by Andrew Chalk FROM THE WIRES… Knob Creek® Bourbon is excited to announce the return of its award-winning limited edition Knob Creek 15...

by Andrew Chalk The rush to introduce non meat versions of popular meat favorites at fast food chains is an uneven one. Kentucky Fried...

by Andrew Chalk The Scheid Family produces Metz Road wines with a philosophy of small lots from single vineyards. Plantings consist of...

by Andrew Chalk Oak'd, the inspired new type of barbecue joint to deliver classic Texas barbecue is holding a dinner with Trinchero wines...

by Andrew Chalk Taffer’s Mixologist Bloody Mary Mix just got a “HOT” new makeover. Introducing Taffer’s Mixologist Spicy Bloody Mary, the...

by Andrew Chalk We drank the 2019 Polje Fantazija from Collio this evening at a BYOB hole-in-the-wall Thai restaurant in Dallas, Thai...

Château du Moulin-à-Vent 2019, Moulin-à-Vent, Beaujolais, France ($32) Couvent des Thorins 2019, Moulin-à-Vent, Beaujolais, France ($23)...

by Andrew Chalk This wine is from Symington Family Estates which has played a central part in the growth of the Douro region and its Port...

by Andrew Chalk Duckhorn is one of the best known Merlot producers in California. Before you accept the Sideways trope to hate merlot...

by Andrew Chalk Bending Branch Winery 2017 Petite Sirah, 'Newsom Vineyards', Texas High Plains ($38) Appearance: Totally opaque ruby;...

by Andrew Chalk From the producer... Nose of cranberry fruit. I found the taste rather plummy. Certainly a youthful example of malbec....

by Andrew Chalk Looking for a multi-course meal with Texas wines during your weekend in the Texas Hill Country? Head to Feast & Merriment...

by Andrew Chalk One lasting result of the pandemic is an enduring increase in the number of people ‘working from home’ or, more...

by Andrew Chalk One thing you have to admire about Inwood Estates Vineyards founder and veteran Texas winemaker Dan Gatlin is that he...

by Andrew Chalk This is Napa Valley royalty. When you open a bottle of Mayacamus you hold your breath as you pull the cork. Pour without...

by Andrew Chalk How do you assess how a state is doing in its pursuit of higher wine quality? For an individual wine we can use critics’...

by Andrew Chalk You fly into Madeira on Friday morning after a one and three-quarter hour flight from Lisbon and leave first thing...

QUICK BITES are one meal takes on restaurants. As such, they are subject to revision on later visits. by Andrew Chalk First time, at this...

by Andrew Chalk Appearance: Deep ruby with opaque core and translucent rim. Nose: French oak, blackberry, black cherry, dark chocolate,...

by Andrew Chalk Lost Oak Winery south of Dallas but north of the Hill Country in that oenological no man’s land that also features...

by Andrew Chalk As more New Zealand pinot noirs appear in the US market we are starting to form a picture of their organoleptic...

by Andrew Chalk This high finish-out restaurant at the corner of Frankford and Preston is not, contrary to some descriptions, a Dim Sum...

by Andrew Chalk A blend of 60% grenache, 15% cinsault, 15% mourvèdre, and 10% syrah. This is a bright, fresh and fruity wine from the...

by Andrew Chalk A fortified wine that is still undiscovered by many deserves a moment in these upcoming fall months! With its rich,...