Jun 28 Jun 28 Small plates, 42 choices of wines by the glass, a free and easy approach to mixing and matching: setting the pace at this newly remodeled and reconceived Main Street establishment. Michael Braverman
Jun 10 Jun 10 Hits and near hits: one winemaker, three merlots, three chardonnays, a range of tastes and prices. Get out the glasses, there’s so much to explore. Joseph Peliska
Jun 8 Jun 8 A wine shop responds to a food shop: heading into summer with the selections of a new salumeria and the Italian wines to accompany these foods. Sounds like an opportune match to me. Michael Braverman
Jun 2 Jun 2 Fine-tuned judgments on blending are at the heart of this winemaker’s singular and impressive accomplishments. It results in a wine that is deep, sensuous and lush. Michael Braverman
May 11 May 11 A wakeup call of a pinot grigio. An integrated single field blend of three white grapes. A chardonnay that slow ferments for a year. Channing Daughters’ grand slam of new releases. Michael Braverman
May 4 May 4 Wine tourism: on both the North and South Forks wineries have become destinations for visitors from, well, just about any place in the world. And it’s not by accident. Joseph Peliska
May 1 May 1 A marriage of mouthwatering convenience: the premeditated pairing of wine and food Michael Braverman
Apr 27 Apr 27 Almost summer grazing: tasting wines that are newly available, or just new to me, and picking the winners. Hint: they range all the way from an $8 rosé to a $48 Montrachet. Michael Braverman
Apr 27 Apr 27 Some things are better left unsaid: a look at the chemical composition of wine. What’s in there on the molecular level, is it healthy, and does it taste good? Michael Braverman
Apr 23 Apr 23 Promising “drinkability,” an unusual and interesting consumer-friendly word choice, this South African wine producer comes through with quality and value at three price points. Michael Braverman
Apr 9 Apr 9 When it comes to contemporary Austrian wines, you’re not in Germany anymore. Tasting a peppery gruner veltliner and a red cuvee blend from a 33 year old winemaker. Michael Braverman
Apr 6 Apr 6 Read Kafka instead. Don’t try to make sense of the small print on the wine label. It’s a nightmare of logic that only a bureaucracy could have invented. Michael Braverman
Apr 1 Apr 1 In Miami Beach, an epicurean meal in a sumptuous setting with an East Hampton group Michael Braverman
Mar 23 Mar 23 Tasting one winemaker’s mature chardonnays along with current ones: not anticipating much from the older ones and being happily surprised. Michael Braverman
Mar 1 Mar 1 Take back your goulash: two wine dinners, one rigorously planned and right on the money, the other wide of the mark Michael Braverman
Mar 1 Mar 1 One sparkler, two whites, nine reds and one dessert wine: the lovely pleasures of extravagance Michael Braverman
Mar 1 Mar 1 When pairing wine with food you should follow the rules—except when you shouldn’t Michael Braverman
Dec 2 Dec 2 Prognosticating over the barrels: prior to release, samples of the harvest and tastes of what’s to come at three Long Island vineyards. Michael Braverman
Nov 19 Nov 19 Some like it chilled: finding the right temperatures for serving wines. More important than you might imagine. Here are some (non-dictatorial) guidelines. Michael Braverman
