I am excited by the current wines coming from Burgundy’s Hautes Côtes because they deliver the charm and weightlessness of Burgundy at prices that we 99-percenters can afford. So, I’ve broken down what would have been a very long article into two parts. I... See more
Editor’s Note: For this scientifically oriented article, I should note up-front the credentials of WRO ’s Senior Columnist Michael Apstein, MD, FACG. Dr. Apstein is a gastroenterologist at the Beth Israel Deaconess Medical Center in Boston, a Fellow of th... See more
Many wine writers, myself included, believe that climate change has altered the traditional stoney, flinty character of Chablis, making the wines marginally rounder, richer, and perhaps less riveting. Burgundy authority Jasper Morris, MW writes, “These da... See more
The calling card of Montefalco, a gem of a hill-town in Umbria, is Sagrantino, a grape that makes robust, high alcohol, tannic red wine. Earlier this year, the Consorzio Tutela Vini Montefalco invited me to their annual tasting that showcases their red wi... See more
