Vegetarian Fare
Early in my journey of discovering wine, I single-handedly (and perhaps somewhat arrogantly) concluded that it was impossible for a vegetarian to fully appreciate wine as a meat-eater could. I felt that there was no way for someone who abstained from animal fat to enjoy the rich and powerful red wines I had come to love and establish in my mind, naïvely, as the point of reference for wine in general. But that was then; my perspective is more nuanced now, as a result of having learned a great deal through tasting and formal study. And although I still don't believe a vegetarian can fully appreciate the synergy of a full-bodied red wine well-matched with food, I do acknowledge the plethora of wines that actually beautifully complement vegetable or grain dishes. But there's a catch to pairing vegetarian food.
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New Food and Wine Pairings: Sweet Wines + Chocolate
I'm a person of strong opinions, which I frequently take pleasure in expressing. But when it comes to wine, I try to exercise caution with that tendency, because I feel that the appreciation and enjoyment of wine is a very personal experience that should only be sparingly pre-empted or tainted by 'expert' advice. However, very much like art and design, even among variations of tastes, styles, and approaches, there are still some universal, often fundamental, 'rules,' if you will, about which elements work together and which ones frankly do not. Red Wine and Chocolate do not work together.
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Classic Food and Wine Pairings: Sauvignon Blanc + Goat Cheese
For years, I have been aware of several classic food and wine parings and have used them to my advantage on many occasions ("we have to open this syrah — we're eating lamb!"). I have also had some terrific experiences with amazing food and wine pairings in the past. This is something that restaurants can do very well, but at home, most great pairings were almost accidental — the result of a very successful guess or stroke of luck as opposed to premeditation and comprehensive knowledge. So I set out to my favorite wine shop to talk shop (well, wine) with the experts.
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Recent Reviews+Interviews
Napa Producer Gracefully Weathers the Changing Tides of Merlot's Market Popularity — An Interview with the Winemaker of Swanson Vineyards —
From its vantage point at the very center of the Napa Valley, Swanson Vineyards has laid witness to considerable change in the region's wine industry over the last two and a half decades of its own quality-driven wine production. Having first established its reputation during the heydey of California Merlot, a grape variety that has long since fallen out of favor, the brand has recently experienced some challenges in maintaining its market viability on the shifting landscape of New World wines. Now in its sixth year with long-time Napa veteran Chris Phelps at the helm of its cellar operations, the winery is looking to revitalize consumer awareness of a wine portfolio he has since imbued with greater balance and flair. I spent an afternoon with the winemaker, dividing our time between the buzz of his rustic operation in Oakville and the repose of an upscale restaurant in Yountville. He spoke candidly of how the last twenty-five years have seen considerable evolution in his own winemaking, significant changes to the business in Napa, and ultimately, unwavering grace in how the Swanson wine brand has handled the pendulum swing of Merlot's popularity in the marketplace.
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Keeping a Finger on the Pulse of the Finger Lakes — A Visit to Wineries along the Seneca Lake Wine Trail —
A lot can happen in five and half years. And that goes even for wine, medical an industry much of whose progress hinges on the oscillation of the seasons and whose development is slow and steady. It was the winter of 2008 when I last wrote about the Finger Lakes region, patient and my sense is that the winemaking there has definitely evolved. Much of what I’d learned about the area at the time came from my interview with New York wine publicist, find Melissa Dobson. Both exciting and enlightening, our conversation painted a picture of a region long involved in the production of wine from indigenous grapes, but which only recently has garnered attention for its work with European varieties. More relevantly, the interview planted a seed of curiosity that inspired me to take advantage of a recent trip there to visit some local wineries.
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Winemaking Owner Furthers Legacy on Napa's Spring Mountain — An Interview with Michael Keenan of Robert Keenan Winery —
It was by virtue of his hillside Napa Merlot that Robert Keenan planted his eponymous winery squarely on the world's wine map twenty years ago. Since then, a new generation of ownership under his son has resulted in significant changes in vineyard practices, varietal choices, and overall business philosophy that have propelled the producer well into the modern era of premium winemaking. Although bolstering its reputation in recent years through the crafting of fine wines from Cabernets Sauvignon and Franc, Keenan Winery continues to produce Merlot of superb quality, threatening to help bring the varietal back into vogue following its recent fall from market popularity. I spoke with proprietor Michael Keenan on the evolution of his winery's production, the virtues of raising vines on Spring Mountain, and the lessons learned from the daunting task of furthering his father's legacy.
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wine in the news
Please make the Cache directory writable.
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