Posts Written OnFebruary 2005

Professor Bainbridge has proposed an interesting topic for discussion in the wine-loving blogger community. He’s purchased quite a bit of what he thought was cellar-worthy wine from a winery that uses synthenic corks in all of its wines these days. Recent information says, however, that wines closed with synthetic corks often become oxidized after two or three years. So…does he need to drink these wines before three years? That’s much sooner than he had hoped and planned. Very few Long Island wines are trully cellar worthy beyond five or ten years (at least the ones I’ve had) but I know…

(This column originally appeared in the 2/24 issue of Dan’s Papers) The Wines You Want This WeekendIn a vineyard’s yearly life cycle, winter is probably one of the least exciting on the surface. Often called ‘dormancy’ because, well, the vines are dormant, vineyard workers are busy pruning, tying the vines and preparing the vineyard for the 2005 vintage. But tasting rooms are relatively quiet, making this a great time for serious wine drinkers to visit. Without the swollen summer crowds or pumpkin-pickers, you can taste at a slower pace, chatting with tasting room staff and learning more than you probably…

Okay. My post about adding an * next to the price of any wine I review that was a media sample has started a discussion that I think is beyond worthy of more time and thought. Check out the comments I received on the post, and then head over to Joel’s post about it. I agree with both Tom and Joel on this. And if you check out Joel’s post, you’ll see a comment that spells out my feelings more completely. I think we’d all like to hear from other wine bloggers and wine blog readers…this is an interesting topic.…

Growing up and spending my first 20+ years in and around PIttsburgh, PA, I don’t think I ever saw a single Greek restaurant-not one. I guess large populations of Greeks never quite made it to Steel Country. So, I never had Greek food until I moved to Long Island…and even then it was mediocre…certainly nothing I’d write about…even if I did crave it on occasion. I mean, who doesn’t like a messy, greasy gyro now and then? My impression of what Greek food is and could be changed not long after Nena and I moved to our new house…and discovered…

From my wine calendar: "Unfortunately, many wine drinkers come to view a (wine) critic like God Almighty. I say to consumers: Instead of relying totally on critics, drink what you like and like what you drink." - Robert Mondavi 2003

My esteemed wine-blogging colleague, Professor Bainbridge, raises an interesting point when it comes to the ethics of "schwag"  in the blogosphere, while linking to an article with one man’s opinions. Honestly, I never really thought much about it…especially because most of the samples I get are intended for my offline wine writing (though they always make an appearance here as well). I don’t see any disclaimers in print publications….does anyone else? Full disclosure is never a bad thing though. So, even though I know that I’m always honest with my reviews (regardless of where the wine comes from), I’m going…