Many years ago, when I was just starting to become enamored of wine, my wife came home from a trip through Italy – I had not yet been – with the name in her notebook of a lovely white wine she had tasted a couple of times while in Milan.
This is the second in a two-part series on Ruchè this week on Palate Press. See Joe Roberts's profile of some important Ruchè producers here. The Ruchè wine we’re drinking these days is actually a new red wine, produced in seven small towns in northern Piedmont, Italy. It was created in the late
Piedmont's other red grape comes onto the world market with a new, colorful cast of winemaking characters. This is the first in a two-part series on Ruchè this week on Palate Press. For lovers of obscure wine finds, the sleepy little town Italian town of Grana might be the next destination
This piece by our resident wine science specialist was short-listed for the Born Digital Wine Awards in the Best Investigative/Journalistic Wine Story. Erika ended up winning in this category, but for a different technical piece, published on her own site. Stanford linguistic professor Dr. Dan Jurafsky's recent book on The Language of Food:
Staff writer and Pacific Northwesterner Mary Cressler explores the controversial nature of discussing Oregon's clones of Chardonnay in this piece from March. Oregon’s controversial history with chardonnay clones culminated into one question earlier this month: do clones matter when it comes to chardonnay? We were there to find out at the fourth
Lizzy Tosi, our Italian expert, recounts the story of how vinappeso was born by soaking the cured ham in Recioto della Valpollicella. Some days ago, on a cold morning, Eddy Marchi, a good friend of mine, rang me and asked, “Would you like to see something unusual?” “Of course,” I replied “What
Never one to mince words, W. Blake Gray visited South Africa this year and in this and a companion piece on his own site, explored the effect of wind on terroir and wondered how much progress has been made in South African wine post-apartheid. South Africa makes 4.2% of the world's wine.
Michelle Locke has picked up some of the Palate Press spirits beat, and this year her pursuit of spirits for this publication has taken her to Mexico, Scotland, Ireland, and France. Her Irish travel piece, though, stands out since it has one of the best ledes we've ever run. “Business or pleasure?” asked