It had a vague cinnamon aroma that I associate with carbonic fermentation, and texturally it felt like high quality Beaujolais to me, but one with a little bottle age. still had a modicum of confidence at this point, by the way, as vegetable soup was the first course and I hadn't yet mistaken Simone for Foillard, among other gaffes. MORE >>

Of course, for Inglenook, it wasn’t always that way. think that he could do it with lots of nostalgia marketing, but it will take decades to break the box/jug association. Francis Ford Coppola is pulling a daring business move: renaming his wine estate after a box wine. Do you think he can do it? Do you care? American wine MORE >>

If it's an old white wine or champagne, you need to chill it, of course. But then afterwards, I'm always the guy who has like 12 glasses in front of him at the end of a dinner party, because I've been saving all these wines to watch how they grow over the course of several hours. People associate quality with ageability. Steak. MORE >>

Images went by fast yet I saw tantalizing images of serious-looking sous chefs doing intriguing things with lobsters, and other techniques associated with molecular gastronomy. Mr. Roca and his chef brother Joan Roca presented a 12 course menu with the help of Mercat chefs, all paired with wines from Catalunya. "20 wines!" Penedès. MORE >>

Of course, you could always call over the sommelier and at the moment, it is probably your best option. White Burgundy Tasting. Imagine yourself at a very elegant restaurant, hosting an important client, or trying to impress a date. You both decide on white fish as an entrée, so you are leaning toward a white wine. And there you have it! MORE >>