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While occasionally profound, Zweigelt is so frequently delicious, and handles such a wide range of culinary demands, that one is amazed at its versatility. Try it with highfalutin’ Mexican cuisine, molé or adobo—take it to tandoori, pair it with panang—Zweigelt paints the very picture of panache…

No other downhill racer has won as many metals on the legendary Streif in Austria’s skiing town of Kitzbühl as Franz Klammer, and if Klammer is known as the Kaiser (“Emperor”) of Skiing then Aldo Sohm is this small country’s Kaiser of Sommeliers. Similar to his downhill racing counterpart, Aldo managed to clinch the national title for Best Sommelier of Austria a stunning four times in just five consecutive years. Born not far from Kitzbühl (which may explain ...

Blaufränkisch likes easy weather and to be protected from the wind. It grows happily in a variety of soils, but will very easily convey their character all the way into bottle and beyond—can be “made” into wine that is light or hearty, with or without the influence of cooperage. We are just now learning how well Blaurfränkisch from Burgenland can age—and that growers who desist from heavy-handed wine-“making” often produce bottlings that are fully expressive while showing ...

A lot has been written and said about the iconic chef and owner of New York’s culinary favorites- Wallsé, Café Sabarsky, Café Kristall, The Upholstery Store and my very own New York living room, Blaue Gans. You can read about how Kurt built this group of highly successful KGNY group of restaurants with his bare hands-- armed only with his skill in the kitchen and contagious energy that keeps those he works with on ...

Terroir has come into vogue in recent years as a quality which every wine who’s anywine at all must vividly demonstrate, to the point of being almost clichéed, to the point where I will use the word only once in a meeting. And beyond that? I just took the question to my big old Petit Larousse, where the following enlightenment awaited: