Blog Index
Harvey Steiman
Many Faces of Dessert Wines
Posted: 10:12 AM ET, 07/07/08
I like dessert wines, a confession that should come as no shock to longtime readers. I even like to drink sweet wines with savory food, especially cheese. Sweet wines go well with spicy dishes and those that have some fruit or other sweet elements, but when they're good, they don't need food to complete to the picture. Read more
James Molesworth
Day 9: A History Lesson, and More Time on the Roasted Slope
Posted: 08:02 AM ET, 07/07/08
Whenever I visit the Rhône, I try to set aside some time for a retrospective tasting (you can reference my past reviews of the 1995 and 1998 vintages in Châteauneuf-du-Pape). On this trip I wanted to focus on Côte-Rôtie a bit, so I rounded up nearly two-dozen samples from the superb ’99 vintage. Read more
James Molesworth
Day 8: On the Roasted Slope
Posted: 07:42 AM ET, 07/03/08
“L'été est arrivé,” was the joyous refrain of every vigneron I visited. With sunny, dry, hot weather helping to make up for the cold, wet spring, folks in Cote-Rôtie were just as happy as those down in Chateauneuf. Read more
James Suckling
Sour Grapes or Wine?
Posted: 02:00 PM ET, 07/02/08
Tomorrow there will be a joint press conference in Montalcino featuring Luca Zaia, the Italian agricultural minister, and Ron Spogli, the U.S. ambassador to Italy. They will announce a plan to resolve the current dilemma with the U.S. Alcohol and Tobacco and Trade Bureau (TTB), which has said it will block the importation of Brunello di Montalcino to the United States if the wines do not have an official certificate from the Italian government guaranteeing that they were produced in accordance with DOCG rules. Read more
Harvey Steiman
New World Not-Port?
Posted: 11:01 AM ET, 07/01/08
What do you call a sweet red wine that's had some alcohol added to it to bring it up to about 20 percent? If you said Port, you're soon going to be behind the times. Australia, which makes some of the world's finest fortified wines, including stuff it has been calling Port, has concluded an agreement with the European Union to desist in using names like Port and Sherry for their fortified wines. Read more
James Molesworth
Day 7: A Quiet Sunday with Three of the Four (or Is It Five?) Musketeers
Posted: 07:24 AM ET, 07/01/08
Dinner ended well after midnight at Regis & Jacques Marcon, plus it was Sunday, so I was moving a little slower than usual. I was finally able to motivate by 11 a.m., got in my car and drove back down the gorgeous, winding mountain road from St. Read more
Richard Betts
Adventures in Chicago
Posted: 06:59 PM ET, 06/30/08
I recently spent the better part of an awesome week in Chicago wearing two hats— the first being that of Betts and Scholl ambassador and the second, unexpectedly, my party hat. The weather was perfect (which I know is rare), and the lake looked sublime as always, but neither of these were material to my enjoyment of this fine town. Read more
Bruce Sanderson
Chanson on the Rise and the New Team at La Vougeraie
Posted: 11:35 AM ET, 06/30/08
June 19 was another beautiful morning in Burgundy as I strolled over to Chanson Père & Fils. I was impressed with the 2005s I tasted on my first visit there two years ago. President Gilles de Courcel and winemaker Jean-Pierre Confuron have a tasty collection of 2007s in barrel and seem to be going from strength to strength in the revitalization of this house. Read more
Harvey Steiman
Tony Rynders, Wine Designer?
Posted: 02:52 PM ET, 06/27/08
Celebrated Oregon winemaker Tony Rynders left Domaine Serene earlier this year because he felt he was ready to hang out his shingle and start making wine for his own label. Overall, he has been cagy about his exact plans.
A full announcement is expected in mid-July, but in the meantime, here's some of what he sketched out in a phone interview earlier this week. Read more
James Suckling
Pizza Diplomacy
Posted: 12:51 PM ET, 06/27/08
I had dinner last night with Ron Spogli, the U.S. Ambassador to Italy, and his lovely wife, Georgia, in the official residence in Rome. And as highly regarded as my fellow born-and-bred Angeleno may be as a diplomat in Italy, Spogli’s real talent may be in his pizza-making. Read more
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