Log In

As we only have two weeks left before local lobster season ends, I made sure that I took two home this past weekend. Although a politically charged word in our small country at this time, may I suggest that many chardonnays “marry” beautifully with...

Fear not, I am not joining in the Armageddon, or end of times debate, but merely referring to a windswept, cool and lonely land that is far, far away — the weather here for early March has given me this mindset. Its name is Patagonia and this area,...

There are two things that should be remembered about the wine known as sauternes: always put the “s” on the end, even if you are referring to a single bottle and never pronounce the final “s”. In the Sauternes region of Bordeaux, Sémillon, sauvignon ...

Lamb is such a wine-accommodating meat that it is almost confusing if you ask Google for suggestions. Up pops various areas of France, Spain, Portugal, Italy, Argentina, Chile, USA and even Australia. Let me suggest a few, as lamb is my favourite an...

I am far more comfortable calling the very dark wines from the Cahors area “black” than calling our world’s pale yellow, light green or golden ones “white”. Many, many years ago I remember an incident in a Midwest sports bar when I asked for a glass...

It was back in 2006 that the owner of Chateau D’Esclans, Sasha Lichine, made the wise decision to hire Patrick Léon. This world-renowned winemaker, who previously worked at Chateau Mouton Rothschild, was tasked with crafting a new generation of rosé...

I love to look at our old Watercolours of Bermuda that were painted by a distant cousin, and if I play Tchaikovsky’s Pathétique for the hundredth time, it still brings tears to my eyes. But what about the equivalent in the art form that I have chos...

“Len Evans did more to advance the cause of wine in Australia than any other individual,” so says The Oxford Companion of Wine. I’ll always remember his sense of humour. At a lecture in New York City, he told us that once he was returning to Austral...

It is heartening to see interest growing in how we treat precious land and how we farm. To some, however, having organic on the label still portrays a feeling of “kinky”; that the product belongs on “a higher-priced, special organic space on the shel...

There are quite a few fortified wines available. By this I mean that distilled spirits, (mostly grape brandy), are added to bring the alcohol level up to 20 per cent or thereabouts. Well-known examples are port and sherry, but madeira and marsala s...