red wines
THREE CRU CLASSÉ LADIES OF THE COTES DE PROVENCE
Left to Right: Adeline de Barry, Chateau de Saint-Martin; Aurélie Bertin Teillaud, Chateau Sainte Roseline; Valérie Rousselle, Chateau Roubine This past September on a great trip that covered 10 countries in 18 days my wife, Laurie, and I, along with our friends and neighbors, Jim and Marcia Wolfe, spent a week on the Côte d’Azure […]
Click here to read entire article »WHAT’S ULLAGE GOT TO DO WITH IT? – THE CURIOUS CASE OF 1928 LA GAFFELIÉRE NAUDES
This case is all about provenance and storage. (To read Dennis Foley’s article on proper wine storage click here) But, despite the long standing belief that the history of the wine (provenance) is the most important thing in evaluating an old wine, it is the thing that most new wine buyers have ignored. This is […]
Click here to read entire article »MORE TERRIFIC 2010 BEAUJOLAIS, ANOTHER 2009 CHINON, AND A 2007 SAINT JOSEPH PLUS A COUPLE OF INEXPENSIVE RED WINES AND A 2009 SANCERRE FROM ONE OF THE GREATEST PRODUCERS
2010 Beaujolais I did my first review of 2010 Beaujolais a short time ago. (To read that article click here). Below is my introduction from that first review: The 2010 Beaujolais seem to compare with the 2009s in much the same way as the 2010 Red Burgundies compare with the 2009s. In both instances […]
Click here to read entire article »2010 SANCERRES AND SOME FOOD SUGGESTIONS
Sancerre is a great wine that is marvelous with many foods any time of the year. But, it is particularly nice during the holidays when you are looking to take a pause from some of the heartier seasonal fare. So, with that in mind, here are my notes on 2010 Sancerres. Most of the wines […]
Click here to read entire article »NEW WINES TO CONSIDER AS WE RAPIDLY APPROACH THE END OF THE YEAR
I am always looking for new and different wines. These range from obscure “Under the Radar” wines to the latest Burgundy vintage and other wines tasted from barrel. Around the year end holidays is always a time to relax and enjoy life. That includes time with family and friends and food and wine. So as […]
Click here to read entire article »CHANGING OF THE SEASONS – HERE ARE SOME SUGGESTIONS TO FALL INTO
Summer is over and fall is here. For me, this is the nicest time of the year where I live. It is a time when the weather is mild and clear. It is a nice time to be inside or outside. And, across the country Fall is usually a more temperate season. So Fall is the time that calls for a wide variety of wine and food. Lighter foods, heartier foods, grilled food, pastas, etc. And Champagne, white wine and red wine all compete depending on the food being served.
Click here to read entire article »MORE 2010 FRENCH ROSÉS WITH FOOD PAIRINGS
New Rosés continue to arrive. Contrary to the belief of some, summer is not the only time of the season to enjoy Rosé. It can be enjoyed any time the weather is warm and I especially like to have Rosé (along with Beaujolais) at Thanksgiving.
Click here to read entire article »NOW APPEARING AT A STORE NEAR YOU – DON’T CRY FOR ME ARGENTINA STARRING MALBEC & TORRONTES
Occasionally, something comes along that is new to us which we embrace immediately as if it were a long lost friend. So it is for me with Malbec & Torrontes.
Click here to read entire article »BLENDING PARTY – A NEW TWIST – FLASH DASH – WHAT’S IN YOUR GLASS?
OK. So I have been writing recently about inexpensive red wines and doing blending of wines that are not exactly to your liking to make something that you do like. Yes, I know that sounds radical to some and down right heresy to some wine purists. So what? Get over it. Wine is just a beverage. It is a beverage that exists to complement your food and contribute to the dining experience.
Click here to read entire article »TAKE THE WINE CHALLENGE – BLENDING IS YOUR FRIEND!
Like I said in the Dueling Inexpensive Red Wine Line-Up article, I am curious. This leads to the turning over rocks thing that I talked about. Very simply, you have to turn over a rock to know what is underneath. And, I am always looking for something more than what is on the surface. So it was in doing the tasting and writing for the article that I had an inspiration.
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