New York - WABC - April 21, 2007
Wine & Spirits Consultant Michael Green joins Eyewitness News to tell you what wines to have with takeout food.

Sub-Zero Wine Blog - Thursday, February 22, 2007
Looking for some sparkling Oscar glam without spending a fortune? And the winner is…Spain!

Sub-Zero Wine Blog - Monday, February 5, 2007
Few countries boast an exciting range of dessert wines as Italy. While there may be bigger and more populous countries in Europe, few span so many climatic zones and encompass as much diverse terroir. Italy’s 800-mile stretch of north-south trajectory makes it a prime growing region for a huge assortment of wines.

Trump Magazine - Winter 2006

The New York Times - Tuesday, October 31, 2006

PR News - October 9, 2006
South American wines have long enjoyed a certain amount of appreciation in the American market. But consumers have tended to view the wines of Chile...

Sub-Zero Wine Blog - Wednesday, October 4, 2006
When wine is exposed to heat or variable temperatures you’ll often get very cooked, very oxidized, slightly stale flavors. Read more...

Sub-Zero Wine Blog - Wednesday, September 13, 2006
One of my friends wrote an article several years ago and the idea was so wonderful I wish I’d thought of it. He walked into some of New York’s finest restaurants armed with a thermometer in his breast pocket. He ordered wines by the glass then took the temperatures of each wine. Read more...

Sub-Zero Wine Blog - Tuesday, August 29, 2006
Drink what you like – Always a great place to start. If you are fond of full-bodied California Chardonnay or lighter wines from Beaujolais, consider drinking it with your meal.

Sub-Zero Wine Blog - Monday, August 14, 2006
Fish is often oily, and the same way that a good squeeze of lemon will often do our palates good by cutting through the oils, a white wine with its often crisp acidity will function the same way – leaving the mouth clean and ready for the next bite.

Sub-Zero Wine Blog - Thursday, August 10, 2006
I think wine and food pairings are comically overrated. I really do. That may be funny coming from me, considering the work I do with Gourmet magazine.

Sub-Zero Wine Blog - Friday, August 4, 2006
When you are presented with the wine list, take your time. Understand the layout and point of view of the list and familiarize yourself with possible wine candidates.

Sub-Zero Wine Blog - Wednesday, August 2, 2006
A natural and important structural component of wine. Acidity is especially important in white wine. It is the element that leaves our mouth fresh and crisp and stimulates the appetite. Too much acidity in a wine and he wine will taste sour or acidic; too little acid and the wine will taste flat and clunky.

Sub-Zero Wine Blog - Monday, July 31, 2006
Corked wine has the smell and taste of wet, musty cardboard. If corks aren’t properly rinsed and dried this problem can occur. Once you have encountered a corked wine, you’ll know what it is – it is not subtle.

Wine Lovers Debuts in New Orleans
We gave birth to the world's first interactive wine tasting musical in the great city of New Orleans in May as part of the New Orleans Wine and Food Festival. Our New York-based production team was top notch, and they made the rehearsal and performance process joyful and professional. It was thrilling to see the show come to life in front of a live audience, and the response to the show has been overwhelmingly positive.

 

Now that the creative team has settled back into New York, we are editing the show to make it even better.  We are also meeting with several interested producers. The plan is to do a staged reading in New York for potential investors in the fall, and then to mount the show in a location to be determined this winter.  We will keep you posted with any updates on the show.