My wife has a dilemma: she loves red wine and she is a vegetarian. Granted, by picking the right reds–lighter varieties such as pinot noir, gamay, or poulsard–or the right vegetables–mushrooms or lentils–the problems are surmountable and the results rewarding. Not too much. Mostly plants.”) And don’t forget spice. MORE >>

From Puglia Italy, made from hand selected Malvasia grapes fermented in stainless steel and oak, then aged for 4 to 6 months in stainless steel tanks before bottling. Clear and clean lemon colors with medium acidity and body, medium intensity on the nose showing ripe floral aromas and baked apple. MORE >>

In 1858 Herederos de Marqués de Riscal became the first winery in the Rioja to produce wines following the Bordeaux method of slow fermentation and careful blending. Deep purple rose colors, with beautiful swirls of umami, tobacco, dark black cherry, spice and a balsamic note on the nose. And the finish goes on for a good distance. MORE >>

Is inflation crippling wine scores? In the near future, will it take a wheelbarrow of points to sell a Moscato? Let’s hope Ben Bernanke–or, eegad, Paul Volcker!–doesn’t –doesn’t read this post or he might take the punch bowl away. Fully 123 the wines received 95 or more points. 91 and 92 are no mans land. MORE >>

I very rarely buy, order or drink French wines. For 'old world' wines I have always enjoyed those from Italy and Spain and paid little attention to wines from France. There have been some I have enjoyed, like Beaujolais, Châteauneuf-du-Pape, Côtes du Rhône and some Bordeaux and one in particular that I had a few years ago, a Gigondas. MORE >>