Mary Ross
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Humble Cabernet Franc brightens green foodsMay 18, 2010 11:00 pm - Do you like olives (black, brown and/or green)? How about pepper (green or black peppercorns and all bell peppers), asparagus or rosemary? If you like these flavors, a c...
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Sauvignon Blanc steps up to the plateApr 20, 2010 11:00 pm - 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 ...
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Trying modern rosé will tickle you pinkApr 06, 2010 11:00 pm - Not too long ago in America, a Mexican meal meant fast-food tacos, Asian meant carryout chop suey, and rosé wine meant white zinfandel. Today, just as we've developed a ...
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A Soave of finesse with just-ripe fruit flavorsMar 23, 2010 11:00 pm - Some wines take center stage with dramatic flavors that command the mouth and mind's full attention. Other wines are crafted for supporting roles, worthy foils to shine ...
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Red wine fine choice with meatless mealsMar 09, 2010 10:00 pm - "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. ...
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Ancient grape still holds winemakers, drinkers interestFeb 23, 2010 10:00 pm - Sangiovese may be an ancient grape, but through creativity in the vineyard, winery and council chamber, its wines remain modern favorites. Sangiovese (SAHN-gee-oh-VAY-ze...
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Winemakers brave the cold for ice wineFeb 09, 2010 10:00 pm - 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 t...
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Bordeaux courting new drinkers online and in personJan 26, 2010 10:00 pm - 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 abo...
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Wine trends for a tasty, budget-friendly new yearJan 05, 2010 10:00 pm - 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. And the future looks just as br...
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Breathing room good for wine, psycheDec 20, 2009 10:00 pm - The word on letting wine "breathe" ranges from "always" to "never" depending on who is at the table. "Never," instructs French oenologist Emile Peynaud. Whereas oxygen s...