For an unconventional wine education (and life education), pick up his books.
Appel on Wine
Posted inAppel on Wine, Food
Chinon, friend of many foods, makes incredible wines
If you love pepper, there’s a good chance you’ll like them.
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Posted inAppel on Wine, Food
If it’s grapes you like, savor them in minimalist carbonic wines
The alternative process embraced by many “natural” wine makers have become more varied and distinctive.
Posted inAppel on Wine, Food
Can’t afford Burgundy? Drink Oregon’s pinot noir
We offer several good choices if you are looking for useful, pretty and unobtrusive wines for ordinary meals.
Posted inAppel on Wine
Muscadet is not just for oysters
Let it age and it’ll surprise – and delight – you.
Posted inAppel on Wine
Compass swings to southern France, and points to hills of Minervois
Carefully made, these wines can retain the warm ripeness of the South yet also reveal the acidity and vibrancy of the North.
Posted inAppel on Wine
In the age of relentless and fractured virtual wine commentary, what is the place of a wine store?
And can a humble, midweek wine compete with an “awesome” rarity?
Posted inAppel on Wine, Food
Remembering a devastating pause in winemaking history
An American louse wrought havoc on most – but not all – vineyards in Europe and beyond in the late 1800s. Try two wines from vineyards that escaped the scourge.
Posted inAppel on Wine, Food
For excellence of diverse output, can anyone beat Casa Ferreirinha?
Let us know if you’ve found a better winery for producing exceptionally good, affordable and varied wines.
Posted inAppel on Wine, Food
Aromatized wines offer a chance to dip into a different world of artisanal drinks
You know them as vermouth, and maybe you’re also familiar with americano, chinato and amaro.