HOME

This February, in Barcelona, Spain, will be the Climate Change & Wine 2OO8 conference. Normally, I try to get people to join me for a conference, but this time I’m hoping someone else attends and reports back to me. Just to define it, “climate” is the average temperature over a... Read More

Suppose your store has two doors There isn’t really any difference between them, just that one is on the wine side of your store, and the other is on the beer side (we’ll assume you have your spirits in the middle). When someone comes in the beer door, you show... Read More

Americans not only consumed greater quantities of wine during the year (about 3 to 4% more, as has been the case for several years), they drank more red wine and on average they drank more expensive wine. Blush wine, primarily White Zinfandel, continued to decline as a percentage of the... Read More

Montepulciano is, in some ways, the “Sangiovese” of central Italy east of the Apennines. Though the growing habit of Montepulciano and its resulting wine differ greatly from the growing habit and wines of Sangiovese, it is in the same league as Sangiovese as far as its dominance in the areas... Read More

BURT MILLER • 😯 • CEO, Brookline Liquor Mart & Millesimes Fine Wine Traders • Allston, MA Fellow philanthropist Ray Tye of United says he’s “positive, respected.” Associates call him “one of the last of the nice guys.” Mike Brody of M.S. Walker said he’s “a pioneer and a Godfather... Read More

It’s ironic that Chablis, a geographic place name adopted to adorn jugs of standardized branded blends for the last several decades in the US, is actually among the most distinctive and inimitable wines produced anywhere. The signature aroma and flavor of its wines are even “more unique” than those of... Read More

Babak and his sister Azita Bina-Seibel are equal partners in the restaurants and wines; she is the executive chef for both places. She was actually in the kitchen at Bin 26 when I had lunch that day: a gently autocratic presence with long, straight salt and pepper hair, and a... Read More

Oxygen has always been a blessing and curse as it reacts to the world around it. From way back in grade school science we have been taught that oxygen is the core of the building blocks of life. Animals need it to breathe, fire to burn, without it life as... Read More

In his new book, I’ll Drink to That: Beaujolais and the French Peasant Who Made It the World’s Most Popular Wine, author Rudolph Chelminski charts the rise and fall and inevitable rise again (if he has anything to do with it) of the Beaujolais empire. The French peasant his too-long... Read More