The 2004 vintage for red Burgundy, according to most reports and based on my own visit to Bourgogne last September and from...
Wine Review Online | Columns
Chile’s Emiliana Takes Organic, ‘Bio’ Mainstream
My palate is picky. When you taste as much wine as I do over the course of a year, it takes something special to stand out....
California’s Other-World: The Anderson Valley
A few weeks ago I made a wish on Wine Review Online that California's most out-there region, the Anderson Valley, remain as far...
There’s More Than One Way to Make Coq au Vin
Although I'm lucky to be able to interview individual winemakers or managers of wine estates, it's unusual to sit around a table...
The Wines of Chile: Better than Ever
If you ask the average fairly savvy wine consumer in the U.S. his or her opinion about Chilean wines, he or she would probably...
Terroir Snobs Could Poison the Well
You've no doubt heard some of the buzz about terroir. It is particularly strong on the West Coast, where wineries large and...
Great Wine Estates: Coppola’s Rubicon Quiets the Critics
"Our goal is to make great estate Cabernet Sauvignon," is the clarion call of every Napa Valley winemaker (except for those who...
Dynamic Duo Changing the Face of Kiwi Wine . . . Again
After helping Cloudy Bay bring New Zealand wines to the world's attention with its racy Sauvignon Blanc -- Cloudy Bay's 1985...
Advice for Long Winter Nights
Now that the parties are over and all of those wonderful excuses for buying and uncorking the good stuff have fallen away, and...
How Long Will It Last? Testing Treatments for Leftover Wine
One of the most common questions I get asked as a wine expert has to do with how long to keep an open bottle. If you're...
Barbera, My Favorite Red Wine
My favorite red wines are Barolo, Barbaresco and Bordeaux (I love Burgundy, as well, but not quite as much as the other three...
Counting My Blessings
The holidays are upon us. It's the perfect time to pause, reflect, and count one's blessings, and in the world of wine that's...