love Burgundy and Beaujolais, and Poulsard is definitely of the same phenotype. We drank this the other night with Batch 35, a washed rind cow's milk cheese from a farm in upstate New York called Sprout's Creek. I've recently emerged from a bit of a "red wine stand-still." I've wanted to branch out some more. Is that so wrong? MORE >>

Right out of the chute the word on the street was all good, and six months later they were cited by the New York Times in a piece called “10 Restaurants Worth a Plane Ride”. Opened in July of 2010 by husband-and-wife team Hugue Dufour from Montreal’s Au Pied de Cochon, and Sarah Obraitis, M. MORE >>

The highlight happened about 3pm, in the Beaujolais. love Morgon, one of the exquisite villages for Beaujolais. Three of the original Gang of Five revolutionaries who broke away from the crap that used to pass as Beaujolais were clustered together: Thevenet, Chamonard, and the leader of that group, the Jules Chauvet disciple, Lapierre. MORE >>

home : wine recommendations : wine girl for hire : bio : articles : contact « Wine Babel | Main | Tre Bicchieri Rant » NYCs Best Wine Store & Wine Bar March 16, 2007 I was flattered into writing the best wine store and wine bar in New York for New York Magazine Best of New York issue last month. MORE >>

At least thats the feeling you get after reading the book The Battle for Wine and Love by New York writer Alice Feiring, out next month. newspapers, said in a phone interview from New York. To drink anything more ancient or unadulterated, youd have to dip your cup into a stream, crack a coconut or milk a cow. Robert M. MORE >>