Share |

Content about Rhône wine

March 24, 2013

Wine is okay with food, but it goes better with good conversation.

It is only because I am a fanatic about staying on schedule that I force myself to button up my raincoat and take the elevator downstairs and out onto the windy March streets of Manhattan after spending an hour talking with Nicole Rolet and drinking her Chêne Bleu wines.

July 12, 2012

Good quality, good prices.  Now, how to you get people to try them?

Recently, I had the opportunity to spend a week in Portugal drinking fine wines and eating good foods as I talked with winemakers from up and down the countryside. My visit included wineries in the Douro Valley, the Vinho Verde area, Bairrada, and Lisboa, as well as sitting in on presentations by winemakers from Alentejo, which I have previously toured, and from Tejo, which I have not.

July 5, 2012

A conversation with Vidal-Fleury's Guy Sarton du Jonchay.

Guy Sarton du Jonchay, managing director of the Rhone’s Vidal-Fleury wine concern, was in United States recently, and, although schedule conflicts prevented me from tasting wines with him, we were able to speak by phone.

March 22, 2012

Why this whole "balance" issue is a crock:  At first, when word started getting around about a year or two ago, it was easy to dismiss:  the notion that wines over 14% alcohol, or else picked “overripe,” are somehow inferior...

January 7, 2011

The wind is just the beginning of the similarities between France’s Rhône Valley and some of South Africa's winegrowing regions.