If you're a Eurocentric wine drinker who thinks of all Californian wines as big and oaky with a heavy dose of ripe fruit, think again. There's a growing group of California wine producers who are taking a light handed approach to winemaking, giving us fresh, juicy, zippy wines with balanced fruit and good acidity.
The Hudson Valley of New York has a centuries-old custom of growing grapes and making wine—Brotherhood Winery was established in 1839 and is the nation's oldest continuously operating winery—but it's the new wave of winemaking that shows promise. Here are 5 Hudson valley wines to seek out this fall.
When it comes to exciting wine bars, Brooklyn is on the up. A new wave of wine-obsessed buyers and bar-restaurant owners has forsaken the insipid, the safe, and the homogenous for glasses of singular vino from lesser-known regions and producers. Most of our favorite wine bars in Brooklyn are a bit off the beaten track, and that is part of the charm.
For most people, a glass of sherry sounds like the kind of tipple that is to be sipped in a Victorian-era British parlor by a bunch of old codgers, but in reality the fortified wine from Spain is on the rise again. A new generation of restaurant sommeliers and shop owners have re- discovered the virtues of sherry for its wide breadth of styles and flavors, and its ability to go with all sorts of crazy dishes from a pungent curry to the stinkiest cheese.
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