We had an occasion to do a tasting with Keith Webster of Webster Cellars. As is often the case with great wine makers the man behind the wine is ever bit as interesting as the wine itself.
Webster grew up in Germany (his father was a spy) and often found himself visiting neighboring countries such as Spain, Italy and France and recalls his first wine as a Spanish Madeira. This was his foray into wines, and was hooked on Old World vintages that were lower in alcohol, high in acidity and extremely well-balanced. Continue reading →
It is not often that one sees a Champagne this old and not for this price. But this newly introduced brand is the real thing. It introduces a new name into the Champagne market, Artéis and Co. which began distributing in the U.S. last fall. They now have four wines, this being the oldest.
This wine has a moderate yeastiness, long-lived bubbles and a vibrant acidity making it suitable for a wide range of food. The hardest thing may be getting it due to its small production. Currently Crave readers on one of their regular trips to a list that includes Colette in Paris, The Chateau Marmont in West Hollywood and Le Baron in New York as well as gastronomic destinations including Daniel in New York, Fig, FarmShop and Nikita in Los Angeles as well as Saison and La Folie in San Francisco.
Whoever is taking over from the inimitable Michael Flynn at the Mansion should give the U.S. importer a call and get some of this. Continue reading →
If you have been watching Napa Cabernet Sauvignon prices recently, including here on Crave, they can easily go into the mid three digits. It is nice to find one that does not require a mortgage to purchase. The 2010 William Hill Estate fits the bill (pun intended) perfectly. At a suggested retail price of $40, it brings home the template of Napa Cabernet Sauvignon without the financial pain.
This wine is ready to drink now but will keep for 3-5 years if you prefer. Match it with the classic American pairing, steak cooked on the grill, or with lamb, or game. I recommend opening it about an hour before the meal to let it breathe. This will allow the blackberry fruit and lead pencil notes to emerge.