Conde Nast Traveler on wines to drink on New Year's Eve.
The Chicago Tribune on why wine and chocolate are not a great pair. "It's rare that I enjoy wine with my chocolate." Adams says to step away from dry red wines — zins, cabs, pinots — and instead reach for other categories, namely dessert or fortified wines like port or Madeira."
Eric Asimov's New York Times Wine School wraps up Dolcetto. "Though a lot of dolcetto comes from Alba, and much of it from excellent producers, Dogliani is generally considered the best territory for dolcetto (along with a third appellation, Dolcetto di Diano d’Alba, which I don’t often see in the United States)."
The New York Times Wine School moves on to Madeira. "You may not want to drink as much Madeira as you would table wine. It’s 19 percent to 20 percent alcohol, which makes it more suited to ocean voyages than overindulgence."
GQ on using Port in cocktails. "In the 18th and 19th centuries, port was a popular base spirit for cocktails like port sangaree (a distant relative of sangria) and port cobbler."
Punch explores making punch with Champagne. "Hewing most closely to tradition are punches from bartenders Xavier Herit and Dale DeGroff, who each incorporate both Cognac and Champagne—two central ingredients in the classic Regent Punch."