All Hallows Eve is nigh. Halloween…a night of ghosts and goblins, tricks and treats, frights and bewitching. Boo, yah. How does wine connect to Halloween? Well, the annual crop of cutesy Hallo-wine labels is one way. But I think wine lovers-read more-
From the Walla Walla Valley: In July and August over 1,800 acres of grapes were basking in 90 to 100 degree temperatures, making it an early harvest the first week of September in the Walla Walla Valley. And by the-read more-
My first encounter with Inedit made me extremely apprehensive, even before my first sip. This beer is a new offering by Damm brewmasters, working with Spanish chef Ferran Adrià and his sommeliers. It’s a coupage of barley malt and wheat,-read more-
Two months ago, Ashley V. Routson (Drink with the Wench) and I departed on a journey so brilliant I am amazed no one had done it before. Before I go into detail about Project Y-ine, first a quick rewind: A-read more-
To age or not to age? With wine, the question is hardly simple—the complications are practically countless, and the risk/reward quotient naturally intensifies over time. Personal taste, of course, is akey to determining if one should even be holding wines for the-read more-
Welcome to my state, New Jersey, home to crowded highways (with countless exits), billowing smokestacks and a treasure trove of jokes (and truisms) illustrating a certain incivility (sarcasm if you will). Now allow me to introduce you to another side-read more-
Here's a news flash: not all American wine comes from California, Oregon and Washington. Really. That's the message that Dave McIntyre, wine columnist for The Washington Post, and Jeff Siegel, a Texas wine writer known as The Wine Curmudgeon, wanted-read more-
The weather has turned warm here in the Bay Area, and we're getting treated to our annual Indian Summer. This is one of my favorite times of year, when I can wear a t-shirt with no sweater, I can sit-read more-