I recently had the chance to taste through these two wines thoughtfully, watching them evolve for several hours after opening. The two tenants of Bollinger's style were clearly present from start to finish: the attractive oxidation from the oak barrel aging of at least half of the base wines (all vintage and reserve wines are made exclusively using oak barrels from a range of ages) and the house's signature power supplied by a majority of Pinot Noir in the two blends.
Read MoreIn a time when 20-year-olds are either Google prodigies or career college students, it is hard to image that Pierre Taittinger began building his Champagne legacy at age 20. He wouldn’t even be legal to drink in the US today! Yet almost 84 years ago, after having served in the Champagne region during World War I, he purchased a tattered bubbly business (originally established in 1734.)
Read MoreThe unassuming and ultimate wine guru host Aldo Sohm just opened a wine bar with chef Eric Ripert. The duo has long worked their Midtown magic at Le Bernardin, which connects to the wine bar by underground passage. In this chic yet comfy space permeated by 60’s, 70’s and 80’s tunes, you can feast on wine selections geared to the geek, yet not foreign to the main-streamer.
Read MoreHaving bought for restaurants and a retailer and being someone who attends trade tastings regularly, I have a good feeling for wine mark-ups. Naturally, I want to pay as little mark-up as possible. I do most of my wine shopping online.
Read MoreLast week I helped my parents move from the house where I grew up. They lived there 35 years, and they discarded very few scraps of history. Amidst the tangles of two different chock-full closets, I found empties of wines enjoyed with Mom. (Dad is a tea-totaler.)
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