Though you probably wouldn't serve it with dinner, there's a case to be made for fragrant, effervescent Moscato d'Asti as the most versatile wine for Thanksgiving weekend. Read more >
Don't you think low-dosage Champagnes are better with food? The high acid levels in Champagne have traditionally been balanced by adding a little sugar, known as the dosage (pronounced dough-SAAJ) right before the cork goes in the bottle. Read more >
Tomorrow is the third Thursday of November, which marks the release of Beaujolais Nouveau. This wine, made from the Gamay grape in southern Burgundy, is the first release of the just-completed 2013 harvest. Beaujolais Nouveau is made very quickly, resulting in a juicy, light-hearted wine—perfect for an end of harvest celebration. Joe Campanale, a 2013 F&W Sommelier of the Year and owner of several wine-forward New York City restaurants will not be celebrating with Nouveau, however. Instead, tomorrow he’ll be opening a bunch of what he’s calling Beaujolais Vieilles at his West Village wine bar, Anfora. Here’s why... Read more >
Wine preservation is de-mystified thanks to Ray Isle, who tested every method to make wine stay fresh longer. Here are his favorites. Read more >
This luscious vegan salad includes plenty of sweet potatoes, tofu and miso—star ingredients in Okinawa, Japan’s southernmost prefecture where an extraordinary number of people live to be well past 100. Thankfully, a small amount of alcohol plays a roll in the Okinawa diet, so you can feel good about eating this dish with a glass of wine. Oregon Pinot Gris is especially delicious with the sweet potatoes and savory miso dressing. Read more >
Ever wondered where the experts stand on the best wine practices and controversies? In this series, wine blogger, teacher and author Tyler Colman (a. k. a. Dr. Vino) delivers a final judgement.
Don’t you think it’s smarter to buy wine by the case rather than one bottle at a time? Most stores offer a discount on purchases of 12 bottles or more. Also, local delivery is often free or close to free, so someone else can do the heavy lifting for you. One caveat: shop around. A 10 percent discount at a pricey store may sound good, but still mean a more expensive bottle than one from a retailer who charges less to start with.
Here, wine experts reveal their favorite bottles costing less than $17. Many of the selections are lesser known but absolutely worth the search.
Who: Brad Ball, proprietor and wine director, Social Wine Bar, Charleston, South Carolina
Why: “This medium-bodied wine is the perfect fall red, brimming with bright red fruits of pomegranate and red cherry, and intense floral notes of rose petal and geranium,” says Brad Ball. The wine is produced from the indigenous Mencía grape, which grows on some of the most dramatic vineyards in the world in northwest Spain. “It’s also just straight up delicious!” he says.
You don't have to be a hoarder or deep-pocketed auction-goer to drink well-aged wine. Here, we spotlight affordable old bottles to buy now.
2003 Chateau Musar: This famous Lebanese wine is made by a charismatic storyteller named Serge Hochar, who kept Musar in production even as bombs struck nearby Beirut during the country’s 15-year civil war (as chronicled in GQ by Elizabeth Gilbert in 2004). Musar’s provenance is not it’s only unusual characteristic. It typically displays noticeable levels of Brettanomyces (a yeast that creates a distinct horsey smell) and volatile acidity (which creates a brightly unhinged salty-sour note). These things are usually considered outright faults, but in the case of Musar they add up to an unusually wild-tasting but excellent wine.
The (Wonderful) Effects of Age: Hochar says his wines shouldn’t be consumed before they’re 15 years old, but 2003’s fantastic weirdness is perfectly enjoyable at age 10. With notes of tomato, thyme and balsamic vinegar (from the VA) mixing with dried cherry and cinnamon, it’s a terrific example of a great red that has strong savory flavors in addition to fruit. This bottling is browner in color and brighter in flavor than the more darkly fruity 2004.
Drink It With: Daniel Boulud’s basil-crusted leg of lamb. Two of the grapes used in Musar, Carignane and Cinsaut, are typical components of southern Rhône blends, which are always a great choice with lamb.