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Author Eric Anderson

  • Eric Anderson

    Wine Dude

    A consumer, hobbyist, and collector, Eric has followed wine since the early 1980s. He is the owner and publisher of Grape-Nutz.com, a popular website devoted to wine travels and wine tasting reviews, and the editor and host of GrapeRadio.com, winner of two James Beard Awards for audio and video podcast shows. Eric is also a frequent contributor to many on-line wine forums, and has written several primers for new wine lovers on wine touring, wine storage, wine tasting, and wine label removal. Several of his vineyard photos have appeared in local and regional materials, as well the Wine Spectator.

 

Must Try Wine of the Week: Edi Simcic 2010 Malvazija, Goriska Brda, Slovenia

As Monty Python would say, “and now for something completely different.” As with most European wine regions, the vineyards in Slovenia go back to Roman times. And, in fact, grapes were planted in Slovenia before either France, Germany, or Spain. Read more...

Matches Made in Heaven, Dessert Edition

Food and wine pairing, part 2

In Tuesday’s blog, I discussed matching wines with difficult-to-pair vegetables such as asparagus, Brussels sprouts, and artichokes. I also offered suggestions for what to drink with sushi, and salty fare. Now let’s talk about the most important part of the meal—dessert. Read more...

Matches Made in Heaven

With our Friday “Must-Try Wine of the Week” posts, we give examples of what type of food pairs well with our suggested wines. But, as you may have discovered, some foods have an inherent quality that naturally fights wine, making for some difficult pairings. I’m talking asparagus, Brussels sprouts, and artichokes. Read more...

Must-Try Wine of the Week: Domaine Prieur-Brunet 2009 Santenay-Maladiere 1er Cru, Burgundy, France

Often regarded as a bargain-hunter’s Burgundy, Santenay is the most southerly wine-producing commune in the Côte de Beaune of Burgundy. La Maladiere is a Premier Cru vineyard in the Santenay appellation, and is located just north of the village of Santenay. The wines are usually lighter in color, deceiving one to think that it will also be lighter in flavor. Thankfully, this is not the case. Read more...

How Now Cork?

Natural cork, punched from the bark of a cork oak tree, has been sealing the world’s wine bottles for nearly 400 years. Yet despite being the closure of choice, its failure rate is in the 3-to-5 percent range. If a cork doesn’t seal properly, the wine oxidizes. If it’s infected with TCA (trichloroanisole), the wine is ruined by cork taint, a musty, off-putting smell. For centuries wineries have considered this level of failure an acceptable risk because natural cork generally performed well, looked good, and kept alive the culture of cork-pulling. Read more...

Who Says Beer and Wine Don’t Mix?

I go to lots of wine dinner parties, but had the opportunity recently to attend something a little different. The hosts had invited an equal mix of wine people and beer people—mostly geeks of either or both. It was envisioned as a “you tell us about wine, we’ll tell you about beer” kind of thing, with each group bringing some of their favorites. Read more...

Must-Try Wine of the Week: A. R. Lenoble Brut Nature Zero Dosage, Champagne, France

Hi-Time Wine Cellars held a Champagne tasting recently. But, rather than the usual Brut (Dry) offerings, this time they featured a group of “Low Dosage” wines. Apparently, this particular group of sparkling wines has become all the rage. Read more...

How Now, Bordeaux?

On the subject of Bordeaux, a recent post on Facebook linked to an article from the New York Times (May 18, 2010). In his column, The Pour, Times wine and food critic Eric Asimov wrote of a disconnect between younger wine lovers and the wines of Bordeaux. Azimov said that for the young wine buyer, “…Bordeaux, once the world’s most hallowed region and the standard-bearer for all fine wines, is now largely irrelevant.” Read more...

Must Try Wine of the Week: Domaine de Reuilly 2013 Pinot Gris Rosé Reuilly, France

I have to give Kermit Lynch his due. As a retailer, distributor, and national importer he finds some really interesting and really nice wines to bring into the U.S. market. And, this particular Rosé is one of them. Read more...

New Wine Shipping Idea: 46Brix

Some wine producers do not have or use retail channels, preferring to sell directly to consumers. When ordering wine from these sources, the cost of shipping becomes a very important issue. Some wineries provide “free shipping.” Others charge by weight or number of bottles. Still others use a fulfillment company, and just add their service cost to your order. I usually tailor my wine orders to fit the best shipping prices for my needs. Where shipping prices are extravagant, I cut back on the number of bottles I order. Read more...

Priscilla Mayfield on Food in Orange County

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