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Critic
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11 articles |
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DR. VINO | TUESDAY, OCTOBER 6, 2009 Natural wines, premox, chenin blanc, 07 Port and Rhone – John Gilman John Gilman, author of the newsletter The View from the Cellar , joins us again for a Q&A. You have a long piece about premature oxidation in your current newsletter. But I do not want folks to misconstrue these comments about vintage hype in the Rhône as my taking pot shots at other wine critics, as this is not the case. MORE >> -
ALICE FEIRING | WEDNESDAY, APRIL 23, 2008 Alice Feiring - In Vino Veritas Fire-charred barrels can add notes of smoke, espresso, vanilla and butterscotch, which are catnip for catching the attention of important American wine critics. To drink anything more ancient or unadulterated, youd have to dip your cup into a stream, crack a coconut or milk a cow. Then theres the hardware. Welcome to Ms. Feirings nightmare. MORE >> -
A WINE STORY | TUESDAY, MARCH 30, 2010 Article views was Tastes critic for a while and if you click on the Tastes section [link] most articles are mine. My articles also appear in The Juice (the national newsletter for Local Wine Events). The Juice (Local Wine Events national newsletter). Virtually everything I write appears on the popular site [link]. NY Wine Pairing Examiner. MORE >> -
DR. VINO | TUESDAY, MAY 26, 2009 Wine Advocate Writers Spark Ethics Debate - Wall Street Journal The Wall Street Journal has a story today on page D1 entitled, “Wine Advocate Writers Spark Ethics Debate: While Newsletter’s Founder Champions Independence, Two Reviewers Accepted Trips.. Reporter David Kesmodel details the divergence between policy and practice at Robert Parker’s Wine Advocate. MORE >> -
DR. VINO | MONDAY, JANUARY 5, 2009 Screwcaps, scores, riesling, the Loire, Cali cab: John Gilman part two We’re back with Part Deux of our interview with John Gilman, author of the newsletter A View from the Cellar ( part one is here ). It’s funny that you ask me about the Rhône today, as I am in the midst of a large project on the region for my newsletter and have been awash in their wines for the better part of two months. MORE >>
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