Musings on Wine and Spirits by Louis Marmon

As seen in:
Washington Post, Gazette Newspapers, DC Examiner, The Wine Report
Washington Jewish Week, LA Times, Jewish Exponent, Capitol File Magazine and in other cities in the US and Canada

Latest Article

Great Beer For Turkey Bowls

November 27, 2008

Stella Artois

A close look at some Belgian beers including Stella Artois, Hoegaarden and Leffe Brun.

By now the wines for the Thanksgiving feast have been carefully selected. But what does a self-respecting wine lover drink during the other activities of the day, such as watching football? Cider and eggnog are too unidimensional. Wine is all about aromas, flavors and texture. So it is no surprise that many wine drinkers also enjoy the better-made beers, particularly those produced in Europe.

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Choose Young Wines For Feasting

November 20, 2008

Helfrich Reisling

Wine suggestions for Thanksgiving.

Think young when choosing a wine for the Thanksgiving feast. The meal’s complex variety of aromas, flavors and textures are best complimented by a fruity, youthful wine with refreshing acidity. Resist the temptation to serve an aged treasure to family and friends since the typical fare can easily overwhelm their subtle flavors and make more tannic wines such as Cabernet taste unpleasantly astringent. The half-hour rule applies; remove the white wines from the refrigerator and refrigerate the red ones 30 minutes before serving to bring out their best characteristics.

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West Coast Vineyards Produce Prime Pinot Noirs

Morgan Pinot Noir

A look at some Oregon and California Pinot Noirs.

The most recent U.S. releases of Pinot Noir are well suited for the myriad of flavors of classic holiday meals. Fruit-forward with bright, complex personalities, good balance and lasting finishes, the West Coast Pinot Noirs continue to improve due to more mature vines, better site selection and careful attention in the vineyards and during the winemaking. These wines should be served slightly chilled to bring out their finest qualities.

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