Wine is more casual and democratized these days. No need for linen-draped dining tables in fancy restaurants. Good juice is readily available in cans. Sparkling wines are often sealed with the same crown caps used for beer. Labels are full of color and imagination—no château sketches required. All of this approachability, but squirreling away wines to age still carries the stigmatism of elitism. Besides, cellaring wine is for only Bordeaux and Burgundy, with the occasional luxury-level Champagne or Port thrown in, right? Actually, no.
Read MoreWines arrive constantly at my doorstep and occasionally, I end up with wines that didn't fit into a tasting elsewhere that still merit write-ups. Such is the case here, with both of the reds being personal favorites.
Read MoreI am loving the lower alcohols coming out of all peaks and crevices of Mendoza today. The wines were always delicious to taste, and now they are becoming more and more drinkable. This trio from Dominio del Plata’s BenMarco line provides a good set of examples. No wine exceeds 13.5% abv, and their freshness levels are exhilarating.
Read MoreThis classic Australian expression of Riesling offers an aromatic potpourri of lemon curd, white peach and verbena. Petrol notes accompany this flamboyant bouquet, betraying its otherwise youthful profile and showing its five years of evolution.
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