Palate Press

1 min read

Delightfully easy to drink yet balanced. I don’t want to get too labored with the description of this full-flavored, minerally, off-dry Riesling wine. So I’ll just say that the citrus notes range from orange to grapefruit with tinges of honey, flowing from aroma to palate to finish. We enjoyed it

What We’re Drinking – 2014 St. Urbans-Hof Ockfener Bockstein Riesling Kabinett

David Honig

Wine Reviews

1 min read

Aromas of honeysuckle and magnolia roll up in waves from the glass. Ripe white peach coats the palate up front, then sour apple zings across, followed by slate and apricot. The finish last a long time. Acids are bright, mouth-feel round. This is a lovely wine at a very moderate

What We’re Drinking – 2014 Kruger-Rumpf Riesling Trocken

David Honig

Wine Reviews

1 min read

The color if very pale straw, clear and bright. Honey, white flowers, and hints of lemon zest show on the nose. Citrus zest, green apples, and a hint of ginger are followed by honey, with lingering lemon. This is a good wine for the dollar, with good acidity balancing a

Riesling Goes With Everything, and Sixteen Other Rules for Pairing Wine with Food (A Slideshow)

Meg Houston Maker

Features

2 min read

(Editor's note - This is a slideshow posting of a Palate Press article from 2012.) I led a wine tasting once for students at Dartmouth’s Tuck School of Business. I like pouring for twenty-somethings because they’re so eager to taste and talk about wine. With B-schoolers like these, I’ll also cover

A slightly battered Madcap Magnus label (Staffelter Hof)

The Unbearable Preconceptions of Riesling

Simon J Woolf

Feature Stories

3 min read

- “I hate Chardonnay – it's so buttery and sweet” - “I can't drink Spanish red wine – it's always too oaky” - “The alcohol level of this wine is 15% - It's going to be unbalanced and jammy” Preconceptions about wine are all around us, and whether they're formed

Ten ways to define a “cool climate” wine region

Erika Szymanski

Features

6 min read

How do you define a “cool climate” wine region? According to the folk behind this year's International Cool Climate Wine Symposium, the distinguishing characteristic is how much sleep the winemaker gets. Warm climate = easy winemaking (lots of sleep) = bad. Cool climate = difficult winemaking (less sleep) = good.

Nikolaihof: The Wrong Side of the Wachau

Simon J Woolf

Feature Stories

4 min read

“This is the new part of the cellar”, says Nikolaus Saahs with a wry smile as we walk around the extraordinary gothic basement of his family's estate - Nikolaihof. It's “only” 400 years old, compared to the rest which dates from the Roman era (c. 1,880 years ago). I can't

Three generations and 63 years later, not much has changed at Napa’s Stony Hill

Roger Morris

Feature Stories

5 min read

It is tempting to think of Stony Hill Vineyard as this lovely flower growing on the flank of Napa Valley’s Spring Mountain, a flower that has miraculously flourished, largely unchanged, since it was planted in 1952. Such unchanging longevity is not a routine occurrence. While Napa Valley may be a

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Wine Country Hospitality in Amador County

Top of the Mark Lounge in San Francisco Celebrates 85 years

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What We’re Drinking – 2015 Mt. Beautiful North Canterbury Riesling

What We’re Drinking – 2014 St. Urbans-Hof Ockfener Bockstein Riesling Kabinett

What We’re Drinking – 2014 Kruger-Rumpf Riesling Trocken

Riesling Goes With Everything, and Sixteen Other Rules for Pairing Wine with Food (A Slideshow)

The Unbearable Preconceptions of Riesling

Ten ways to define a “cool climate” wine region

Nikolaihof: The Wrong Side of the Wachau

Three generations and 63 years later, not much has changed at Napa’s Stony Hill