Never one to mince words, W. Blake Gray visited South Africa this year and in this and a companion piece on his own site, explored the effect of wind on terroir and wondered how much progress has been made in South African wine post-apartheid. South Africa makes 4.2% of the world's wine.
Michelle Locke has picked up some of the Palate Press spirits beat, and this year her pursuit of spirits for this publication has taken her to Mexico, Scotland, Ireland, and France. Her Irish travel piece, though, stands out since it has one of the best ledes we've ever run. “Business or pleasure?” asked
It's that time of year again. This week we will be running our favorite articles from Palate Press staff writers. Evan Dawson's always insightful wine writing for Palate Press often covers the Rhône and here he revisits the "old vines make better wines" marketing trope. On a 97-degree day in France’s Northern Rhône Valley, I
It's that time of year again. This week we will be running our favorite articles from Palate Press staff writers. In this piece, Born Digital Wine Award-winner Simon Woolf ruminates on wine and beer "faults." Brettanomyces and volatile acidity – these are a few of my favorite things. No really –
Spirits, sugar, drop of water, bitters, twist – there’s nothing very complicated about the old fashioned. But those five ingredients -- along with a few dashes of over-the-top kitsch -- have added up to an action-packed history. A few cocktail details: Glass Act The old fashioned is one of the
Upon receiving the itinerary for our wine tour of Montefalco, the following entry immediately jumps out: 12:00 - Visit, tasting, and light lunch at winery Scacciadiavoli. Light lunch? In Umbria? Though my skepticism runs rampant, I’m intrigued to discover what might await us. In anticipation, we breakfast in traditional Italian
There's really only one county in the U.S. where most Americans care about appellations: Napa. And to Napa Valley's credit, its appellations actually make more sense than almost anywhere else. So when Napa Valley added Coombsville as an appellation in 2011, it promised to be an area that actually has
Imagine this scene: you host an intimate dinner party for a few friends. The candles are lit, your best starched linen guilds the table and the guests are getting nicely oiled on your killer flirtinis. Out comes the starter – home made langoustine tortelloni served with a romesco sauce. Your guests