Blog Index
Bruce Sanderson
Burgundy 101
Posted: 04:00 AM ET, 01/21/08
Tasting at Louis Jadot is like a lesson in Burgundy. There is an extensive range of wines, from Chablis to the Maconnais, with many serious appellations of the Côte d’Or represented in both red and white.
Best of all, you are in the hands of Jadot’s distinguished winemaker, Jacques Lardière, who, with his knowledge of the wines and their terroirs, guides you through the wines like an erudite professor of Burgundy. Read more
Bruce Sanderson
A Study In Terroir at Leroy and Chambolle-Musigny
Posted: 10:21 AM ET, 01/19/08
Wednesday morning I drove to Vosne-Romanée for a visit with Lalou Bize-Leroy at Domaine Leroy.
Tasting chez Leroy is an interesting look at the characters of several villages, both in the Côte de Beaune and Côte de Nuits, and from village to grand cru in the appellation hierarchy. Read more
James Laube
Curran Departs Sea Smoke for New Pinot Venture
Posted: 08:41 PM ET, 01/18/08
Kris Curran called late today with more news than typically comes this time of day on a Friday, just as I prepared to shut down my computer and head out of town for a couple of weeks.
Curran said she is leaving Sea Smoke, the Santa Rita Hills Pinot Noir estate where she’s worked the past seven years and helped shape into one of the area’s defining wineries, to join a new venture headed by William Foley, owner of Foley winery, also in Santa Rita Hills. Read more
Harvey Steiman
Fifth Floor to Go Gascon
Posted: 03:26 PM ET, 01/18/08
Several interim chefs have come and gone at Fifth Floor, a Wine Spectator Grand Award winner, since Melissa Perello left in late 2006. The other shoe finally dropped this week, as chef-consultant Laurent Manrique, chef of the Aqua restaurants, named Jennie Lorenzo as the day-to-day chef de cuisine. Read more
James Suckling
Thanks, Gordon
Posted: 01:35 PM ET, 01/18/08
I had a fun dinner last night at Craft in Century City with Gordon Trachtenberg, who is the guy who won the competition last week in my blog for a dinner with me. I like Craft for its New York chic décor and precise, well-made food. It has a touch of East Coast sophistication that is cool in laid back Los Angeles. Read more
Richard Betts
In Defense of Flaws in Wine
Posted: 10:20 AM ET, 01/18/08
"Is it a flaw or is it the wine?"
This is a question that I often think about. This is mostly because I am frequently accused of being too charitable toward wines that display any of a wide range of things that some winemakers and drinkers deem unacceptable. Read more
Bruce Sanderson
The Grands Crus of Vosne-Romanée
Posted: 02:14 AM ET, 01/18/08
Tuesday afternoon I was in Vosne-Romanée to visit Domaine de la Romanée-Conti, then to Beaune for a look at the 2006s from négociant Alex Gambal.
One of my favorite stops in January is the Domaine de la Romanée-Conti, where the wines are strictly grands crus, from some of the best terroirs. Read more
James Suckling
Last Night’s Flat Champagne
Posted: 06:15 PM ET, 01/17/08
Is it only me, or does anyone else get ripped off late at night in bars? I pulled in with a friend of mine last night to the bar at the Peninsula Hotel in Beverly Hills after a fabulous dinner at Il Grano in West Los Angeles for a late-night glass of Champagne, and we got totally fleeced. Read more
James Laube
Tried or Not, They've Got Opinions
Posted: 05:50 PM ET, 01/17/08
While my colleague Harvey Steiman wonders whether people really understand the diversity of Australian wine, I have another somewhat related question.
One reason, if not the main one, that people don’t understand Australian wines is they either haven’t tried enough of them, or they have a mindset that stereotypes the wines. Read more
James Molesworth
A Couple Sit-Downs with Francisco Baettig and Adolfo Hurtado
Posted: 02:44 PM ET, 01/17/08
I sat down with two different Chilean winemakers over the last week—Francisco Baettig of Viña Errázuriz and Adolfo Hurtado of Viña Cono Sur, both of whom have interesting stories to tell.
Cleaning up at Errázuriz
For Baettig, his story has been one of overcoming hurdles. Read more
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