I begin, naming an expensive restaurant in New York. The wine business simply wasn't profitable enough to warrant new plantings. It could be better selection, new technology, or just his own personal approach to creating a rich, well-balanced wine yet whatever it is, the wines are fabulous. La Maltroye. MORE >>

It turns out that in the 17th century (yes, “new world” wines can be that old!) few years later I was able to meet him in person when Wines of South Africa came to New York. Africa’s new reputation as a holiday destination for wine tourism. The Cabernet was fabulous as well and can spend 24 to 36 months in new French oak. MORE >>

On October 25th at The New York Public Library The Instituto Grandi Marchi presented their “Premium Brands”. Hosting the panel was Charles Curtis MW, Head of North American Wine Sales Christie's, New York, and representing the new media was Gregory Dal Piaz from Snooth. complex and sexy. MORE >>

Thats how it has been for 9,000 years, but over the past two decades, myriad technologies and lab tricks have turned that typical weeknight bottle into the potable equivalent of cake from a mix. At least thats the feeling you get after reading the book The Battle for Wine and Love by New York writer Alice Feiring, out next month. MORE >>

Today “Building Banfi&# employs the latest technology in building and winery, with a whimsical element of fantasy as well. Banfi Brunello Tasting. Now the Italian castle in question is Castello Banfi, known in the 13th century as Poggio alle Mura. and the imposing ochre colored castle with its turrets. They were immediate hits. MORE >>