Lorri Hambuchen

It’s a common misconception that pale-colored rosé is always better quality than bright pink rosés. The reason for the misconception could be that the old-style, sweet California white zinfandel generally has a deep pink color. But as rosé continues to grow in popularity with a wider selection avail…

Cheese connoisseurs know pecorino, the salty, sheep’s milk variety commonly grated over your pasta. But it’s likely you have never heard it’s also a grape.

Paso Robles in California’s Central Coast is said to be the wild west of California wine. The town El Paso de Robles — which means “Pass of the Oak” — was founded by three men arriving in California in 1849 looking for gold: Brothers Daniel and James Blackburn from Virginia and Drury James from Kent…

Food and wine pairing is always a popular topic here at Uncorked, but I haven’t written much about comfort food and wine. After a stressful day, you may find yourself longing for your grandmother’s apple pie or an intense desire for mashed potatoes and gravy. Why not pair one of these classics with…

I am asked many questions about wine — you name it, I’ve most likely been asked about it. But recently I received a rather interesting, if not a little odd, food and wine pairing question, one for which I really enjoyed researching and exploring the answer. Who wouldn’t? It involved cupcakes!

Memorial Day is just around the corner and in addition to its somber observance of honoring those who died while serving in the U.S. military, for many of us it is the unofficial start of summer.

You most likely have read one of my “wine label lessons” when reading this column. Wine labels, especially those in other languages, can be quite confusing until you know what they mean.

I have always had a passion for finding value wines. They exist all around us but a great place to find outstanding examples is the “Chile” section of your retail store and on restaurant wine lists.

Recently a friend told me about the virtual cocktail hour they were having with friends from other states. Their request of me: wine trivia to add a competitive element.

Of the hundreds of columns, I have written over the past 16 years, this is by far the most difficult. Not because I want to discuss the complexities of terroir, minerality or other wine terminology but because this will be my last Uncorked column.