2014 readers choice results

Articles filed under Ross, Mary

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  • Beaujoulais right for Chinese takeoutFeb 5, 2013 12:00 AM
    If you're looking for a wine that will pair with Chinese takeout like crispy fried egg rolls, silken stir-fried pea pods, salty soy, sweet and spicy hoisin, sweet and sour pork and Mongolian beef, look no further than Beaujolais.

     
  • Getting comfy with the right glass of wineJan 22, 2013 12:00 AM
    If your idea of comfort is a big, bear hug of wine, look for a high alcohol wine (14 percent and above), such as Zinfandel, Syrah or Chardonnay from warm weather regions including California, Washington and Australia. To while away hours of effortless drinking enjoyment, look for low alcohol wine (12 percent and below), such as Riesling, Pinot Noir or Beaujolais from cool climate Oregon or France.

     
  • ONEHOPE Chardonnay is Mary Ross' wine of the week.

    Wines to watch in 2013Jan 9, 2013 12:00 AM
    Want a good value wine? Look to the imports, says Good Wine columnist Mary Ross. Ross outlines prices and other trends she sees for the wine world in 2013.

     
  • How to find the right champagne for youDec 24, 2012 12:00 AM
    Before shopping for a New Year's Eve sparkling wine, ask yourself, “What do I want from my bubbly besides bubbles?” Whether dry or sweet; red, white or pink; imported or American made, elegantly austere or a fizzy mouthful of fun, the large sparkling wine category includes styles for every palate and pocketbook. The extra-value leader is cava, Spain's sparkling wine. With well-made, refreshing wines priced at less than $10, cava can be the beginning of punches, sparkling wine cocktails and mass consumption.

     
  • Good wine: Wine traditions then and nowDec 12, 2012 12:00 AM
    Not all that long ago, a drink of water came from the tap and milk was delivered to the front door. It's not surprising, then, that wine — our third oldest beverage — has seen some changes over the years. Mary Ross takes a closer look at the evolution of wine in our society.

     
  • Pinot Noir a good choice for Thanksgiving feast Nov 20, 2012 12:00 AM
    Pick Pinot Noir for Thanksgiving. This medium-bodied, silky red offers just enough tannin to take a bite out of rich poultry, just enough fruit to complement both fruity and spicy condiments, and just enough acid to cleanse the palate of oily richness.

     
  • Exploring Chile’s modern vineyardsNov 6, 2012 12:00 AM
    Chile's winegrowing topography mirrors California's, only longer, higher and upside-down. California's coastline stretches for 840 miles; Chile's is nearly 3,000. California boasts the highest vineyards at 2,000 feet; Chilean vineyards rise to 3,000 feet. Chile's vineyards reach south to Malleco Valley (38-degrees latitude) toward the frigid Antarctic.

     
  • Wine of the Week: From the Tank Cotes du Rhone

    Wine on tap a trend worth trying Oct 23, 2012 12:00 AM
    West Coast wineries including Au Bon Climat and SilverTap began offering kegged wine to area restaurants in 2010. At Washington State’s Milbrandt Vineyards, Butch Milbrandt sees wine kegs winning favor at upscale restaurants and wine bars across the country.

     
  • The Vinturi Red Wine Aerator works by blending just the right amount of air and wine, adding the levels of flavor and textural appeal that wine gains by “breathing” in a decanter, but in a fraction of the time.

    Get to know your wine retailer before the holiday crush Oct 9, 2012 12:00 AM
    The wine industry is gearing up for its busy season — more than a third of annual sales come in the year's final months, with discounts, special events and exclusive products galore for those ready to take advantage of them. So, if you want the most out of your holiday wine enjoyment, now is the time to get to know a wine retailer. Heed Advanced Sommelier Mary Ross' advice for breaking the ice and navigating the season's numerous walk-around tastings.

     
  • Good wine: Historic vineyard bottles Sonoma’s essence Sep 12, 2012 12:00 AM
    Like many small businesses in America, Sebastiani Vineyards has weathered storms of growth and decline, re-concepting and restructuring, family dispute, sale, resale and re-re-sale. Now, this historic property has embarked on a course of high quality and good value never envisioned by its founder more than a century ago.

     
  • Mary Ross’ tips for cooking with wine Aug 27, 2012 12:00 AM
    When it comes to cooking with wine, many recipes need translation. A standard glitch is the recommendation of "Burgundy" for cooking. Is the chef using French Burgundy, whose vineyards have been heralded by emperors and poets, with bottles priced at $20 and up (way up)? Still, a splash of wine is the easiest way to add flavor, flare and even health benefits to your homiest family meals.

     
  • Good wine: Many grapes cling to Pinot family vine Aug 15, 2012 12:00 AM
    As a wine merchant, I was always tickled when customers asked me for a "Pinot." That's like walking into an Irish tavern and asking for Murphy. You may get something you don't expect. In fact, Pinot is the oldest family of grapes, and the largest.

     
  • Good wine: Getting to know riesling — a delicious undertaking Jul 31, 2012 12:00 AM
    A lot of fun with wine involves mix-and-matching wine with food. Recently, I made a great match of Indonesian-style beef curry with a spicy, red — a Cabernet Franc. Then I paired the curry with riesling and it was also delicious. It got me reminiscing about my most delicious wine and food combinations and why Germany's star grape pairs so well with food.

     
  • "Walter Clore" from Columbia Crest

    Good wine: Father of Washington State wine honored with premium label Jul 11, 2012 12:00 AM
    In 1937, Walter Clore arrived in Prosser, Wash. and began to change his corner of the world. The 26-year-old horticulturalist had been dispatched to the new Irrigation Branch Experiment Station to identify eastern Washington's most advantageous crops. Fruits for jelly and vegetables were the focus. Clore decided to also plant seven Vitis vinifera, i.e. wine grape vines.

     
  • Try this bubbly rose from France with smoked seafood.

    Rosé the perfect partner for smoked foodsJun 26, 2012 12:00 AM
    As the temperature rises, the thirsty palate wants refreshment and hydration. Oaky wine weights down the palate with wooden flavor, and generally high alcohol saps the body of fluid. Instead, highlight smoked foods and refresh the palate with the bright fruit flavors of rosé.

     
  • Good wine: Families planting roots in California vineyards May 30, 2012 12:00 AM
    Families have farmed Old World lands for millennia. Children learned the quirks of their orchards, pastures, vineyards and groves; their knowledge tricking down through the centuries. The Talley family in California is a New World example of this familial commitment with three generations of expertise.

     
  • Whatever you're grilling, there's a wine to matchMay 28, 2012 12:00 AM
    Early Roman knew that people who soaked food in wine before cooking lived longer. Today we know that wine marinades reduce both food spoilage and the carcinogens created as meats cook over flame. Follow Mary Ross' tips to find the perfect wine for your backyard barbecue.

     
  • Exploring the wines of Grandes Pagos de Espana May 9, 2012 12:00 AM
    The international wine lexicon is full of terms with the general meaning of “special growing site.” In Germany, it’s “gewachs;” in Spain it’s “pago.” France has several such terms: “climat” and “lieu-dit” are sites that are unofficially recognized for quality; “cru” is a site with its designation ratified by French law. In 2000, Spanish producers began a movement to officially recognize Spain’s most advantageous growing sites; in 2003, this association was named Grandes Pagos de Espana.

     
  • Going green in the world of wines Apr 11, 2012 12:00 AM
    Winemakers today offer vintages in many shades of “green” that cover the process from the vine to the barrel to the bottle. How earth-friendly do you want your wine to be? Let’s explore the options. “Biodynamic” winegrowing replaces inorganic vineyard treatments with organic ones (such as animal parts), while aligning your imbibing with the cosmos.

     
  • We could be on verge of Greek wine renaissanceMar 27, 2012 12:00 AM
    Greece currently sits in the cross hairs of international attention, and not for being the cradle of winegrowing civilization. As economic woes shrink their internal market, Greek winegrowers struggle to replace sales through exports, especially to the U.S.

     
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