A Free Wine Encyclopedia!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 »
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 »
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 »
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 »
••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 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 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 »