The strict rules of Europe and the relative freedom elsewhere both can guide wine choices.
wine
Posted inFood & Dining
It’s time: Forget the old prejudices and give Gamay a chance
Sure, the grape is used to make insipid Beaujolais Nouveau every November, but it can be delicious.
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Posted inFood & Dining
Don’t reject a wine simply because it’s no longer in vogue
Why does it continue to be fashionable to hate on Chardonnay?
Posted inFood & Dining
Hands-on versus hands-off wines: Try both and decide
The notion of polarity applies to most things in life, including how to make the best wines.
Posted inFood & Dining
Nervous about ordering wine in a restaurant? Don’t be
The sommelier can be your new best friend.
Posted inFood & Dining, Recipes
Bread and Butter: Crafting a wine list is more complicated than you may think
“When I gave my first draft to a friend to review, I felt as if I were handing off my first novel,” Lolita wine director Stella Hernandez says.
Posted inFood & Dining
Bread and Butter: At Lolita in Portland, wine is a conversation, not a monologue
The idea, the wine director says, is not to show off what she knows but to help you figure out what you like.