Wine Sediments

By Tom Wark
Fermentation

Well-aged wine isn’t special because it is well aged. It isn’t special because its flavors and aromas are defiantly subdued and evolved. Well-aged wine — a bottle with some experience — is special because it has the ability to make us contemplate the past, where we’ve been, and how we got to this […]

By Jamie Gabrini
The Wine Chicks
Francois Labet, Crmant de Bourgogne, NV, or East Meets West
In my inaugural budget-wine column here, I mentioned the Mousse Monkey that rides my back relentlessly. Its a serious addiction: I love Champagnes and sparkling wines. And for a wine chick of, ahem, limited means, its tough to placate that damn […]

By Andrew Barrow
Spittoon
Despite some hostile reactions to last week’s post, surprisingly from some quarters who I thought would be ‘well-up’ for the full gastronomic experience, I shall persevere. Today, my top six tips for successful wine and food matching.
1 - Consider the Weight
“The wine bottle?” Now, don’t get silly, talking here about the food. Light […]

By Lenn Thompson
LENNDEVOURS

Every Friday on Wine Sediments, I bring you The Vines Less Tasted, a column that focuses on the wine world’s lesser-known regions and lesser-known grapes. So far we’ve looked at blaufrankisch, Napa Gamay Noir and some upstate New York hybrids … and while fun, I think it’s time to get serious about this […]

By Tom Wark
Fermentation

As Congress discusses the state of our borders and undocumented aliens and as the people take to the streets, the wine industry sits and waits. The outcome of the illegal alien debate will affect this industry in a significant way.
Its no secret that the agriculture industry in California in maintained in great part […]

By Jamie Gabrini
The Wine Chicks
Is that the sun?!
Spring hath sprung, kids! At least it has momentarily, though I suppose in Buffalo, this chick ought not count her eggs before they done hatched. Regardless, seeing the sun and the calendar turn to April has me craving the vernal. This week, were going green.
Thanks to the generosity […]

By Andrew Barrow
Spittoon
Do you start with the food and find a wine to compliment or do you select the wine and find a dish to match first? Maybe you don’t bother with either and just grab a bottle with a nice label from the shelf or wine rack?
Across the food blogs it amazes me […]