Ever felt awkward when ordering wine at a restaurant? Ever walked into a wine store and had no idea where to begin, what to buy or how much to pay?
Ever looked at a European wine label and wondered what’s in there? Then Wine-Flair.com is just for you. It’s all about wine education and appreciation, written in plain language.
Welcome to the Wine-Flair Wine of the Week! Yes, I know it sounds like a disgusting cheese. Or maybe a quiche from Germany. It’s actually a delicious red wine made from a grape that’s originally from upper Styria, now Slovenia, once part of Yugoslavia. The grape itself is also called
I know you can get this at Wine.com, but I think (and hope) you can find it at many more outlets. If you do, buy some. Especially if you haven’t tried French wine, and specifically Bordeaux, but would like to…out of curiosity, if nothing else. So try this Wine-Flair Wine
OK so this Wine-Flair Wine of the Week is about a 50-buck wine. And it’s a classic Napa ballsy Cab: rich and concentrated dark fruit, balanced, lovely tannins and a long finish. Some (including me) may detect a little residual sweetness right out of the bottle, but after I decanted
This wonderful white wine is the product of Randall (Randy) Graham, the quirky and unique founder of Bonny Doon, an enterprise that he created to produce American versions of the best Rhône wines. He’s run into some tough times in the last few years, a visionary winemaker but self-described not-so-good
Conventional wisdom is that Primitivo was brought to California around 1968, and scientists at UC Davis declared it the same grape and wine we call Zinfandel in the US. But as far as I can tell–and there are at least a half-dozen versions of the “truth”–this “Italian” grape’s origins are
I walked onto a mediocre liquor store in New Brunswick, New Jersey the other day. Staring me in the face was a rather poorly-configured display of Cupcake “LightHearted” wines which, according to Travel + Leisure Magazine, “locks in at less than 80 calories…eight percent alcohol by volume, and less than
I couldn’t say goodbye to a month characterized by miserable heat waves (Or were they really? Maybe we just did too much testing with too many thermometers?) without mentioning these two amazingly refreshing white wines. Assyrtiko is one of my favorite brisk, citrus-y whites and the Zacharias 2019 doesn’t disappoint…at
Wine and food pairing is more an art than a science. So VIEW OR DOWNLOAD the Wine-Flair Wine & Food Pairing Chart 2020. Pairing is one of the most frequent questions I get and if you want to really immerse yourself, there are lots of books available–I have one called
Twitter feed is not available at the moment.
Copyright 2021 David W. Gaier – All Rights Reserved.