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Articles in "Wine"

Nestled in the center of the Central Valley are two valleys Colchagua and Cachapoal, that, together, make up the Rapel Valley. 

With lamb, fish, and lighter fare supplanting hearty deep-winter food, Pinot Noir becomes the obvious choice for pairing with almost any dish.

As was the case with the 2008 vintage, the jumbled weather in 2011 had all the right elements – sunshine, rain, heat, cold – in all the wrong places, thus gathering early predictions of gloom.

According to Native American legend, the lakes in upper New York State were created when the Great Spirit placed a hand down on earth in a blessing that left an imprint of the sacred fingers on the land. 

True luxe and flagellation at the 2012 World of Pinot Noir:  American Pinot Noir has definitely grown up, but have Pinot Noir lovers matured?

 Never has the world produced so many quality wines in so many different countries. Consequently, a beverage director/sommelier has more options to choose from than ever before.

Today’s emerging wine consumers do not follow yesterday’s guidelines or taste preferences.

And maximize your training investment by encouraging them to pursue professional advancement through continuing education.

As you enter the Veneto region at the base of the Alps you encounter steep mountains of grape dedicated to developing the best and only offcially designated Proseccos.

Useful information about the wines of Chile.

The story of Chilean wine begins over 450 years ago when Spanish settlers first arrived in Santiago.

“Even . . . sommeliers need to taste and study these wines, to know the producers, who is traditional and who is not.”

Visiting a wine store is an incredibly economical use of your time to gain information that gives you a competitive advantage.

The region’s wines are the antithesis of what most people believe Aussie wine to be.

Lip-smacking flavors of ripe blackberries and boysenberries give it enough sex appeal to seduce even the snobbiest of wine snobs.

Good wine service techniques are universal, whether the restaurant’s style is formal white table cloth or casual bistro.

Rioja wines have been synonymous with unchanging tradition. These striking architectural symbols proclaim that style—and change—have arrived in Rioja. 

Australian wine country doesn’t begin and end in Barossa or even in the surrounding state of South Australia.

Are you screw-happy or screw-crappy?

Few restaurants train beyond vague pairing platitudes such as “white with seafood, red with meat” and generally provide pairings to memorize. Teaching how wine and food 

The Peloponnese, the “hand” of Greece, almost cut off from the rest of the Balkan Peninsula by the Corinthian Gulf, has “fingers” that plunge deep into the Mediterranean. 

For a restaurant the ideal relationship with a winery is as a “partner” rather than just a supplier—someone who provides the goods and services with an understanding of our needs, our concept, and our ambitions. Here is some a

Desserts are always appreciated. Sweet wines? Not so much. Food and wine pairings at the end of the meal too often get neglected. This is unfortunate, because the right pairing can intensify the flavors of the dessert and the wine, thus creatin

In a rapidly evolving and expanding wine world, even a certified wine wonk should be excused for being oblivious to a heretofore humble wine region or even to new wines emerging from classic European vineyards. Take, for example, Douro table wi