In the last five days of 2010, we are going to count down five of our favorite stories from some of our favorite authors in our first year, starting with Diana Lawrence's marvelous Kiss the Cook. This story, and all-read more-
Tasting this unwooded Chardonnay ignited an instant craving for oysters, scallops, and any other sea creature that comes from a shell. The searing acidity, crisp citrus fruit, green apple and peach are balanced with a round full mouth feel from-read more-
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Tasting this unwooded Chardonnay ignited an instant craving for oysters, scallops, and any other sea creature that comes from a shell. The searing acidity, crisp citrus fruit, green apple and peach are balanced with a round full mouth feel from-read more-
For those of us who have recently left the stimulating environs of University, the holiday season harkens back to those carefree times before (somewhat) gainful employment. We have grown up - a little - and celebrating the season with our families and-read more-
The dark golden color is clear evidence of the age of this wine. Minerality and acidity run in streaks through golden honey, white honeysuckle, and marzipan flavors. A tangy-sweet key lime peel citrus carries the acid and keeps it from-read more-
The first thing you notice about this wine is the intense dark, almost inky color. It is a hint of the richness and opulence to come. The single lot of four classic Portuguese cultivars, all planted in 1965, are “field-read more-
On a misty spring morning in the vineyards of Chile’s Leyda Valley I’m glad of my fleece jacket. It’s probably in the low 60s today, cold enough to make me appreciate the piping hot seafood chowder Viña Leyda is serving-read more-