Drc 2016 bottle line up

The Picardy Third: 2016 DRC In Bottle

featured, France: Burgundy

Neal Martin, Feb 2019

Everyone is at the mercy of Mother Nature, including the most famous domaine in Burgundy. Late spring frost denied Domaine de la Romanée-Conti’s three releases of their 2016 vintage, but how do the surviving crus fare now that they are in bottle? Do they finish on a major or minor chord?

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Vertical Tasting of Louis Jadot’s Corton Pougets

Verticals & Retrospectives, featured, France: Burgundy

Stephen Tanzer, Feb 2019

Jadot’s perfumed, distinctly feminine Corton Grand Cru—a red wine from white wine soil—has established a long track record for graceful evolution in bottle.

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Cellar Favorite: 1971 Domaine Ponsot Clos de la Roche Vieilles Vignes Grand Cru

cellar favorite, Cellar Favorites, France: Burgundy

Neal Martin, Feb 2019

From whatever perspective you examine this Clos de la Roche, at least on the basis of this solitary encounter, I can only conclude that it is a perfect wine.

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Vinous Table: Le Coquillage, Saint-Méloir-des-Ondes, France

Vinous Table, France

Ian D'Agata, Feb 2019

Le Coquillage is the restaurant founded by superchef Olivier Roellinger in the high-class Maisons de Bricourt hotel complex on Brittany’s fashionable coast. Today, it’s Roellinger’s son, Hugo, who is at the stove in this temple of Breton cuisine especially devoted to seafood.

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Alsace & Luxembourg: 2017s and Late-Released 2016s

France: Alsace, featured

Ian D'Agata, Jan 2019

Alsace has always produced some of the world’s greatest white wines. The good news is that it ismaking some increasingly exciting red wines, most of them from Pinot Noir, although recently some wineries have also planted small plots of Syrah and even St. Laurent as well. In nearby Luxembourg a number of privately owned domaines are also making outstanding wines too, hence their inclusion in this article.

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Looking The Part: Pichon-Baron 1953 – 2015

Verticals & Retrospectives, France: Bordeaux

Neal Martin, Jan 2019

Today, Pichon-Baron is one of Bordeaux’s most popular wines, but it took many years, hard work and investment to get there. This articles traces its ascent from under-performer to Left Bank superstar via one of the most comprehensive verticals ever conducted at the château, an objective examination of the last four decades and beyond, plus a look at its sister property, Château Pibran.

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Beyond Wine Album Review of Assume Form - James Blake

Beyond Wine

Neal Martin, Jan 2019

If you want to know how music sounds right now, stream Assume Form and relish one of the most innovative musicians forging his own interesting and now happier path.

Tastingallthe 2016sand2017s

The Art of the Blend

United States: California

Antonio Galloni, Jan 2019

Early one morning Philip Norfleet, Director of the Napa Valley Reserve, and I were discussing a series of events and tastings for 2018 and 2019. A crazy idea flashed across my mind. I asked Norfleet if I could blend a barrel of wine at the Reserve to auction off for charity. “Let me ask around,” he said. “I will get back to you soon.” A few hours later I had my response…

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Cellar Favorite: 2005 Domaine Jacques-Frédéric Mugnier Nuits Saint-Georges Clos de la Maréchale 1er Cru

cellar favorite, Cellar Favorites, France: Burgundy

Antonio Galloni, Jan 2019

There aren’t too many values left in Burgundy. Frédéric Mugnier’s Nuits Saint-Georges Clos de la Maréchale 1er Cru is one of them. Let’s be clear, Clos de la Maréchale is not an inexpensive wine by any means, but it does offer tremendous character and plenty of Mugnier finesse, especially in the best vintages.

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Vinous Table: San Domenico, Imola, Italy

Italy, Vinous Table

Antonio Galloni, Jan 2019

Founded in 1970, San Domenico was one of the first restaurants in Italy to introduce the concepts of refined service and cuisine that remain cornerstones of the dining experience today. Much of the food culture in Emilia-Romagna centers around trattoria-style food. Not that there is anything wrong with that, as well-executed versions of the classics are immensely satisfying. But at San Domenico, you will eat la grande cucina.