Wine
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PublishedJune 7, 2017
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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PublishedApril 12, 2017
Don’t reject a wine simply because it’s no longer in vogue
Why does it continue to be fashionable to hate on Chardonnay?
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PublishedMarch 8, 2017
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.
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PublishedFebruary 22, 2017
Nervous about ordering wine in a restaurant? Don’t be
The sommelier can be your new best friend.
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PublishedFebruary 15, 2017
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.
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PublishedFebruary 8, 2017
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.
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PublishedOctober 11, 2016
Chef Cara Stadler plans a new restaurant in downtown Portland
Lio, which will focus on wine as much as food, is scheduled to open next summer.
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PublishedSeptember 7, 2016
Trying to get to the essence of wine with a final, goodbye column
After writing about it for five years, Joe Appel reminds readers that wine is more than numbers and buying guides.
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PublishedAugust 31, 2016
Skin contact – in wine-making – turns an ordinary white into a tantalizing orange
Good skin-fermented wines boast extraordinarily distinctive flavors and an amber color.
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PublishedAugust 3, 2016
Too often overlooked, Italy’s Bardolino humbly wields power
It's a good match for casual food, but interesting enough to hold one's attention.
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