Any restaurant looking to book Chateau Ste. Michelle’s Bob Bertheau for an event should make sure Eroica Riesling is on the menu. “Whenever I do wine dinners – and I’ve done hundreds ...

Washington winery Chateau Ste. Michelle and Dr. Loosen of Germany's Mosel region rolled out their new joint-venture Washington Riesling at New York's Mark Hotel on Wednesday night. Called Eroica, ...

Quite honestly, most wine and food festivals are pretty much of a type. They follow a similar pattern - usually some combination of wine seminars, cooking seminars, winemaker/guest chef lunches ...

The German winery owner who helped popularize serious riesling in the US has moved into Oregon chardonnay and beyond.Ernst Loosen, operates his family’s Dr. Loosen winery in Mosel, and was ...

Ernst Loosen, Jay Somers' partner on a Chehalem Mountain winery, promotes the Classic Wines Auction By KATHERINE COLE Special to The Oregonian Ever since Ernst Loosen (pronounced loh-zen) took the ...

Riesling is believed to have originated in Germany, which remains the leading producer of these wines worldwide, making a range of styles from bone-dry to sweet and everything in between. On the other ...

Comparing Rieslings from Dr. Loosen and Dr. Frank. Leah and David Valvo sample New York state wines each week. There is much debate in the Finger Lakes region about who makes the best Riesling.

The bottle: Loosen Bros. "Dr. L" 2008 Mosel Riesling. Price: $12.99. Varietal: Riesling. Where it's from: Germany's Mosel Valley, where brothers Ernest and Thomas Loosen produce this wine from ...

This was a special tasting of 12 superb wines, all rieslings, all from the glorious 2015 vintage, all but one from Germany (Austria the odd one out), all sealed with a screwcap, all imported by ...

Luminaries from Germany, the land of Riesling, touched down, including the bespectacled Ernst Loosen, whose family has cultivated the Dr. Loosen winery in the Mosel region of Germany for 200 years. He ...

This weekend, in a spurt of reorganizing the freezer, I decided I really needed to use up the three pork shanks I’d picked up at Harvey’s Guss Meat Co. in Los Angeles.