Appel on Wine
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PublishedJune 10, 2015
Cabernet franc is the cool alternative to muscle-bound sauvignon
Smartly created wines made with the overlooked black grape boast a formidable flavor profile.
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PublishedJune 3, 2015
After college, consider graduate school of wine
Through it you can learn about chemistry, engineering, cuisine, history, agriculture, languages, finance, philosophy, archaeology, law, poetry – and much more.
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PublishedMay 27, 2015
Soave, a smooth operator from Italy, deserves greater respect
Rough versions from the 1970s turned many drinkers away, but it's well worth reconsidering.
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PublishedMay 20, 2015
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.
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PublishedMay 13, 2015
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?
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PublishedMay 6, 2015
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.
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PublishedApril 22, 2015
Surprises happily divert a man of classical tastes in wine
Those that may seem like outliers at first can turn out to be exciting discoveries.
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PublishedApril 15, 2015
Looking for a new wine frontier? Try Portugal
Portuguese winemaking culture is probably the most traditional, unglobalized in the world.
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PublishedApril 8, 2015
What does ‘old’ mean when we talk about vines?
It's a gray area that invites rewarding exploration.
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PublishedApril 1, 2015
A small but essential wine glossary
Knowing the lingo helps to shatter presumptions about what you like to drink.
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