Tag archives for Pour - Page 2
The Pour: Silvaner, a Lovely yet Unloved Spring Wine, Needs Friends
Once it was widely planted in Germany and Alsace and easy to find, but bad practices made for bad wine, which ruined the market. Can it come back? NYT >…
The Pour: A New Restaurant, Frenchette, Stands Up for Natural Wines
For the TriBeCa bistro from the duo who made Minetta Tavern popular, unfamiliar names on the wine list are nothing to fear. NYT > Food Content is copyrighted by the…
The Pour: On His Own, the Burgundy Iconoclast Laurent Ponsot Looks to Big Projects
Having left the family estate, Mr. Ponsot hopes to build a futuristic, interactive center dedicated to Burgundy, as well as make a little wine. NYT > Food Content is copyrighted…
The Pour: Everyday Wines: The Most Important Bottles You Will Drink
Much attention has been paid to profound bottles, with their complexity and ability to age. But it’s time to focus on the ones we encounter daily. NYT > Food Content…
The Pour: In Pomerol, Wines of Grandeur From Modest Estates
Bordeaux is renowned for its chateaus and grandiosity. But this corner remains a land of small family farms, even if the wines are magnificent. NYT > Food Content is copyrighted…
The Pour: A Museum Bridges the Divide Between Two Bordeaux
La Cité du Vin, in the city of Bordeaux, explains the region’s wine culture while also putting it the context of the global wine industry. NYT > Food Content is…
The Pour: 20 Wines Under $20: Touring the World, Familiar to Obscure
The best values can be found hovering around $ 20. This price buys wines that are not merely sound, but exciting. NYT > Food Content is copyrighted by the respective…
The Pour: The History of Wine in 442 Podcasts
“I’ll Drink to That” has become an invaluable archive for those interested in some of the great characters and personalities in wine. NYT > Food Content is copyrighted by the…
The Pour: From Ontario, Cool-Climate Wines of Beauty and Vision
Though better known for ice wines, the regions near Lake Ontario produce gorgeous dry wines, and their potential is only beginning to be explored. NYT > Food Content is copyrighted…
The Pour: Champagne Seeks to Discover Itself in Single-Vineyard Wines
A proliferation of bottles made from particular, distinctive sites has come to a region that, for years, has celebrated the art of blending. NYT > Food Content is copyrighted by…