Wine News & Articles

Mr. Ramsay is not actually in residence at his latest London venture, the York & Albany, but the place has all his hallmarks: professionalism, attention to detail and tweaks of idiosyncrasy.

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Whether for drinking or cold-weather cooking, Calvados packs a punch.

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More responses to Thanksgiving questions from readers.

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A pasta dish whose seven ingredients all begin with the letter P. Weird? Yes. Any others?.

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By Janis Switzer — With a tasting room that?s only two months old, and a wine label only three years old, one may think Neil Roberts is a newcomer to the Paso Robles wine community. Nothing could be further from the truth. Even though he introduced his label Clavo Cellars to the public just a couple years ago, he has been contributing to the growth and development of Paso Robles wines behind the scenes for more than 20 years.

Under the banner of Roberts Vineyard Services, Roberts has been managing vineyards and growing grapes for some of the region?s finest vineyards, including Peachy Canyon, Robert Hall, Edward Sellers and Ancient Peaks, to name a few. Before that he was the head viticulturist for Robert Mondavi, overseeing all the wine giant?s vineyard properties on the Central Coast, spanning from Monterey down to Santa Barbara County.

Since moving to Paso Robles from Santa Maria in 1996, he has also been an active member of the Paso Robles Wine Country Alliance, serving on the board of that organization for six years, and presiding as chairman for two.

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Sweet potatoes contrast beautifully here with the pungent Stilton in this salad.

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By Janis Switzer — At the beginning, Matt Mikulics’ path to becoming a winemaker was not that unlike many others in this area.

An engineer by training, with a successful technology career in Southern California, Mikulics started venturing up to Central Coast wine country in the mid-80s to savor the wines and enjoy the laid-back lifestyle.

As his thirst for good wine overtook his interest in engineering, Mikulics enrolled and graduated from Fresno State’s enology program.

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By Janis Switzer — Five months after receiving their diplomas, most college graduates are looking for a job, looking for a place to live, and just generally looking for a direction in life.

Not so with Andrew Macaluso and Nicole Chamberlain, who are traveling California test marketing and selling the innovative new product they developed while working toward their degrees in enology and viticulture in Cal Poly’s wine and viticulture program.

The product they created is SanTásti, a “palate cleansing beverage” that they hope will help winemakers evaluate their wines more accurately, as well as help tasting rooms better represent their wines to often overwhelmed consumers.

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Olivier Roellinger is the fourth three-Michelin star chef in France to renounce his stars in recent years.

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By Laurie Daniel — I wouldn?t think of having Thanksgiving dinner without wine at the table, but the turkey day feast presents a number of challenges.

Because of the numerous side dishes, the range of flavors in the meal is mind-boggling, from sweet to tart to savory. I don?t think it?s an exaggeration to say that Thanksgiving dinner is one of the most difficult meals to pair with a single wine or even a couple of wines.

After lots of experimenting, I?m convinced that red wine is the way to go. I?ve settled on pinot noir as my go-to wine for Thanksgiving. (A close second would be syrah and other Rhône-style reds; for some ideas, see last week?s column about Paso Robles syrah.)

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