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Paul Blow

True Greek Austerity: Assyrtiko

This column will address Greek austerity measures. And by austerity, I mean restrained, uncompromisingly charged white wine: Assyrtiko from the island of Santorini. While the Greek government is indeed struggling

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Paul Blow

Four Obscure Yet Delicious Light Summer Reds

Though it’s still June, many parts of the country feel as though they’re well into summer already, suffering screaming temperatures. While these balmy evenings are definitely the time to drink

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Paul Blow

When People Intrude on Wine’s Habitat

It was with great relief that I learned recently that a proposed coal mine to be built just 15 kilometers (9 miles) from the town center of Margaret River, Western

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Paul Blow

The Shame of the Dirty Martini Drinker

Adam Bryan of Bar Congress in Austin, Texas, told me that when he was manager of another great local spot, the East Side Show Room, he stopped carrying olives, one

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Paul Blow

Alsatian Wines Ride the Sugar Roller Coaster

Alsatian wines seem off the radar these days. I don’t often see them at restaurants; no one is talking about them in the media. It’s a shame, as the whites

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Paul Blow

Margaritas: Frozen or on the Rocks?

Frozen or on the rocks? That question can really only refer to one thing: the margarita. And cocktail enthusiasts have learned to turn their noses up at the frozen variety,

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Paul Blow

Washington Wines Find Their Style

Walla Walla, Washington, feels like a very remote place. Not least because it takes hours to get there from any major city—even from “nearby” Portland or Seattle, it’s still four

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Paul Blow

Fruit, Leaf, Flower, or Root: Tasting Wine According to the Biodynamic Calendar

I recently tasted a lineup of wines, and they were all shut down—hardly any aromatics. I could feel the wines in my mouth, but could taste very little. Out of

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Paul Blow

Craft Beer Trends: More Flavorful, Less Boozy

Bigger is better. That’s been the mantra in the craft beer business for the last 15 years (mirroring the trend toward ever-higher-alcohol wines). We’ve suffered as brewers have made beers

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Paul Blow

The Perfect Chardonnay

If I were to describe for you the perfect Chardonnay—my platonic ideal of the wine—it would go something like this: In the glass, the wine would be a pale yellow

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Paul Blow

Absinthe: A Status Check

It’s only been three years since the legalization of absinthe in the United States. But now that the hype that accompanied its reintroduction into the U.S. market is dying down

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Paul Blow

Bordeaux: Not Just for the High Rollers

Last May, Eric Asimov of the Times wrote a brutally direct piece that articulated something I too had been pondering: that to a large portion of American wine drinkers Bordeaux,

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Paul Blow

How to Stay Warm with Booze

While most people associate the hot cocktail with holiday gatherings, I’m keeping the festive spirit alive well past the yuletide. I wanted to share some of the hot, strong beverages

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Paul Blow

What We’ll Be Drinking in 2011

Last year I had a drinking agenda. And I achieved most of my goals. Beaujolais, check: took a trip there in June and brought cases of it home. Madeira, check:

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Paul Blow

Champagne That’s Not Dosed

The last two weeks of the year are rife with occasions and excuses to pop open a bottle of Champagne. I don’t think anyone needs excuses or occasions, and in

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Paul Blow

Booze-Centric Books for Gifting

Two weeks ago, I talked with Robert Camuto about his excellent book on Sicilian wines. This week, I offer more book picks, since it’s time to find nonliquid gifts for

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Paul Blow

Tasting the Wines of Sicily

A few years ago I visited Sicily and found myself amazed and enchanted by the incredible diversity of its land and the beauty of its truly unique wines. I was

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Paul Blow

Thanksgiving Wine: What to Drink

As sure as turkeys will be overcooked and footballs will be fumbled on Thanksgiving, American wine writers will write columns opining on what bottles should grace the heaving dinner table.

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Paul Blow

The Perfect White Wines for Fall

The crispness in the air is an indication that autumn has arrived—and it’s time to leave light summer wines behind. And though fall is generally a red-wine-friendly time of year,

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Paul Blow

Peat, Barley, Water: What Gives Whisky Terroir?

Does whisky show terroir? Terroir, of course, is that signature on a product of the place where it was grown, based on the effects of climate, soil, water, and so

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Paul Blow

The Greatest White Wines of Campania

Pop quiz: Which is the greatest white grape of Campania? Hey, it’s a trick question: There are two! “Fiano and Greco are grapes of my soul,” says Raffaele Troisi, the

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