Blog Index
Bruce Sanderson
Exploring Terroir with Nik Weis of St. Urbans-Hof
Posted: 11:03 AM ET, 06/05/08
Last week, I sat down with Nik Weis of St. Urbans-Hof to taste through his 2007 Mosel Rieslings that will be available soon in the United States.
Weis is a thoughtful grower and winemaker and an astute taster, so it is always a productive and educational experience tasting through his wines together. Read more
Kim Marcus
Going Upriver in the Douro for Quinto do Crasto's Fantastic 2007s
Posted: 08:44 AM ET, 06/05/08
One of the keys to unlocking the mystery and ultimate potential of the Douro is understanding its rugged and unique winemaking geography. This is essentially a huge domain of mountain vineyards—except everything is, in a sense, upside down. The terraces descend to the river level, rather than ascending to the mountaintops. Read more
James Laube
Your Thoughts on What Matters wIth WIne
Posted: 01:32 PM ET, 06/04/08
Last night I hung out with a bunch of Sonoma wine folks at Wine Spectator's "Bring Your Own Magnum" party, held at the Healdsburg Hotel, home of Dry Creek Kitchen and chef Charlie Palmer, in Healdsburg, Calif. Read more
Harvey Steiman
That's Some Spicy Shiraz
Posted: 10:40 AM ET, 06/04/08
When Harold McGee, writing for the New York Times' food section, mentioned that Australian wine researchers have identified the chemical component that makes some Shiraz smell like peppercorns, it sent me to my own tasting notes to see how many times I used "pepper" as a descriptor. Read more
James Laube
Two Aces from a New Napa Winery
Posted: 04:22 PM ET, 06/03/08
You never know where the tips will come from.
Mitch Johnson, the golf pro at Napa Valley Country Club, introduced me to Shibumi Knoll winery, and I’m glad he did.
“Hey, you should try this Cabernet,” Mitch insisted a couple of weeks ago. Read more
Kim Marcus
Big Plans and Dreams, and an Impressive New Red in the Douro
Posted: 06:49 PM ET, 06/02/08
Just north of Portugal's city of Regua, the gateway to the Douro, lies Quinta do Vallado. This is one of the estates that I visited six years ago, and today it reflects the scale of change that is sweeping the Douro. Since 2002, majority owner João Ferreira has overseen an impressive expansion and modernization of the winery, as well as the addition of guest rooms and culinary programs. Read more
Harvey Steiman
Nuts for Pizza and Wine
Posted: 01:41 PM ET, 06/02/08
Inspired by my pizza odyssey earlier this year, I have been playing around with baking pizza in my kitchen. I know, I know. There's no way I can generate enough heat in my electric oven to make a true Neapolitan pizza, but I can use a pizza stone and turn out a tasty version of a margherita, employing good Italian San Marzano tomatoes, fior di latte mozzarella, fresh basil, excellent extra-virgin olive oil and Peter Reinhart's detailed recipe for pizza dough. Read more
James Molesworth
St.-Joseph by the Ton
Posted: 11:32 AM ET, 06/02/08
“Like it?” I asked, my standard question to Nancy when I pour her a wine. I always serve the wines blind, not as trickery, but to ensure an honest opinion.
“A lot,” she said, with a big smile before issuing her usual response: “How much?”
“Under $30 when you buy by the case,” I said. Read more
James Suckling
Cults Shine in 2003 Against Top Bordeaux
Posted: 10:33 AM ET, 06/02/08
I am not so sure what it proved, other than that California cult wines are as good, or better, than the best of Bordeaux in a given vintage. But it’s fascinating to see how, in a blind tasting, the top wines from the two different regions can be very, very hard to differentiate from one another – especially when the Bordeaux come from a hot and ultra-ripe vintage such as 2003. Read more
Bruce Sanderson
Innovation in Hungary
Posted: 10:28 AM ET, 05/30/08
In my 15 years with Wine Spectator, I have often heard rumblings about improvements in the quality of the wines of Eastern Europe. Most of my tastings of these wines over that period proved disappointing. However, one area has moved forward by leaps and bounds (thanks in large part to foreign investment): Hungary's Tokaj region. Read more
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