Roy Lichtenstein,

I've been rediscovering Berkeley lately, and will report on lots of great local restaurants. Do stay tuned.

Lessons in Good Living: Part One

L-I-V-I-N: 2001 LeRoy Vosne-Romanée, 1983 Chateau Latour, 1990 Domaine Weinbach Cuvée Ste. Catherine.

Wine tasting can sometimes be counter-productive to blogging, at least in the short term. Pictured above, three reasons why I’ve been mostly absent from the internet this week. This handsome trio in the photo capped an epic Tuesday evening, which began with a blind tasting of 2007 California Pinot Noir (Kosta Browne, Papapietro Perry, Chasseur, and three others; my full report to follow next week). Before this throw-down of mailing-list Pinot, I had already spent the entire day touring Napa wine country with my friend [... read more ...]

Wine Tasting Notes: 2005 Keller "Hubacker" Riesling and 2003 Frederic Magnien Chambolle-Musigny "Amoureuses"

So, I did a little web consulting the other day for my old buddy Geoff Harner at Mosher & Company Wine Importers. How it works: I help Geoff rebuild his company website, and he fuels my creativity with some European wine (nice work, if you can get it). We met up on Tuesday morning and tasted through a couple of really nice bottles, beginning with the 2005 Keller “Hubacker” Riesling, which is produced by one of the up-and-coming superstars of German wine, Klaus-Peter Keller. The 2005 “Hubacker” is a dry Riesling, and one of four or five “Grosses [... read more ...]

The World's Most Difficult Wine Quiz: Burgundy Grand Cru

Okay, so maybe this isn’t actually the most difficult wine quiz in the entire world, but it is extremely challenging. I created these 20 questions in order to help study for the Certified Wine Educator (CWE) exam in 2010. Therefore, at the risk of sounding elitist, this test is geared towards those who are already familiar with the 33 Grand Cru vineyards of Burgundy. If you don’t have that particular list committed to memory, then the following questions will be total Francophile gibberish. On the other hand, I would expect any Master of Wine or Master Sommelier to breeze [... read more ...]