Bail Out Your Wine Budget

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• New Wine Season Begins; Merchants See Slower Sales

  Nov 20, 08 7:56 PM CST
  Today is the third Thursday of November, which makes it a holiday of sorts for wine merchants: Beaujolais Day. It's the first day of the year (as dictated by French law) that the first wine of the season—Beaujolais Nouveau, made from Gamay grapes—can be sold worldwide. Wine purists generally dismiss the stuff, but wise marketing has boosted sales. This year, however, doesn't look to be a strong one, reports the Wall Street Journal.
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• How to Wine as You Dine on Turkey

  Nov 12, 08 12:03 PM CST
  With all the potential stress implicit in the Thanksgiving family feast, wine is one arena that shouldn't leave the host sweating bullets, writes Eric Asimov in the New York Times. The rules "couldn't be simpler": Like the food, Thanksgiving wine selection is all about "versatility and plentitude," explains Asimov, who threw a Turkey Day dress rehearsal featuring bottles priced $25 and less.
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• Wine for Breakfast? A Fan Makes His Case

  Oct 16, 08 4:17 PM CDT
  The eggs are scrambling, the bacon is sizzling, the toast is, well, toasting. So kick back and pour yourself a glass of red zinfandel, writes Ryan D'Agostino in Esquire. This isn't some sophomore-year-of-college attempt to undo the excesses of the night before, but rather an innovative approach to the day’s most important meal. The wine, which "must be red, is bracing," D'Agostino writes, and "gives you the perfect amount of buzz, and it doesn't make you groggy."
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• Alsatian Wine Takes Sweet Turn

  Oct 8, 08 1:48 PM CDT
  Fifteen years ago, a few Alsatian wines were sweet, and the rest were dry. But "dry Alsace wines have taken a turn to the sweet side, usually without warning to consumers," Eric Asimov writes in the New York Times. The change occurred at both ends of the market: cheaper wines are being artificially sweetened, and better vintages, using traditional practices, are simply bottling what riper grapes produce.
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• Say Ciao to Chianti, Sip This Red Instead

  Sep 17, 08 2:55 PM CDT
  It's time to discover the pleasures of aglianico wines, writes Eric Asimov in the New York Times. While many drinkers familiarly sip Chianti and Barolo, aglianico consumption has been largely confined to the diffuse Southern Italian regions where the grape is grown. And while some of the leading aglianicos are unavailable in the United States, there are still winners to be found. More »