When I say 'going pro,' I am not suggesting taking classes on wine or becoming a sommelier or even a connoisseur, but how I develop and write articles and how I use paid advertising on the blog. One, the Carmenere, has been disappointing, but the Zinfandel, Syrah and the Peitie Sirah have joined the list of my favorites. MORE >>

Grown on the calcareous stone and sandy soil of the Southern Rhone valley, the Rosé is made up of Grenache (which is bled off the skins in a saignee method), Syrah (which is vinified liked a white wine, with short skin contact to extract a bit of the grape’s red color), and Cinsault, which is directly pressed without color. MORE >>

So it’s a good thing this wine isn’t running for office since all but three out of 30 or so in my NYU class liked it when I poured it this week. “La Ferrande” is a tiny anomaly from the area known for blending since it is 100% syrah. To poll at 90 percent is unheard of in a democracy. wine picks MORE >>

can tell you from re-tasting it the next night that the wine continues to improve, and all the balance, character, and class that you could want in a big red wine. blend of Syrah and Cabernet Sauvignon, I found bright citrus fruit on the nose - think persimmon, and also some very prominent sandalwood aromas. Aren't they? Some are, yes. MORE >>

One of my favorites was the red Cuvee Prestige 2006, a blend of Cabernet Sauvignon and Syrah, which is paired with the lamb. During dinner, we also learned the source of the curious “figure” on the label of her Inspire (prestige class) wines. “You must have some fresh Truffles on toast!” Well, this is that scene. MORE >>