What separates truly great wines from those which are very good, but somehow less memorable? Famed wine writer and educator Karen MacNeil has identified nine attributes. This article explains each.
by Chuck Hayward
When I think of popping open a bottle of Left Bank Bordeaux with dinner, I typically think of medium rare steak. But tonight, Bruno Borie, owner of Second Growth Ducru-Beaucaillou, dared us to think outside the box, pairing his lineup of Cab-based reds with seafood.