One could argue that we Americans have been a little slow on the Riesling uptake because of our national delusion that Riesling is necessarily sweet -- and therefore not good for food.
Honest Cooking | Posted 04.15.2012
Even if wine has become more and more demystified and accessible over the past several years -- there are still a few lingering myths out there.
Menuism | Posted 03.11.2012
Red wine, it seems, has stolen all the thunder from its poor white counterpart. You never hear people raving about how they can't wait to pop open a big, brawny bottle of sauvignon blanc.
Ari Bendersky | Posted 05.25.2011
Every day should be Earth Day. And you can add drinking certain wine to your do-gooder checklist.
Brett Ashley McKenzie | Posted 05.25.2011
Whether you're attending an inaugural ball in D.C. or simply catching the celebration on TV, these diverse yet inspired selections will help you toast this pivotal moment in history in style.
Sophie Brickman | Posted 05.25.2011
Take a small sip of your wine, swish it around, and pretend to spit it out in your cup. Do not actually spit it out. You will not be able to make it through an entire evening with oenophiles otherwise.
Tony Sachs | Posted 11.17.2011
I've written sporadically about spirits and cocktails for HuffPost, so does that qualify me to review wine as well? Ummm ... sure!
Marlene Rossman | Posted 05.25.2011
However, if you want a marvelous bottle of Sauvignon Blanc that will not remind you of an incontinent feline, look for Santa Rita Sauv Blanc. It has aromas and flavors of tropical fruit.
Marlene Rossman | Posted 05.25.2011
Zinfandel, with its flavors of chocolate-covered black cherries and blackberry jam, is a real crowd-pleaser and it's a natural with spicy-sweet foods like barbecued ribs in raspberry-chipotle sauce.
Marlene Rossman | Posted 05.25.2011
Think of Viognier's flavors as the love child of Riesling, Sauvignon Blanc and Muscat (so what if it was a threesome?) It makes a marvelous aperitif wine to sip on its own, and it kicks butt with spicy Asian food.
Marlene Rossman | Posted 05.25.2011
Lately here has been a great deal of bitching and moaning about restaurant waitstaff and wine service. Having been on both ends of the wine bottle, I can tell you that the feeling is often mutual.
David Rosengarten | Posted 05.01.2012