Unauthorized

It's obvious I can't keep my hands and palate off Châteauneuf du Pape. It is such a great time to be not only drinking the 90s, which are starting to...

I  believe in the late Richard Olney's advice that great wines require simple food. The meal, prepared at home, included simple soft shell crabs meunière, followed by aged strip steak...

Another delightful meal at the best bistro in Baltimore (Charm City's only bistro). A meal consisting of their perfect Eggplant Napoleon with goat cheese, olives, tapenade, and very intense and...

To celebrate our 32nd wedding anniversary, my wife and I went to our favorite spot for great dining in Baltimore, Chef Cindy Wolf's Charleston restaurant. Once again, when flavor counts,...

I love the 1995 Beaucastel Roussanne Vieilles Vignes. I purchased a case when it was first released, and have drunk six bottles with great pleasure. However, I had a maderized bottle...

What can you say about the amazing cooking of Daniel Boulud? From the opening dish of foie gras and figs, to an amazing Boulud gazpacho of toro of tuna with heirloom tomatoes,...

I was born in 1947 and have a handful of bottles from that vintage left in my cellar, but I decided to go with youth. A magnum of 1990 Taittinger Comtes...

Between June 14 and July 5, 2001, while traveling in Australia, I had only one mind-blowing meal, and it was not where one might have expected. The fare in Sydney...

Immediately prior to my trip to Australia, we celebrated a birthday meal prepared by Chef William Douglas McNeill at the Seasons restaurant in the Four Seasons hotel. McNeill retired the...