The lesson Tim Gaiser MS took from the “Death Star Incident” (as it came to be known) was simple: always give someone permission to drink whatever they like to drink.Read More
Here are just a few of the gems in Master Sommelier Tim Gaiser’s newest article. We think it’s one of the best “101” guides for those just getting into wine, packed with sage advice we wish we had been given a long time ago. And although it is geared toward newbies, it’s actually full of wise advice longtime wine industry pros may want to take into consideration.Read More
The days of Australian wine being synonymous with over-extracted, unbalanced fruit juice are mercifully past us. Yet to a certain extent, and among a certain generation of consumers, the stigma has proven to be frustratingly persistent.
Sure, there are plenty of massively styled reds being produced Down Under, but that’s the case around the world, and to discuss them as if they’re in any way emblematic of an entire country’s—and in this, an entire continent’s!—wine culture is grossly inaccurate.
I transferred to a different school early in the first semester of eighth grade, moving from a small very conservative Catholic school to a much larger public junior high. Rather than be traumatized at the move mid-stream I was...Read More
In the food world there are chefs and the rest. On one side we have the likes of Rachel Ray (cue someone screeching EVOO) or Sandra Lee. I confess to having sort of car-crash fascination with Sandra Lee because I can never...Read More