It has been some time since I have reviewed a wine from Paolo Bea. This does not align with the frequency with which I drink them. I have been drinking
Hosting friends for dinner is one of life’s great joys. Picking all the wines for the evening is another. I recently had the privilege to open three superb bottlings at
A recent article by Alfonso Cevola excoriated some new trendy wine lists for neglecting classic great wines not on trend. Chianti was one of the regions on Mr. Cevola’s mind.
So many wine drinkers start with Argentinian Malbec that it has lost its lustre with the wine cognoscenti, most of whom now love to seek out small European producers. Even
Champagne and Fino Sherry share two great commonalities. First, they both grow in calcareous clay and limestone soils. Second, they are (generally) both made with uncommon highly reductive wine-making techniques.
As I’ve said many times before, Barolo may be the last great red wine region on the planet in which prices have yet to inflate to inaccessible levels. That time
Few rosé Champagnes are terroir driven wines. Most try to meet expectations for greater fruitiness, softer texture and often (but not always) more dosage. The approach is not dissimilar to
For so many, Selosse represents the unicorn experience of Champagne. Few producers have attained similar cult status. But his wines are divisive due to their oxidative style. I fall on
The Terrases du Larzac in the Languedoc-Rousillon region of France is perhaps the most interesting in the south of France. La Peira, founded only in 2004, has come to be
I’ve collected Barolo and Barbaresco for some years now. I have recently been reminded that they are some of the greatest wines in the world that remain affordable for me.