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Articles tagged with Gregory Dal Piaz

  • Wine 101 - Beaujolais

    Beaujolais: it’s the pork of Burgundy! Often referred to as the other red wine of Burgundy, in addition to the great Pinot Noirs of the region, the Gamay...


  • Ready, Set, Grill

    Today's article is a bit of an anomaly for these pages: it speaks neither of wine nor food, but rather of a very important tool: the grill.The idea of...


  • Grilling Guide: Pork

    Pork is probably the second most commonly grilled meat, probably the most common if one were to mistakenly include barbecued meat here as well; fighting...


  • Grilling Guide: Beef

    Beef is the granddaddy of grilling. Not only is grilling a traditional way to cook beef, but there’s also so much more to beef than, say, chicken. After...


  • Ribera del Duero VT: Revisited

    The Ribera del Duero, one of Spain’s premier regions for producing top quality wine, has undergone a bit of a revolution over the past two decades or so....


  • Wineries That Give Back

    I recently wrote an article about wineries that give back, that return a part of their profits to their communities, or to causes near and dear to the...


  • 2000 Barolo

    While getting ready to make my annual pilgrimage to Piedmont, I like to get reacquainted with some of the wines. I already have a tasting of 2008 Barolo, a...


  • Summer Grilling Whites

    While I love a big, thick juicy steak grilled over hardwood, I find myself more often opting for something a little lighter. Grilled chicken and seafood...


  • The ABCs of Summer

    With the first heat wave of the season just passed, it’s no surprise that I was left scouring my local wine retailer’s shelves for liquid salvation....


  • PVA Rioja Event

    Today I bring you the final installment of our Snooth PVA Writer's Seminar Series round up articles, on the great wines of Rioja. I was joined by Rioja's...


  • Nominate your wines

    Snooth's People's Voice Wine Awards 2013 are close on the horizon, and now is the time for you to nominate your favorite wines. In case you missed last...


  • Behind the Scenes at Ferrari-Carano

    I recently had the opportunity to spend a few hours at Ferrari-Carano's Dry Creek Valley Estate, chatting and tasting with their white wine maker, Sarah...


  • A C.V.N.E. Vina Real Retrospective Tasting

    There are few great values in the world of aged fine wine, and it’s not a growth category. In fact, the number of options available to those with a modest...


  • Carmenere: The Other Red Meat Wine

    I am a big fan of Carmenere, and really appreciate the way the fruit and savory flavors of a well done Carmenere pair with beef. Not just any beef, mind you....


  • In Search of Style

    We are led to believe that in addition to each winery’s house style, wines convey a sense of place. This idea, referred to by its French name: terroir,...


  • Grilling Guide: Fish

    If chicken is the blank canvas of grilled foods, fish must be the linen. Delicate, easily ruined, and needing a good eye and a knack for detail to use it...


  • The Wines of South Africa

    Discovering wines is one of the most compelling aspects of this business, and in fact of the whole wine enthusiast culture. The fact that there is always...


  • Wines Only from the Source

    Our world of wine roughly breaks down into three distinct categories. The vast majority of wines are produced using a handful of international varieties that...


  • Gruner Around the Globe

    Gruner Veltliner, arguably the original hipster wine, has grown up and become a standard in the classical pantheon of top white wines. Along the way it was...


  • Blind Tasting: 2009 California Cabernet

    Blind tasting is the great equalizer. When you taste wines blind, you learn what you actually think of a wine, as opposed to what you expect to think. With...


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