Articles filed under Ross, Mary

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  2009 Beaujolais gives us something to rejoice aboutAug 11, 2010 12:00 AM
  It came as no surprise that Maison Georges Duboeuf chose L2O - Chicago's gastronomic temple devoted to seafood - for its introduction of 2009 Beaujolais.
  

   

• Pros and cons of both New and Old World wine makingJul 28, 2010 12:00 AM
  New World winemaking has the romance of rugged individualism. With properties bankrolled by previous enterprises such as construction or tobacco, winery owners can break rules, (even with scant rules to break), creating new styles (such as White Zinfandel), new packaging (the screw-top) and campaigns to reach new markets (California now exports 20 percent of its wine production, according to the Wine Institute.)
  

   

• Acidity in wine a plus, especially when paired with summer cuisineJul 14, 2010 12:00 AM
  Refreshing, crisp, mouthwatering and tooth-tingling are just a few terms found in any wine writer's thesaurus to describe acidity. They all sound better than sour.
  

   

• Coastal wines the right match for coastal cuisineJun 30, 2010 12:00 AM
  "Cooler near the lake" is a meteorological fact of life that signals summer to sweltering Chicagolanders of all ages.
  

   
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  Humble Cabernet Franc brightens green foodsMay 19, 2010 12:00 AM
  Do you like olives (black, brown and/or green)? How about pepper (green or black peppercorns and all bell peppers), asparagus or rosemary?
  

   

• Sauvignon Blanc steps up to the plateApr 21, 2010 12:00 AM
  The most improved grape these days is Sauvignon Blanc, at least according to this white wine lover. It started when New Zealand and Chile tickled America's palates with their pure, racy flavors; flavors as complex as fine French Sauvignon and more refreshing than California's barrel-treated, lugubrious wines and at far less cost.
  

   

• Trying modern rosé will tickle you pinkApr 7, 2010 12:00 AM
  Not too long ago in America, a Mexican meal meant fast-food tacos, Asian meant carryout chop suey, and rosé wine meant white zinfandel.
  

   

• A Soave of finesse with just-ripe fruit flavorsMar 24, 2010 12:00 AM
  Some wines take center stage with dramatic flavors that command the mouth and mind's full attention.
  

   

• Red wine fine choice with meatless mealsMar 10, 2010 12:00 AM
  "Red wine with red meat" is the world's most famous wine and food guideline. But modern red wine lovers need not forgo their favorite tipple while reducing meaty meals.
  

   

• Ancient grape still holds winemakers, drinkers interestFeb 24, 2010 12:00 AM
  Sangiovese may be an ancient grape, but through creativity in the vineyard, winery and council chamber, its wines remain modern favorites.
  

   

• Winemakers brave the cold for ice wineFeb 10, 2010 12:00 AM
  Wine farmers are a tough bunch. When their climate is warm and sunny, they make warm, sunny wines like California Chardonnay or Australian Shiraz. And when the weather turns frigid, they make ice - ice wine that is.
  

   

• Bordeaux courting new drinkers online and in personJan 27, 2010 12:00 AM
  Journalists are always on the hunt for something new. So when my esteemed editor requested a column on the red wines of Bordeaux, France, I thought "What could be new about a region that was documented in 379 A.D.?
  

   

• Wine trends for a tasty, budget-friendly new yearJan 6, 2010 12:00 AM
  If for few others, it's been a great decade for wine lovers, with new and classic wine regions offering more quality and value than ever.