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    A Good Diel

    What a difference a few years make! German Grauburgunder and Weissburgunder usually meant a wine with over-used oak. Recent tastings...particularly from Heger in Baden...have made me sit up and be prepared to change my mind. Diel Cuvee V 2011 Nahe, Germany Yellow gold in colour....instant pleasure from the glass.. ...

    By Barry's Wine Notes & Memories

    Friends, Food & Wine or Sex, Drugs & Rock & Roll?

    Friends, Food and Wine...when we reach a certain age it becomes more important than Sex, Drugs and Rock and Roll! The four of us met up at Volker's house....he being the best cook! I would bring the wines...whites only...all covered up...we love to taste blind and guess.The first was voted one of the best Austrian whites for the 2011 vintage.

    By Barry's Wine Notes & Memories

    Pic St. Loup - La Bergerie du Capucin

    Next stop was la Bergerie du Capucin, to see Guillaume Viau, who is president of the syndicat of the Pic St. Loup. However we were there to taste his wines, rather than to discuss local wine politics. He explained that the vineyards come from this wife’s family. A great great grandmother had been a sheep farmer, hence the name of the estate.

    1 readers - By Taste Languedoc

    6 Secrets For a Winning Wine Tour

    Over 30 million travelers in the U.S. have taken a professional food or wine tour since the turn of the 21st century. If you’re a wine lover, chances are you check for any wineries located close by whenever you travel. But have you thought about taking a professional wine tour? Here are five reasons to consider "taking the bus.

    2 readers - By Joy's JOY of Wine

    squatt wine shop retrobottega, 75011

    A chef friend whose opinions I value highly once raised a sceptical eyebrow when I praised La Retrobottega proprietor Pietro Russano's cooking. At the time Russano, a former sommelier at the late restaurant Rino, had just opened his low-key 11ème Italian cave-à-manger and, as is often still the case today, he was manically performing all roles: sommelier, server, host, and cook.

    3 readers - By not drinking poison in paris

    Review: Tap Rye Port Finished Canadian Rye Whisky

    Astute readers might recall Tap 357 Maple Rye Whisky — made with maple syrup, natch — which we reviewed a few years ago. Now Tap is back, ditching the 357 for its second product, a Canadian rye that’s been intriguingly finished in Port wine barrels. Limited production information is available. This is a blend of pot-distilled Canadian ryes aged up to 8 years in barrel.

    By Christopher Null/

    Le Gros Minet

    Homely Le Gros Minet with it's bric-a-brac porcelain cats and its collection of old hats can be found in Les Halles; just down the road from the newly named Jardin Nelson Mandela and the largely neglected Church of Saint-Eustache, which has the most emphatic bell. Each chime deep and full of authority. . ...

    1 readers - By Wino sapien

    A new winery P.R. website is born

    This is pretty cool—a new blog that addresses “the practice of wine public relations, wine media trends, marketing ethics and news commentary.” Lots of blogs, including mine, have written stuff over the years on these topics, but I don’t know of any blog that is solely dedicated to them. The creators, Tom Wark and Julie Ann Kodmur, call their site SWIG.


    Blue Ox in Lynn: Excellent Neighborhood Spot

    I don't have a valid excuse. I should have done it years ago but, for no specific reason, it didn't happen until recently. Friends advised me to do it, and I read very positive comments in the press, but it just didn't motivate me sufficiently. However, after doing it once, I know that I must do it again, and then again. And I am here to urge others to do the same.

    By The Passionate Foodie

    Texas’ Best Sommelier Competition 2014

    I am a Sommelier. Not because I’ve earned a pin that says I’m certifiable certified from the Court of Master Sommeliers. It’s in my job title. But even before my current job, I was the sommelier at those other jobs. But at those places I was known as the “wine guy.” Saying “sommelier” in one of those places would return a confused look most of the time.

    Masseria Li Veli Askos Verdeca 2012

    Italy is the greatest source in the world for high quality, characterful wines made from indigenous grapes. Portugal is in a solid second place, but Italy has a big head start. Each region has its unique voice and there are often inspiring producers seeking to rediscover lost grapes and give them a more perfect modern expression. Masseria Li Veli and its Askos program plays this role in Puglia.

    By Just Grapes