Tuscany’s Brunello di Montalcino & Rosso di Montalcino: Same Grape, Different...
I went searching for an Italian red last week to pair with a hastily thrown together chicken parmesan and red sauced pasta side. On the days my wife works, my 93 pound lab and I “man” the kitchen;...
View ArticleWashington Terroir: A Tale of Fire and Ice
Over the last several years, the Washington wine industry has made impressive strides in creating some of the most “compelling” wines (as Bob Betz of Betz Family Winery would say) in the country. A...
View ArticleGetting the Itch For Whiskey
Ethyl alcohol is odorless, tasteless, and colorless. It will take the paint off your car, kills germs on contact, and in the hands of a master distiller, can make whiskey that makes you weak in the...
View ArticleTalking Bourbon and Whiskey With Brown Forman Woodford Reserve Master...
A native Kentuckian, Chris Morris joined Louisville based Brown-Forman as an intern in 1976. After a subsequent stint at Glenmore Distilleries and United Distillery, he returned to Brown Forman where...
View ArticleTalking Bourbon With Jim Beam Master Distiller Fred Noe
It’s rare indeed that a modern day Master Distiller can look back over 200 years and offer gratitude to his descendents so instrumental in the birth, evolution and successes of the US Bourbon and...
View ArticleIf You’re Looking to Join the Risk Taker Club, Here’s How You Start
It should come as no surprise to you that I’m keen on trying as many new wine styles as possible. That’s just how my brain is wired. I love exploring. I’m always interested in broadening my palate,...
View ArticleWill This New Wine From Italy Be One You Yearn For or Need to Earn For?
In a recent Speaking of Wine video segment on Chianti, I alluded to a new classification approved by the Corsorzio of Chianti Classico in 2013 that they hope will better define the best of Chianti and...
View ArticleTuscany’s Brunello di Montalcino & Rosso di Montalcino: Same Grape, Different...
I went searching for an Italian red last week to pair with a hastily thrown together chicken parmesan and red sauced pasta side. On the days my wife works, my 93 pound lab and I “man” the kitchen;...
View ArticleWhile 2014 in Barolo Has Been Written Off by Some, Roberto Conterno Reminds...
We just returned from a nearly two week trip to the Barolo, Barbaresco & Bolgheri regions, visiting vintners and discussing everything from the 2014 vintage growing year to new trials in the...
View ArticleThe Vineyards & Wines of the Langhe Brunate & Cerequio
On our most recent trip to the Barolo (and Barbaresco) region, we were fortunate to eek out a few sunny days. December tends to be foggy, rainy and sometimes snowy. While we couldn’t avoid the fog...
View ArticleShowdown of the Heavyweights Clos des Papes vs. Jaboulet La Chapelle
I’ve been searching for an opportunity to pit Northern Rhone vs. Southern Rhone when a convenient dinner invitation fell into my lap. Actually, we asked some acquaintances if they would join us for...
View ArticleThe Precision of Roberto Voerzio
It’s always a joy to visit with Roberto & Davide when we visit the Barolo zone. As I said here a few years ago, you just can’t speak about Barolo wine without the mention of Roberto Voerzio....
View ArticleA Final Look at the 2014 Growing Season in Piedmont & Tuscany Italy
Piedmont 2014 was acknowledged as a challenging growing year, more so in the Monforte d’Alba region where hail severely damaged the crop, significantly reducing yields and in a few cases, thoroughly...
View ArticleA Fabled Hillside Worthy of the Gods
Hermitage Hill, Northern Rhone I distinctly recall our first trip to the Rhone Valley a few years ago. Winding our way south from the scenic town of Beaune (unquestionably worth a few days there if...
View ArticleGiving the Loire Valley Its Due Respect
How often do you drink Loire Valley wine? I’ll bet chances are not very often. It’s unfortunate that the region’s portfolio of wine does not often make it on to the top ten radar screen yet many are...
View ArticleHermitage Hill Producers & Their Wines Part I: M. Chapoutier
I’ve often heard Michele Chapoutier pay homage to the role that geology plays in the character of wine from Hermitage Hill in the Northern Rhone Valley of France. With intense pride and conviction, he...
View ArticleHermitage Hill Producers & Their Wines Part II: E.Guigal
Marcel & Philippe Guigal own four parcels of vineyards on Hermitage Hill, all courtesy of the purchase of de Vallouit and J.L. Grippat domains in 2000. The parcels lie on soils of limestone, clay...
View ArticleCote Rotie: Its Terroir, Producers and Wines
At the northern tip of the Northern Rhone Valley lies one of the most revered appellations in the world, Cote Rotie or “roasted hilltop,” as it’s known, its steep southeast exposed vineyards rising to...
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