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In my late fifties, it’s true that I certainly wasn’t beyond a dalliance, but I doubted my ability to feel attraction strongly enough to make regular room in my bed, or have the patience necessary to make room in my life. My brother Andrew had the same messed up upbringing—father bedding the neighbors—but his path took a different direction than mine, and like a good Jew, he ...
Last week three requests rolled in, "Alice, what is your position on wine ingredient labels?"Three requests meant that even though I have expressed my opinions in Naked Wine and in interviews, perhaps I best spell it out. For a long time I've been in favor of less government in wine instead of more, but in this instance I have to fess up that with so many additives allowed in wi ...
Desperate for something good to drink for the New Year? I can help you out with a special Feiring Line Wine Society edition, because I know the pain. I gathered a few of my favorites, tried to find wines as natural as I could, and as terroir expressive as I could, and bundled them up for you. Save for the Champagne, all are non-meshuval, meaning they have not been pasteurized. Don't worry.
Desperate for something good to drink for the New Year? I decided to help you out with a specialFeiring Line Wine Societyedition, because I know the pain. I gathered a few of my favorites, tried to find wines as natural as I could, and as terroir expressive as I could, and bundled them up for you. Save for the Champagne, all are non-meshuval, meaning they have not been pasteurized. Don't worry.
The morning wine writer and ukulele-meisterMax Allenand I tanked up on flat whites and headed out of Melbourne, the bush fires kept the Victoria air smelling like barbeque. Our first visit was Bindi (conventional but snappy and sexy pinot and chardonnay). Then we hit the biodynamic and dry farming advocates, Jasper Hill and Castagna (“I make syrah not shiraz.”).
Okay. I know that I am so not alone. I have been to several houses in the past few years. They belong to well-to-do folk with either proper wine cellars or expensive wine fridges such as Sub Zero. Traulson and the like. And what do they have in them? Wines from Trader Joe, or other supermarket lables like Vielle Ferme. And, on more than one occassion I have been asked to assess the 'collection.
Franck inspects his vineyard in prime Cornas Franck Balthazar, who looks like a slighter, younger Sean Connery, was getting me car sick. I had zipped down from Burgundy. For one day, I teamed up with my friend Amy Lillard, ofLa Gramièreand we were in Franck’s clangy truck, taking the curves, and heading up into the heart of the Cornas terroir, an amphitheater of vines.
2004 is widely regarded as the worst Burgundian vintage of the last decade. There was cold, there was hot, there was wet and there was rot. And, for some reason there was an overabundance of ladybugs. Some believe that thisladybug taintcontributed to the compound called methoxypyrazines found in that vintage.
I offer you this knish. Knish, In Search of the Jewish Soul Food,by Laura Silver, is coming out in May from Brandeis University Press. I was impressed. Silver's story begins on the one-year anniversary of her grandmother's death when she drove to Brighton Beach in search of her Grandma Fritzy's favorite, Mrs. Stahl's. She was craving a memorial knish. The storefront was intact, but Mrs.
The first time I heard the name Alex Podolinsky was in Bordeaux. It was in 2008. I was Michel Favard of Chateau Meylet. "You don't know Alex?" he asked. I admitted I did not. Alex had been his initial consultant and Favard was in awe. As far as famed Biodynamic consultants I of course knew Joly and Armenier, but Podolinksy? Alex, was born Russian, brought up in Germany and was t ...