Food’s Five W’s
When writing about food, probe five main questions
Whither Port?
A hand-drawn visual essay about Port’s past, present, and unseen future
2011 Jean-Marc Brocard Vau de Vey Premier Cru Chablis
In 2014, as a capstone to a week’s vacation in Burgundy, my husband and I spent three days in Chablis. On one of those…
2020 Bigagnoli Eocene Montebaldo Bardolino
Since this 2020 vintage, Bardolino producers have had the option to designate wines as one of three new cru: La Rocca, Sommacampagna, and Montebaldo….
2017 Collavini Ribolla Gialla Spumante Dosaggio Zero Millesimato
Like Collavini’s Brut version, this vintage sparkler is 100 percent Ribolla gialla grown in Manzano and Corno di Rosazzo, where the winery is located….
2016 Bovio Parussi Barolo
Bovio sources Nebbiolo for its Parussi Barolo from its vineyards in Castiglione Falletto. The fruit is vinified with ambient cultures in wooden tank with…
What is Malolactic Fermentation?
Malolactic affects wine’s texture and flavor, and letting it roll (or not) depends on tradition, fashion, chemistry, and more
2018 Pisoni Millesimato Nature Trentodoc
Pisoni’s brut nature método classico sparkler is 100 percent Chardonnay that spends at least 28 months on lees. The wine is manually riddled and…
Jeeper Grand Assemblage Brut Champagne
Jeeper’s nonvintage brut is 60 percent Chardonnay, 25 percent Pinot noir, and 15 percent Meunier; a portion of the chardonnay was aged in oak…
Valençay Plus Wine
Classic wines and bold options to pair with Valençay cheese
2021 Collavini Rosé Rame Venezia Giulia
Collavini’s rosato is a blend of Pinot noir and Refosco dal Peduncolo Rosso, hand harvested, partially de-stemmed, treated to a short maceration, and fermented…
2021 Gérard Bertrand Rosé Gris Blanc Pays d’Oc
Bertrand’s pink wine is a mix of Grenache noir and Grenache gris, hand harvested, direct pressed, and fermented cool to retain aromatics. Bertrand supports…