FOOD & SPIRITS

Sips from Austria

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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.

Simply bubbly

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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.

Soulful passions

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A simple search led me to this hidden, beloved gem that is both a vegetarian restaurant – now vegan for about the last three years – and feminist bookstore rolled into one enchanting establishment.

‘Bobal’-icious

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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.

California Dreamin’

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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.

An outsider makes good

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“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.