Advertisement
HomeCollectionsBlanc
IN THE NEWS

Blanc

FIND MORE STORIES ABOUT:
FEATURED ARTICLES
FEATURES
By Michael Dresser, The Baltimore Sun | June 17, 2011
This dry white wine — a blend of grenache, clairette and bourboulenc — is on the full-bodied side and offers intense flavors of tropical fruit, pear, apricot and spices. It shows a complexity and length that are unusual for its price range. A fine value from an exceptional producer. From: Cotes-du-Rhone, France Price: $13 Serve with: Full-bodied fish such as salmon
ARTICLES BY DATE
ENTERTAINMENT
April 15, 2014
From: California Price: $16 Serve with: Thai cuisine, fried chicken This is a wonderfully spring-like wine — dry but also very fresh, fruity and lively. There are hints of pears, apples, tropical fruit and citrus. It would match up well with spicy foods but also is perfect for outdoor drinking on an April or May spring day. Unlike some of the more hard-to-find wines praised here, this one is in wide distribution. -- Michael Dresser , The Baltimore Sun
Advertisement
NEWS
By MICHAEL DRESSER | June 27, 2007
From: Sonoma County, Calif. Price: $14 Serve with: Grilled seafood In contrast with the many thin and harsh sauvignon blancs on the market, this well-made dry white wine is full-bodied and creamy in texture while retaining a certain herbal edginess. Its fascinating array of flavors includes chalk and other minerals, pear, lime and dill. Very fresh and youthful, it's an excellent choice for outdoor summer occasions.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | April 4, 2014
What a nice dinner that was at Bistro Blanc. We enjoyed beautiful and well-constructed appetizers, perfectly cooked entrees and scrumptious desserts. And we just plain enjoyed ourselves at this wine-focused Glenelg restaurant. When Bistro Blanc opened in 2008, it was promoted as a wine bar that also served food. It was meant to be a place where wine lovers would congregate, work their way through a well-considered wine collection and avail themselves of a high-tech, self-service wine-dispensing system.
FEATURES
By Michael Dresser | October 26, 1994
Year in and year out, this is one of California's best values. It's crisp, clean and dry, with none of the tutti-frutti quality of many California chenin blancs. It would be even better if Dry Creek could get this wine to market in time for summer, which is when you can really use a refreshing wine such as this one.
FEATURES
By Michael Dresser | October 27, 1996
It's sad to see this perennial value in dry white wine creep toward the $10 mark, but it's still a great value at the price. vTC There's nothing here longtime fans of the Sur Lie Reserve aren't accustomed to: full body, hints of honey, some lightly herbal notes and a judicious touch of oak. As a hybrid wine grape, seyval doesn't get much respect, but in this rendition it resembles a fine semillon-sauvignon blanc blend.Pub date: 10/27/96
FEATURES
By Michael Dresser | October 21, 1998
1997 La Vieille Ferme Cotes du Luberon Grenache Blanc/Roussanne/Ugni-Blanc ($8).This imaginative white-wine blend uses the high acidity of the ugni blanc to counteract the usual heaviness of Rhone Valley whites. The result is a stylish dry white wine with Loire-like herbal notes to offset the spicy, peachy flavors typical of the Rhone. Its freshness, grip and bite make it an excellent candidate to serve with white-fleshed fish. Drink it over the next six months.Pub Date: 10/21/98
FEATURES
By Michael Dresser | March 13, 1996
1995 Hop Kiln's A Thousand Flowers, Russian River Valley White Table Wine ($9)There's a lot to be said for a truly frivolous white wine. Nothing complex or demanding here -- just springtime in a glass. It's a crisp, exuberant dry wine with so much peachy fruit it seems sweet. The blend is gewurztraminer, chardonnay, sauvignon blanc and riesling, if anybody cares. Bravo to Hop Kiln for having the good sense to rush this wine to market while it's fresh. Oh, that California's chenin blanc producers would do likewise.
NEWS
By Michael Dresser | February 2, 2005
2003 Hugel "Cuvee Les Amours" Pinot Blanc, Alsace ($13). This vibrant, crisp, dry white "lovers' blend," less plump in style than many pinot blancs, is an elegant alternative to chardonnay. The flavors of lemon, pear, minerals and sweet pea are vibrant and well-delineated, and the finish is long and satisfying. It would match up well with white-fleshed fish or Southeast Asian cuisine.
FEATURES
By Michael Dresser | March 28, 2001
1999 Daniel Gehrs Pinot Blanc, Monterey County, Pinnacles ($15). California produces many pinot blancs, but few bear any resemblance to the delicious versions produced in Alsace. This is a brilliant exception -- rich, honeyed, intense and spicy. It offers vibrant flavors of peach, pear, melons, coconut, vanilla, banana and spices. While it's basically a dry wine, it gives an impression of sweet fruit. It was a brilliant match for pan-seared salmon and would also go well with roast chicken.
ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | January 14, 2014
Trattoria Alberto , whose unlikely location in a Glen Burnie shopping center made it a dining discovery for almost 30 years, has closed. The Italian restaurant's last night was Dec. 31. "I have retired," owner Alberto Contestabile said. "I am going to relax a little bit. " Contestabile said he has sold the business to Arturo Ottaviano, the owner and chef of Osteria 177 in Annapolis. Ottaviano, who used to work for Contestabile, said that he will reopen the restaurant as Trattoria Arturo . Ottaviano said his restaurant will continue in the northern Italian vein of its predecessor but offer more lower-priced and contemporary options.
ENTERTAINMENT
August 7, 2013
From: Central Coast, Calif. Price: $15 Serve with: Grilled seafood This is a substantial, well-crafted dry white wine that offers a lot of complexity. This full-bodied sauvignon blanc displays flavors of figs, mint, lime, pears and herbs. With its intensity and long finish, it certainly punches above its weight class. -- Michael Dresser
ENTERTAINMENT
May 29, 2013
From: Rapel Valley, Chile Price: $12 Serve with: Smoked salmon, shellfish This is a very subtle sauvignon blanc, with little of the pronounced grassy flavor found in many California versions. It's a deliciously smoky white wine - hence the perfect pairing with the salmon - and a light herbal quality that adds flavor interest without dominating the wine. It's a well-rounded, fresh wine with hints of lime, mint, figs and kiwi fruit. There's a lot of complexity here for a relatively inexpensive wine.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | October 30, 2012
Three Bistro Blanc alumni, including Tae Strain, will return to Marc Dixon's Glenelg restaurant for a 'pop-up' dinner on Nov. 7.  Strain was the chef at Demi, the lower-level restaurant within Crush at Belvedere Square, which closed in May after a brief but exciting run. At the 'pop-up' dinner, he will be joining Ben Rosen, who is now working with James Beard Award-winning chef Michelle Bernstein in Miami, and Janny Kim, who recently returned to...
ENTERTAINMENT
By Michael Dresser, The Baltimore Sun | September 25, 2012
From: California Price: $10 Serve with: Grilled seafood, steamed crabs This is a well-executed while wine blend at a very reasonable price. Though both of these varietals tend to be aggressively fruity, the blend is pleasingly restrained. The wine offers flavors of minerals, lime, herbs, juniper, honey and a touch of freshly cut cucumbers. It's not ultra-complex, but it is a refreshing wine from a reliable producer.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 13, 2012
Tae Strain of Demi and Marc Dixon of Bistro Blanc are teaming up to create a one-night only collaborative  dinner. The menu for the seven-course Spring Tasting Dinner will be served at Bistro Blanc on Monday night. Strain says there will be surprises along the way. Tempted? Seating for the $125 dinner is very limited, and reservations need to be made in advance. Call Dixon at Bistro Blanc to make them. (1st course) Strawberry Carpaccio, "Burrata", Balsamic Pearls, Crispy Basil (2nd course)
FEATURES
By Michael Dresser | October 10, 2001
2000 Alexander Valley Dry Chenin Blanc, Alexander Valley ($9). This intensely flavorful, dry white wine offers wonderful freshness, structure and liveliness. Exceptionally complex for its price, it displays a fascinating mix of flavors: lime, peach, pear, cherry and slate. It's far more elegant and less of a strictly summer wine than many California chenin blancs. It would be an excellent companion with a wide variety of seafood or spicy Asian food. This wine makes you wonder why more wineries don't focus their attention on this under-appreciated varietal.
SPORTS
By NEW YORK TIMES NEWS SERVICE | July 9, 1998
SAINT-DENIS, France -- After a tedious first half, something awakened in the French World Cup team last night, something exciting and desperate, and the team that could not score goals suddenly got two from the unlikeliest of places.After producing no goals in his first 37 appearances with France's soccer team, the exquisite defender Lilian Thuram delivered a pair last night, providing a 2-1 victory over Croatia and propelling France into the World Cup final for the first time before delirious fans at sold-out Stade de France.
NEWS
By Jacques Kelly, The Baltimore Sun | October 11, 2011
James "Biddy" Wood, a retired music promoter and well-known personality in Baltimore's Pennsylvania Avenue jazz scene, died of respiratory failure Friday at Harbor Hospital Center's hospice unit. He was 87 and lived in Bolton Hill. Born in Lexington, Ky., he was the son of Francis M. Wood, an educator who was director of segregated, or "colored," schools in Baltimore, and Nellie Hughes, a home economics teacher. The family lived in Catonsville, and "Biddy," as he was known because he was a small child, graduated in 1940 from Frederick Douglass High School.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.