had been to Burgundy before and remembered Chablis (mainly because it was February, freezing, and could not find a coat to buy in the charming tiny Chablis village), So having been there, I could imagine the high acidity, the clean citrus flavors, and other elements associated with very cool climates. White Burgundy Tasting. MORE >>

If you know in advance that you will be opening a bottle of wine a few days from now, I suggest standing it up vertically in the cellar to let the sediment fall to the bottom of the bottle. People associate quality with ageability. This is very exciting - how often does one get to drink a bottle that old? In my case, not very often. MORE >>

The others liked it a lot though, and 3 hours later the wine had indeed integrated beautifully, showing ripe fruit, minerals, and an earthy pungency that I associate with Savigny-lès-Beaune. I had some of the fellas over the other night to have dinner and drink red wine from Savigny-lès-Beaune. Why Savigny-lès-Beaune? Flawed? Not good wine? MORE >>

disclaimer: I received this wine as a sample from Patricia Schneider Associates for review. Recently, the wife and I have been discussing a possible trip to California next year. few of the issues are for how long and where. Oh, I'm sorry, did I leave out Paso Robles, Lodi, Central Coast or Livermore Valley. Suggested retail is $15. must buy! MORE >>

so very excited to go on my first trip with the Association of Wine Educators (ASE). The tasting was held in what looked to be a multi-million dollar tasting room in his very high tech cellar, with the floor of the maturation room studded with blue lights like the jetway of an airplane. And New York? Day 2. Amarone, and Recioto. MORE >>