The prospect is thrilling; reality – so far – not so much.
Appel on Wine
Posted inAppel on Wine, Food
Give your relationship with chardonnay a chance
There’s much to be gained by exploring this too often dismissed wine.
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Posted inAppel on Wine, Food
Reading about wines can be almost as stirring as the drinking
Here’s a look at which books get permanent places on the bookshelf, and why.
Posted inAppel on Wine, Food
Serious contenders for wines that ask you to keep drinking
The human touch is detectable in all of these candidates for getting carried away.
Posted inAppel on Wine, Food
How is wine made? Knowing the basics will open door to deeper discussion
We can’t talk oak until we’re clear on the marriage of yeast and sugar.
Posted inAppel on Wine, Food
Cabernet franc is the cool alternative to muscle-bound sauvignon
Smartly created wines made with the overlooked black grape boast a formidable flavor profile.
Posted inAppel on Wine, Food
Soave, a smooth operator from Italy, deserves greater respect
Rough versions from the 1970s turned many drinkers away, but it’s well worth reconsidering.
Posted inAppel on Wine, Food
Expanded horizons lead to prejudice-busting sauvignon blancs
As with chardonnay, looking further afield from where and how the white wines are famously made can yield surprises.
Posted inAppel on Wine, Food
In a perfect Portland dining world, wine would lead the way
Can you imagine restaurants where the food and the wine teach us while transporting us?
Posted inAppel on Wine, Food
Searching for the right sort of zins reveals hidden diversity
Zinfandel is a big and interesting wine, but too often it’s big to the point of overwrought and overdone.