Added Tannin Gives Red Wine a Bad Name? February 23, 2008. This is just my little theory that I have utterly no basis for. It is in the same category as my belief that Ximanavro is genetically related to Sagrantino, I'm just skating on MORE >>

A very interesting piece I found via Wine and Spirits Daily , written by Megan Haverkorn. . The stat I found most interesting is that almost 1/4 of wine consumers feel overwhelmed by all the wine options out there.  don't have much to add to the interesting report, so without further ado. ARE YOU TRADITIONAL OR SAVVY?  . OVERWHELMED. IMAGE SEEKERS. MORE >>

After two bad wine travel experiences this summer, I finally got it right about ten days ago. Returning by plane from a business trip to the Windy City, I found myself unencumbered by either checked baggage or children MORE >>

Last time I was in Paris I really enjoyed the way the cafés serve sugar cubes with your espresso. It's little things like this, for me, that help to define a place. Anyway, I noticed that each café seemed to have its own brand of sugar cubes, and as a somewhat obsessive and strange person, I decided that these would make a nice souvenir. At 11.5% MORE >>

John Gilman is one of the people who I have enjoyed getting to know in 2008. He started his career in wine retail, later worked as a sommelier with a soft spot for Burgundy, and now has embarked on the foolhardy notion of writing a bi-monthly wine newsletter, A View from the Cellar. broke it up in to two postings. Onward! And five years? MORE >>