• Tea Time

    Forget using tea just as a mixer. It's time to graduate to at-home infusions, steeping your spirits in a calming, cleansing, energizing dose of Earl Grey or...


  • 2007 Bordeaux: The Left Bank

    I've gotten a lot of flack for some of my opinions about these 2007 Bordeaux. While there certainly are many poor 2007s, the vintage is not a complete...


  • Wine Words: The American Palate

    In wine circles, especially international wine circles, it's accepted as gospel that there is something casually referred to as the "American Palate."...


  • Los Alisos Winery

    Looking for expressive wines that are still real values? Check out Santa Barbara County, a super source of great wines among in-the-know wine lovers! While...


  • Folonari for Every Day

    When I think of Italian wine, I think of it as an integral part of life. It’s part of living every day as it comes, and making sure to enjoy each moment....


  • The Wines of Giuseppe Mascarello

    I consider myself very fortunate for getting to meet with Mauro Mascarello and his son Giuseppe each year, though Giuseppe was absent this year due to a...


  • Do It Yourself

    Everybody's growing their own. There are beehives on Brooklyn rooftops and micro-green gardens in Portland windowsills. Everywhere you turn, things are house...


  • A Taste of Oregon

    It is always a pleasant surprise when you get the chance to sit across a dining table from a winery owner, especially if it's their dining room table. Such...


  • Juiced Up

    The Bellini began in Italy, at Harry's Bar, that venerable Venetian icon that played host to Hemingway and Welles. Since its invention in the 1930s, the...


  • IPNC 2010: Day One

    I was fortunate enough to be invited to the recent 2010 International Pinot Noir Celebration held, as always, on the lovely campus of Linfield College in...


  • The Shakedown

    You denied yourself ice cream all summer long. There were burgers, sure, and certainly booze, but you staved off the milkshake craving all the way to August,...


  • Wine Words: Dry Farming

    Most winemakers you meet will stress that wines are made in the vineyard, not the cellar. The truth is that good wines can be made in the cellar, but great...


  • Tuscany: Behind the Producers

    Now that you know about where comes from and how it is made, you’re probably anxious to taste some of it for yourself. But since Tuscan wines can be tricky...


  • Cherry Bomb

    It's a bit of a time machine. Adding a bottle of maraschino liqueur to your home bar opens the door to long-forgotten cocktails, the ones served before...


  • A Day with Luigi Pira

    This past May I made sure to visit Luigi Pira, particularly in light of the brilliant showing of his 1998 Barolo Marenca in a recent vertical tasting. While...


  • Blending In

    The blender gets a bad rap. Many a mixologist won't allow the appliance behind their bar, thanks to its association with neon-colored slushes, dispensed en...


  • The Real Dirt

    There's a version of Scott Elder and Stephanie LaMonica's story that goes like this: A young, restless couple falls in love with wine, and sets out for the...


  • Hair of the Dog

    It's the great equalizer, really. The morning hours don't care whether you started last night with a Manhattan or a martini, a tequila shot or a g&t. They're...


  • Sangiovese: Behind the Varietal

    You can’t talk about Tuscan wine without mentioning the region’s famed grape, Sangiovese. Derived from the Latin phrase “sanguis Jovis” (meaning...


  • Riding Out of Santa Rosa

    Any visit to Sonoma wouldn’t be complete without a look at some of the truly iconic regions, and the Russian River Valley certainly qualifies. This rather...


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