Sea Grape Wines

But your friend must have some reason for his belief, no? Generally it has to do with intensity of flavor and texture. So fresh trout or lake perch, which are basically flavorless fish, would be lost with a big red or...

A Bootful of Wine - Tasting Notes from Italy A visit to Terrabianca Terrabianca is a medium sized winery in the heart of the Chianti region, in Radda, located just north of Sienna. It is owned by a German, Roberto...

The NYT article above is correct. BOTH California Zinfandel AND Italy's Primitivo are derived from the Croatian grape Mali Plavac. Zin made its way to the US via Austria Hungary immigration in the 19th century (from NY...

I spent my summer vacation in New York City and Cape Cod eating and drinking with friends.   I don’t have many sublime bottles to report on, but more times than less the idea of sharing good times with a glass of wine,...

I'm Chad Carns, author of The Gourmet Bachelor - Global Flavor, Local Ingredients cookbook. I've been studying food and wine for years but I'm not a wine expert or a chef. I try to bring global food and expert wine...

Break Out the Bubbly Well the results of our Snooth poll are in and you've told us what you want to drink while ringing in the new year! Now we have some recommendations for you! Your replies let us know just what was in...

We live in the far South West of England, a long way from the usual cross Channel ports such as Dover. We do however, have a local ferry operator out of Plymouth which gives the choice of 2 routes to Europe. One to Roscoff...

The Sicilians say, that Sicily is a great place to live but a terrible place to work. The have the sun, the sea, the wine and the women, but they don't have the money and therefore, work is not priority. What can be done...

A Postcard from Sicily The Sicilians say, that Sicily is a great place to live but a terrible place to work. The have the sun, the sea, the wine and the women, but they don't have the money and therefore, work is not...

[Snooth is pleased to welcome its newest contributor, Kirstin Jackson Ellis. Kirstin graduated from culinary school and worked as a chef, before returning to school at UC Berkeley, where she studied cultural anthropology...