Montlouis (and Vouvray) in France’s Loire Valley make the world’s greatest chenin blancs—wines of intensity… Continue reading
First I wrote, “God, is this good.” A few minutes later, I wrote, “Man, is… Continue reading
The first thing to know about Alsace riesling is that it’s not German riesling. In… Continue reading
I once read that the monks of Burgundy considered the texture of a great pinot… Continue reading
If you’ve never tried the red grape variety mencia, take your first plunge with Ultreia… Continue reading
There’s a kind of elegance that some powerful cabernets can possess, and it makes them… Continue reading
What does fresh actually mean? Is it the lifted aroma of a flower? The vivid… Continue reading
There are several criteria a wine must meet before I think it’s great. It must… Continue reading
The single vineyard known as Renner is an “Erste Lage”—the equivalent of a Premier Cru.… Continue reading
To anyone who knows their southern French wines, Beaumes-de-Venise is usually an explosion of apricots… Continue reading
Great Vouvray sec (dry Vouvray) can taste more like crisp apples than apples do. And… Continue reading
Is there anyone left who hasn’t become a rosé drinker? (Rosé’s multi-year meteoric rise in… Continue reading
