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2 months ago | 
newwinereview.com | Jason Jacobeit |Clara Dalzell |Susannah Skiver Barton
Over lunch some years back, my late friend and Evening Land Vineyards founder Mark Tarlov traced wine’s enduring appeal to its being “adjacent to everything everyone wants to do with their lives.” This thought has compassed my understanding of wine’s resonances ever since. No other human pursuit of which I am aware credibly claims such precise and varied points of access to something much larger than mere pleasure—something that might be called human fulfillment.
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Nov 13, 2024 | 
newwinereview.com | Alexandra McInnis |Jason Jacobeit |Jason Wilson
In a city that endlessly cycles through hot new restaurants, French mainstay Daniel holds onto its cool grandeur. Tucked away on a sedate street on Manhattan’s Upper East Side, home to a dining room with enough arches and columns to pass for a wing at the Metropolitan Museum of Art, the flagship restaurant of French chef and restaurateur Daniel Boulud seems a world away from New York’s buzzy restaurant scene—while still remaining a top culinary destination.
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Nov 12, 2024 | 
newwinereview.com | Jason Jacobeit |Jason Wilson
There are lots of good things one can say about the run of recent white Burgundy vintages from 2017 to 2022. First, each remains findable on the market.
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Oct 23, 2024 | 
newwinereview.com | Susannah Skiver Barton |Patrick Comiskey |Jason Jacobeit
I get asked for whiskey advice a lot. What’s the best bottle to gift? Who’s making the most underrated whiskey? Where can I get some Pappy? And, of course: what glass should I be using for whiskey?
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Oct 23, 2024 | 
newwinereview.com | Patrick Comiskey |Susannah Skiver Barton |Jason Jacobeit
Linda Milagros Violago’s middle name is the Spanish word for “miracles.” I’d have guessed that for her it served as a sort of talisman, a reminder our lives are often uplifted by a wealth of little graces. But for Violago, I also read it as somewhat ironic, because this is a person who has no need of intercession. Born in Winnipeg into a first-generation Filipino family, Violago is as self-made as they come.
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Oct 22, 2024 | 
newwinereview.com | Susannah Skiver Barton |Jason Jacobeit
When you’re facing the decision to buy an untried whiskey, certain things on the label can signal confidence: age transparency, production information, the words “non-chill filtered.” But on the flipside, some things should stand out as red flags. We’re not talking about signs that the whiskey is fake—which is a problem, though usually not for retail sales. This is more about hints that the whiskey in the bottle might not be all that great, or at least not worth the asking price.
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Oct 21, 2024 | 
newwinereview.com | Jason Jacobeit |Jason Wilson
Wine nerds and collectors are an obsessive lot, and, for many, this obsessiveness focuses most squarely on vintage. Opinions about producers or appellations, villages or vineyards can run hot, but these preferences are less binary and more personal. Vintage, on the other hand, tends to be the first and thus the determining criteria for interest in a wine or region.
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Sep 12, 2024 | 
newwinereview.com | Jason Wilson |Susannah Skiver Barton |Jason Jacobeit |Patrick Comiskey
We’ve been hearing a lot of negativity in the world of wine lately. The wine industry is in crisis! Neo-prohibitionists want to outlaw drinking! More people are smoking weed than drinking wine! But perhaps the biggest whine in wine right now is that young people hate wine and aren’t drinking it—with everyone pointing fingers over why.
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Sep 11, 2024 | 
newwinereview.com | Susannah Skiver Barton |Jason Jacobeit |Patrick Comiskey
We take whisky seriously around here, and if you’re reading this, you probably do too. But you know who doesn’t take whisky seriously? A guy who has tasted more of it than just about anyone else on the planet. Serge Valentin, founder of whiskyfun.com, has written more than 25,000 whisky reviews. But he tries to keep his priorities in order. “It’s only whisky,” he says. “Whisky is important only to people who make it or people who drink way too much of it.
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Sep 10, 2024 | 
newwinereview.com | Jason Jacobeit |Patrick Comiskey |Susannah Skiver Barton
I love Chablis so unreservedly that impartiality approaches impossibility. This love pushes far beyond the limiting view of Chablis as crisp apéritif or partner with “light” dishes. To me, that notion suggests that Chablis is the least understood of the world’s great wines. On a global scale, few regions earn superlatives. Chablis counts at least two. First, it’s the world’s most fiercely individual and least replicable white wine.
