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"When I talk about Riesling, I generally begin by quoting Nietzsche," says Paul Grieco, partner and resident Riesling advocate at NYC's Hearth restaurant and Terroir wine... Read More »
We're all for romantic dinners out. Just not tonight. Oh, please, not tonight.
The pressure. The dining rooms full of nervous lovers. The special menu up-sell.
Respectfully:... Read More »
We knew we liked Thomas Carter, the dapper wine director and partner at NYC's Estela, even before we sampled wines from his eclectic list. First there's his uniform, a utilitarian... Read More »
Jon Bonné does not have time for big, jammy, $200 Napa Cab oak bombs.
"I think they have nothing to say aside from telling me how important they are," says the longtime wine... Read More »
You've probably always thought of Vinho Verde wines the same way we did: as an easygoing form of fizzy summer refreshment, perfect for picnics and poolside sipping.
We have... Read More »
These days, everyone talks about terroir.
But sometimes the message in our glass can be hard to decipher.
That's why we appreciate Tim Carl's efforts in California's Knights... Read More »
The chef of a charming Brooklyn restaurant teaches us a few tricks
Cellar Door Provisions is setting the new standard for baking
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