Articles filed under Ross, Mary

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  • Get to know your wine retailer before the holiday crush Oct 9, 2012 12:13 PM
    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 8:00 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 3:15 PM
    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 2:04 PM
    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 1:00 PM
    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.

  • Good wine: Father of Washington State wine honored with premium label Jul 11, 2012 1:00 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.

  • Rosé the perfect partner for smoked foods Jun 26, 2012 1:31 PM
    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 Jun 13, 2012 4:14 PM
    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 match May 29, 2012 7:25 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 11:21 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 12:16 PM
    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 renaissance Mar 27, 2012 11:44 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.

  • Argentina’s Torrontes a grape worth getting to know Mar 7, 2012 1:24 PM
    There's a steady current of Torrontes, with U.S. shipments up 11 percent. Torrontes styles are all over the map, but whether that map correlates to Argentina's vast wine map it's too soon for this palate to tell.

  • Is 2009 vintage Bordeaux's wine of the century? Feb 22, 2012 11:25 AM
    The 2009 Bordeaux harvest isn't being heralded as “the vintage of the century” ... yet. Canny French marketers — the folks who that convinced Americans to eat snails and pay for water — wouldn't cash in that time-tested banner with 91 vintages yet to ripen on the vine.

  • Ignite passion with truffles and wine Feb 9, 2012 2:19 PM
    If your love is lusty, earthy and exotic, skip the candy and blend truffles into your lover's feast. There's nothing prefab about a truffle. The truffles I'm talking about are the fruiting body of an underground fungus.

  • Hard-to-find wines real gems Jan 26, 2012 7:51 AM
    Mary Ross says January is the time to relax, wander retail aisles and peruse wine lists, making contact with retailers and sommeliers as you go. She lets us in on some of the hard-to-find gems she's uncovered, but once tasted, they'll be even harder to forget.

  • How nature-nuture dynamic works for wine Jan 11, 2012 1:33 PM
    Nature and nurture aren't topics limited to biosocial science. They also are hotly debated in winemaking and may determine what you'll drink with dinner tonight. Wine - fermented juice - is essentially natural. Because bubbling, roiling fermentation is a spontaneous process, wine production originally was not so much “making” anything, as much as standing back and shielding your eyes.

  • Champagne for holiday toasting and everyday enjoyment Dec 27, 2011 6:00 AM
    I love Champagne. I recommend drinking it regularly for health and well-being. But Champagne has become one of the things that keeps me in the wine business; with an employee discount, I can afford the stuff. Now, Champagne has new competition -- beautifully-crafted, yummy sparkling wines you don’t have to transfer funds to purchase.

  • Wine a tasteful gift for anyone on your list Dec 14, 2011 6:00 AM
    If you’re looking for a no-brainer holiday gift for any adult in your life, give wine. All you need to do is find out if the giftee drinks wine and decide how much you want to spend.

  • Savoring a taste of history in this centuries-old port Nov 22, 2011 2:58 PM
    Talking port. Established in the Portuguese city of Oporto in 1692, today, descendants of the Yeatmans, Guimaraens and Croft clans manage day-to-day activities at Taylor's Port including international marketing, maintaining cellars and foot treading the grapes. The 2009 Croft ($79.97 per bottle) is a “succulent charmer,” as described by Johnson Ho, Pantheon proprietor. Fonseca’s 2009 ($99.97) is a sumptuous “stud muffin.” These and the accompanying Ross’ Choice make valuable additions to any cellar, for a remarkable drinking experience or a gift to commemorate births, weddings and other celebrations.

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