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East Coast Wineries
My name is Carlo DeVito, and I am the author of East Coast Wineries: A Complete Guide from Maine to Virginia published by Rutgers University Press. This blog is dedicated to primarily east coast wines and wineries including Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, Connecticut, New York, New Jersey, Pennsylvania, Delaware, Maryland, Virginia and West Virginia. It will also feature products and information from other regions.
Monday, May 10, 2021
HOWARD G. GOLDBERG: The Newark Bears, Beatrice, and East Coast Wine
Howard Goldberg was friend of mine. More importantly, he has a stellar career with the New York Times. There have been some wonderful writings by other, more capable hands than mine. Stuart Pigott and Bruce Sanderson were first and foremost. I missed Howard s memorial service and will in fact kick myself endlessly for not attending. But while Howard was celebrated as a kind soul, and caring husband, and a wonderful wine scribe, I have
by Dwight Furrow
Wine and music pairing is becoming increasingly popular, and the effectiveness of using music to enhance a wine tasting experience has received substantial empirical confirmation. (I summarized this data and the aesthetic significance of wine and music pairing last month on this site.) But to my knowledge there is no guide to how one should go about wine and music pairing. Are there pairing rules similar to the rules for pairing food and wine? Is there expertise involved that requires practice and experience?
In fact, there are no rules for pairing food and wine. Every so-called rule is subject to so many exceptions, it is misleading to think of these guidelines as rules. Yes, white wine often goes well with seafood but not always, and there are some red wines that are enjoyable with seafood. The same is true when pairing music with wine. There are general guidelines with many exceptions. Thus, like food and wine pairing, experience is important, and some expertise
Gregg SegalGetty Images
When New York’s Le Bernardin reopened for indoor dining, all too briefly, this past fall, sommelier Aldo Sohm returned from a monthslong sojourn in Austria and Germany, where he had reacquainted himself with the pleasures of riesling, a white wine made from the eponymous grape. “People are so passionate about it there,” the World’s Best Sommelier of 2008 told me. The same cannot be said of Americans, however, who have been resistant to the charms of rieslings, especially those from Germany.
But not long after his return, Sohm hosted a dinner for the Commanderie de Bordeaux. Instead of white Bordeaux the logical choice for a society dedicated to promoting the wines of that French region the group chose a German riesling to accompany the first course. Then, the following week, a group of Burgundy collectors dined at Le Bernardin, and they also ordered a German riesling. “I thought, What’s going on here? This would never have happened a year or tw