Entitled “The Taste Makers,&# Khatchadourian tracks a flavor scientist at a company called Givaudan, which makes such flavorings such as acai, pomegranate or kiwi-strawberry for bottled drinks. The author follows the Givaudan team to various locales where they smell, taste and capture molecular readouts of various exotic fruit aromas. MORE >>

I’m preparing to fly to KC to lead a wine tasting in a few days.  But not before I head to Boston to do a wine training.  I was recently asked my opinion about a wine by the CEO of a multi-million dollar wine importer.  And today I was asked to be a contributing writer [.]. MORE >>

Many were accompanied by an asterisk, which indicate that they are the best wine from the estate that he has ever tasted as a barrel sample. Of course, tasting is a matter of opinion and others have expressed their views (captured, in part, in our tweet roundup ). This is a train wreck of monumental proportions. 67-68 points.&#. MORE >>

The day started with a train ride from Paris and then to Pupillon and Chez Overnoy, directly outside to his garden, to where he has his own little nursery with baby trousseau and ploussard While late June, the yard had this tender spring green about it. The hours was 11 o'clock and out came the glasses. Chauvet. Guess how old it is?" say 99. MORE >>

Now I know most of the wines from Puglia, yet tonight was the first time I had the opportunity to taste Nero di Trola, which we tried as a single vareital with our entray of grilled lamb chps, or the blend of Cabernet Sauvignon (50%/50%) which paired very well with the Formaggi. or something like that?" MORE >>