France’s Gascony region has long been famous for the Three Musketeers, Armagnac and foie gras. Lately it’s becoming known for white wines as we learned at a luncheon at Orsay earlier this week. Wines from Domaine du Tariquet were paired with a menu that featured ingredients from D’Artagnan that ran the gamut from foie gras to pheasant. more ›

To qualify as a Kick Ass Summer Sipper (K.A.S.S.) you need to meet three criterion. First, you must be refreshing and cold. Crisp is also good. Second, you must have layers and flavor and personality. And finally, you need to be cheap. The last one is perhaps the most important being that the objective of these wines are to be casual, quaffable and enjoyable – particularly out of a plastic cup (good plastic of course). more ›

Ask any kid who grew up on Long Island, and they could easily rattle off their favorite Entenmann’s desserts. For us, no contest, the Devil’s Food Crumb Donuts are as good as it gets. We’d eat off all the chocolate, sugar-coated crumbs first, one by one, and then save the naked donut for our final conquest. It somehow felt like two desserts that way. Maybe it’s all those fond childhood memories of sugar highs mixed with a dash of indulgence, but when we heard that the Entenmann family owned a vineyard on the North Fork of Long Island, we threw on our elastic waist pants and headed east. more ›

First off, let us set the record straight. Gotham Bar and Grill and Gothamist are not related. We do not share any parent holding company and there is no sordid history to tell of. The experience that we are about to share is an unbiased tale of a wine geek, just trying to find a quality glass of wine and a comfy stool at the bar. more ›

Walking down 8th street in Greenwich Village you’ll find some of the most random collection of stores all snuggled together. From Ricky’s, Johnny Rockets and Otto to the eclectic series of shoe stores dubbed “shoe row” you never now what’s going to pop up next. But with three months under their belt, Is-Wine, the new kid to the block, seems to have no trouble fitting right in. more ›

Savennieres. It’s not a wine that you hear about everyday. This little area in the Loire Valley produces some of the greatest wines from the Chenin Blanc grape. But likely due to its small size (both geographically and in terms of producers) and the lack of hype surrounding the Chenin Blanc grape, it easily falls under the radar for most wine enthusiasts. But those who happen across a Savennieres quickly champion the cause. Maybe it’s the complexity and concentration of the flavors or just a pleasant departure from the more common oakey and fruity wines, but once you get to know Savennieres you find yourself seeking them out with a persistence typically reserved for those long lines outside Shake Shack or a table at Pearl Oyster Bar (and yes, Savennieres goes great with the lobster roll). more ›

If it weren't for our life as an -ist, we're not sure we'd ever leave our apartment. Fortunately, to fully -ist, one must seek out the new, the fresh, and the unknown. Brand new, or just new to us, that's what we're all about this week. more ›

What’s there not to like about Sauvignon Blanc? When it’s good, it can be like spring in a glass – lively acidity, bright citrus notes wrapped up in grassy aromas. Just thinking about it, your taste buds perk up with interest. During the summer, we usually keep a bottle or two at the ready (usually a Sancerre) to help quench our cravings. But leave it to us to overdo a good thing (don’t even ask us about the Doughnut Plant binge), so we went in search of alternatives that give us the excitement of the Sauvignon Blanc with a little twist. Our taste buds seem to be pleased with where we ended up. more ›

There is something comforting about familiarity. You go to the same place, order that dish you like and go with the wine that’s the old stand-by. You know what you’re going to get and you’ll know you’ll like it. It’s not a bad thing but sometimes you just need to break the habit - walk down a different street, surprise yourself, take a risk and hope for the best. Some of the best nights we’ve had are those where we’ve stepped outside of our comfort zone (Queens qualifies). Being adventurous can be exciting – and when it comes to wine, experimentation has lead to great rewards – both for the winemaker and the drinker. more ›

As we walked through the doors of Alain Ducasse at the Essex House we were immediately greeted by a glass of 2004 Chateau Fombrauge Bordeaux Blanc – a blend of Sauvignon Blanc, Sauvignon Gris and Semillon – served on a silver tray from a gentlemen in an impeccably tailored tuxedo. What we loved about this wine is it had the intense aromas of Sauvignon Blanc with richness on the palate from the Semillon. This wine paired perfectly with the cheese puffs, oysters and the puree of wild mushroom soup that were being passed around. After about three more glasses and more hors d’oeuvres than anybody should eat, we finally took our seat at the table.



A distinguished, older French man welcomed us through his translator. He spoke quickly making it difficult for his translator to keep up. Bernard Magrez, our host, and accomplished wine-maker and owner of Chateau Pape Clemant as well many more (32 wineries around the world), spoke about how honored he was to be a part of something with such an extensive history. He told tales of its past and spoke about visions for the future. He expressed gratitude to America, saying he will never forget how the US has helped save France’s freedom. He then turned his attention to Alain Ducasse standing to his right. Margrez praised him for the excellence that he brings to the culinary world and said how honored he was to have this important celebration here. Alain Ducasse stepped to the podium. He did not speak through the translator and addressed the crowd in thickly accented Frenglish. He expressed great admiration for Mr. Magrez and for his wine. It was short and sincere. Which was perfect because we were starting to get hungry again.

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It's easy to bring out your inner sommelier -- just step outside. At our doorstep are some of the finest ingredients just begging to be matched with wine. A stroll down Bleecker Street with Ted Allen, the food and wine expert from Bravo's Queer Eye for the Straight Guy (pictured at right tasting the pulp of a cacao pod for the first time) showed us how simple it was to create elegant and seemingly fancy pairings without even having to turn on your stove (or even your microwave). Turns out the key to a great pairing is picking high quality ingredients and highlighting what makes them special. For example, if the food is only made in a specific area, pick a wine from that area; if it has a citrus accent, select a wine with a crisp acidity. A great paring highlights the unique attributes of both the food and the wine. On this particular evening, all wines were provided by Robert Mondavi's Private Selection. more ›

Once you get past the budget deficit, the war in Iraq and the fact that McDonald’s stops serving McGriddles after 11am, you’ll find that there is a lot to be proud of when it comes to this country. However our wines may not be the first thing to come to mind. more ›

In years past, Gothamist reduced ourselves to the lowest possible denominator to avoiding drinking Kosher for Passover wine. Parents if you are reading, look away. We are not proud to admit this, but we drew the Kosher symbol on those bottles of Sauvignon Blanc and Syrah we brought to the Seder. We were young and foolish, but wow, what a difference good wine makes. Well, last night, a miracle of sorts happened at our Seder. We opened the bottle of Kosher for Passover wine - expecting it to be lacking in acidity, tasting of cooked fruit and forget about complexity - only to find a great bottle of wine, kosher or not. more ›

Terroir is one of those concepts where if you put 50 wine geeks in a room and let them talk among themselves, you can create a heated discussion around dirt. Add to that equation a blind wine tasting and hold it at Daniel and it’s possible that a cheese puff and caviar food fight may erupt. The potential to see little bites of culinary genus thrown maliciously at Masters of Wine and industry greats was too good for us to pass up, so Gothamist gladly accepted an invitation to celebrate the 40th Anniversary of Robert Mondavi Winery at a panel discussion titled “A sense of place: The future of terroir” more ›

The world of wine and spirits has historically been a male-dominated arena – from the old-school sommeliers in bowties and silver tastevins around their necks to the grand chateaus passed down from father to son. However, this ancient industry has evolved and grown to cater to its bellowing fan base. No longer only a boys’ club, women have become a driving force in the production, service and consumption of wine. Forget the notion of girls sipping chardonnay and white wine spritzers – we, ladies, can grow the grapes, make the wine and serve it up, too. And it’s plain to see at Annisa, an intimate West Village restaurant, in our own Manhattan. more ›

Sometimes one just isn’t enough. This can be true when it comes to lobster rolls at the Black Pearl, cashiers at Duane Reade and that tasty little chocolate that they leave on your pillow in hotels (especially if it’s a Toblerone). When it comes to wine there is also something to be said about having more than one grape variety. Blends, or wines that are a blend of different grape varieties, can be some of the most interesting, complex and delicious wines out there. The different grapes, like a well-stocked spice rack, can add an extra layer of flavor and depth to the wine. Although blends have been around since the creation of wine, today winemakers are pushing the envelope, creating blends that are unique, unexpected and bursting with flavor. Here are a few of our favorite traditional and non-traditional blends. more ›

With the weather getting cold so quickly (did we blink and miss Fall?), wine drinkers have a tendency to make the switch from white to red wines. But before you pack up your whites with the flip-flops, you may want to check this Sancerre that knocked our socks off. Sancerre is a white wine, from the Loire Valley in France, made with Sauvignon Blanc grapes. They are crisp and vibrant with citrus and floral notes. The wine that we tried that rekindled our love for Sancerre was the Philippe Raimbault Sancerre Apud Sariacum 2003. At a cost of $21, this wine backs a lot of bang for its buck. more ›

It was bound to happen. The Hamptons, or as Gothamist likes to think of it, a displacement home for wealthy New Yorkers, finally got their own wine and food festival. The talent read like a who’s who of the food and wine circuit: Rick Moonen, Michael Romano, Steven Jenkins and Floyd Cardoz all boarded the Hampton Jitney to share their secrets with those who could afford the $150 ticket. Or for the big spenders $650 gets you the VIP Platinum Pass that includes access to the Bentley Tailgate Party and Mojito Barbecue (unfortunately the Bentley’s were only for show and were not included in the $650 ticket – such a tease). more ›

Summer crept up on us this year - one day 40 degrees and rain, next a sweltering 87 degrees. Ok, maybe sweltering is a little dramatic, but after trekking 30 minutes across town to the 6 train, down the never-ending stairs and waiting “patiently” for the train to come – all we wanted was a cold refreshing beverage (or three). So we made a little detour to the wine store. more ›

First it was Australia, then it was New Zealand . . . now the next New World wine region to capture the hearts and taste buds of New Yorkers is South America. What makes this region so spectacular for easy to drink, plush, fruity wines is the perfect climate. Grapes get to bask in the warm Latin sun – enjoying a particularly long ripening season. Kind of like the holiday we wish we could take. Rain and frost are non-issues and with plenty water from irrigation those lucky grapes are more spoiled then the tenants of 927 Fifth Avenue. more ›

There is a reason why wine and liquor are some of the most popular gifts during the holidays. After braving the tourist filled shops and torturing ourselves over whether to go with the green turtleneck sweater or the black leather gloves for Aunt Molly – the only thing you really need is a stiff cocktail. more ›

You�re on a date. We�ve all been there. You�ve checked your teeth � all clear, deodorant � check, you even remembered to switch to the good underwear � just in case. The waiter drops off the menus and wine list � so far so good. Now here�s the tricky part, before even deciding whether to go for the Lobster Risotto with Saffron or the Chicken Paillard � you have to select a wine. more ›