One of the things a lot of people look for in wines – in particular young-drinking wines – is a good dose of clean, expressive fruit. Logically, a great number of winemakers seek to provide just that, in a precise and reliable manner. As they do so, one of the
Mention Zinfandel to most wine consumers, and it’s quickly dismissed. It’s easy to see why. For starters, many Americans associate the variety with the cheap, sweet “blush” wines that became popular in the 1980s, like Sutter Home’s white Zinfandel. This style of wine will always have fans, but to my
My whole wine world is shaken. What does Syrah taste like? Are floral aromas pretty? Is a "typical Bordeaux" supposed to taste like medicine and ashes? I don't know anymore. I've been to a Brettanomyces tasting at UC Davis. I described it on Twitter as spending a day in a
If you have whiskey in your blood, that’s not a good thing if you are driving. But whiskey as a genetic force – well, that’s another matter. Charlie and Andy Nelson have rediscovered their whiskey-soaked roots, and are reviving the long-dormant family business near Nashville in their home state of
Derek Brown was once mixing drinks at a White House holiday function, where he was introduced to the President of the United States as “the mixologist.” President Obama said, “Isn’t that just a bartender?” Brown wears the label of bartender proudly, saying that “bartenders are kind of the special
The nose explodes with floral and stone fruit perfume. Gardenias first, followed by white peached. Rich layers of flavor roll across the palate, leading with sweet white peach and a touch of key lime, then white flowers and sweet lemon cream, finishing with lime and honey, all with an underlying
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Alcohol levels in just about everything are rising, and a lot of people aren’t happy about it. Nonetheless, winemakers would really rather you not know that they’re doing something about it. Or, at least, one particular something about it: dealcoholization, or “dealcing.” While there are alcohol-free or very low alcohol
Over dinner recently, a friend confessed, "I love Sauternes, but I always feel it's a waste when I open one." Why? The simple answer is that he views Sauternes as a dessert wine, and by the time he reaches that point in the meal, he's lost focus. The wine is