Of all the things I learned in Bordeaux, none was more important than what you call an 18 liter bottle of wine.
2005 Rudd Oakville Estate Red: Two-Word Review
“Thanks, Mom.” After drinking the 2005 Rudd Oakville Estate Red, those are the two words best describe my feelings about this wine. It had been a while since I had such a memorable red from Napa Valley, so I owe a debt of gratitude to my Napa Valley-loving mother, who was nice enough to let [More]
The Vino Volo Wine Chart Makes Airport Drinking Informative
Who says your airport wine drinking can’t be educational? Always liked how Vino Volo has this cute coaster with all the info you need about the wine in front of you. I especially dig the chart with the Fruit/Complexity axis. This is definitely a light and bright New Zealand Sauvignon Blanc! I’ve really enjoyed discovering [More]
I’m All Over My Man’s Belly With Sparkling Wine and Food Pairing
Very excited to get to write a guest post about one of my favorite subjects (sparkling wine and food pairing) on my friend Pamela’s blog, My Man’s Belly. I leisurely perused many of Pamela’s recipes to find everything from cauliflower tabbouleh to pita chips with ranch seasoning to raspberry scones, and then picked an appropriately [More]
To Bordeaux: Wine, Markets, Bicycling, and Boat Rides
I’m leaving shortly on a media trip to Bordeaux sponsored by Planet Bordeaux (the Bordeaux & Bordeaux Supérieur Vintners’ Association). This will mark my first time in Bordeaux, home of arguably the most famous, collectible, and valuable wines in the world. But this is just a fraction of the wine produced in Bordeaux. I’m looking [More]
2010 Waters Tremolo: Sweet Notes of a Washington Red Wine
What does it take to produce a truly unique Washington red wine? In the case of the the 2010 Waters Tremolo it’s the combination of a challenging vintage and a winemaker who has been waiting to accept the challenge. Though my preconceived notion of Eastern Washington is that it is a never-ending kiln of searing [More]
I Dare You to Saber Champagne With Your iPad
Would you risk your iPad to saber Champagne? No, you don’t need an actual sword to remove the cork (and the top of the bottle). This short and sweet video, which I owe Maxine* of The Bookery Cook a debt of gratitude for sending my way, stars Benoit Tarlant of Champagne Tarlant. He shows [More]
