A primer on Scotch whiskey, er, whisky
Our resident Dionysus, Wine & Dine columnist Doug Paulding, gets creative with an exploration of malt whiskeys at Total Wines in Nowalk.
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A deep dive into DIY wine
Doug Paulding, WAG’s resident Dionysus, explains how to take the plunge into making wine at home.
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The flavorful wines of Umbria
Eager to help the struggling Italian economy? Buy some of the delicious wines from Umbria.
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All in the family
Child refugees, Nicolaus and Gaby Hahn have created a winemaking empire on California’s Central Coast.
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A new challenge for vintners – global warming
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.
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Cognac’s not-so-rustic cousin
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.
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Buying Burgundies without the hassle
Elden Selections, in the heart of Burgundy, makes choosing Burgundies a breeze.
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Wine tourism takes off in Spain
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.
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Sips from Austria
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.
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Whiskey’s (and whisky’s) moment
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.
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Simply bubbly
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.
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All in the family
I have known about the Nebbiolo grape, Barolo and Barbaresco wines and Pio Cesare winery for decades, but recently they all came into critical…
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The return of vermouth
Vermouth was once a vanishing spirit. Our resident Bacchus reconnects with it in Valencia and at a New York trade show.
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‘Bobal’-icious
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.
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California Dreamin’
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.
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How green is this valley
Our resident Bacchus revisits the Loire region, rich in history and winemaking.
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What’s for dessert? Wine, of course
Next time you’re invited to dinner, forget the cakes, pies and cookies and bring an ice wine, a Sauternes or a Vin Santo instead.
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The revolution in wine making
WAG’s resident Bacchus is just back from northern Italy, where wines from Moscato Bianco and Barbera grapes are undergoing a makeover.
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Showing their true (Celtic) Colours
The beauty, personal warmth and leg-stomping music of the Celtic Colours International Music Festival on Cape Breton Island and Nova Scotia sang a siren song to WAG’s Wine & Dine columnist, Doug Paulding.
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An outsider makes good
“Most winemakers come to the career of wine through a family history or connection or an inherent fantasy of the product or the lifestyle,” Wine & Dine columnist Doug Paulding writes. George Bursick took an entry-level job at a winery all the way to the top, becoming a successful consultant and, now, serving as executive winemaker of Maxville Winery.
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