Restaurants
Gourmet
The more I taste Burgundy, the more I tend to think that the great whites age better and more consistently than the great reds. I suppose that's heresy among most...
Read MoreI was in the minority, but I found the 1999 Schleinitz Riesling Koberner Weisenberg, 1998 Zind-Humbrecht Gewurztraminer Clos Windsbuhl, and 1998 Zind-Humbrecht Tokay-Pinot Gris Clos Windsbuhl to be too sweet for my taste. I...
Read More(A night of extraordinarily profound as well as extraordinarily disappointing wines from Domaine de la Romanée Conti) This was not a blind tasting, but rather flights of DRC wines paired...
Read MoreSilver Oak has long been one of the most popular Cabernet Sauvignons made in Napa Valley. The late Justin Meyer developed a formula requiring nearly three years aging in Missouri...
Read MoreI have known Harry Johnson for over twenty-five years and was happy to provide the wines for a dinner honoring him as Maryland's first African-American President of the Maryland Bar...
Read MoreOne of the most heartwarming stories on my trip was when I arrived at La Beaugravière and told Chef Guy Jullien and his wife, Tina, that my guests were Henri...
Read MoreJean Ducloux opened this extraordinary 2-star Michelin restaurant, known for its 19th century cooking, in 1947. Ducloux has retired, but he spends time at the restaurant greeting his legion of...
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