Tag archives for Pour - Page 10
The Pour: Decanting, the Flavor Options – The Pour
Between the extremes of decanting or not, lies common sense. NYT > Dining & Wine
The Pour: At Rhys Vineyards, a Poor Harvest Takes Its Toll
Bad weather last year leads to a grape harvest that’s down 60 percent, a painful tradeoff for making a top pinot noir. NYT > Dining & Wine
The Pour: Côte-Rôtie and Its Various Styles – The Pour
Nowadays, rather than a perfumed delicacy, a bottle of Côte-Rôtie is more likely to be a powerhouse, big and fruity. NYT > Dining & Wine
The Pour: A Year of Acquired Tastes — The Pour
The unexpected pleasures of 2011, from the Champagnes of the Aube to the rhums agricoles of the French West Indies. NYT > Dining & Wine
The Pour: Four Reasons to Turn the Pages – The Pour
Four new books on wines and spirits. NYT > Dining & Wine
The Pour: Among Great Wines, Plenty of Choice — The Pour
First-growth Bordeaux and grand cru Burgundy may be beyond the means of most wine lovers, but the unexpected benefits include a whole new world of once esoteric wines. NYT >…
The Pour: Calvados – A Taste of Apples and Fall – The Pour
Rustic Calvados, distilled from cider, can defy our expectations of brandy. NYT > Dining & Wine
The Pour: From the Finger Lakes, Seriously Good Wines
The Finger Lakes, a region once known only for growing concord grapes for juice, is now making rieslings and some reds that can compete with the world’s best. NYT >…
The Pour: Enjoying Cabernet of a Certain Age
Reflecting on the evolution of Napa cabernets at a tasting of 20 old vintages of Charles Krug Vintage Selection cabernet sauvignons, from the 1961 to 1991. NYT > Dining &…
The Pour: The Ultimate Beer Guide – The Pour
“The Oxford Companion to Beer,” edited by Garrett Oliver of the Brooklyn Brewery, represents how far beer has come in the United States since the days before the craft beer…