Sure, the grape is used to make insipid Beaujolais Nouveau every November, but it can be delicious.
wine
Posted inFood
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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Posted inFood
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.
Posted inFood
Nervous about ordering wine in a restaurant? Don’t be
The sommelier can be your new best friend.
Posted inFood, Recipes
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.
Posted inFood
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.
Posted inFood
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.
Posted inAppel on Wine, Food
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.
Posted inAppel on Wine, Food
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.
Posted inAppel on Wine, Food
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.