How does wine stay interesting? Forever in motion, the immense bio-chemical complexity of wine means you can continue to learn after years of experience. Do not let preconceived notions define
In today’s Loire-crazed wine geek set, Sancerre has fallen by the wayside. To be sure, the Sancerre most drinkers encounter is insipid, unbalanced, machine-harvested, chemically grown rubbish. This impression is
I mostly write about wines of exceptional quality and that I think deserve special notice. I am also usually a significant fan of Alain Graillot – his whole cluster old-vine
A contradiction lies deep in the heart of wine’s globalization. The standard narrative is that globalization leads to homogenization of wine style and increasing monopolization of distribution. The counter-narrative has
Ciabot Berton are new entrants into British Columbia’s wine market. A recent tasting provided an opportunity to explore a range of blended and single vineyard Barolos from various recent vintages.
Costanti is in the upper ranks of Brunello in my books. The reason is their vintage typicity and deft ability to produce elegant Sangiovese. Most of the recent lauded vintages
There is an understandable trend away from large producers. Today’s world is filled with large corporate interests that seem to represent nothing relatable to consumers 40 and under. But in
Pinot Blanc is a highly underrated grape. This is due to the sheer quantity of insipidly farmed and vinified versions of this grape that have made many associate it with
With top Napa Cab mostly out of reach, particularly for Canadians buying with our weakened dollar, top South American wines are increasingly attractive. In particular, the consistently excellent Don Melchor
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.