by Meaghan Cameron in Drinks, Events, April 29th, 2017
by Amy Reiter in Drinks, News, April 20th, 2017
Eric Asimov posed the question Does Anybody Drink Port Anymore? in 2009. The port industry seems to have realized eight years later that the answer is no. In a world of Unicorn Frappuccinos, port is like grandpa yelling at the grandkids to put their phones down and have some darn respect. But it shouldn’t be that way. At the Wine & Spirits annual Top of the List event, port producers had a strong presence in the perfect spot next to the crème caramel.
by Amy Reiter in News, April 14th, 2017
When you think of 40-ouncers, you probably think of malt liquor: Colt 45 or Olde English 800, aka the kind of cheap, high-alcohol swill best drunk out of a brown paper bag.
You probably don’t think of an organically farmed, light, crisp Muscadet with “mineral aromatics” or a blushing rosé. Award-winning New York sommelier Patrick Cappiello wants to change that with his new endeavor: Forty Ounce Wines.
by Amy Reiter in Drinks, News, March 21st, 2017
So much has been written about the complexity of wine tasting — the science and subjectivity behind the sip — that you might think there was nothing new to learn about the subject. Think again. In an interview with NPR about his recent book, “Neuroenology: How the Brain Creates the Taste of Wine,” Yale neuroscientist Gordon Shepherd has lots of surprising things to say about how we taste wine.
by Guest Blogger in Restaurants, February 5th, 2017
Wines with no or low alcohol content may sound, to buzz-loving oenophiles, like a day without sunshine, but (trend watch?) the New York Daily News has declared them to be “a thing.”
The paper relays that NA wine sales in the year ending January 28, 2017 have been a “robust” $99 million annually, according to Nielsen data, yet it notes that sales the year prior were actually 5.4 percent higher.
by Amy Reiter in Drinks, News, December 8th, 2016
By Brad Japhe
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.
Though the ritual of the pre-dinner drink is quite common in France, Italy and other parts of Europe, aperitifs have largely been underappreciated in America. However, these oft-overlooked beverages are growing in popularity here. A classic pre-dinner drink should be light (meaning slightly lower in alcohol content) with a flavor profile designed to stimulate appetite. Often an aperitif involves effervescence; sometimes bittering agents. The term can refer to an aromatized wine on its own, or a cocktail including it as an ingredient. Read on to find out which picks the pros recommend for sipping before supper (or brunch). Read more
by Maria Russo in Drinks, Food Network Chef, Holidays, November 7th, 2016
There’s nothing like sipping a glass of red wine at a gathering of friends on a winter night. It’s truly a lovely feeling. But that headache you get afterward? Not lovely at all.
Why do you always seem to get a red wine headache, especially when the person next to you has no issue at all? And what can you do to keep those headaches at bay?
by Margaret Wong in Behind the Scenes, Community, November 2nd, 2016
With so much focus on executing the all-important turkey, mashed potatoes and casseroles, it’s often easy to overlook what comes next on Thanksgiving, after the prep work is done: the actual eating of the turkey, potatoes and casseroles, of course. With eating comes drinking, especially around the holidays, and just as you invested time in planning an epic feast, so too can you find an extra-special wine to round out the meal. Recently we caught up with Alex Guarnaschelli at an event in New York City in which she partnered with Woodbridge by Robert Mondavi wines to showcase her secrets for transforming turkey-day leftovers with Woodbridge wines. The Iron Chef and Chopped judge was quick to point out that there are no hard-and-fast rules for both drinking and cooking with wine.
“You write a rule book and then we just break it,” she said of pairing wine with Thanksgiving dinner. “Turkey’s one of those things. In a way, I would almost say you could do a platter of the white meat and a little bit of stuffing and some green bean casserole, and have a nice, crisp Chardonnay. Then you could go in the other direction: Take some of the dark meat, some cranberry sauce, some stuffing and have a glass of Cabernet Sauvignon,” she explained, adding that there are possibilities for personal preference. “Depending on how you lay out your plate, you could really drink either.”
by Amy Reiter in News, October 31st, 2016
If you ever walk into a Trader Joe’s wine section or shop (depending on where you live), one of the most-glaring things you will notice is a vast selection of $2.99 wines by the name of Charles Shaw. But when he’s just kickin’ back, down the esophagi of his more frugal fans, he’s known as Chuck, Two Buck Chuck.
Since Chuck’s introduction in 2002, Trader Joe’s famed wine of “extreme value” has earned itself a reputation – hence the nickname – especially among those who wish to enjoy the finer things in life but don’t want to break the bank.
I am one of those people.
But is it any good? I ask myself, as many people do, when they come across such a concept as a two-dollar-something bottle of wine. I had to find out but did not want to volunteer myself as tribute.
With such a predicament, I decided I would make my friends do it. Read more
by Amy Reiter in Drinks, News, October 20th, 2016
Dream. Come. True. A public drinking fountain that offers up not water but Italian red wine (Montepulciano d’Abruzzo, to be precise) — for free, seven days a week — may sound like the stuff of fantasy, but it is actually now a thing.
You’re out to dinner with friends and decide to order a bottle of wine, but there’s something about the wine that seems … sort of … off to you. Still, you’re no wine expert, so how can you really know? Should you just swallow your doubts and drink the wine anyway? Or should you risk seeming high-maintenance and send it back?
It can be difficult to tell whether a wine is actually bad or just not your cup of tea — to mix a beverage metaphor. Happily, the web is filled with advice from oenophiles (including this recent article on FoxNews.com) on how to handle the situation. It all basically comes down to three things: