Once part of the Venetian Republic that dominated part of Italy for a thousand years, today this region near Venice is best known for its masterpiece in the art of wine making: Prosecco. Prosecco is now consumed worldwide at parties, celebrations, friends' reunions, meetings, -- summer and winter alike. This
Bright enough to cut through thick gravy, deep enough to carry red meat, this is a wonderful wine for red meats with rich broths. The nose has aromas of cherries and birch beer, with sage and a touch of white pepper in the background. Fruits are richer on the palate,
The nose offers strawberries and oyster shells. More tart on the palate, it has strawberry-rhubarb with a chaser of cranberry. Oyster shells linger in the background throughout. A hint of lime lingers on the finish. Dry and very crisp, this would pair well with a lentil salad. Try this lentil
Rich, lively, and spicy, this offers a blast of flavors begging for a unique food pairing. Mocha on the nose really stands out, and not any wimpy American coffee and milk chocolate mocha, either, but espresso and dark chocolate, all with a background of cherries. Cherries take front stage on
Amid the swirl of light, noise and color of Feria de Caballo, the over-the-top festival held each year in Jerez de la Frontera that is part state fair, part horse show, part Easter Parade (think fabulous flamenco dresses in place of bonnets), Peter Allison is making me a gin martini.
Rich, dark, and complex, this will compliment the richest meals. The nose has deep plums, raspberry, pepper, and spice. Plums, cassis, and raspberry lead on the palate, with mocha underneath. Raspberry, black pepper, and allspice come through on the mid-palate. The finish lingers. Lightly drying tannins are matched by acids.
When I saw Stefano Campatelli again in Houston in late January, I commented to him once more that “Baby Brunello” is a terrible moniker for Rosso di Montalcino, a diminutive that immediately describes it as no more than second-best. He nodded, and replied diplomatically that there was not much that
Jean-Marie Guffens Went From Media Darling to Police Handcuffs (read part 1), and He’s Never Been Happier. Here’s Why Part II: The Big Knife If Jean-Marie Guffens's wines are even better today than they were in the 1990s, why is he struggling? Guffens doesn’t have a simple answer, but he wants