You know your taste in clothes, shoes, food and cars, but do you know your taste in wine? If you had asked me ten years ago before I started living in Italy, I would have said, "No." and "Who cares? Wine snobs are boring."
More than once while I was at Krug in Reims last month (above) was I told that the illustrious Champagne house, despite the quality and price of th...
Long before Andy Cohen ushered the ladies of the West Coast OC into our living rooms, another Orange County made a mark on America.
When you hear of a country that is bound by multiple cultures, landscapes and seasonal activities, you know it's worth a visit. Nestled at the foot of the Dolomites, South Tyrol is a picture-perfect alpine dream.
Hopefully these nine wines will inspire these righteous efforts.
He blends them together and bottles the wine himself.
There's an art to superior service, and the team at Eleven Madison Park has mastered it. The restaurant has earned three Michelin stars, a four-star review in The New York Times, and a coveted spot on San Pellegrino's list of The World's 50 Best Restaurants, among many other accolades.
These wine regions take you beyond the grapes, letting you taste, smell, and enjoy new vintages alongside first-class organic cuisine, rich Euro-American history, and picturesque scenery right in your backyard.
Two all-beef patties, special sauce, lettuce, cheese, pickles, onions -- all on a sesame seed bun -- create some challenges, due to the vinegar in the pickle and sauce, the fats in the patties and cheese and the high sodium content.
These bottles are rich in flavor yet low in cost, so you can spend more on the main course!
Post-Prohibition, Beringer became the first Napa winery to offer public tours, sparking the wine tourism industry in the valley. This past March, Mark Beringer, a direct descendant of Jacob, became the head winemaker at the estate after previously working at Artesa Vineyards.
Even if you're lucky enough to have an assistant to help, entertaining takes advance preparation. But the payoff will be in a good time, for both you and your guests.
Wine and cheese are commonly linked, whether as an appetizer at a dinner or the main event at a cocktail party.
I have only had a few bottles of wine over 50 years old but it is always [memorable] because the sensual experience is enhanced by the ruminations on what was happening when the wine was made. From a tasting perspective, I have had a bunch of wines from the 60s and I think that experience is similar.
A couple weeks ago I had the pleasure of dining at Restaurant Marc Forgione in Tribeca. I live nearby, so, was happy to finally get a chance to sample...
Desserts at the end of the meal are typically paired with a sweet dessert wine or a liquor of some kind. But what if you want to keep drinking wine? What pairs perfectly with your desserts?
These wines are made to be drunk young, though the reds can certainly mature with a few years in bottle.