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2014 Barolo: Surprise, Surprise…

featured, Italy: Piedmont

Antonio Galloni, Feb 2018

Navigating through the 2014 Barolo vintage is going to require a bit of work, although the time spent will be hugely rewarding. Three hailstorms, heavy and insistent rain, and a cool, gray summer gave growers fits. Many 2014s are diluted and lacking depth, while a number of wines weren’t bottled at all. But the finest 2014s are some of the most thrilling young Barolos I have ever tasted.

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2001 Henri Bonneau Châteauneuf-du-Pape Réserve des Célestins

France: Rhône & Beaujolais, Cellar Favorites, cellar favorite

Antonio Galloni, Feb 2018

Bob Parker introduced me to Henri Bonneau’s wines many years ago. Unfortunately, I don’t get a chance to drink Châteauneuf as often as I would like, and had nearly forgotten I had a few bottles of the 2001 Réserve des Célestins squirreled away. A recent Vinous team dinner was the perfect occasion to check in on the 2001.

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Vinous Table: The Corner Townhouse, Rome, Italy

Vinous Table, Italy: Center & South

Ian D'Agata, Feb 2018

The Corner Townhouse is one of the many recently born Rome restaurants that are popular with the “in” crowd, but The Corner has potential to stick around thanks to its inventive food, decent wine list and a beautiful dining room.

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2008 Bordeaux: A Day In A Life

featured, France: Bordeaux, Verticals & Retrospectives

Neal Martin, Feb 2018

There was no easing into the job and frankly I would not want it any other way. Wines tasted in the morning at an annual ten-year on Bordeaux tasting on one side of the Atlantic, written up on the flight over to New York with my mouth still coated in tannin and completed on the other side of the Atlantic...just a day in the life, so that readers get an idea how things are going to roll with the 2008 Bordeaux.

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New Releases from the Marche: Life Beyond Verdicchio?

featured, Italy: Center & South

Ian D'Agata, Feb 2018

The baseline quality level of the Marche’s wines is among the highest in Italy, with few truly bad wines these days. There are noteworthy peaks too, including some of Italy’s most ageworthy whites (made with Verdicchio) and unique aromatic reds (from the Lacrima and Vernaccia Nera varieties).

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So Neal, What Can I Expect?

featured, FAQ

Neal Martin, Feb 2018

Wine writing is a narrated voyage. It says as much about the writer as the wines they encounter en route.

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Cellar Favorite: 1972 Paul Jaboulet Ainé Cornas

cellar favorite, Cellar Favorites

Neal Martin, Feb 2018

For my maiden “Cellar Favourite”, the obvious choices would be either Bordeaux or Burgundy because I am fortunate to drink a hell of a lot of old and rare bottles. But instead, I opted for a Northern Rhône that I drank before Christmas with friends at one of my favorite London restaurants, Chez Bruce. It was a BYO with serious bottles flying around to bid farewell returning to warming climes for the winter. I took a chance with the 1972 Cornas from Paul Jaboulet Ainé, partly because I had never encountered such a venerable Cornas. I was curious.

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Vinous Table: Le Coq Rico – The Bistro of Beautiful Birds, New York, NY

United States: New York, Vinous Table

Antonio Galloni, Feb 2018

There is something about the simplicity of a perfectly cooked bird that gets me every time. This recent dinner Le Coq Rico was one of the best meals I have had in New York City in a long time. A small group of friends gathered at the bar for front-row seats as we watched the action unfold in the kitchen in real time.

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Oregon’s Expanding Palette of Wines

featured, United States: Oregon

Josh Raynolds, Feb 2018

Fueled by steadily increasing production of first-class Rieslings and Chardonnays, Oregon’s wineries are proving that they can do much more than just make great Pinot Noir.

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Gianbattista Columbu Malvasia Di Bosa: 1992–2011

featured, Italy

Ian D'Agata, Feb 2018

Rare and unique, Malvasia di Bosa is an oxidative-style wine, like Sherry, but from Sardinia. Columbu estate, featured in Mondovino, is the top producer of Malvasia di Bosa. The estate’s Riserva is a wonderful aperitif and after dinner drink, but matches well with anything involving capers, smoked fish, honey, shellfish and olives.