I read with interest the article entitled Memo to Servers: Don’t Pour My Wine! on Palate Press, but do have to say that I took issue with the opinion of W. Bake Gray on the subject of refilling wine glasses in-read more-
Grenache Blanc is most commonly found in Rhône blends. Here it appears as a single varietal wine. Alcohol seems a touch high for this varietal, at 13.5%, but it is not obtrusive. It has the varietally classic dill flavor over-read more-
$232,692. On October 29, 2010, a lot of three bottles of 1869 Châteaux Lafite-Rothschild moved across the auction table at Sotheby’s in Hong Kong. When the hammer fell, the total price for the lot was a staggering $698,076. This means-read more-
Color is pale garnet with slight bricking, and a clear edge. The nose is extremely aromatic, with vibrant aromas of cloves, dried orange peel, and unsweetened cocoa, with an underlying base of dark fruit and roasted nuts. On the palate-read more-
Traditionally in haute cuisine wine service, a waiter refills wine glasses, and the diners never need sully their hands on the bottle. But traditional haute cuisine service is just about dead. Instead, the main reason servers refill glasses today is-read more-
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. Today's edition, Natural Wine: On a Practical Note..., by Rémy Charest, is-read more-
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. Today's edition, An Education in Wine and Relationships, by Sarah Chappell, is-read more-
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. Today's edition, The Sensual Side of Pinot Noir, by Kerry Newberry, continues-read more-