Smartly created wines made with the overlooked black grape boast a formidable flavor profile.
Appel on Wine
Posted inAppel on Wine, Food
After college, consider graduate school of wine
Through it you can learn about chemistry, engineering, cuisine, history, agriculture, languages, finance, philosophy, archaeology, law, poetry – and much more.
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Posted inAppel on Wine, Food
Soave, a smooth operator from Italy, deserves greater respect
Rough versions from the 1970s turned many drinkers away, but it’s well worth reconsidering.
Posted inAppel on Wine, Food
Expanded horizons lead to prejudice-busting sauvignon blancs
As with chardonnay, looking further afield from where and how the white wines are famously made can yield surprises.
Posted inAppel on Wine, Food
In a perfect Portland dining world, wine would lead the way
Can you imagine restaurants where the food and the wine teach us while transporting us?
Posted inAppel on Wine, Food
Searching for the right sort of zins reveals hidden diversity
Zinfandel is a big and interesting wine, but too often it’s big to the point of overwrought and overdone.
Posted inAppel on Wine, Food
Surprises happily divert a man of classical tastes in wine
Those that may seem like outliers at first can turn out to be exciting discoveries.
Posted inAppel on Wine, Food
Looking for a new wine frontier? Try Portugal
Portuguese winemaking culture is probably the most traditional, unglobalized in the world.
Posted inAppel on Wine, Food
What does ‘old’ mean when we talk about vines?
It’s a gray area that invites rewarding exploration.
Posted inAppel on Wine, Food
A small but essential wine glossary
Knowing the lingo helps to shatter presumptions about what you like to drink.