Import Selection: Coltibuono Bianco, 1989. La Badia

Revelations never cease, it seems, when I investigate good Italian wines. While researching this article the translation of the name “Badia a Coltibuono” (some­thing I had been in mystery about for nearly ten years) like the an­swer to an ancient riddle, suddenly appeared: the “Abbey of the Good Harvest”. La Badia was built as a… read more »

Import Selection: Black Marlin, 1989. Black Opal

Black Marlin? I would prefer just calling it Semillon! This month’s imported white wine comes from the celebrated Hunter River Valley in Northern Australia. Gaining a reputation of late of producing wines of distinc­tion, the Hunter River Valley has a history dating back to :1824 when a young Scot by the name of James Busby… read more »

Domestic Selection: Chardonnay, 1986, Merry Vintners

The Merry Vintners is a small, 7,000 cases per annum, family winery in the rural outskirts of Santa Rosa in Sonoma County. The winery was founded in 1984 by four partners; Charles Edwards and his wife D.J., their daughter Meredith and her husband Bill (Miller). Sounds quite ordinary so far… the catch is, Meredith (Mer­ry)… read more »

Import Selection: Lee Poo Yee, NV. Armand Roux

Let me point out that, no, Lee Poo Yee is not from an obscure estate hidden away in the pictu­resque hills of some exotic prov­ince in China. It does come in­stead, from the familiar Loire Valley of France. This is a regional blend identified in the industry as a “negociant wine”. Though the term might… read more »

Domestic Selection: Semillon, 1985, Alderbrook

••CORRECTION: I reported in a previous article that the two grapes in white Bordeaux were semillon and sauvignon blanc. I erroneously noted that the sauvignon blanc adds the flavor and body while the semillon contributes the acid. OOPS! It’s the other way around.. . Oh well, you’re never too old to learn or too young to… read more »

Wine with Food: Liebfraumilch | Pairing Tips

Wine with Food: Liebfraumilch By Paul Kalemkiarian Sr. | February 1983 You will notice that I have changed the name of this column. For 14 issues now, the emphasis has been on the meal, with the serving of a wine as the comple­ment. Thus—Wine with Food, was the natural title. I make a particular point of… read more »

Wine with Food: For Luncheon Dishes, Casseroles and Pasta

Wine with Food: For Luncheon Dishes, Casseroles and Pasta by Paul Kalemkiarian Sr | June 1982 Before I discuss wines to serve with cheeses, desserts, eggs, salads, (yes some salads can have wine accompaniments) which are the topics of the next four columns, I decided to cover a catch-all group of meals of an everyday… read more »