In Eater, Talia Baiocchi chats with legendary sommelier Paul Grieco of Hearth and Terroir in New York City.
“I thought the best were extraordinary blends of luscious sweetness and sizzling acidity, while others seemed disjointed and occasionally harsh. Paul felt differently.” In the New York Times, Eric Asimov tastes through 20 auslese Rieslings from the 2010 vintage.
“I was not paid for any tastings or promotions… I was paid for videos. I am a film-maker as well as a wine journalist.” In Decanter.com, James Suckling replies to accusations that he received money from Quebec’s SAQ, which has a monopoly on wine retail, to review wine.
Meanwhile, in Palate Press, Evan Dawson pens an excellent column where he takes James Suckling and Robert Parker to task for “acting like… bullies.”
Robert Parker will turn 65 in July. In Sommelier Journal, Elin McCoy reflects on Parker’s legacy.
Woo hoo! Wine Spectator reports on “a new study [which] finds that a chemical in red wine may prevent some of the fatty foods we eat from being converted into fatty tissue.”
Randall Grahm is in the cider business. W. Blake Gray has the details.