Award-winning wine columnist Dan Berger has been writing his nationally syndicated column since 1979 and continues to be one of the most outspoken and informative people writing about this subject can be very to understand.
Over the decades, I’ve noticed a lot of wine with common flaws, such as oxidation. And I’ve also noticed that most people do not see the flaw -- or even know it is one.
It wasn’t just hyperbole when I recently said that two of the best Cabernet Sauvignons available in the Napa Valley were from Australia. But perhaps I was simply a bit irked that so many $200 to $500 bottles of home-grown Cabs are mute.
In more than four decades of writing about wine, I’ve read perhaps two dozen older books on the history and the personalities of European wines. About 90% of the text in these books is about red wine.
About 1994, a wine lover asked me to name the best Cabernet in the Napa Valley. His query followed an article I had written about diverse sub-regional Napa styles, pointing out the differences from one area to another.
Pinot Gris once was the disparaged stepchild of white wine lovers. And several of us who wrote about wine perpetuated the myth with reproachful remarks that could only be called naïve.
Without specific details, Pacific Gas & Electric sent out notices a few weeks ago alerting Sonoma County customers that prophylactic blackouts would be instituted in the coming weeks to forestall the possibility of fires.
Prices for most California wines have been too high for decades, and that becomes evident once every so often when an industry-wide over-supply of wine occurs.
The next time you’re in your favorite wine shop or market wine aisle seeking your favorite Chardonnay, one good strategy is also to buy a wine you’ve never tasted.
We probably have more Cabernet Sauvignon in our cellar than any other single varietal, And we’ve loved about 95% of those we’ve tried that are 15 years old — and many that were much older.
Twenty-odd years ago, in a small café in western Milan, I asked a waiter for the wine list. He simply said, “Non carte di vini, solo rosso e bianco,” and on speaking that last word, he winced and slowly shook his head.
What we all now call “a bottle of wine” may soon differ from what it has been for decades, and that could create confusion for how wine buyers will someday purchase wine.
Decades ago, soon after the 100-point scoring scheme became a popular way to evaluate wine, a glossy wine magazine awarded a 100-point score to an exalted First Growth Bordeaux.
Three decades ago, at the Napa Valley wine auction, two giants of the Southern California retail wine trade became locked in a battle to acquire a large bottle of a Chappellet Cabernet.
One of the realities of having Cabernet Sauvignon as the focal point of a winery is the simple fact that the wine, by the very nature of the grape, is loaded with tannin, which some people can’t abide.
If you’ve been a regular consumer of wines that typically sell for about $15 a bottle or less, you’re probably happy with the way they taste.
Cabernet Sauvignon –- the grape that launched California into the world’s wine spotlight 43 years ago — created a heritage that constantly reminds us how important it is as a grape and a wine.
Jean-Charles Boisset is one of the most passionate of wine lovers, a man who reveres the concept embedded in terroir – the French belief that the locale of a vineyard produces wines that are unique from other areas.
This wine column began national syndication in March 1979, and even before I had made nickel on it, I faced a serious dilemma: should I spend $25 on a bottle of a Cabernet Sauvignon?
Lovers of California red wines are facing a crisis of confidence that few acknowledge — but that’s mainly because most U.S. wine buyers are unaware the problem even exists.
One day in June 2007, a dozen winery representatives, regional marketing organizations, and an attorney gathered for a private luncheon at Chateau Ste. Michelle in Woodinville, Washington.
The small room at the Francis Ford Coppola Winery in Geyserville last Friday provided a respite from a cold rain that forced four dozen folks to huddle up against a wine bar and jostle for sips of four dozen wines they all had brought to share.
MARLBOROUGH, New Zealand – U.S. wine lovers have taken a definite shine to New Zealand’s major entrant into the world wine scene: cool-climate Sauvignon Blanc.
Four decades ago, wine collectors had to wait four years after a vintage to get the best Napa Cabernet Sauvignons, mainly because the wines were loaded with astringent tannins that needed softening by time.
The conventional wisdom says top Cabernet Sauvignons should be aged at least a decade to deliver some of the sublime, mature elements that only bottle-aging can offer.
Do you love Cabernet, but know nothing about Chenin Blanc? Or have an abiding interest in rich Chardonnay, but have no clue about 20-year-old Australian Semillons?
Wine lovers often speak of the greatness of Napa (Cabernet), Russian River (Pinot Noir), and at least a dozen other “world-class” California wines from exalted regions.
Most blended red wines vary radically from one to another. Most winemakers try to hit a particular style of wine that sells — and the current mode of the day for reds is big and bold, with lots of fruit intensity.
When a celebratory party starts with sparkling wine, continues with white wine, some red wine, and later perhaps more bubbly and a dessert wine, many people can be at risk for morning-after agony.
Wine has been compared to alchemy since it is the result of a transmogrification of humble grape juice that, chrysalis-like, elevates a mundane liquid into a sublime elixir. It is a synthesis of science, agriculture, and artistry.
Many food experts at this time of year suggest that the best libation to serve at parties and other celebrations is Champagne or any dry sparkling wines.
I’ve lived in several cities that claimed to have great weather. In most cases, that was a public relations lie. Year-around warmth may work for arthritics. Not me.
As a wine-producing nation with widely divergent soils and climates, the United States has adopted literally dozens of grape varieties from other countries (mainly Europe) to make into wine.
As we enter the fall and winter feast season, with Thanksgiving, Christmas, Kwanzaa, Hanukkah, New Years parties, and the Super Bowl ahead of us, thoughts turn to foods and the wines that (we hope) go with them.
Thirty-odd years ago, I was dining with good friend, who also was an East Coast wine merchant. An hour earlier, he had spent an outrageous sum on a case of a famous wine at an auction.
I’ve preached for years that too many restaurants serve red wines too warm — even ritzy joints that have trained wine waiters. Many of them ought to trade in their tastevins for dunce caps.
Ask a wine lover which is better: a Chardonnay that’s only 75 percent varietal plus 25 percent French Colombard or a wine that’s 100 percent Chardonnay. Before you get an answer, you’ll likely get a question back: “Where was the fruit grown?”