Iconic Wines - Unbeatable Prices
Iconic Wines - Unbeatable Prices
The first cellar is here, and it’s the one that has given me the most trouble in recent years. As it turns out, the prices of great wines keep going up (particularly with the lamentable tariff situation) but $5,000 stays…
As you are slowly coming out of your turkey-and-Grand-Cru-Burgundy-induced haze and fighting for your life under the weight of a hundred different Black Friday “sales”, we figured we’d do something a little different. We don’t really do sales at Grand…
Champagne has never let a little thing like accuracy get in the way of a good marketing campaign. Take Dom Pérignon, whose apocryphal quote is still repeated far and wide as the origin story of Champagne. Never mind that M.…
Thank God for fermentation, Fermentation for the wine. Thank wine for conversation With these relatives-in-law of mine. -Chris Thile, Elephant in the Room To the great chagrin of schoolchildren with construction-paper buckle hats (if only they were aware), there…
After some feedback from a few of you, I’ve renamed this series from “What Do I Like to Drink?” to “How to Discover your Taste in Wine”. If you’re curious about the wines that I personally like to drink, don’t…
The Festival of Samhain approaches, when the otherworld draws close to our own. Once a Gaelic festival marking the end of the harvest and the beginning of winter on November 1st, it was appropriated by Western Christianity as All Saints…
How many bottles does it really take to know what you like? In this three-part series, we look at the minimum effective tasting plan to get a handle on the world of wine.
Three lessons from tasting 35 vintages of Vega Sicilia Unico over six decades of dedication to wine production in Ribera del Duero
How many bottles does it really take to know what you like? In this three-part series, we look at the minimum effective tasting plan to get a handle on the world of wine.
Never let your Barolo know your next move. If it knows it’s in danger of being opened, it’ll muster up tannins like you wouldn’t believe. If you’ve ever opened a bottle of one of the Barolo icons from the 1960s…
I recently attended a wine event (which shall remain nameless) where a significantly spicy dish was served early in the evening as the first seated course. The dish was drawing on South Korean culinary traditions and was quite lovely, until…
One of the perks of being a wine merchant is that I get to taste a comical amount of wine. Questions of health aside, this breadth of exposure to Dionysian pleasures (and the occasional Promethean torment) has led me to…