The issue is entirely dedicated to “the buzz around alcohol&# and has articles by David Schildknecht, Jamie Goode, Fiona Morrison and others. How often is the alcohol level stated on the label consistent with what is actually in the bottle? For wines under 14%, the wine can fluctuate by 1.5 since that gave the maximum flexibility. MORE >>

The other day I was reading an excellent article in the current issue of The World of Fine Wine , an article that makes the case for Beaujolais as a "fine wine," the same way we think about Burgundy or Barolo, for example. It is a well considered and thoughtful article. Like The Art of Eating , this is a must-have. MORE >>

Between shopping, the job, my now required exercise regiment and 70+ inches of snow, time to research and post articles has been limited. I have been going over some notes I have taken about some of the wines I tried over the past month, figuring I may get time before Christmas to post my review. It has been a very busy month. MORE >>

This article was originally written for Gourmetkoshercooking.com…ENJOY! Winter/Soup wines. It has been a cold winter of late in the Northeast and given the option I’d like to spend every evening curled up in front of the fireplace with a steaming hot bowl of rich hearty soup.  Give me an “everything soup” – start with the [.]. MORE >>

Today alone, Eric Asimov of the NY Times published an article reviewing his tasting panel's thoughts on sparkling wines not from Champagne, and also a blog post listing some of his favorite Champagnes. It's the time of year for lists of Champagne's greatest hits. Well, I want to add my.02 cents. Bright fruit, a graceful style. Blended Wine. MORE >>