(Originally published June 2005) Riesling is still the much-misunderstood Sommelier’s favorite on any wine list. Too often thought of as the overly sweet, cheap German wine in a blue bottle, Riesling is actually one of the most delicious white wines… ever! Think of it this way — you know the difference between a fresh, sweet [...]

(Originally published December 2004) Burgundy remains one of the most intriguing wine regions in the world – and also one of the most intimidating. Who wants to take a chance on a $90 (or higher!) bottle only to be unsure about how it tastes, if it tastes “right,” or what’s so great about it anyway? [...]

(Originally published June 2004) Beaujolais may be the most accessible and flexible French red wine available… it may also be the most widely misunderstood. Don’t make the mistake of associating all Beaujolais with that November fruit punch frenzy that is Beaujolais Nouveau – most of the wine from Beaujolais is darker and richer and has [...]

(Originally published February 2004) Looking for an up-and-coming red wine with yet-to-be-discovered value prices? Try the wines from Cotes du Ventoux and its vineyards at the foot of Mont Ventoux in France’s southern Rhone Valley. If you are already familiar with Cotes du Rhone wines – you’ll have an immediate taste recognition for these Ventoux [...]

(Originally published October 2003) The idea here is to explore the wide world of the king of grapes – Cabernet Sauvignon. Given the price of Cab these days, it makes sense to make it a sort of reverse pot luck affair. You provide the food and let everyone bring a bottle of Cabernet. Branch out [...]

(Originally published June 2003) For all the Chardonnay and Sauvignon Blanc consumed by wine lovers, Viognier remains relatively undiscovered. Which is a shame, since Viognier’s exotic fragrance, natural richness, and peach, apricot, floral and mineral flavors combine to make a delicious and unique white wine. Viognier is a wonderful match to many foods, including anything [...]

(Originally published April 2003) It’s no secret that blue cheese is great with wine. But there does seem to be some general confusion over exactly which wine goes best. Red wine seems to be a first reaction from most, but what about Port? And what about Sauternes — not only the classic match for foie [...]