We are wine lovers. We are easily impressed by great wine. All a wine store has to do to get our impression is build a special room for their great wine, preferably temperature controlled and glassed in, then fill it-read more-
Color is pale garnet with slight bricking, and a clear edge. The nose is extremely aromatic, with vibrant aromas of cloves, dried orange peel, and unsweetened cocoa, with an underlying base of dark fruit and roasted nuts. On the palate-read more-
In the last five days of 2010, we are going to count down five of our favorite stories from some of our favorite authors in our first year, starting with Diana Lawrence's marvelous Kiss the Cook. This story, and all-read more-
As I read online articles and tweets, I see people discussing their local Pinot Noir harvests or how amazing the Cabernet Sauvignon is looking this year and, quite frankly, I get jealous. Not jealous that someone has the job they-read more-
Join bubble lovers, wine writers, fine wine shops and restaurants across the country as Palate Press: the online wine magazine, and its entire Editorial Board taste the wines of Pol Roger online with Pol Roger's Laurent d'Harcourt and Frederick Wildman's Martin-read more-
Today, the third Thursday in November, marks the launch of the 2010 vintage of Beaujolais Nouveau. The young, light, fruity wines are often made with a special process called carbonic maceration, which leads to some of their characteristic aromas and-read more-
There are very few people in the world of wine blogging as well respected as Jeff Lefevere, and very few sites as honored as Good Grape. Recognition from Good Grape in Jeff's 2010 Best of Wine Online Awards is an-read more-
Traveling with wine today means checking wine. No longer can you cradle that precious tasting room find in your arms for the flight home, or hand-carry a liquid gift to a wedding or anniversary. What to do? You can wrap-read more-