Unauthorized

Usually I dine at the Saint Julien restaurant during en primeur, but since the lecherous chef put us off our canard last year, the B.I. boys elected to spend the...

With my wife having a long week-end in Paris while I was tied to my desk editing and proof-reading the next issue of The Wine Advocate, I decided to take a...

I sometimes view the main forum on eRP as a modern-day “Dallas” played out in cyberspace. Regular readers will be familiar with the “big characters” whose contributions, insights and occasional...

Dinner began with a brilliant Chardonnay, the 1999 Marcassin Upper Barn, which I believe is the last vintage this estate made of this wine from a vineyard owned by Jess Jackson....

We began with a Taittinger Comtes de Champagne 1996. More elegant than their profound 1995, it is an exquisite example of 100% Chardonnay champagne that is pure elegance and finesse. It...

It could be the presence of an illustrious guest from Essex or it could be Robert Parker’s altruism. Whatever the reason, we were spoilt by some exceptional wines chez lui...

To celebrate the first visit to the USA by several Châteauneuf du Pape proprietors, my wife and I pulled out all the stops and prepared a totally American meal. It...

A dinner my wife and I (mostly me) cooked for some friends included my famous crab cakes, made from the highest quality Maryland jumbo lump backfin crab meat I can...

My favorite smoked salmon, from Brown Trading Company, is a special Scottish salmon smoked to the specifications of New York's great French chef, Daniel Boulud. The subtlety of its intense...