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.
It’s time for a white Wine of the Week. And this one’s an amazing value. From the Rhone region of France, this wine (the name means “the old farm”) has got White Grenache, Bourboulenc, Ugni Blanci, and Roussanne, and delivers flavors of green apple, lemon, and pear; nice and zesty
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OK, the names seem to be getting even longer. Sorry. But do try this 90% Carmenere / 10% Cabernet, the debut vintage of the line, which I tasted with the winemaker in 2009 shortly after its release. Even then it was already drinkable, and it’s only gotten better: a deep
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In this wine, Italy does meet France. Argiano is an Italian winemaker with 120 acres of vines in Montalcino, Tuscany, and also produces a Bordeaux-style wine entirely from French grapes, in addition to three 100% Sangiovese wines. This is a full-bodied, very satisfying wine that a bunch of work colleagues
I know, I know, the wine name is absurdly long. But trust me, it’s great wine. Valpolicella is the region where the wine is made in northeastern Italy called the Veneto. The grapes are three – possibly three you’ve never heard of: Corvina, Rondinella and Molinara. Sometimes called a “baby
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Good Chard under ten bucks is almost unheard of. This is one of them. And it’s a pretty good wine to serve before, if not with, the Thanksgiving meal. Now if you’re a real fan of big, sweet, caramel-y, high alcohol Chardonnays you probably won’t be impressed. Because this is
For thirteen bucks, you really can’t do much better. That’s my opinion, and it’s also the opinion of a bunch of wine Judges at the Ultimate Wine Challenge in NY City this past May. Normally I don’t put too much stock in wine contests, but this one I liked, especially as the tastings were
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Last night at the Ramscale penthouse in Manhattan’s Meatpacking District, Arrows Restaurant Chefs Mark Gaier and Clark Frasier rolled out their new cookbook Maine Classics. The Chefs, who took home the James Beard Award for Best Chefs of the Northeast last year, were in town to introduce New York’s food
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