Merlot and Cabernet of Italy
Once upon a time, there was a young Italian nobleman who loved two things: racehorses and French wines.
In Defense of the Wine Spectator Top 100
Wine Spectator's Top 100 Wines of the Year will soon be unveiled, serving to make good wines unavailable or, if they're available, unaffordable. It's the time of year when interesting wines dry up for the avera...
Five Reasons to Love Austrian Red Wines
Austrian red wines are refreshing, food-friendly, and reasonably priced. Fans of cool-climate red wines should take note.
Pomace to Pours, Preservatives, and Power: Dealing with Winery Waste
It’s a self-evident truth, not to mention a basic principle of homeostasis, that what goes in must come out. The largest fraction of winery waste is pomace, or the skins, seeds, and stems left after juice or wine is pressed.
Struggling with Wine Tasting Notes
I have strong opinions about the elements of a good tasting note. But while I love a good argument, I have stayed out of this one because I don't feel comfortable telling other people how to write them.
In Case of Sickness, Take Nosiola Wine
Almost all Italian wine regions have a wonderful tradition of “medicinal wine” used to restore strength to new mothers, to accelerate healing in those who are suffering from a bad flu, and to nourish old people.
Napa Cult Cabs, ‘They’re Absolutely Getting Screwed’
Napa winemaker Randy Dunn warns that an ocean of high-end Cabs are going to fall apart before they're uncorked.
Sugar, Part II: What Does Acid Do?
Sweetness and acidity have an intuitive relationship; we know they go together without having to think about it. Balance between sweetness and acidity is why even people who attest to disliking sweet wines will often enjoy Rieslings. But why do sweetness and acidity mutually improve each other?