Published May 8, 2013
From the end of Prohibition nearly 80 years ago (December 1933) until 1966 (the year Robert Mondavi opened his winery), more sweet wine was consumed in the United States than dry.
Published April 23, 2013
As North American soils begin to warm, people all over the country rediscover porches, patios, and backyards, and that calls for wines that offer the freshness of the spring air.
Published April 17, 2013
Miljenko Grgich's life in wine is an object lesson in courageous dedication to a philosophy, supported by empirical evidence, that some wines need no tinkering, and that adhering to old paradigms can create greatness.
Published March 27, 2013
American cheese, that stuff they put on fast-food burgers, isn't really cheese, in my book. Nor are most commercial olive oils very olive-y, most commercial butter very tasty, or most sourdough bread very sour.
Published March 20, 2013
The comment was unsolicited and surprised me by its bluntness -- and notably because it came from a respected Sonoma County winemaker who makes a well-regarded Cabernet Sauvignon.
Published January 23, 2013
I love Chianti, especially with garlicky, tomato-y pasta dishes, so when I ordered that at a café the other day, I also ordered a bottle of Chianti.There was nothing technically wrong with it except that it didn't taste like Chianti.
Published January 16, 2013
There is no question in the minds of many Americans that Napa Valley is the country's most important wine area. It has the panache (grand wineries), makes the nation's most recognized red wine (cabernet sauvignon), and has for a long time been seen...