Brian Freedman
Wine, Travel, Spirits and Food Writer at Freelance
Wine, Travel, Spirits & Food Writer; Restaurant & Beverage Consultant; Event Host & Speaker. Contributor to Food & Wine digital, Forbes online & more.
Articles
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1 week ago |
foodandwine.com | Brian Freedman
Credit: Morsa Images / Getty Images Oak barrels have been associated with transporting and aging wine for thousands of years, but for all their ubiquity, not all oak is the same. In fact, the choice of barrel, depending on how long a wine is intended to age in it, can have a massive effect on the final character of wine that ends up in the bottle. Oak trees grow across a wide swath of the planet, but in winemaking, the two most important sources of the wood are France and the United States.
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3 weeks ago |
foodandwine.com | Brian Freedman
Credit: Wilatlak Villette, Anton Petrus / Getty Images Bordeaux is one of the most recognizable wine regions in the world, and its best reds often embody a certain level of prestige. Even among people who have never tasted them, just the names Lafite, Margaux, and Cheval Blanc, for example, connotes a sense of heritage and luxury. For all its fame, however, it’s difficult to talk about Bordeaux in broad strokes.
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1 month ago |
forbes.com | Brian Freedman
Last year, Harlan Estate celebrated its 40th anniversary. From the beginning, it was destined for greatness; the way that H.
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1 month ago |
forbes.com | Brian Freedman
The Bordeaux châteaux that were ranked as First Growths in the famous classification of 1855 produce some of the most sought-after wines in the world. But the so-called “super seconds”—Second Growth estates that consistently craft wines of fantastic quality and age-worthiness—represent reliably excellent and often exceptionally age-worthy reds that tend to vastly outperform their prices. Château Ducru-Beaucaillou is a beloved and highly regarded example.
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1 month ago |
foodandwine.com | Brian Freedman
Photo: Food & Wine / FRATELLI BRANCA DISTILLERIE S.p.A. / MARTINI & ROSSI Vermouth is one of the unsung heroes of the cocktail world. Without it, there’s no Manhattan, Martini, or Negroni. Yet for too long, vermouth was relegated to a bit player. That has changed over the past several years. Today, great bars often stock a solid range of vermouths, from concentrated, spice-forward Carpano Antica to bracing, delicately floral Noilly Prat.
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RT @cwclub: What does climate change mean for your favorite bottle of wine? Join wine writer and “Crushed” author Brian Freedman (@FDTrepo…
Drink more rye! My newest whiskey piece is @foodandwine digital: 11 Best American Rye Whiskeys for Your Liquor Cabinet https://t.co/V2L3vOJOh9 via @foodandwine
RT @hannaleepr: Tune in to our agency’s “Hospitality Forward” Podcast Episode #58! https://t.co/w1d2RaQtWF In this episode, @hannaleeny an…
