Tag archives for Wine - Page 3
Wine School: Your Next Lesson: Rosso di Montalcino
It is sometimes considered to be a lesser version of Brunello di Montalcino, but Rosso has a lot going for it and needs to be judged on its own terms.…
Wine School: Come for the Values, Stay (or Leave) for the Vintage
The characteristics of a growing season can impress themselves on a wine. But don’t always take critics’ vintage assessments at face value. NYT > Food Content is copyrighted by the…
Front Burner: Convivial Nights of Wine and Cheese at Beecher’s
Beecher’s Handmade Cheese in the Flatiron district will host weekly wine and cheese and beer and cheese nights. NYT > Food Content is copyrighted by the respective owners. Advertisement: Looking…
Wine School: Don’t Judge a Wine by the Grape on Its Label
Sometimes a blend makes a more complete wine than a single variety can. But it may run counter to consumer expectations. 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…
Wine School: Your Next Lesson: California Grenache
This grape has always been a role player in the state’s wine heritage, but recently it has stepped up as a potential star. NYT > Food Content is copyrighted by…
Wine School: The When and Why of Amontillado
The contemporary era treats these fortified sherries as relics of the past, but wines this good will always find a role. NYT > Food Content is copyrighted by the respective…
Travel Tips: How to Make the Most of a Trip to Wine Country
Wine producing regions such as Tuscany and Napa Valley already make for enjoyable vacation destinations, but with a little planning you can get even more from your trip. NYT >…
The Pour: Five Wine Books to Give This Holiday Season
The top choices of this year’s wine books include an essential Champagne guide, an argument to organize wine by soil type and a thin volume of advice. NYT > Food…
Wine School: Your Next Lesson: Amontillado
Beyond the mystique surrounding fortified wines, this sherry can be wonderfully complex and satisfying, and surprisingly good with many savory foods. NYT > Food Content is copyrighted by the respective…