Sunday, September 13, 2009

The Current State of Champagne


Alice Feiring's focused beam of truth has locked on the "economic crisis" currently effecting champagne. I don't know about you but the next time I'm in NYC I'm getting a burger and a $60 bottle of Krug.

Wednesday, September 2, 2009

Gamay is the new Black





GAMAY IS THE NEW BLACK

I'm not sayin' you heard it here first but everybody is talking about Gamay! Gamay has always been a grape that hasn't been treated seriously. Crush it, ferment it as quickly as possible, and pour out just as fast was the model. That alter ego of Gamay is fading with time and a completely more earnest style is replacing it. Pay attention, the new gamay is worth it. Just ask the French government. Decanter magazine recently reported the French government has decided to develope a new program to study the terrior of Beaujolais and reclassify based on potential quality.


Tuesday, September 1, 2009

Two worthy New York Times articles that answer long asked questions




Does the size of the ice you use and how you shake your cocktail matter? "Dilution has become a dirty word."




What is the Traditional Oregon Pinot Noir style really?

Do you agree? I do with the former and not completely with the latter. Never the less these are worth your time.