Unauthorized

My notes on all of these wines have been published several times in The Wine Advocate. There were no surprises at this tasting, except for the fact that a vast majority...

Sadly, the food from the restaurant at Hay-Adams was mediocre, but the wines made up for it. I have already referred to the great 1989 Laville-Haut Brion, a youthful, vigorous wine...

The menu at this charity dinner included sardines with oven-baked onions in olive oil, pine nuts, and anchovy juice, sea scallops in a corn clam chowder with root vegetables and...

This was the second tasting of these wines, because the first, held several months earlier, was so extraordinary. I wrote this tasting up, for the most part, in Issue 138 of The Wine...

he Menu: This is one of Baltimore as well as its suburbs' finest restaurants. With the Chardonnay flight, we had the exquisite Maryland soft shell crabs in a beurre blanc with...

What can you say about the amazing cooking of Daniel Boulud? From the opening dish of foie gras and figs, to an amazing Boulud gazpacho of toro of tuna with heirloom tomatoes,...

Getting psyched for three-plus weeks Down Under, I thought I would open a half dozen of the blockbuster Australian Shirazes. I also wanted to do something I like to do...

The outstanding chef from Paris's Hotel Bristol prepared a sumptuous meal for the ceremony where I was awarded the top honor from the International Academy of Gastronomy. All the wines...

The National Jewish Research Hospital gave me their annual Spirit of Achievement Award at a catered dinner held in Baltimore. Knowing it was going to be catered, I suspected the...