Today, the third Thursday in November, marks the launch of the 2010 vintage of Beaujolais Nouveau. The young, light, fruity wines are often made with a special process called carbonic maceration, which leads to some of their characteristic aromas and-read more-
Full disclosure notice: I’ve never been a big fan of most of these wines, finding them geared more toward marketing ploy than the palate. Approaching this one even with an open mind unfortunately confirms my prejudices. A nose of overripe-read more-
If this is a raspberry, it's a slightly dusty purple raspberry rather than the showier red type. A very peppery nose prevents intense grapiness from being cloying. Classic raspberry jam flavors come through in the mouth but, again, with an-read more-
Here in Oregon I’m surrounded by two things that make me happy during the holidays: excellent wine and an intense embrace of vegetarianism. While it’s definitely easy to have a meat-free diet in the Portland metro area, it might not-read more-
If someone switched the label to one reading "Dry Raspberry Wine," I wouldn't question it. Light raspberry in color, like a cool, late-evening sunset. Smells like my kitchen mid-raspberry jam production, and tastes like the raspberry puree sans heat, with-read more-
For those who save wine bottles for re-use, perhaps using smaller bottles to keep wine fresh, getting them clean is important. The foaming wand on that cappuccino maker you used three times two years ago, is a great tool. Turn it-read more-
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-read more-
“Rubber” has become synonymous with Pinotage, at least partly due to the power of suggestion. But you won’t find a hint of it here, even if you try. Aging in heavily toasted oak gives the wine an aromatic nose of-read more-