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I realize now that when I went over stockpiling food supplies before a disaster, I completely forgot one of the most important elements of successfully waiting out a hurricane, earthquake, blackout, or what have you: the booze. Luckily, a New Orleans Read More...
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Two pieces of news about Champagne this week seem to underscore the message about global warming. The first is that 2007 is a record harvest. According to Decanter magazine, this year producers will turn out approximately 389 million bottles, 13 million Read More...
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Organic wines have suffered a nasty reputation in the past both for their taste and lack of aging potential. But they've come a long way! I recommend these wines regularly when I taste them as they're often made by folks who pay attention to both the Read More...
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In a previous chat, someone mentioned buying wine online. What a tangled web we weave when it comes to the Internet and vino! The three-tier distribution system of importers, wholesalers and retailers that differs by state makes the process complex... Read More...
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No, I don't mean to diss that lip-smacking red wine from Australia, but it has more than one use I've discovered. Joanne Camas, copy editor at Epicurious, sent me a link to this amusing story on how Paul Michael recharged... Read More...
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So I'm changing my phraseology from cheap to bargain since the former sounds like a bottle you might find in a back alley. In any case as the weather gets cooler, I love to drink heart-warming reds from the southern... Read More...
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According to an article in the Scottish newspaper The Herald last week, Scotland could be producing wine in another 80 years due to the potential effects of global warming. Professor Richard Selley, emeritus professor of geology and a senior research.. Read More...
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Did you hear that? It's the sound of the leaves turning, grapes fermenting and wine lovers flocking to fall festivals and tastings. Is there any better time to be in wine country? Across North America, wine regions (and cities near... Read More...
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While we were talking about cheap wines, Lynda asked about which wines are best with tomatoes. I suggested that she try a wine with enough acidity and tangy fruit flavors to match the tomatoes, such as the white wine pinot... Read More...
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I think that this topic is closest to our hearts: good taste at great value. (Tell me if I'm wrong and we should be talking Chateau d'Yquem and foie gras.) My tastebuds (and liver) are at your service. (I'm donating... Read More...
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Has anyone else had the experience in a restaurant of being served a white wine too cold, numbing its aromas, or a red wine too warm, making it taste alcoholic and flabby? I think red wines are best at about... Read More...
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I'm a huge fan of bottles closed with a screwcap. They help reduce risk of cork taint considerably: this can still happen in the winery but not from the closure itself, as it can from natural cork. As well, screwcaps... Read More...
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While we were chatting about cheap wines, Barbara asked about cooking with wine: "Do you find when cooking with cheap wine, the flavor enhances the recipe or not? In my experience cheap wine does not add a lot of depth... Read More...
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Meganos, or as I now fondly refer to her, Many-Ideas-Megan, asked how best to keep open wine in a recent thread: I often open a bottle of wine to have just one glass. I'm a huge fan of the Vacu-Vin,... Read More...
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