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Food and Wine Pairings
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December 29, 2017 | By Lauren Mowery for Coravin

Easy Weeknight Beef Chili with California Zinfandel

The holidays have ended, and winter has settled in. The long haul to spring starts now, but rather than pine for warmer days, enjoy the chance to warm up over a bowl of chili and a glass of rich red wine. Beef and beans make for an easy and quick weeknight recipe that even your teenager can make. A little sautéing, toss in some spices, tomatoes, beans, and voilà – dinner is served.

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Just for Fun
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December 22, 2017 | By Lauren Mowery for Coravin

Interview with Ben Aneff, Managing Partner of Tribeca Wine Merchants

Tribeca Wine Merchants was founded in 2000 with a focus on providing the world’s greatest wines to passionate consumers. Partners Ben Aneff and Robert Groblewski founded the company. Before joining forces, Groblewski spent nearly a decade working in the fine wine business traveling with people like Daniel Johnnes, Doug Polaner, and Tim Kopec. Groblewski fell in love with Burgundy, Piedmont, and the Rhône Valley, but found it difficult to source great older wines. Thus, Tribeca Wine Merchants was founded with that in mind.

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Coravin
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December 15, 2017 | By Lauren Mowery for Coravin

Regional Snapshot: Hawke’s Bay, New Zealand

A wine region’s ability to emulate a famous appellation isn’t the primary reason to study it, but it’s a compelling feature, nonetheless. 

 

Several years ago, famous author Oz Clarke published a book entitled Bordeaux. In it, he listed the few regions of the world boasting similar enough growing conditions to the French appellation to be considered “lookalikes” of the Medoc. Hawke’s Bay made the cut. While this area on the North Island produces stunning red Bordeaux blends, it also produces fine imitations of Syrah from the Northern Rhône Valley. A twofer, if you will, and a departure from New Zealand’s more famous red, Pinot Noir. 

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Wine 101
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December 8, 2017 | By Lauren Mowery for Coravin

Three Lesser Known Reds Perfect for Deep Winter Drinking

Three Underappreciated Big Reds for Deep Winter Drinking 

While many white wines have year-round appeal, there’s no denying the sensual experience of drinking a body-warming red on a chilly January night, especially if you’re lucky enough to have a fireplace. While everyone knows the usual suspects – Bordeaux, Barolo, Rioja – the wine world is a vast space filled with hundreds of varieties that hit similar pleasure points. Here’s an overview of three big reds few consumers know about but should. 

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Coravin
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November 24, 2017 | By goodhousekeeping.com

Amazon's Black Friday Deals Are Here and They Are Amazing


Wine 101
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November 24, 2017 | By By Lauren Mowery for Coravin

Three Wine Regions to Hit in 2018

The close of a year inspires introspection. We assess our successes and failures of the months prior and prepare goals for the 12 to come. For the traveling oenophile, aspirations might include hitting a vaunted region that’s eluded, say Burgundy, or a far flung place that’s appeal is as much in the passport stamp as the wines.   To inspire your travels in 2018, here are three unsung destinations to consider.

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Food and Wine Pairings
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November 17, 2017 | By Written and Kitchen-tested by Lauren Mowery

Roasted Rack of Lamb with Saint-Emilion

Nothing spells “holiday” like a centerpiece rack of lamb on the table. Not only does it look impressive, it’s surprisingly easy to make. With only a handful of ingredients and very little prep time, this recipe lets the meat tell the story. Fresh herbs and garlic merely complement the lamb’s deep flavor. Given the simplicity of the preparation, one has flexibility with side dishes. Mushrooms are a classic partner, especially with right bank Bordeaux, but greens and stuffing pair well, too.

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Just for Fun
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November 10, 2017 | By By Lauren Mowery for Coravin

Somm Thoughts: Heidi Turzyn, Beverage Director at Gotham Bar and Grill

Heidi Turzyn is the Beverage Director for the renowned Gotham Bar and Grill where she’s curated a list of 800 selections ranging from $55-$7000. Prior to running the program for Alfred Portale’s 3-starred institution, she directed the wine and bar programs for the David Burke properties nationwide.

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Wine 101
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November 3, 2017 | By By Lauren Mowery for Coravin

Ten Wines to Nudge Your Holiday from Special to Extraordinary

Hosting a holiday feast at your house this year? Have oenophiles on your shopping list? There’s a wine – and price point – for everyone on this list of ten special bottles.  

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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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Regions and Varietals
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August 24, 2017 | By Lauren Mowery for Coravin

Big Changes in Beloved Rioja and What They Mean for Consumers

Tempranillo-based Rioja has long held a fabled reputation in the minds of wine lovers. But for many in the industry, fabled had begun to resemble antiquated. That’s why several big, hard-fought-for changes were announced this summer; changes years in the making, with the goal of embracing modernity and terroir as much as history and winemaking.

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