In Defense of the Wine Spectator Top 100

Evan Dawson
Features
7 min read
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 average consumer. Am I right? Isn't this annoying? The 2012 list will wreak havoc on

The Electric White Wines of Italy

David White
Features
3 min read
Legend has it that a renowned British wine taster was once presented with a flight of wines while wearing a blindfold. He nailed each wine, correctly identifying the grape and the region in which it was grown. Toward the end of the challenge was a glass of water. Upon smelling

Making Wine: The Use of Enzymes in Modern Winemaking

Geoffrey Moss
Feature Stories
4 min read
Enzymes are a natural and fundamental element of the winemaking process.  Nowadays, they are also a commercial product found in many wineries, another utility in a winemaker’s toolkit.  They have the potential to make more extracted and more aromatic wines and to accelerate the winemaking process.  They also have the

2010 Easton Sauvignon Blanc

David Honig
Wine Reviews
1 min read
The nose is very fruity, a blend of sweet stone fruits and tart citrus, peaches, Meyer lemon and white grapefruit. The citrus doinates on the palate, Meyer lemon and white grapefruit pith on the attack, adding yeasty biting ginger snap on the mid-palate. Citrus pith shows on the short-lived finish.

Embracing the Chaos: The Science of Sour Beers

Tom Mansell
Features
10 min read
Sour beers, with their bright acidity and vinous, funky qualities, start to bridge the gap between beer and wine. It took a trip to the Great American Beer Festival and several brewery visits (just to be sure…) for me to get a grasp on the movement that presents beer, tarted

Inspired Selections from Houston Wine Lounge

Mike Riccetti
Features
3 min read
The restaurant Philippe is at one end of a contemporary multiuse building in Houston’s upscale Galleria area. At the other is the very popular RDG + Bar Annie from the city’s most famous chef, Robert Del Grande. Valet stands just thirty yards apart both see a heady percentage of shiny