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Wine Articles
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Wine
By genevieve robertson (Aug 24, 2004)
You're invited to a friend's house for dinner, and the host has told you to bring a bottle of wine but has not decided on the menu or won't divulge to keep the suspense. Which varietal has the best chance of complimenting the most dishes? More
Wine
Australia's Perfect Barbecue Wine
By genevieve robertson (Aug 24, 2004)
It's warming up a bit, or at least as much as it does in San Francisco, and as a city we tend to enjoy whatever sunshine we get during the summer months. And what better way to enjoy that sunny afternoon than with a barbecue? While beer is a natural choice I have something a bit different to add to the mix, if you dare. More
Wine
A quick sip of illustrious red
By genevieve robertson (Aug 24, 2004)
French wines have always intimidated me. Without ever having studied a word of French the labels make virtually no sense and generally it's a matter of knowing what grapes are grown in what region to even begin to guess what you might be drinking. That is, if you can even figure out from what region the wine comes. In an effort to begin to understand, I picked one of the major regions, found out what grapes were grown there and then sought out reasonable examples to get a feel for what to expect. More
Wine
By genevieve robertson (Aug 24, 2004)
Zinfandel has always been a favorite of mine. My first experiences with this grape were almost port-like wines full of overripe fruit and cocoa, with a velvety texture that called for a rich chocolate decadence to match. In more recent years, I have come to find that there are a number of producers making a more elegant style of Zinfandel that pairs wonderfully with foods without overpowering. The characteristics that first caught my attention are still there, just a bit more refined. More
Wine
By genevieve robertson (Aug 24, 2004)
Often when shopping for a well-made Cabernet or Merlot produced in California, you are faced with a sticker price of at least $20 and often up near the $40 to $50 range. However there are some solid producers making great big juicy reds for under $15. More
Wine
Not Too Sweet After All
By genevieve robertson (Jan 1, 1999)
Riesling: it tends to conjure thoughts of unpronounceable labels and syrupy sweet wine. At a recent tasting of 2002 German Rieslings at William Cross Wine Merchants (2253 Polk), I got some insight into what all those long German words actually mean, and tasted some stellar white wines that were much easier to drink than syrup. More
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