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There is an issue with Sauvignon Blanc. When it's cheap, it's nasty, rough, acidic and one dimensional. Even modest examples can lack complexity and a layering of flavour that should be there to tamper the inbuilt high acidity. Wine makers can rely on rounding it out with the addition of Semillon of cou

Beh, che dire :-))) Non è il mio compleanno ma è quasi come se lo fosse: oggi, esattamente 5 anni fa, ho avuto la sventura di piggiare il pulsantino ‘create blog’ di una cosa che si chiamava (e si chiama tutt’ora) Blogger, e ne è venuto fuori un template beigino sul quale è poi apparsa la prima ricetta, e la seconda, e poi man mano (vado a vedermi i dati, per una v

Is your corned beef ready for simmering yet? Your potatoes set to be peeled and boiled, your cabbage simmered, your buttermilk, flour, and caraway seeds stirred into soda bread? It's too bad that no one thinks of smoked salmon and brown bread, thick bacon and Irish cheddar, champ and colcannon (to name but a few of the real delights o

By Lenn Thompson, Editor-in-Chief

Here are some wines that have graced the NYCR tasting table over the past week but won't be reviewed as standalone posts.

Alison Wines 2005 Reserve Merlot ($16): Minty, mouthwash-like nose with a littl