The more one delves into the subject of wine and food pairing, the more frequently one finds conflicting recommendations. Optimal (and yes, even ideal) wine and food pairings are not just a matter of culinary heritage. There is real science-read more-
Long considered the blue-collar workhorse of the winemaking process, operating sub rosa, yeasts have recently taken center stage in many conversations about wine and the desire to emphasize the expression of vineyard apart from human and technological influence. At the-read more-
You may have never sampled Idaho wine or been aware that a large American Viticultural Area was designated in 2007 which covers over five million acres across Southern Idaho. You might not even know that Idaho has been in the-read more-
Let us give thanks. For the Web. Because thanks to the World Wide Web, America’s homegrown feasting holiday has become, all but officially, America’s Wine Holiday. Gone are days when magazines ruled the turkey roost, staging months-ahead test-kitchen spreads and-read more-
All went well for grape-growing through spring and summer in Missouri, but uncooperative weather in September and October threw the state a curve, and while the whites and some of the red grapes came through swimmingly, the state's most highly-read more-
One thousand wine professionals gathered in Logroño, Spain, November 13 and 14 for the first WineFuture conference organized by Pancho Campo and the Wine Academy of Spain. The event drew luminaries such as Jancis Robinson, Robert Parker and Gary Vaynerchuck-read more-
I keep a file of notes and ideas related to wine in general that catch my eye and that one day may lead to articles or stories or events or posts of one sort or another. One tear-sheet in that-read more-
One crisp Tuscan evening, my wife Morgan and I found ourselves in a spartan dining room overcome with pleasure and completely at a loss for words. A long table had been covered with prosciutto, coppacola, tomatoes, cheeses, fresh baked breads,-read more-