In another recent article about wine and food pairing, I worked from the vantage point of trying to select the best wine to pair with any given food. But here the situation is reversed: you’ve got a wine picked out and now need some tricks to prepare the food so it’s more friendly with that wine.
The pipeline has dried up. Five or six years ago, almost any casual wine enthusiast could launch a WordPress or Blogger blog, write a post about each new wine he drank—from the plonk to the good stuff—and wait for wine samples to come pouring in.
I led a wine tasting last week for students at Dartmouth’s Tuck School of Business. I like pouring for twenty-somethings because they’re so eager to taste and talk about wine. With B-schoolers like these, I’ll also cover the industry, from merchandising to pricing and distribution, but mostly I’m there to get wines into their bodies and get them thinking about the culture of wine, how to evaluate it, and how to integrate it into their lives.
Cameron Hughes has figured out how to sell wine. He is co-founder, with wife Jessica Kogan, of Cameron Hughes Wine, a privately held négociant business headquartered San Francisco. The son of a wine industry veteran, Hughes cut his teeth in wine direct sales, later joining a small French import firm before starting his own firm in 2001.
Pale straw yellow and aromatic, with a salty, floral nose. On the palate it has brilliant acidity: citrusy, but with pear and basil, too. It tastes like jasmine in full bloom. It offers an herbaceous finish tha...
Today Cory Cartwright of Saignée launches 32 Days of Natural Wine, his second annual series celebrating natural wine. We asked Cory to tell us about the project.
Dottie and John share their thoughts on Open That Bottle Night, the annual celebration they invented that "gives people a license to enjoy a bottle of wine for what it really is: an enjoyable, tasty beverage with some really good memories attached to it."
A long weekend in the Northern Rhône would give us a chance to taste from the major producers—Chapoutier, Jaboulet Aîné, Guigal—and from a few of the smaller ones, too. The trip would serve as a kind of a reconnaissance, a chance to test, and sample, the waters, and to get a sense of what tasting wine in France is like.