Dining
Most wines produced in the United States are made as single grape (varietal) wines from a rather limited number of grapes.
But as wine drinkers become more adventurous, wineries are exploring less-frequently planted grapes to create blends — a common practice in Europe, but one that’s still relatively unusual here. This month’s column concerns both types; these wines will often be found under the “Interesting Reds” label.
The grape Blaufränkisch (“Blue Franc”) is grown mainly in Austria. But the Steele Winery in California has a 2008 Shooting Star Blue Franc that’s nice example — and a better value than an Austrian import. It’s a light red, scarcely oaked to make it appealingly fruity, and with light tannins that lead to a clean, dry finish. It’s ideal for salmon or chicken.
Summertime brings the pleasure of lazing on the deck with a cold bottle of wine in easy reach and another waiting for dinner. For this month, a lighter wine for sipping a...
We’re all familiar with the Tour de France, a 2,200-mile grueling test of strength and stamina. If one man has his way, we’re all going to become familiar with anothe...
At least for the moment, we may be crawling out of the financial crisis, so the nation’s birthday calls for cautious celebration, best accomplished with wines made in t...
In the past year, new upstart restaurants have made waves on the island and some old hands are new again.
Memorial Day is the official opening of grilling season, at least for those living in less hospitable Northern climates, so the four wines this month are designed to be...
Every year in May, the Kiwanis Club sponsors Hilton Head’s a barbecue event at the Coastal Discovery Museum.
This year, the 14th Annual Rib Burnoff and Barbecue Fest...
