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Puttin’ on the Spritz

Michelle Locke
Features
2 min read
What do you drink when you’re sitting on the Sound of Music lakeside terrace?  An Aperol spritz, naturally. At least, that’s what I drank when I visited Salzburg recently, channeling Baroness Schraeder for all I was worth. (Sorry, Maria fans, I’m not really a tea-with-jam-and-bread kind of girl.) Turns out

Remembering Denis Dubourdieu

Becky Sue Epstein
Feature Stories
1 min read
While it was not entirely unexpected, the recent death of Bordeaux’s great wine analyst Denis Dubourdieu of brain cancer at the age of 67 is a tragedy. I can only claim to have known him slightly from annual encounters in Bordeaux, but I valued every connection with this passionate and

This Old Château

Roger Morris
Features
8 min read
“The neighborhood is certainly right,” the buyer must have thought. “Those rich Rothschild cousins live just a few vine rows away, over on the other side of D2.  And the Tesserons at Pontet-Canet seem like good people, even though they have just recently moved here – well, 40 years ago

Saving Sylvaner

W. Blake Gray
Features
4 min read
Wine lovers, let's help save a grape. It's not quite on its last legs, but it's misunderstood, and our obsession with ratings and blind tasting is partly to blame. The grape is Sylvaner. A century ago it was the most-planted grape in both Alsace and Germany. It's one of the

Cloudburst: a moment of reflection, a moment of quality

David Rogers
Features
7 min read
On a visit to Margaret River in Western Australia, with its popular and well-established, high-volume wineries, we find one winemaker — an American — who is taking a different turn by producing low-output wines of unique garagiste appeal. Though he is already widely acclaimed outside Australia, given his philosophy and approach, local acceptance may

To peat or not to peat?

Roger Morris
Features
5 min read
Whisky doesn’t have to smell and taste smoky to be Scotch. In fact, some very fine blends and single malts have little or no traces of the smoldering peat that for centuries has imparted its distinct smokiness during the malting process. All the same, I believe all Scotch master distillers