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Wine 101
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October 27, 2017 | By Lauren Mowery for Coravin

Understanding Willamette Valley Pinot Noir

If you’ve ever shopped for Oregon Pinot Noir, you’ve probably noticed most bottles on the shelf come from the Willamette Valley. Given 90 percent of the wine produced there is made from this thin-skinned red grape, it’s fair to say Pinot is to Willamette as tequila is to Jalisco.

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Food and Wine Pairings
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October 27, 2017 | By Coravin

Food and Wine Pairing 101

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Wine 101
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October 20, 2017 | By Lauren Mowery for Coravin

Try Pouring a Liquid Dessert on Thanksgiving

Pumpkin pie, apple pie, pecan pie. All three typically appear on the Thanksgiving table after dinner. Why not add a dessert wine to pair with this final course? Inexplicably, despite the celebratory nature of the holiday, most hosts and guests jump straight to coffee – and then the couch. But if there ever were a justification for breaking out a magical elixir from the world’s most underappreciated wine category, Thanksgiving serves one up.

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Just for Fun
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October 13, 2017 | By Lauren Mowery for Coravin

Somm Thoughts: Sarah Tracey, Wine Director at Rouge Tomate

I’m feeling myself drawn to lighter-bodied, lively, zingy reds that can take a little chill: Schiava, Zweigelt, Fleurie. After months of endless crisp whites (and more rosé than I honestly care to admit), I love to move more into red territory in the fall and winter as my ‘sipping wine’. But, we have had an extremely warm early autumn here in NYC, so I’m not quite craving the deeper, richer reds just yet.

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Food and Wine Pairings
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October 6, 2017 | By Lauren Mowery for Coravin

Roast Turmeric Chicken and Chickpeas with Pinot Noir

November marks the start of holiday excess. Football season, Thanksgiving, office parties. The march towards the year’s culmination leads to overindulgence of both food and drink. So, for this weekday recipe, we turn to the healing powers of turmeric. This root common to Indian cooking has a pale hue when raw, but takes on a deep, finger-staining gold when powdered. It is the spice that gives curry its color, but it lends earthiness rather than heat to dishes. Curcumin is the main active ingredient, known as an antioxidant and for its anti-inflammatory effects. The rest of the dish, composed of roast chicken and protein-packed chickpeas, provides a healthy low-carb foil to the food festivities of the month.

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Wine 101
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September 25, 2017 | By Lauren Mowery for Coravin

Don't Quit White Wines After Labor Day

Cooler weather often turns drinkers away from the light, crisp and refreshing category towards wines of more substance. While most reds fit that bill, plenty of white wines do, too. In fact, consumers have begun realizing the breadth of styles, grapes, and regions that produce whites for year-round consumption. Plus, as diets have begun changing to incorporate more vegetables and fish while reducing red meat consumption, white wine increases in its importance at the dinner table.

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Wine 101
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September 18, 2017 | By Lauren Mowery for Coravin

Decoding Austrian Wine

Wine can be as simple or as complicated as one chooses to make it. Simple: Is this producer reliable, does it taste good, does the price fit? Great, buy it!  Complicated: Vineyard characteristics, vintage characteristics, producer tendencies, appellation rules, a foreign language like German.

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Just for Fun
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September 11, 2017 | By Lauren Mowery for Coravin

Somm Thoughts: Interview with Thomas Pastuszak, Wine Director The NoMad

While I keep a lot of classics and old favorites in my rotations (Champagne, Chablis, Barolo/Barbaresco, Finger Lakes), lately, I’ve been drinking a lot of Northern Rhône Valley reds. I’m talking Syrah from Hermitage, Cornas, Côte-Rotie, Crozes-Hermitage, St. Joseph and the surrounding area.  There’s a lot of great value to be had from top producers in these appellations (around St. Joseph especially). In this cool part of France, Syrah is spicy, savory, mineral-driven, and very fresh. It’s truly the motherland for this grape.

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Just for Fun
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September 6, 2017 | By Lauren Mowery for Coravin

Somm Thoughts - Ellie Bufkin of Mailalino

Like many, Ellie Bufkin came to wine through the restaurant industry—she was a college student looking to make extra money. Originally from Baltimore, she got her start at a restaurant there called Pazo where she discovered her real passion for hospitality and wine. Thus, she decided to pursue a career in restaurants by moving to NYC. For two years, Bufkin worked at Thomas Keller’s Per Se where she was exposed to one of the best wine cellars in the city, and some of the top wine professionals in the country. After she left, she spent a few years traveling around the country, learning from top sommeliers, only to conclude that while she loves wine from all over the world, she’s particularly fond of the wines of Italy.

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Food and Wine Pairings
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September 4, 2017 | By Lauren Mowery for Coravin

Pappardelle with Wild Mushroom Ragout and Barolo

Few people anticipate autumn more than the Piedmontese. Fall equals porcini mushroom season, and, notably, the return of the prized edible funghi Tartufo Bianco. Since white truffles don’t grow in the US and acquiring them demands a reputable source and lots of cash, this recipe will focus solely on wild mushrooms. Of course, be our guest if you want to track down a few grams and carefully shave them over the top of a steaming bowl of egg pasta. There’s nothing in the world like sampling the flavor of fresh Tartufo followed by a sip of Nebbiolo.

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