In The Press

20 years ago, in my youthful days of wine drinking, the thought of drinking a Riesling sounded about as good as the thought of eating halibut cheeks or octopus, interesting because of the off-dry method of making Riesling was quite popular at the time...

Finally, the temperatures have dropped...and hearty red wine is on the menu for dinner tonight paired with a juicy steak, braised lamb or even a ceder planked, smoked salmon.

Those of us who dabble in wine tend to take lots of basic information for granted. I was reminded of this recently when a friend, a casual wine-drinker, asked if she should buy a Bordeaux or a malbec to serve at a wedding. She thought Bordeaux was a kind of grape...