It’s a tough job but someone had to sample lots of clear and brown liquors for a new “Spirits Tasting Journal” (Peter Pauper Press). Fortunately, WAG’s Wine & Dine columnist Doug Paulding was up to the task and now out with the new book.
Read More
Marriages come and go. But Champagnes, like those of Maison Lanson, are forever.
Read More
If you want to learn about food and wine in an entertaining setting while driving, exercising or cooking dinner, David Ransom and Melanie Young’s internet radio show “The Connected Table” is the place.
Read More
Even wine-tasting can be numbing when you have to judge it precisely, as Wine & Dine columnist Doug Paulding discovered recently at the Amateur Home Wine Maker Competition. But it was one way to meet new vintages – and new people.
Read More
In these COVID-crazy times, the wine world is reinventing itself, like everyone and everything else. And the Wines of Alentejo, representing southern Portugal, is no exception.
Read More
Our resident Dionysus, Wine & Dine columnist Doug Paulding, gets creative with an exploration of malt whiskeys at Total Wines in Nowalk.
Read More
Doug Paulding, WAG’s resident Dionysus, explains how to take the plunge into making wine at home.
Read More
Eager to help the struggling Italian economy? Buy some of the delicious wines from Umbria.
Read More
Child refugees, Nicolaus and Gaby Hahn have created a winemaking empire on California’s Central Coast.
Read More
I have never found climate change deniers in the world of wine, because they are living it and are seeing it in their daily experiences in the vineyard.
Read More
WAG’s resident Dionysus, Doug Paulding, is just back from southwestern France, where he discovered Armagnac is not Cognac’s rustic cousin but an elegant brandy with a multifaceted flavor and quality all its own.
Read More
Elden Selections, in the heart of Burgundy, makes choosing Burgundies a breeze.
Read More
Spain has several established and supported routes throughout the country designed to direct oenophiles into wine regions and to wineries, where they will be enthusiastically welcomed for a tour and tasting and perhaps food.
Read More
Making wine in Austria’s ravishingly rocky Wachau region is a bit like planting vineyards on Manhattan isle. But Domäne Wachau has managed to produce some very gneiss, er, nice wines.
Read More
Doug Paulding follows up his “Wine Tasting Journal” (Peter Pauper Press) with a “Spirits Tasting Journal” early next year. So what better way to announce it than with a column on whiskey, er, whisky, which is having another moment.
Read More
Emilien – through his birth right, through his diligence, through his education and through his passion –has landed himself in the very enviable position of chef de caves (cellar master) of a major Champagne house at a tender young age.
Read More
I have known about the Nebbiolo grape, Barolo and Barbaresco wines and Pio Cesare winery for decades, but recently they all came into critical…
Read More
Vermouth was once a vanishing spirit. Our resident Bacchus reconnects with it in Valencia and at a New York trade show.
Read More
Our resident Dionysus Doug Paulding headed to Valencia, Spain for the little-known Utiel-Requena wine region’s luscious offerings, made mainly with the Bobal grape.
Read More
Wine & Dine columnist Doug Paulding meets with vintners from Livermore Valley wine country, just east of San Francisco, which could be called one of the birthplaces of the California and, by extension, American wine world.
Read More