When it comes to Australian wines most people think of densely fruity, spicy Shiraz, or robust, oaky Chardonnay from the country’s well-known wine regions like Barossa Valley and McLaren Vale. At the southwest tip of the continent, however, lies the-read more-
ELEGANT AND READY, AMARONE DELLA VALPOLICELLA 2006 IS A WINE TO DRINK, NOW! There was a particularly festive atmosphere this year at “Amarone Preview Vintage 2006” for two unsuspecting reasons. For years, Valpolicella was considered a prestigious Italian wine region,-read more-
Utah, well known to many for its Mormon-based teetotaler ways, surprisingly has a historical legacy of making and drinking wine. That legacy is being carried on today by passionate folks like Will Fryer of Castle Creek Winery north of Moab. Unfortunately, most of-read more-
Last December 26, Wall Street Journal “Tastings” columnists Dorothy Gaiter and John Brecher stunned their readership by announcing that the day’s column would be their last. The wine world instantly erupted with surprise and speculation, which were rekindled last week-read more-
On the last day of December I sat and made a to-do list for 2010: eat more greens, go to yoga regularly, and find good wine packaged in single serving bottles. That last self imposed directive is turning out to-read more-
Can you bottle vanity? If one guy should know, it’s Alain-Dominique Perrin, the CEO of the Richemont Group, one of the world’s largest luxury groups, with holdings including Cartier, Van Cleef and Arpels, Piaget, Chloé, Dunhill, and may others. He-read more-
Last Thanksgiving, wine producer Andy Quady enjoyed a recipe he’d recommended in a recent email blast. His daughter’s boyfriend had made it—a squash pie with a little of his dessert wine Essensia (instead of a spirit) mixed into the custard-read more-
Billed as the largest Italian wine conference outside of Italy, VINO2010, held February 2–5 in New York City, drew hundreds of people in the wine and food sector from across the US: wine buyers and distributors, retailers and restaurateurs, and-read more-