Terry Robards, a former wine critic for The New York Times whose writing in the 1970s and ’80s helped Americans move beyond jug Chablis and cheap Chianti to explore regions and styles as far away — and, at the time, as exotic — as Burgundy and Tuscany and as close as upstate New York, died…
Ukraine is one of the world’s historic wine-producing regions, with a history that stretches back thousands of years. It’s also reinventing its wine culture and, despite the ravages of Russia’s invasion in early 2022 and the ongoing war, excellent Ukrainian wines are now showing up in the United States. It may seem hard to imagine…
Austria is best known for its white wines, grüner veltliners and rieslings primarily. But it also produces brilliant reds, which, because they often seem like afterthoughts, can be great values. Why do they seem so relatively obscure? Partly, it’s because grapes like blaufränkisch, which has great potential for making complex, contemplative wines, and zweigelt, the…
We all know that Valentine’s Day is simply a corporate money grab, a holiday with one purpose: obliging you to buy cards, flowers, jewelry, chocolates and candies, wear red and order from overpriced menus on one of the busiest restaurant nights of the year. In other words, it’s great fun. And since it’s one of…
Restaurants have started gearing up for the Lunar New Year, with Year of the Dragon starting on Feb. 10 and New Year celebrations lasting about two weeks. Tolo, the chef Ron Yan’s restaurant which opened in early November, will offer a special $100 per person menu for parties of six to 12 that includes classics…
