A WINEMAKER FORTUNATE ENOUGH to have a vineyard within a prestige appellation is entitled to the cachet the name conveys and earns a correspondingly high price for his wine. Another, whose property may be right next door but in different, more ordinary appellation, enjoys neither the cachet nor the higher price – despite the fact…
On whether red wine can ever be fish wine
WHEN suppertime rolled around last Sunday night and I had an open bottle of a favorite red wine standing by (2008 Closerie des Alisiers Hautes Cotes de Beaune), I decided not to trek down to the cellar for another bottle – even though what was coming out of the oven made the choice a bit…
Absent-minded winemaking and the Romantic tradition
IF YOU HAVEN’T at least heard about the natural wine movement, it’s likely you haven’t been paying attention. If you have been paying attention you probably know that it’s an amorphous phenomenon with heroes but no real leaders, that it’s fueled by a good deal of rhetoric and earnest manifesto-making, that it frequently marches in…
Hautes Côtes de Vermont
IT’S EASY TO FORGET that at one time the celebrated vineyards of northern Europe were nothing more than wooded hillsides. The Romans, who generally took the long view of things, planted vines wherever they thought there was a chance they would thrive. The further north they moved, the more challenging viticulture became. In higher northern…
The clay’s the thing
An email from Hamilton Russell Vineyards this week brought an item of interest. The star South African property has begun putting a small amount of its fine estate chardonnay into small, 160 liter clay amphorae. The amphorae, seen above, are lined with clay drawn from the property itself, which is located about 70 miles southeast…
Chardonnay with latitude
IT’S WHERE THE EVERYDAY meets the can-you-believe-it that most interesting things happen; where risks and rewards run high; where people who know better (or think they do) often fear to tread. It’s true of all sorts of things – including wine. We offer chardonnay as a case in point. In warmer climes and at lower…
Mineral rights
In his relentless campaign to build the reputation of California wine, Robert Mondavi liked to set Napa Valley against Europe in comparative tastings. According to witnesses, he would badger guests into conceding that while European wine was often good – California wines were “just a bit fruitier” — and by implication, just a bit better.…
Identical strangers
A friend of a mischievous turn of mind brought several wines over the other night all bagged up in brown paper bags. He challenged me to taste and comment on them. Two were tasted as a pair. They were both clearly pinot and rather good — but startlingly different. We discussed them at some length…
Charismatic, enigmatic wines of Campania
WINE HAS ITS chattering classes too, and for some time now its pet subject has been something called terroir. Like entrepreneur or mise en place, terroir is a French loanword that requires a whole English sentence to convey the meaning. Narrowly construed, it’s the natural conditions prevailing in a particular spot that distinguish the wine…
Say it . . . don’t slay it
In the introduction to his engaging and endlessly useful book “Brunello to Zibibbo: The wines of Tuscany, Central, and Southern Italy, Nicolas Belfrage maintains that correct pronunciation “is an important tool for understanding Italian wines” since “once you get the sound, the flavors too fall into sharper focus.” Though I can’t go very far in…
The difficult sport of catching (merde!) the Noire du Berry chicken . . .
A Little Lipstick for your Chardonnay?
The first edition of Oliver de Serrres’ manual on agricultural practice, Le Theatre d’Agriculture et Mesnage des Champs, was published in March of 1600. Dedicated to King Henry IV of France (of chicken-in-every-pot fame) it was reprinted many times throughout the 17th and 18th centuries and qualified the ex-soldier from the Ardèche for the title he eventually assumed: father…