The spiritual side of making wine

| Aug 14, 2009

The spiritual side of making wine

Between the cold steel of enormous fermentation tanks and the state-of-the-art equipment in the tasting rooms of today’s modern wineries, it’s hard to believe that there is any element of the winemaking process that is not governed by the strict dictates of science. So ...

Rebranding the Aussie image

| Jul 10, 2009

Rebranding the Aussie image

What with wildfires, drought, the economic downturn and competition from overseas, Australian winemakers are now facing a crisis that’s taken on Biblical proportions. What have they done to incur such divine wrath? After years of churning out a generic, bargain-bin product, pigeonholing wines from ...

| Jun 12, 2009

Riesling with Japanese food makes for a marvelous match

With their high acidity and sugar levels, Rieslings are the perfect wines to pair with Japanese cuisine. Mami Whelehan, a manager at public-relations firm Pieroth Japan, who regularly lectures in Japan on wine-food matching, spoke to The Japan Times about how to combine Rieslings ...

Sip away from it all with modern German Rieslings

| Jun 12, 2009

Sip away from it all with modern German Rieslings

With stifling summer temperatures just around the corner, many of us will be yearning to head for cooler climes. But if you can’t escape just now, the mineral sharpness and cerebral acidity of a German Riesling might be just the ticket to help you ...

| May 8, 2009

Sweet wines starting to trickle out of Romania

Since ancient times, wave upon wave of foreign conquests have washed over Romania, changing — sometimes obliterating — parts of the region’s cultural identity. Romans, Ottomans and Soviets all left an indelible mark on the central-European land, but for wine lovers, it is arguably ...

Apr 10, 2009

Looking beyond the Premier Cru

Nothing can quite beat the elegance of haut couture: the individual tailoring, the attention to detail and the assurance that you’ll be the envy of others. The elegance is unparalleled — and the price tag can be, too. By the same token, for sheer ...

Looking beyond the Premier Cru

| Apr 10, 2009

Looking beyond the Premier Cru

Nothing can quite beat the elegance of haut couture: the individual tailoring, the attention to detail and the assurance that you’ll be the envy of others. The elegance is unparalleled — and the price tag can be, too. By the same token, for sheer ...

A Riesling revival

| Mar 13, 2009

A Riesling revival

Riesling, the sweet Germanic wine thought to have been consigned to the trash can of 1980s bad taste along with home perms and pastel-colored leg warmers, is making a comeback. And proving Heraclitus’ ancient aphorism that you can’t step into the same river twice, ...

| Mar 13, 2009

A daily revolution at Marugo

The wine-lover’s equivalent to conveyer-belt sushi, Marugo II offers a revolving selection of wines for the curious wine buff. Where most good bars update their by-the-glass selections monthly, Marugo II does it daily. Rather than limiting the number of wines available, Marugo II’s by-the-glass ...

A Ginza haven for New World wines and Swiss cheese

| Feb 13, 2009

A Ginza haven for New World wines and Swiss cheese

Away from the glitzy buildings of Ginza’s main crossing, behind a drab frontage down a nondescript side street, sits a wine bar that really stands out from the crowd. In contrast to the majority of Tokyo’s wine bars, Cheese and Wine Salon Murase embraces ...