Is there anything more cliché ridden than calling rosé “food friendly”? It sort of like calling mustard and ketchup BBQ friendly, which of course is all true. Rosé wine is versatile because it lies somewhere between the extremes of red and white wines—more depth than a light white, but less intense than big, tannic reds. […]
RIP Anne-Claude Leflaive
In a recent trip to Beaune, France, Burgundy’s wine capital, I was able to buy one bottle of a wine shop’s three-bottle annual allotment of Leflaive Puligny-Montrachet. Anne-Claude Leflaive was widely celebrated as the best maker of white wines in the world. She was 59.
The Bogeyman in Your Wine
You know, of course, that there are sulfites in your wine. On the back of each label the percentage of sulfites is listed in the bottle you just uncorked. Wine is volatile food product, and sulfites act as a preservative. The use of sulfites in winemaking began in the 1900s to stop bacteria and other […]
- « Previous Page
- 1
- …
- 6
- 7
- 8