With the heat and humidity of July here in the Mid-Atlantic, it may seem counterintuitive to suggest a fortified wine to toast Independence Day. But the Founding Fathers, up there in “foul, fetid, fuming, foggy, filthy Philadelphia,” as John Adams … Continue reading
Do you care where your wine comes from? If it says “Napa” on the label, or “Champagne” or “Port,” do you expect it to be produced in those regions? Or are you satisfied if the wine is big and red, … Continue reading
A reader posed this question on this week’s Free Range chat by The Washington Post’s Food section. Since she hit upon one of my favorite subjects – Port – I thought I’d share her question and my response: Help with … Continue reading
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Much of the fun of being a “Wine Explorer” lies in the hunt for different grape varieties from various regions. So when I hear someone say, “They don’t make good wines in —- ” my BS detector swings into action. … Continue reading
Looking for a wine to give a wine lover? Champagne comes to mind, but a less obvious and equally impressive choice is Port. In today’s Washington Post, I recommend some vintage and some edgy new ruby Ports that make worthy … Continue reading
Or as I always say, “Open one of everything!” But here’s my take on the food/wine pairing conundrum for this Thanksgiving, in Sunday’s Washington Post special Food section, with wine recommendations paired to featured recipes. Note the commenter who didn’t … Continue reading
Port brings to mind stuffy old geezers in smoking jackets who “repair to the library” after dinner to puff on cigars, discuss affairs of state (in speech rife with “I say!” and “Hear, hear!”), toast Baron James Forrester and share … Continue reading
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