Harvey Steiman's Blog Archives
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July 2008
A Syrah Good for the Long Run
Posted: 09:54 AM ET, July 18, 2008
Usually, when I buy a case or half-case of wine, I drink a bottle or two from the stash in the first year to get a handle on the wine, then open the rest when I expect they have reached maturity.
Somehow I managed to keep my hands off the half-case of Cayuse Syrah En Cerise 2000 I had bought when it came out, so I had all six bottles to pour for guests last week when my wife and I celebrated our 40th anniversary with 30 friends and family. Read more
When Cocktails Are Better Than Wine
Posted: 09:29 AM ET, July 15, 2008
A sommelier can make a multi-course dinner special by finding a great wine-and-food pairing for each dish. In the past few years, in pursuit of the perfect match, some sommeliers have strayed outside this wine-only boundary.
The latest trend is to create cocktails to go with specific dishes, a new frontier in choosing something to drink with dinner. Read more
What to Drink with Hamachi
Posted: 03:04 PM ET, July 10, 2008
Hamachi, that sushi bar staple, has a distinctive flavor. White wine, it would seem, should serve it best. It's kind of a fishy-tasting fish, the sort of thing, like mackerel, that make a red wine taste odd.
So imagine my surprise when, about halfway through our tasting menu at Restaurant Charlie in Las Vegas, sommelier Desmond Echevarre brought out a red wine to serve with seared hamachi belly. Read more
Many Faces of Dessert Wines
Posted: 10:12 AM ET, July 07, 2008
I like dessert wines, a confession that should come as no shock to longtime readers. I even like to drink sweet wines with savory food, especially cheese. Sweet wines go well with spicy dishes and those that have some fruit or other sweet elements, but when they're good, they don't need food to complete to the picture. Read more
New World Not-Port?
Posted: 11:01 AM ET, July 01, 2008
What do you call a sweet red wine that's had some alcohol added to it to bring it up to about 20 percent? If you said Port, you're soon going to be behind the times. Australia, which makes some of the world's finest fortified wines, including stuff it has been calling Port, has concluded an agreement with the European Union to desist in using names like Port and Sherry for their fortified wines. Read more
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