By John R. Hendrie

"We must hang together, or surely we shall hang separately", stated Benjamin Franklin at the signing of the Declaration of Independence. He was of course...

By John R. Hendrie

Goliath, of the Flags, meet the hordes of Independent Davids, and they are wary, looking at you askance, knowing that the landscape has changed for ever.

Every destination area faces this "intrusion" at some point, and the plight of the independent lodging operation can be very real. Some understand that competition is actually good, and the arrival of the chain hotels spells further growth and success for the destination. However, many just acquiesce, self-flagellate and deteriorate. They give up in despair!

Editor’s note: Our editorial last week “Playing the Dining Public for Fools” generated substantial response. Several e-mails on the topic were received, including this one from New Zealand:

Great Article Dan.
This restaurant playing on its dubious Michelin Star connection is degrading for the system, and I am sure the people from the Michelin Guide would have something to say about the false advertising. But as you say the restaurant will be bust well before Michelin got any satisfaction.

Editor’s note: In years past we featured a Letters to the Editor section, a practice we now resume. While we won’t be able to run every letter, from time to time we’ll print one or two, especially if they may stimulate discussion among our readers.

*New* Would it be possible for you folks to add a link or whatever it takes, for readers to email articles etc. to others? I have seen it on other sights where it gives you a choice of getting a printable version of the page(s) or email it to a friend? Just an idea as there are many things I come across in your site that would be great to forward and I suspect, it would increase your readership/membership as well.

Keep up the great work and articles! It's great info in such a crazy and busy world.

By Darryl Beeson

I am repeatedly asked about matching wines to different cheeses. The American impulse is to serve wine and cheese together. In other parts of the world, this is not considered a perfect match. Though the debate is not settled, there can be some inspired matches.

Kevin Zraly, author of the Windows on the World Wine Course, teaches the simplicity rule. "At Windows on the World, we found the best cheeses for wine are the subtly flavored ones," says Zraly, "with good Italian bets being Parmigiano Reggiano, fresh Mozzarella, Pecorino, Talleggio, and Fontina."

Washington, DC – Office of Champagne, USA has announced its 3rd Annual Champagne Pairing Culinary Contest. Culinary students from across the country are invited to compete by submitting an original recipe and Champagne pairing recommendation. Winners in three categories – appetizer, main course and dessert – will win a trip to the Champagne region of France, where they will learn firsthand about the terroir, history and strict winemaking regulations of the birthplace of Champagne.

My friend Dan Malcolm called last month. He publishes several trade magazines for agricultural audiences and he explained that his readers might want to know about the grapegrowing scene in Virginia.

American Vineyard magazine had received an invitation to join an April press trip organized by the Virginia Economic Development Partnership. Would I consider accepting on his behalf?

We are due to check in at the historic Homestead in Hot Springs this afternoon. It’s nearly two o’clock when we leave Wade’s Mill and we have another stop scheduled in the Raphine area. After a hurried—but surprisingly thorough—tasting at Rockbridge Vineyard, we head for the famed resort. The roads are...

The first M.B.A. program for Wine Business in the nation is being launched at Sonoma State University in the heart of Northern California’s wine country. Development of the M.B.A. program coincides with unprecedented growth and increasingly global competition within the wine industry and was stimulated by the wine advisory board that guides the...

SAN FRANCISCO – California wines sales in the U.S. reached another all-time high of 449 million gallons (188.9 million nine-liter cases) in 2006 with a retail value of $17.8 billion, according to wine industry consultant Jon Fredrikson, publisher of the Gomberg-Fredrikson Report.  On volume growth of 2 percent, the retail value of California wine sales increased by nearly 8 percent in a highly competitive U.S. market driven by the upward trend in the sales of premium wines, priced $7 and up, where California dominates.  Total California winery shipments to all markets in both the U.S. and abroad increased 2 percent to 541 million gallons (227.6 million nine-liter cases) last year...