Unfiltered: LeBron James Returns After Grueling 2-Week Wine Time-Out, Reveals He Lets Jr. Sip Wine like a European Kid (Wine Spectator)

LeBron James recently took his talents to the Los Angeles Lakers, and just a few months into his stint, he’s apparently already bought into the hot yoga, green juice and #healthgoals lifestyle that’s taken over the West Coast. According to the Los Angeles Times, the 33-year-old basketball star took a two-week hiatus from gluten, dairy, added and artificial sugars, and (gasp) wine, in hopes of boosting his health.

If you know LeBron, you know this undertaking was no slam-dunk. One of the most well-known enophiles in the NBA, he rarely goes long without drinking—and occasionally sharing a taste on social media—his beloved vino. So how did the herculean task go for him?

ā€œIt made me want wine more,ā€ he said.

But huzzah, King James survived the task—and even took it a day into overtime: He celebrated the W and broke his dry spell with a bottle of 2007 Giuseppe Quintarelli Amarone della Valpolicella Classico Riserva.

Instagram/KingJames

Amarone makes the heart grow fonder.

And it’s possible he toasted this accomplishment with the people closest to him: his wife—and kids. At a Lakers practice on Tuesday, James told reporters that he lets his elder children, LeBron Jr., 14, and Bryce, 11, sip “whatever Dad and Mom’s having,” referring to wine.

“I got very mature 14- and 11-year-olds. My 14- and 11-year-olds drink wine. That’s how mature they are,” he told press. “Put it on me, though, don’t put it on Mom. Put it on Dad.” (Three-year-old daughter Zhuri apparently still has some growing up to do.)

Of course, while some might appreciate the four-time NBA MVP’s very European approach to child-rearing, not everyone was going to champion it. Mothers Against Drunk Driving (MADD) took to Twitter to respond to James’ comments, writing, “We still have a long way to go to educate parents about dangers of underage drinking.” In Ohio, the James’ home court until recently, it is legal for parents to allow their children to have alcohol under their supervision. But in his new home of California, laws aren’t so lenient.

There is one thing for certain, though: When the James offspring do get sips of vino—we know it’s good vino.


German Winemaker Loses, Finds, 3,500 Pounds of Grapes in Zany Riesling-Thieving Mix-Up

Nikolaus WerlĆ© in Forst woke up after one nacht to find someone had harvested 3,500 pounds (worth $9,200) of prime Riesling grapes off his vines. Thief-harvesting, sadly, is not terribly uncommon, but the incident at Werlé’s vineyard appeared all the more brazen because his plots are located right next to a supermarket parking lot on the outskirts of the village of Deidesheim, where any number of people might have spotted a mechanical harvester at work.

“Quite a lot of our grapes got stolen and were missing for more then 10 days,” the vintner told Unfiltered. But this case of missing Riesling has been solved. “A farmer from our neighborhood recognized that his harvester driver picked the wrong vineyard, got in touch with us, and agreed to replace the grapes from one of his vineyards,” said WerlĆ©. “So at the end it was just a mistake,” and everything got, well … sorted.


British Wine Merchant Shares Letter of Regret from ‘Titanic’ Company for Losing Wine in Unfortunate Iceberg Incident

There are plenty of understandable excuses for why a wine shipment doesn’t make it to its destination. (Like, “vandals poured it all out onto the ground.”) But none might be as outrageous—or tragic, just in general—as the tale of the 69 cases of still wine, Champagne and spirits that sank with the Titanic in the early hours of April 15, 1912.

Courtesy Berry Bros. & Rudd

Troubled waters

Berry Bros. & Rudd, a historic British wine and spirits merchant, recently found and resurfaced a letter of apology for lost wine cargo it received from the Titanic‘s parent company, White Star Line, the day after the ship’s sinking (the day after!), and posted the missive on its Instagram page.

“Dear Sirs,” the letter reads. “Referring to your shipment by this steamer it is with great regret that we have to inform you that the ‘Titanic’ foundered at 2:20 a.m. 15th instant, after colliding with an iceberg, and is a total loss.”

A copy of the letter has been displayed in Berry Bros. & Rudd’s flagship shop in London ever since the original was rediscovered 20 years ago, when a retiring employee found it while cleaning out his desk, according to Edward Rudd, third-generation family member and the company’s financial planning director. The original, usually stashed away in a safe, was given its 15 minutes of Instafame thanks to some archival work.

ā€œOne of the many wonderful things about being part of a 320-year-old business is the bountiful archives, detailing the heritage and history of Berry Bros. & Rudd,” Rudd told Unfiltered. Let’s hope there are some happier memories to toast in those archives as well.


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Perfect Match Recipe: Roast Chicken with Crispy Potatoes and Beaujolais (Wine Spectator)

ā€œRoast chicken is a real emotional thing for people,ā€ says chef Andy Little. ā€œOne of my favorite things to eat at home is whole roast chicken.ā€

Little’s accessible recipe for a classic whole chicken—oven-roasted to crispy, golden goodness—goes on the plate with smashed potatoes and a kale salad dressed in a grilled-scallion vinaigrette that’s quick to prepare but feels restaurant-worthy with its combination of herbaceous, smoky and creamy elements.

At his restaurant, the Wine Spectator Award of Excellence–winning Josephine, in Nashville, Tenn., Little’s deep-fried take on whole roast chicken has become a show-stopping signature menu item. It falls somewhere between the Amish farm chicken of Little’s youth in central Pennsylvania and the fried hot chicken that proliferates in Music City. He says that the dish resulted from his thinking, ā€œWell, I wonder what would happen if I just dropped that whole thing in the deep fryer.ā€

Josephine’s mash-up of Southern and Pennsylvania Dutch culinary traditions is not as quirky as it may seem. ā€œThe cuisine of the American South, especially the noncoastal American South, and the cuisine of central Pennsylvania are very similar,ā€ Little explains. ā€œBoth of them celebrate their agrarian roots, so you’re going to find food that has jumped off of the farm and onto restaurant menus using the whole animal.ā€ The subsistence cultures of Amish country and Appalachia, he observes, are about ā€œbeing very frugal with the abundance that you have.ā€

At home, the humble roast chicken can sometimes prove finicky. Either the skin is well-burnished and crispy but the interior is unpleasantly dry, or the meat is tender but the skin offputtingly wiggly. Little suggests cutting yourself some slack and taking the long view. ā€œIf I make something once and it doesn’t really turn out the way I wanted it to, I’m going to try it again, and I’ll probably try it three or four, maybe five times,ā€ he says. ā€œContinue to get in the kitchen and cook, and if you’re dead set on, ā€˜I’m going to make this great roast chicken recipe,’ then persevere a little bit.ā€

After all, you gotta eat. ā€œThankfully, we’re supposed to eat three times a day,ā€ Little says, ā€œso that’s three opportunities—if you’re into chicken for breakfast.ā€

For example, if the meat isn’t done to your liking when cooked to the called-for 175 F, try following visual cues instead, cooking only until the juices run clear when a leg joint is pierced with a small knife. You might pursue an even crispier skin, rubbing the inside of the skin with butter or taking your blow-dryer to the outside. Maybe you’ll discover you’re a fan of trussing the bird with twine for even cooking, or maybe that’s not your thing.

If you want to get a little more ambitious, slice a couple lemons, heads of garlic and onions in half crosswise, then stuff a few into the chicken’s cavity and place the rest cut-side down in the roasting pan. Throw in a carrot or two if you like. The resulting pan juices will be even more richly nuanced, plus you’ll have additional veggies to serve alongside.

ā€œHopefully, I’m able to provide a great jumping-off point,ā€ Little says. Ultimately, though, it’s all about finding your own perfect chicken.


Pairing Tip: Why Cru Beaujolais Works with This Dish

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Visit our YouTube channel to watch a version of this Perfect Match video with closed captions.

For more tips on how to approach pairing this dish with wine, recommended bottlings and notes on chef Andy Little’s inspiration, read the companion article, “A Perfect Match: Roast Chicken With Beaujolais,” in the Nov. 30, 2018, issue, via our online archives or by ordering a digital edition (Zinio or Google Play) or a back issue of the print magazine. For even more wine pairing options, WineSpectator.com members can find other recently rated Beaujolais in our Wine Ratings Search.


Roast Chicken with Crispy Potatoes, Kale and Grilled-Scallion Vinaigrette

  • 2 bunches scallions, trimmed
  • 2 cups olive oil, plus more for cooking
  • Salt and pepper
  • One 3 1/2– to 4-pound whole chicken, preferably organic and/or local, giblets removed
  • 1 tablespoon Dijon mustard
  • 1 egg yolk
  • 4 tablespoons Sherry vinegar or apple cider vinegar
  • 2 to 3 bunches kale (about 10 ounces), stems removed, washed and cut into strips
  • 3 pounds fingerling potatoes

1. Heat a grill pan or cast-iron skillet on medium-high. In a large bowl, toss scallions with a bit of olive oil, salt and pepper. Cook scallions, using tongs to turn, until soft and well-charred, about 5 minutes. Transfer to paper towels. Once cool enough to handle, chop roughly.

2. Preheat the oven to 425 F. Dry the chicken with paper towels. Coat the skin with olive oil and season liberally inside and out with salt and pepper. Tie the legs together tightly with kitchen twine. Place the chicken breast-side up in a roasting pan or oven-safe skillet and insert a probe thermometer between the leg and thigh joint. Transfer to the oven and roast until the thermometer reads 175 F, about 1 hour. Transfer chicken to a meat board. Tent loosely with foil. Let rest for about 15 minutes.

3. While the chicken is roasting, combine the mustard, egg yolk, vinegar and grilled scallions in a blender and blend on high until well-combined. Slowly stream in 2 cups olive oil, and season to taste with salt and pepper.

4. Dry the kale thoroughly and dress with the grilled-scallion vinaigrette (you will have some left over). Season to taste with salt and pepper.

5. Place the potatoes in a pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just cooked through, about 10 minutes. Drain and submerge in an ice-water bath to stop the cooking. Once the potatoes have cooled, smash them flat with the side of a chef’s knife.

6. Coat a large saucepan with olive oil and heat over medium-high. Add the potatoes and cook, turning once, until browned on both sides. Remove from heat and season to taste with salt and pepper.

7. When ready to serve, remove the twine from the chicken. Remove the legs, and separate each thigh from each drumstick. Cut along the inside of the breastbone on either side to remove the breast meat, and slice. Remove the wings. Serve with the kale salad and potatoes alongside. Serves 2 to 4.

Restaurant Spotlight: Ɖpure (Wine Spectator)

Hong Kong’s Ɖpure presents contemporary French cuisine in an opulent yet intimate 50-seat dining room. -la-carte items are available, but chef Nicolas Boutin’s three tasting menus are the main draw. There’s a four-course menu with themes like caviar or truffle (prices vary based on the showcased ingredient), a six-course menu for $190 and an eight-course menu for $240, with optional wine pairings. Most dishes change seasonally, but luxurious French-favored ingredients like lobster, saffron and foie gras are the common thread. The Wine Spectator Best of Award of Excellence–winning wine list is managed by wine director Sebastien Allano, who’s garnered experience in restaurants such as Grand Award winners Tour d’Argent in Paris and Daniel in New York. The program focuses on France, excelling in Bordeaux and Burgundy, and also boasts strong collections of labels from California, Italy and Australia. Standouts among the 1,290 selections include verticals of nearly all Domaine de la RomanĆ©e-Conti’s grand cru vineyards and more than 50 vintages of ChĆ¢teau Mouton-Rothschild going back to the late 1800s.

Turning Tables: Inside the Sprawling New Location of Grand Award–Winning Wally’s (Wine Spectator)

Wally’s Opens Restaurant and Store in Santa Monica

On Oct. 6, Grand Award–winning restaurant and wine shop Wally’s Beverly Hills opened a new location in Santa Monica, Calif. Owner Christian Navarro told Wine Spectator this is the first step in expanding his restaurant-retail hybrid, which proved a “grand-slam home-run success” in Beverly Hills, he said. “We have a deep-rooted loyal client base, it’s just us being able to touch them on a day-to-day basis,” Navarro said.

The Santa Monica space is 50 percent larger than the one in Beverly Hills, allowing for a wine list of 4,500 to 5,000 selections. There’s an impressive 130 wines available by the glass across a broad range of price points, from $13 to several hundred dollars for Coravin pours. The by-the-bottle selections go deep into Burgundy with many prestigious producers and verticals, as well as Bordeaux, California, Italy, Champagne and the RhĆ“ne Valley, among other strengths. Both locations’ wine programs are managed by wine director Matthew Turner.

Executive chef David FĆ©au is serving a similar menu to that of the Beverly Hills location, while taking advantage of this outpost’s robata-style grill, rotisserie station and wood-burning pizza oven. In addition to the full-service restaurant, Wally’s signature retail offerings of charcuterie, cheese, truffles and other edible gourmet items are available.

The opening comes two months after the closure of the original Wally’s Wine & Spirits retail shop in Westwood, Calif., which opened in 1968. Navarro and his partners are looking to bring Wally’s to several cities around the globe, such as New York, London, Hong Kong, Tokyo, Miami and Las Vegas.—J.H.

Grand Award–Winning Saison Gets a Casual Spinoff

Bonjwing Lee

Like its sister restaurant Saison, Angler will be committed to a sustainable menu.

The team behind Grand Award winner Saison opened Angler in San Francisco in September. Led by co-owner and chef Joshua Skenes, the casual spinoff to Saison serves Ć  la carte, family-style, seafood-focused fare.

The wine program is spearheaded by co-owner and wine director Mark Bright and head sommelier Morgan Harris. Like Saison, Angler’s 1,800-selection wine list highlights Burgundy, as well as the Northern RhĆ“ne. “Syrah is one of those grapes that unfortunately doesn’t have the reputation or the prestige of Cabernet or Pinot Noir, and I think it should,” Bright told Wine Spectator. The team plans to grow the wine list to 4,000 selections.—B.G.

Redd, California Wine Country Favorite, Closes

Redd, a pioneering restaurant in Napa Valley, closed Oct. 7 after operating for 13 years in Yountville, Calif. Chef Richard Reddington opened Redd in 2005, and it quickly earned the patronage of local vintners and visitors alike for its wine-friendly comfort food.

Reddington drew from his French training in kitchens such as Best of Award of Excellence winner Auberge du Soleil Restaurant in Rutherford, Calif., as well as from global cuisines, Asian styles in particular.

Redd had a wine list of more than 500 selections, mostly from California and France. The restaurant earned an Award of Excellence in 2006, eventually getting promoted to a Best of Award of Excellence, which it held until 2010. Reddington will continue operating his nearby pizzeria, Redd Wood.—J.H.


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Anki will integrate Alexa into its robot companion Vector

When Anki unveiled its latest robot companion Vector earlier this year, the bot came with its own custom voice interface to better depict its playful character, said the company.

But one personality might not be enough for Vector: Anki announced today that it’s going to integrate Alexa into the little bot. The company announced the news in a blog post, saying it was the top request from backers on Kickstarter. ā€œWe’re in the early phases and hope to share more details soon on exact timing but we’re aiming for end of this year,ā€ said the blog’s author, Anki CEO and co-founder Boris Sofman.

We’ve reached out to Anki for more details, but the company said it had nothing else to share at this time, so it’s not clear what this Alexa…

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