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What to Do When There’s No Sommelier to Help

I was reading the other day that one of America’s most accomplished sommeliers, Kevin Vogt, was getting out of the sommelier business. For close to two decades, Vogt curated the wine lists for celebrity chef Emeril Lagasse’s Las Vegas restaurants:

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Posted in Wine Buzz

Should We Talk to a Restaurant Owner About Their Expensive Wine List?

Dining out can be expensive. While we don’t begrudge a restaurant owner from making a reasonable profit — because we understand that running a restaurant also is an expensive proposition — I think that many of us would dine out

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Posted in Wine FAQ

3 (Delicious) Benefits of Blending

Back in 2011, I wrote this blog titled, “Why Winemakers Blend.” It took a look at two very different approaches to winemaking though two bottlings crafted from winegrapes grown in the Rutherford district of California’s Napa Valley. One wine was

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Posted in Wine in the Glass
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