Mary Gorman-McAdams's Recent Articles
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Pinot Noir and Thanksgiving Turkey: Excellent Bedfellows
This is the first of a few posts around wines to serve at Thanksgiving. It is on Pinot Noir, and why it is such a good all-round partner for the turkey and all the trimmings.Why Pinot Noir works so well with turkey & ThanksgivingThere is nothing novel or trailblazing about recommending Pinot Noir with turkey. They have been happy partners for a very long time. What is interesting though, is understanding why Pinot Noir remains such a firm favorite and staple at the Thanksgiving table.
Mary Gorman-McAdams
Nov 3, 2011
Can’t Afford Amarone? Discover These Great Value Wines From the Veneto
Pinot Grigio and Valpolicella — mostly considered straightforward, simple, easy-drinking wines. Usually correct but often of little consequence. Not so with these two wines which I recently tasted from Masi. Masi Masianico and Masi Campofiorin.Masi Agricola (commonly known just as Masi) is probably one of the most well-known and oldest wine producers in the Valpolicella region of the Veneto, Italy.
Mary Gorman-McAdams
Oct 13, 2011
Cloudy Bay Te Koko: A Truly Unique Sauvignon Blanc
Looking for something extra special and different from New Zealand? If so, I recommend Te Koko from Cloudy Bay. It will change your mind about Sauvignon Blanc.New Zealand Sauvignon BlancI am sure most of our readers (certainly the wine-loving ones) are familiar with the indisputable pungency and zestiness of a New Zealand Sauvignon Blanc wine.
Mary Gorman-McAdams
Oct 6, 2011
Chablis Wine: One of the Finest Expressions of Chardonnay
There is one wine that I find myself constantly coming back to as an all time favorite. It is the white wine Chablis. It has a truly unique steely minerality and strident sense of place. For me Chablis is one of the best manifestations of the Chardonnay grape. Here are some reflections on Chablis, and some bottles to get you started.The Chablis wine region is located in the most northern part of Burgundy, not far from the beautiful city of Auxerre.
Mary Gorman-McAdams
Sep 22, 2011
Good Wines at Trader Joe’s: Cheerful Summer Wine Picks
I realized that it is quite a while since I did a Trader Joe’s wine tasting. So on Monday I headed off to the Trader Joe’s Wine Store in New York City to see what I could find at less than $10 a bottle for easy summer sipping. Well, some gems and some disappointments — read on to see which I liked, and which I didn’t enjoy as much.As you all know Trader Joe’s is the name synonymous with ‘Two Buck Chuck’.
Mary Gorman-McAdams
Jul 21, 2011
Wine From a Barrel: Wine on Tap from Deloach Vineyards
I’ve written quite a bit about the increasing quality of bag-in-box winesBarrel-to-Barrel wine programSome of us might still be reluctant to open a bottle of wine when we just want one glass, despite the wide availability of vacuum pumps, stoppers and all sorts of preservation systems (see my picks for best wine preservation methods hereHowever, for some, bag-in-box still carries a slight stigma and visually is not considered sophisticated.
Mary Gorman-McAdams
Jul 7, 2011
Old World & New World Wines: What’s the Difference?
I am sure that most of you have used, or at least heard bandied about, terms such as ‘Old World’ or ‘New World’ when talking about wines. What do these terms really mean? How did they originate? Do they matter? Read on to find out more.
Mary Gorman-McAdams
Jun 16, 2011
Grüner Veltliner: Austria’s Most Popular White Wine
I have been writing for The Kitchn for almost three years and cannot believe that I have never dedicated a full post to one of our favorite go-to wines – Austrian Grüner Veltliner. It has become a staple in our house for its deliciousness and versatility. How many of our Kitchn readers are also ‘Grüner’ fans?Grüner Veltliner is Austria’s most important white grape variety, accounting for around one third of all white grapes planted.
Mary Gorman-McAdams
Mar 31, 2011
Cava: Sparkling Wines of Character, Versatility & Value
Last week I visited the Penèdes wine region in Spain, which is the heart and soul of Cava sparkling wine production. While I have tasted many Cava wines over the years, this trip really reinforced both the quality and versatility of Cava, as well as its exceptional value.Located about an hour northwest of Barcelona, the Penèdes is actually quite an easy region to access and visit.
Mary Gorman-McAdams
Feb 3, 2011
Winemaking 101: How White Wine Is Made
Ever wonder, as you sip that glass of Chardonnay or Sauvignon Blanc, how it was made? Fermented grape juice of course. But what does that mean? And what choices are made along the way? Here’s a bird’s eye view of how wine is made, from start to finish. The first decision is when to harvest. The longer the grapes are left to ripen on the vine the more sugars accumulate in the grapes. When to harvest depends on many things.
Mary Gorman-McAdams
Oct 28, 2010
Know Your German Riesling Wine Regions: Mosel, Rheingau, & Pfalz
In previous posts I’ve discussed German Rieslingdifferent styles and levels of sweetnessRiesling is the lynchpin of the German wine industry. While it accounts for only about 20% of all vineyard plantings, it is the first grape that comes to mind when anyone mentions German wine. Riesling is considered the most noble of varieties planted in Germany and is planted in all wine-growing regions.
Mary Gorman-McAdams
Oct 14, 2010
Just Add Water: Trying McGee’s Experiments With Wine
I read with huge interest Harold McGee’s article in last week’s Dining section of The New York Times, about how adding water to a variety of alcoholic drinks — including wine — can enhance flavor. While the theory and examples were compelling, I just had to experiment myself. When we add water to something we usually do so to dilute rather than concentrate.
Mary Gorman-McAdams
Aug 5, 2010
Crisp & Refreshing: 19 Fabulous White Wines for Summer
It is hot out there, and while I do love a full-bodied red wine with dinner, these days I am all about refreshing whites, rosé or lighter reds that I can serve slightly chilled. This week let’s talk about the whites that are great for these hot summer days.
Mary Gorman-McAdams
Jul 15, 2010
On Pouring Wine: How Full Should a Glass of Wine Be?
When pouring a glass of wine how much do you pour? How full do you expect the glass to be when buying a glass of wine a in a restaurant or wine bar?I have asked various sommelier friends about this. In the US, the measure poured for a glass of wine is not regulated. Hence, restaurants and bars are pretty free to take it upon themselves to decide what constitutes a single wine glass serving.While some bars and restaurants do indicate the serving sizes on the drinks menu, many do not.
Mary Gorman-McAdams
May 6, 2010
Delicious Dessert Wines for Dessert Week
It’s dessert week here at The Kitchn. Dessert wines are often over-looked, as many of us don’t bother with wine if we are having dessert, or find the challenge of pairing too complicated — but few simple guidelines should make it a fun exercise!Firstly, back to the golden rule for pairing wine with desserts – the wine should be sweeter than the dessert. Secondly, match the flavor intensity of the dessert with the flavor intensity of the wine.
Mary Gorman-McAdams
Apr 29, 2010
Reserva, Riserva, Reserve: What Do They Mean for Wine?
These terms: Reserva, Riserva, Reserve, Grand Reserve, Vintner’s Reserve and so forth — what exactly do they mean on a wine label? And is there any consistency between them? Simply answered, these terms mean different things, depending on the origin of the wine. Old World Wines In general, the use of these terms in the old world is fairly regulated. Firstly, it is supposed to indicate a superior wine, a wine made from riper grapes, resulting in a higher minimum alcohol.
Mary Gorman-McAdams
Mar 25, 2010
River Café Wine Dinner: My Tribute to Rose Gray
It was with great sadness that I learned of the death of Rose Gray last week. Rose was the co-author of the iconic River Café Cookbooks as well as co-owner of the River Café restaurant in London. In the early nineties Rose was my icon – my Alice Waters. She may not be as well known on this side of the Atlantic but in the UK and Ireland she and her partner Ruth Rogers were possibly the first of the great modern chefs where simplicity and good ingredients were everything.
Mary Gorman-McAdams
Mar 11, 2010
Oaked White Wine: Dated, Timeless, or on a Comeback?
The late 80’s and 90’s were boom years for big, oaky white wines, especially Chardonnay. Over the past decade, it has been all about unoaked whites, with Pinot Grigio and Sauvignon Blanc taking center stage. Is oaked white wine still a timeless classic? Largely outdated? Or is it primed for a strong comeback? What are your views?Oaked white wines were all the rage 10 to 15 years ago. All those creamy, spicy vanilla aromas and flavors were delicious. These wines made bold statements.
Mary Gorman-McAdams
Jan 21, 2010
An Easy Guide to Choosing Lower Alcohol Wines
The feasting and festivities of the holidays is over. Having over-indulged, many of us have made resolutions to cut back on or cut out certain foods and alcohols during January. So how can we reduce our alcohol intake, whilst still enjoying a glass or two of wine? Obviously, one way to cut back on alcohol intake is to stop drinking it. However, if like me you enjoy the way wine enhances food, and vice versa, here are some options. Look out for lower alcohol wines.
Mary Gorman-McAdams
Jan 7, 2010
Sweet Wines That Are Cool With Ice Cream
August is Stay Cool! month at the Kitchn. As the temperatures have been rising, so has our frequency of serving ice cream for dessert. This always brings up the question of what are the best wines to serve with ice cream. Of course, you don’t have to serve wine with ice cream, but if you do here are some of my favorites.First, a handy rule of thumb is to remember that for desserts the wine should be sweeter than the dessert. As ice cream is very sweet you need an extremely sweet wine.
Mary Gorman-McAdams
Aug 27, 2009
My Favorite Wine Glasses: Best Value for the Money
When I first became serious about wine, I really noticed the difference that a good glass made to my appreciation of the wine. At that time the choice of wine glass was pretty polarized. Either I spent a great deal of money (more than I could afford) or I had to be content with an industrial, heavy, thick-lipped glass. There was very little to choose from in between.Today, I can still spend a lot of money on a great glass, but I can also get a really good wine glass for a modest spend.
Mary Gorman-McAdams
Aug 20, 2009
Great Wineglasses: Are They Worth the Investment?
Are good wineglasses worth the money? Does a good wineglass enhance the wine? Should you use different glassware for red, white and sparkling wines? Are all good wineglasses expensive?In my opinion, the wineglass matters. However, as with wine itself, there are many opinions about wineglasses, and, as expected, a great deal of snobbery. From my experience tasting wine professionally for many years, here are a few of my thoughts on what really matters in a wineglass.
Mary Gorman-McAdams
Aug 6, 2009
Wine: All About Fair Trade Wine
While Fair Trade wine has been available in Europe since 2003, it was only in 2007 that the first Fair Trade wines became available in the United States.Like other Fair Trade products, Fair Trade wine means that the wine was produced in a fair and humane way, to meet the Internationally recognized Fair Trade standards. Farmers are treated with respect, paid a decent wage, and the grapes are cultivated in an environmentally sustainable manner.
Mary Gorman-McAdams
Oct 9, 2008
Wine Bottle Closures: Cork vs. Screw Cap
Do wine closures matter to you? When buying a bottle of wine are you influenced by the type of closure? Do you consider screw caps to contain cheaper or lower quality wine? Have you embraced screw caps or are you a die-hard devotee to cork?At its simplest the closure on a wine bottle must keep the wine in and oxygen out. Tradition, regulations, cost, the style of wine, and consumer acceptability all influence the closure selected by the producer.
Mary Gorman-McAdams
Sep 4, 2008