Photo by Michael Rymer

Madeline Puckette is the host of winefolly.com, a wine learning website serving up wine courses, videos and articles to inspire wine drinkers everywhere. A certified sommelier through Court of Masters, Madeline Puckette offers an alternative approach to loving wine: learn by drinking. Follow Madeline @Winefolly as she finds the most passionate people behind the wine.

Inclement weather gives way to bursts of sun during the month of March, inspiring us to look forward to the coming of summer. March also happens to be Pinot Noir Month. So, how does a single variety of grape deserve a whole month of appreciation? Perhaps it’s because pinot noir is the perfect complement to spring. (more…)

Posted by on March 12th, 2012

Photo by 46137. What would you pair with pork tenderloin?

Rules are meant to be broken, right? So why is it that we tend to hold on to hard and fast rules when it comes to drinking wine? Historically speaking, wine was reserved for the upper echelons of society, a tipple meant exclusively for the wealthy and culturally aloof. Well, lucky for us non-wealthy, non-highfalutin’ wine lovers, times have changed—and so have the pretentious and long-ingrained rules that dictate the way we think about and drink wine.

Do you always pair red wine with meat? Do you only cook with wine that’s good enough to actually drink? If you’re nodding “yes” to these questions, then read on to learn about four old-school wine rules that are absolutely rubbish! (more…)

Posted by on July 5th, 2011

Photo by roblisameehan

People tend to stash expensive bottles of Bordeaux in their cellars to age but would never think to do the same with a $13 bottle of New Zealand sauvignon blanc. Ever wonder why?

The answer lies in this very basic formula that makes certain wines cellar-worthy or suitable for long-term aging: Tannins + Acid + Fruit.

The Rule of Three

When brought together in perfect balance, these three core elements will equip a wine with everything it needs to evolve beautifully over time, maintaining its structure, its freshness, its overall integrity in the bottle, and bringing about that je ne sais quoi that you can only really get from aged wines.

(more…)

Posted by on February 2nd, 2011

Dave Jensen

Dave Jensen
Craft Beer

David R. Chan

David R. Chan
Chinese Restaurant

Nevin Barich

Nevin Barich
Fast Food

Justin Chen

Justin Chen
Menuism Co-Founder

John Li

John Li
Menuism Co-Founder

Kim Kohatsu

Kim Kohatsu
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