began by reading and talking to friends, and this definitely served me well. If I'm buying an age worthy wine, a good red Burgundy, for example, I'm a believer in buying three bottles and drinking one when young in order to know the wine in that phase of its life. So my new rule - good Bordeaux needs exactly 22 years. Who knows. MORE >>

On the subject of terroir, and how little I know about it, I might as well confess that I have never tasted a Bordeaux that struck me as having a sense of place as much as any bottle of Monte Bello. Thus, the application of the traditional definition of terroir to anything but small vineyards in specific areas is oxymoronic. La Tache). MORE >>

Said wine bar is technically located in the West Village, but it is just North of trendy Tribeca - and it definitely had a trendy aura to it. The two people behind the bar that helped out were also quite knowledgeable, and definitely NOT pretentious. As reported in my previous post, I did in fact make it out to a wine bar tonight. MORE >>

began in a French table area and tried some Sancerres (made from Sauvignon Blanc), some white Burgundys (made from Chardonnay) and some white blends. Hubery Lamy of Burgundy presented 3 wines. wine I will definitely keep an eye out for in the future. Denis section of Burgundy. don't know. great wine. Onto the reds. MORE >>

Definitely one I'll be on the lookout for! but it was her Bordeaux style blend 2003 "Chesler" wine that I most enjoyed. Georges 1er Cru (a red Burgundy for those who don't have a masters in wine labeling) had some nice cherry and forest berry on the nose, together with some minerality & earthiness. Great stuff. MORE >>