This bottle is lavishly decorated with gold and red, evoking fin-de-siècle luxury. The wine itself is a medium golden orange-pink. At first I couldn’t even budge the cork – how embarrassing. But with a few minutes at room temperature the-read more-
Opening a bottle of sparkling wine can be scary—here’s how and what to open. In the US, a lot of us are afraid of Champagne. We say we want to drink Champagne, we think we want to drink Champagne, but-read more-
The nose was still sweet and fruity. Lychee was the primary smell, joined with some ripe peach. It was not overpoweringly sweet, balanced by a clean mineral smell plus just a bit of lime zest. This was a very good-read more-
This story comes from the war diary of my grandfather, Archie Brick, one of the first Americans in Europe in World War I. It is the story of every American doughboy, as told in one man's diary. And for Palate-read more-
Over the years of being a little piece of this planet's fauna I’ve worked out a few dislikes. Let us be honest here. Parsnips are the work of the devil, as are mushy peas. Bill Nighy, Gordon Brown and Nick-read more-
OK, so the snails were not the best I’ve ever consumed; those savoured in South Africa a few months prior were vastly better. Perhaps though it was the choice of wine--a Pinot Gris; its rich smokiness didn't really work with-read more-