Tom Maxwell
Musician then, author now. An avid home cook my entire adult life, I cut my teeth as a bartender and server in three James Beard Award-winning restaurants. I pride myself on being able to make a proper Cajun roux.
Is your wine laced with forever chemicals? What a new study says
There's been an alarming rise in the presence of forever chemicals in European wines
Bad news for wine lovers: Global consumption hits a 64-year low
Worldwide wine consumption in 2024 down 3.3% from the previous year, continuing a six-year decline.
Red vs. white wine: What really sets them apart?
It’s the kinds of grapes used, whether the skins and seeds are included during fermentation, and how the resulting wine is aged that denotes red and white wine.
Prosecco explained: How it’s made, its flavors, and perfect pairings
Of all the budget-friendly sparkling wines (sorry, Champagne), Prosecco holds an exalted place: Crisp, with notes of honeysuckle, orchard fruits and citrus – what could be more delightful?
You won’t find claret wine in the store, but you’ve probably already had some
“Claret wine” is an Anglicization of “clairet,” a distinctive, deep-red rosé from Bordeaux. Now it's an unofficial English term for any red wine from Bordeaux.
A beginner’s guide to sweet red wines: Why they’re more exciting than you think
I'm here to tell you about some red wines that are literally toothsome. Here's a discourse on the sweeter side of savory red wine.
Wine 101: What makes Cabernet Franc so special?
A primer on the Cabernet Franc grape: it's characteristics, growth habits, and viticultural expressions