I had fun yesterday taking a long lunch break from my day job to participate in the weekly online chat for The Washington Post’s Food section. My feature published that day on rating the best-selling U.S. wine brands inspired a … Continue reading
New Year’s is crystal-ball season in a lot of respects – not just the ball that drops on Times Square, but all the figurative crystal balls that pundits and wine columnists gaze into to predict what the new year will … Continue reading
For the record, hurricanes suck. Especially this one, named Sandy, though at this hour (8 pm ET Monday October 29) we haven’t seen the worst of her. After all, I still have power to write a blog post with. But … Continue reading
Interesting reading this week for oenophiliacs: In the Financial Times, Jancis Robinson takes on the potent issue of potent wines, including recent arguments that rising alcohol levels aren’t because of global warming or more efficient yeasts, but because winemakers are … Continue reading
A new idea for this blog: Compare a really expensive wine with a more moderately priced one of the same type, and try to explain the price difference. Do we really get what we pay for? Let me know in … 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
In the summer heat, we often say ixnay to the chardonnay, preferring lighter, more acidic white wines. But we shouldn’t reject chardonnay altogether. This week and next, in my Washington Post wine columns, I recommend some terrific chardonnays for summer … Continue reading
Last Wednesday, my Washington Post column detailed my issues with those big, bruising US syrahs that I’d been complaining about here over the past few weeks. But I did find some worth recommending. (Eric Asimov wrote along the same lines in … Continue reading
Tasted more American syrahs tonight. I really want to like these wines, but at the very best I find them …. meh. I opened four, then three more. Some nice herbal aromas from a Sonoma entrant, but it was still … Continue reading
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