Finish - Short

Beaujolais Nouveau can be delicious with lots of red fruit and flowers on the nose. The short finish and lack of pretense seems entirely appropriate as the enjoyment of rapidly fermented macerated wines is supposed to be...

Black Box: The 3 Liter Solution Or how to win $10,000 with out even trying (that hard) Box wine holds an increasingly important appeal in today’s marketplace. Not only can you feel good about...

Experiments in the Vegetarian Kitchen with Beaujolais and Butternut Mac & Cheese Karen UlrichIMBIBE NEW YORK Tucked away just south of Mâcon, at the tail end of Burgundy, sits Beaujolais—the oft neglected, yet vigorous...

Worth every guilty ounce of truffle cream sauce Cutting the fat with Dry Rielsing Eric Guido returns this week with a stunning Fettucini in Truffled Cream Sauce recipe. Using the the theory of...

It looks like there is a strong, devoted group that is totally engulfed with "zinfatuation". I am definitely one of those that likes a good, strong, bold, spicy Zin. This thread is narrowing in one particular related...

A friend and I decided to see wine country while it was just about harvest season, so there'd be grapes on the vines. She had been once before on a planned tour of about four places all in south Sonoma. We opted this...

Wine Guerrilla: Defender of Old Vine Zinfandel Wine Guerilla is a specialist operation run by Bruce Patch, who is intent on sourcing great fruit from some of Sonoma’s best vineyard sites to create...

The Three Zins of Alexander Valley Vineyards Alexander Valley Vineyards has always been a great source for delicious, well-balanced, expressive Cabernet Sauvignon.  I finished my last bottle of the...

Can't go wrong with Peter Lehmann Shiraz 2005 and 2006, both vintages rated 91 by WS. From the down under Barossa Valley, it's a medium to full body shiraz, full fruit flavors of cherry and plum with a lbit of spice --...

Snooth was happy to be able to host The Big House Wine Company’s winemaker, Georgetta Dane, while she was making the rounds here in New York last week. Georgetta, originally from Romania and trained in food sciences as...