Category Archives: Wine + Food

Peak Etna Value: Barone Di Villagrande Rosso

By Christopher Matthews Of the many favorable spots to grow grapes on Sicily, the most compelling district for me is the Etna DOC, in the shadow of Europe’s tallest — and very active — volcano. Endowed with mineral-rich volcanic soils, intense sunlight and cooling sea … Continue reading

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Bordeaux Chateaux “Punching Above Their Weight”

By Christopher Matthews Bordeaux Chateaux that “punch above their weight” was how Wine Media Guild (WMG) member Mark Golodetz framed the WMG’s recent, annual Bordeaux walk-around tasting and lunch, held at Il Gattopardo in Manhattan. As the traditional member-sponsor of … Continue reading

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Italian Elegance: Lugana Wines

By Christopher Matthews For wine lovers, Italy’s incredible regional diversity and myriad grape varieties – many of them indigenous, and some produced only in certain Italian locales – are the gifts that keep on giving. But that’s what also makes Italian … Continue reading

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Killer Bordeaux Bargain: Chateau Carbonneau

By Christopher Matthews It’s no secret that Bordeaux represents a great source of wine value, despite the outsized focus on the Grand Cru chateaux and hallowed First Growths (which certainly have their place, too). Value, of course, is a very relative thing, but … Continue reading

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A Minervois “Reunion”…with Sainte Eulalie

By Christopher Matthews This past weekend I had a reunion of sorts. Not with college or grad school classmates, mind you, but with one of my favorite French producers from the Languedoc, Chateau Sainte Eulalie, located in the rugged, herb-laced hills of … Continue reading

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Bordeaux Braves Yet Another NYC Blizzard

By Christopher Matthews For the second year in a row, the annual NYC tasting of the Union des Grand Crus de Bordeaux was affected by a blizzard — winter storm Jonas — this time the weekend preceding the January 25th … Continue reading

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Tuscan Value: the Maremma

By Christopher Matthews Tuscan wines, like Chianti (in its many iterations), the esteemed Brunello di Montalcino and the “Super Tuscans” (such as Sassicaia and Antinori’s Tignanello), are well-known on these shores, at least among cognoscenti. Less familiar, but sources of distinct value, are some of … Continue reading

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