This term describes a white wine’s color instead of the bouquet and flavor of the white wine.
Sauvignon Blanc is a white wine that is dry and has herbs-like characteristics. It is a great wine to dine with food.
This term is French for white wines with silky and soft flavors.
Wine with Food: Alsatian Gewurztraminer By Paul Kalemkiarian Sr. | May 1984 You will not find a wine labeled exactly “Alsatian Gewurztraminer”. You will have to look for a bottle that reads Gewurztraminer and then see if it was imported from Alsace. And, when you locate a bottle, you will be rewarded with a wine… read more »
Wine with Food: Asti Spumante by Paul Kalemkiarian Sr. | August 1983 The popularity of this sparkling Italian wine in the United States has jumped with leaps and bounds during the last few years. The festive nature of the wine lends itself to selection as a gift item, and maybe because of certain misconceptions, it… read more »
Wine with Food: Barsac By Paul Kalemkiarian Sr. | May 1983 You have held a special luncheon, all the guests have left, and you are ready to take your shoes off, pour a glass of wine, relax on the couch and catch your breath. But, the wine you had at lunch is gone! So you remember… 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: Dessert By Paul Kalemkiarian Sr. | January 1983 The absolute crowning touch to a meal, in my opinion, is the serving of a wine with dessert, or maybe for dessert. It is so much more substantive than the traditional cordials or liqueurs with their loud flavors. The alcohol content is less, and therefore there is… read more »
SAUVIGNON DE ST. BRIS. 1983 – HUGUES GOISOT by Paul Kalemkiarian Sr | February 1985 Gerard Antoine, an importer and California wine distributor was on his 1983 buying trip in Burgundy, when he stopped in the village of St. Bris for lunch. The restaurant was called “Les Rosiers”. (…great local food… he says.) He asked the owners… read more »
CHARDONNAY. 1982 –HAMILTON CELLARS by Paul Kalemkiarian Sr | January 1985 I am delighted that Ed Masciana chose to take the plunge and go into the wine business for himself. I have known him for over 15 years. Throughout that time we have challenged each others palates with our discoveries. He is a true “no nonsense”… read more »