Mary Ross
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Beef pairs with sparklings, whites and redsSep 15, 2009 11:00 pm - The brisket smoked long and slow until its 16th hour when - as if by divine culinary intervention - it burst into full flame. Our host - one ear cocked for local law enf...
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German wine labels long, but contain a lot of informationSep 08, 2009 11:00 pm - Much is written about German wine labels, specifically they're too long and life's too short. Personally, I prefer a label that conveys as closely as possible the wine's...
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Italian Prosecco continues to sparkleAug 25, 2009 11:00 pm - Prosecco is the name of a grape and a town, but most people are discovering Prosecco as a vivacious, easy-to-enjoy sparkling wine. Not as dry as "brut" Champagne, not si...
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Adding an Italian wine elevates alfresco diningAug 11, 2009 11:00 pm - With a little simple translation and imagination, your next picnic or patio party can have the international flair of Italy's alfresco dining. Your alfresco (in the fres...
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White wine still best for fish, but which one?Jul 14, 2009 11:00 pm - "White with fish" isn't your only option when pairing wine with seafood, but it is generally the best. This most-famous wine and food guideline is based on hard science ...
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A wine to stand up to a burger's complexityJun 30, 2009 11:00 pm - Before your grill begins to sizzle with the best burger of the summer, pour yourself a red that's as big and beefy as the burger itself. Save your Grand Cru Bordeaux, Ri...
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Diversity abounds in tiny Central CoastJun 16, 2009 11:00 pm - The Central Coast isn't the country's largest American Viticultural Area; that would be the Ohio River Valley encompassing about 16 million acres. It isn't even Californ...
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How winemakers go about responding to tricky vintagesJun 02, 2009 11:00 pm - The expression, "If Momma ain't happy, ain't nobody happy," is nowhere more true than in wine. The 2006 and 2007 vintages had all the requirements to ripen grapes - sun,...
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Discover Torrontes one delicious sip at a timeMay 19, 2009 11:00 pm - Not long ago, Torrontes was a mystery wine, a prime candidate for "stump the sommelier" blind tastings. With a sniff we'd guess "Pinot Blanc?" as the incognito wine offe...
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The spicier the food, the sweeter the wineMay 05, 2009 11:00 pm - Sugar and spice and everything nice is not just the stuff of nursery rhymes. Spiciness balanced by sweetness is a flavor principle that tantalizes taste buds from Thaila...