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Primavera Verde: Sauvignons put a spring in your sip

by Thor Iverson | March 10, 2008
IT'S NOT easy being green." So sang a triangle-mouthed frog puppet, once. Of course, at the time he had a hand jammed up his ... well, anyway, I'm not sure his plight applies to us. Still, mention "green" in the context of wine...

Magnum Carta: What makes a wine list great?

by Thor Iverson | February 25, 2008
THERE'S A restaurant in Girona, Spain, where the wine lists (yes, plural) are delivered on a rolling cart, because they're too heavy to carry and too bulky to peruse on the table. Most of the world's great wines are represented, they're...

Bumbling into Bubbly: A sparkling feet of imagination

by Thor Iverson | February 06, 2008
"OH, I CAN'T. It goes right to my head!" And with this phrase, a thousand eager hands (attached to lusting hearts) reach forth, offering yet another glass of sparkling wine to their dates. But is it true? Does sparkling wine really accelerate...

The Dating Game: Every wine has its year

by Thor Iverson | January 08, 2008
MY DINING companion looked up from the wine list, perplexed. "But it's supposed to be a great vintage." "Yes, it is. Which is why you shouldn't order it." He dropped the list on the table, exasperated. "Did anyone ever...

Double Trouble: Two wines are better than one

by Thor Iverson | December 12, 2007
LIKE SOME sort of tipsy Noah's Ark, the world of wine comes in pairs. Or maybe that means it's like socks. Or pants. You'll pardon me if I struggle with this whole simile thing; I'm a metaphor man, myself. Anyway: the point is that there...

Wine Dining: Pre-pairing the perfect feast

by Thor Iverson | November 19, 2007
SIX COURSES in, I knew I was in trouble. It was my introduction to wine, food, France. And, more important, to my girlfriend's family. I was in some forsaken little village in Lorraine, sitting at a table with her parents, other relatives, and their...

Who You Gonna Call: Surviving the restaurant wine experience

by Thor Iverson | September 19, 2007
MY FRIEND was excited. "Here's the idea: someone at a restaurant calls you up and says, ‘I'm at Chez Louis, I'm having the veal, and I want a $50 white.' You give them advice, and they pay you." "Where do I get the wine...