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Diner's Journal

A Tropical Madeleine

Australia's Best Reds Are Slow to Arrive

Gordon Little pours Aussie wine at the Spotted Pig. "We're making a lot of cool things," he said. "We just haven't been exporting it."
By ERIC ASIMOV
Published: February 19, 2013

Stereotypes are always troubling, and wine stereotypes are no different. I bristle when I hear some European winemaker assert that Americans make only big, powerful, alcoholic wines. Of course, many Americans say the same thing about Australian wines: the reds are all heavy-bodied and high-octane, overwhelming combinations of thick fruit flavors, oak and alcohol. Or, in their inexpensive, mass-market manifestations, they taste like artificial confections. Moar

Beans and Red Wine: Party Hearty

Short Ribs Worthy of Winter Grilling

Such a Chowder!

The Best Beers of Winter

2013-02-15

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