A Guide to Wine, Food & the Good Life

Champagne

This tag is associated with 23 posts

THE MARRIAGE BLEND

  For some time I have been writing about the advantages of blending young wines (particularly inexpensive ones) to get a wine that suits your taste. This covers a wide variety of wines from Two Buck Chuck up (to read one of the early Blending Man articles click here and to read the article on […]

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UNDER THE RADAR & VALUE PRICED ROSÉS AND WHITE WINES

My last Distinctive New Wines article featured rosé and white wines (to read that article click here). As the end of summer approaches, here are more rosé and white wine selections that are perfect for warm weather drinking. There are many Under The Radar wines and many terrific values. There are also rare wines and […]

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THE PERFECT WINE?

The prefect wine? This is the question posed in Forbes Life Summer 2012 edition. Often wines are pronounced perfect for reasons that may not be perceptible to many of us. Consider the following: Now we have another proclamation of the perfect wine, but this time with no number!  So just maybe it could be creditable.  Well, […]

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TIS THE SEASON!

Happy Holidays! It’s that time of the year to count our blessings and enjoy time with family and friends.So here’s a Champagne toast to all of you! In Vino Veritas, John Tilson

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A SHORT LIST OF NEW WINES TO START THE YEAR

UNDER THE RADAR REDS, UNUSUAL AND BEST BUY WHITES AND TWO WONDERFUL NEW CHAMPAGNES CALIFORNIA CHARDONNAYS   These two Chardonnays are lovely and represent great value. Qupé   Qupé is one of the pioneer wineries in the Central Coast area making consistently fine wines that are balanced and age worthy. (To read my article on […]

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Retrospective Review: Volume II, Number 3 (December-January, 1981)

We are currently reproducing a copy of Volume II, Number 3 of The Underground Wineletter. Below you’ll find an updated review of each article, where I will go over what we got right and what we got wrong. We will follow this format with each successive issue. So Volume II, Number 4 will be coming […]

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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.

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A GRAND EXPERIENCE: MAUI, FOOD AND WINE

MAUI FEATURING Great Dining, Kumu, Maui Potato Chips, and 2010 New Zealand Sauvignon Blanc   Introduction I recently did a Grape Press article on New Zealand wines. The bottom line is that these are wines that offer value and quality in a very food friendly style. You can view the entire article here New Zealand Trade […]

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Retrospective Review: Volume II, Number 1 (August-September, 1980)

We are currently reproducing a copy of Volume II, Number 1 of The Underground Wineletter. Below you’ll find an updated review of each article, where I will go over what we got right and what we got wrong. We will follow this format with each successive issue.

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Retrospective Review Volume I, Number 3 (December-January 1979-1980)

In this our third issue, Edward Lazarus kicked off with “Woes of a Burgundy Drinker” speaking to the fact that back then a lot of wine was spoiled by excessive heat either in transit or after arrival when many wines were stored in unrefrigerated warehouses. In Southern California, there are many weeks each year when temperatures range between 80-100 degrees. Northern California is generally cooler, but even so, temperatures can reach the same highs. This is disaster for wine storage – particularly Burgundy. Burgundies, both red and white, are among the wines most sensitive to excessive heat.

And, 30-40 years ago, many, if not most, wine storage facilities used by wholesalers and distributors were not refrigerated. So true to our mission we were straightforward with our call “must consumers deal with spoiled wines as well?” Today things have changed as now wines are transported in a temperature-controlled environment to their destination , which is temperature-controlled as well. We’ve made progress and today, thankfully, spoiled wines are a rarity.

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