Is Salta Argentina's Next Hot Spot for Wine?

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All photos by Lauren Mowery
Last week, I spent several days touring the high country of Argentina's northwest in the Province of Salta, a varied landscape that kisses the arid edges of Bolivia and Chile. While driving three hours south from the city of Salta towards wine country in Cafayate, the landscape transforms every 30 minutes, and we moved from green and stormy hills evocative of the Scottish highlands to a landscape akin to Arizona cactus country and finally past red Mars rockscapes. The dreamy scenery is nice, but the highlight for the vinous-inclined is the wines.

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Jessica Brown, Wine Director at The John Dory and Breslin, Drinks Champagne with Everything

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Originally from a farm upstate near Ithaca, Jessica Brown grew up with Finger Lakes vineyards practically in her backyard. But her devotion to the vine began in Italy, where she adored Nebbiolo in particular, the fabled grape of Barolo from Piedmont. As the current sommelier and wine director at The John Dory Oyster Bar (1196 Broadway, 212-792-9000) and The Breslin (16 West 29th Street, 212-679-1939), her list now dabbles in a little bit of both of those regions, plus plenty of French, Spanish, Austrian, and Californian wines.

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Bordeaux, Argentina, and a Wine Riot: April's Best Wine Events

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Dominic Lockyer via Flickr
We've all grown weary of the incessantly cold days of March; thank goodness April brings vinous relief to our lives with three highly anticipated wine tastings. If you've got an appetite for touring the globe through a wine glass, are partial to the left and right banks of Bordeaux, or like to tango while sipping on Malbec, check out one or all three of these once-a-year parties.

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Here's Why You Should Be Drinking Sherry

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Lauren Mowery
Meet Alex Alan, the city's newly crowned Prince of Sherry.

Last fall, New York's original queen of flor Carla Rzeszewski abandoned our dear city and vacated her post as sherry ambassador. But Alex Alan, the wine director at Williamsburg bar Hotel Delmano (82 Berry Street, Brooklyn, 718-387-1945) and longtime bartender at Bar Jamon, has stepped in to fill the void; he's been quietly transforming customers into sherry foot soldiers for the last several years.

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Why You Should Be Drinking Madeira

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Lauren Mowery
The Terroir wine bars have always been known for championing unsung wines of nobility, most notably Riesling. But this winter, Matt Stinton, the corporate beverage director of Hearth and Terroir, converted the cause of Madeira into a personal campaign while helping to manifest Paul Grieco's vision of a Madeira mad Manhattan.

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Port Authority: Warm up With Portugal's Prized Wine

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Lauren Mowery
My brother-in-law, although from Ohio -- a place with very few fine wine traditions (I'm from there and can confirm it) -- loves port. But he hasn't come to adore it living in the States. Years ago, he moved to the quaint little town of Broadway in England, thereby adopting the estimable British custom of hunkering down through the frigid winters with more than a few bottles of this wine on hand. Over the years, he's been converting the rest of us to port's charms by sending a bottle par avion each holiday. Given the barrage of abominable snow and generally hideous weather this year, a discussion of port and why you should embrace this wine of many personalities seems appropriate.


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Winemakers of New York: Peter Bell of Fox Run

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Lauren Mowery
New Yorkers live in one of the greatest winemaking states of our nation, yet we lack the close bond to our local wine market that, say, San Franciscans have with Sonoma or Napa. In an effort to start a dialogue with the winemakers of our backyard and spotlight the delicious juice being made only a few hours' drive away, we are pursuing a series of interviews with fellow resident vintners.

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Eat Healthy and Drink Smartly at Nourish Kitchen

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Lauren Mowery
As the ferociously cold first month of 2014 comes to a close (good riddance, January), you might be considering a new fresh start by amending those New Year's resolutions that seemed so alluring on the 1st. Perhaps you want to reinstate your nightly wine ritual but aren't sure whether your vino habit fits into a balanced diet, particularly if you're trying to maintain a stricter standard than you did during the holidays. We asked Marissa Lippert, author, nutritionist, and owner of West Village cafe Nourish Kitchen + Table (95 Greenwich Ave, 212-242-6115) why wine, in moderation, not only deserves a place at your table, but pairs nicely with whatever kale/spinach/farro/beet/ancient grain concoction you've dreamed up.

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Bar Bordeaux Opens in Carlton Hotel

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Lauren Mowery
New York City was founded in 1624. While the Dutch were busy trapping furs and trading beads with Native Americas in the New World, the Old World Dutch had just finished draining the marshlands of the Médoc in Bordeaux to plant the world's most legendary and expensive grapevines -- and by the 1650s, the estates of Lafite, Latour, and Margaux were nearly finished with consolidation. But wine production in Bordeaux actually extends back even further to 50 AD, when the Romans first tried their hand at winemaking. That's thirteen centuries of vinous culture.

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Where to Learn to Wine Like a Pro

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Lauren Mowery

Have you ever looked at a sommelier and thought "I could do that job!"? Then you are in the right city. New York has an array of educational options in the field of wine, from broad overviews -- how a grape is turned into alcohol, why the flavor suggests blueberry (hint: no blueberries were involved unless you're in Jersey) -- to hyper-specific regional focus such as identifying key differences between rosé producing appellations of Provence. Here are four programs that offer something for everyone, whether your goal is to better navigate a restaurant wine list, open a wine bar, or quit your day job to become a superstar sommelier. Because after Top Chef, the next obvious restaurant role ripe for reality TV programming is that of the wine pro. Will you be crowned the next Top Somm? (A Top Somm competition actually exists it's just not recorded for the amusement of Bravo viewers.


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