Sip Italian, and Sip Cheaply

Eric Asimov: It's time to simply descriptors for consumers

(NEWSER) - Next time someone starts waxing poetic about the particular aromas of a wine, tell them to stick a cork in it. Those "gaudy descriptions" are often meaningless, writes Eric Asimov in the New York Times . In fact, "the more specific the description of a wine, the less useful information is actually transmitted," he writes, comparing two reviewers' notes ("huckleberry" vs. "spice box"?) about the same bottle. It's time the wine world simplified and started using two descriptors: sweet or savory. More»

You may not have heard of them, but they're 'thrilling'

(NEWSER) - Ready to move beyond familiar cabernet sauvignons and chardonnays? Eric Asimov of the New York Times suggests a dozen little-known but “thrilling” wines to explore:

• Assyrtiko: This white wine grape from the volcanic island of Santorini “produces dry, deliciously minerally wines” that pair well with seafood.
• Frappato: These grapes from southeastern Sicily make “lovely, fresh and lively wines that are delicious summer reds, especially when lightly chilled.”

Wine panel rates the best from South America

(NEWSER) - We have reached “the vast plateau in the middle of summer,” the time when “one of wine’s primary purposes is to offer relief from the daily bout with seasonal oppression,” writes Eric Asimov in the New York Times. Summer wines, “like a good beach read, should be engaging enough to retain interest but not heavy.” Sauvignon blancs fit perfectly, so his tasting panel sampled a variety from South America: More»

(NEWSER) - Angry Italian winemakers say a product that changes water into wine is more insulting than miraculous, Der Spiegel reports. The vintners complain that the "wine powder," made by a Swiss company that caters to hikers, is a "terrible copy" of Italy's Chianti and gives the entire European wine industry a bad name. More»

Those who are still holding back may be surprised at what's out there

(NEWSER) - America is slowly warming to rosé wines, but for anyone still refusing to take rosé seriously, the time has come, writes Eric Asimov in the New York Times. “Rosé is the quintessential daytime wine, perfect for outdoors, wonderful in the summer”—and it’s surprisingly easy to find varieties “without the soda-pop dollop of sugar that can turn a rosé into a wine cooler.” More»