All about wine

Gallo Family Cabernet 2007..any pizazz?

2010-03-22T20:36:00.000+02:00

Gallo Family Vineyards, California – Cabernet Sauvignon – 2007 – 13%

Gallo Cabernet Sauvignon 2007

To begin I like the presentation of it and if you go to the website the slickness continues. Upon opening, the aroma is good – and very strong – a fortitude of blackcurrant, vanilla and peppery pizazz. The more I continue the more I look forward to the tasting. The taste however I find a tad disappointing, a bit rough around the edges and more than a little high in tannin. The rich berry smell is a background feature in the rather watery taste and the finish was somewhat abrupt. It’s surprising given the nice lead-in and the deep-red medium-bodied appearance.

I have had this one a few times before, long before I started tasting wine more “formally”, so I was really expecting something special from it and feel a little let down. However the bouquet is certainly not to be missed and it is very drinkable with food; I had this with cold meats tonight, but equally I can picture a nice barbecue sizzling on a warm summer’s eve and drinking this alongside wouldn’t be half bad. Its flavour is not offensive, just a bit reticent.

The score for bouquet is 8/10, appearances/image 8/10, then to the flavour.. I think it is just above the line, not bad but not exciting either so 16/30. The total for the Gallo is 32/40.

And tonight’s trivia bonus: Did you know Gallo is a regional language of France. (Maybe like ‘Gaul’.. Asterix et al ?)

Gallo is a regional language of France.

[Via http://mygrapevine.wordpress.com]

European God of War Collection dated News | PS3 | Eurogamer

Flavors of Puglia

2010-03-22T14:58:00.000+02:00

Flavors of Puglia, a fantastic opportunity to visit the unspoiled Puglia region with its amazing flavors, tasting its delicious food and wines…in other words experiencing the quality of the regional cuisine! Great food&wine, astonishing landscapes, deep culture&traditions, charming accommodations…always feeling the warmth of locals!!! Born as “cuisine of poverty”, the cuisine of Puglia is as tasty as anywhere in Italy and celebrated as one of the best examples of the healthy Mediterranean Diet (three things are essential to the Apulian kitchen: wheat, vegetables, and olive oil). In this culture of sparsity, nothing is wasted: stale bread is crumbled and toasted in oil to make a garnish for vegetable dishes, vegetables themselves are dried at the height of their season, etc. The food of Puglia is in essence a home-based cuisine, not marked by the influence of great chefs or restaurants, based on women cooking at home rather than male chefs in professional kitchens: thus a recipe becomes a manner of speaking rather than a rule. All tastings included in the tour will start with an introduction to the production cycle hold by the owner or his delegate. OTHER TOUR DATES: May 29 – Jun 19 – Sep 25 – Nov 06 Group size: The trip is based of minimum 8 travelers.

[Via http://offthebeatentrackapuliatours.wordpress.com]

Facebook rising as a source of news traffic - Holy Kaw!

Temptation

2010-03-22T02:09:00.000+02:00

Happy Monday ya’ll! “Now I’s like Britney Spears!” Sorry had to do that.

Let’s talk weekend temptation. You know what it’s like – you sweated it out all week at the gym, you fuelled yourself with the most nutritious and natural foods, a glass of wine is the furthest thing from your mind, you have nothing but good intentions for yourself and you’re feeling healthier and fitter than a jumping, pumped up Richard Simmons.

Then Friday night strikes. Your mates are heading to the pub, they’re ordering wedges, they’re offering to buy you a beer and you think, hey, I’ve worked hard this week - a few beers and some wedges won’t hurt. Well, maybe not in theory but a few beers often lead to a few more and ’some’ wedges often lead to a Macca’s stop on the way home. So, how does one get out of this rut? I think the weekend gone by I was a step closer to solving this problem or at least steer myself a little better in the right direction.

On Friday I knew I would be heading to the RSL after work for some much loved meat raffling (two massive trays of rump later! SUP FOOLS!). I knew the temptation of a couple of glasses of wine would be there. So I chose extra healthy food options throughout the day, pushed myself hard at training and had a dinner of salad and grilled chicken. I was then able to enjoy my wine without feeling too guilty. And not a whole bottle as I was prone to in the past!

Saturday presented an even harder challenge – the quintessential Australian BBQ. I did some research and found that Yellowglen Jewel was only 60 calories per standard drink and was 40% lower in alcohol than normal Yellowglen varieties. So I enjoyed a few glasses of that as well as a steak with home prepared salad. I kept my calorie intake small throughout the day so that I was able to enjoy myself in the afternoon. I was also able to avoid a nasty hangover and take my dogs to the park the next day.

I do enjoy alcohol free weekends quite regularly however sometimes I just find it exceptionally hard to turn down a drink at the end of a long week. This is something that I am starting to get a handle on though. The important thing to remember is everything in moderation. Binging is an ugly habit that might give you a high whilst you’re doing it but will only make you come crashing down when the guilt sets in.

Okay enough about that. Let’s talk training.

I devised a little circuit for a friend and myself today that included:

1 x min skipping

1x min pushups

1 x min step ups

1 x min squats

1 x min skipping

1 x min bosu sit ups

1 x min step ups

1 x min lunges

We repeated the circuit three time and then finished off with a run 4 minutes, a sprint for 1 minute and a cool down walk for 3 minutes.

That’s an estimated 300 – 400 calories burnt in a 50 minute session. Not bad! We worked up quite a sweat and for 30 minutes afterwards I was still glowing an attractive blushing pink. Stunning.

Hmmm now what shall I leave you with today? Ah yes… I have the perfect thing!

[Via http://amweekes.wordpress.com]

Stocks in the News: Palm, CIGNA, Teva, Borders - DailyFinance

Baboons Love Chardonnay

2010-03-19T14:41:00.000+02:00

This is the most interesting story I’ve heard in quite some time…and I read quite a few stories.

In the Western Cape of South Africa, Chacma baboons are ravaging the vineyards in search of ripe Chardonnay grapes. They are eating up to 2 tons of grapes a week. That’s 4,000 pounds of grapes in a week!!!!

2 tons of grapes can make up to 2,000 bottles of wine. The farm owners are doing everything short of shooting these pesky baboons to no avail.

The winemakers have commented that they will have to resort to the French style of winemaking where fewer grapes are used to make the wine. That will substantially raise the price of the wine.

The wine special tonight is a South African Chardonnay called Juno. I have a limited supply so be sure to get yours while they last!!!!

[Via http://mariosbistro.wordpress.com]

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International Food & Wine Festival at Herzog Wine Cellars 2010 Summary

2010-03-19T08:32:00.000+02:00

It all started on the first Monday in February, Benyamin Cantz and I were driving down to LA to attend the 2010 International Food & Wine Festival. This is the third installment of this wonderful event, and we have both attended them in earnest, as to be honest, there are few places where one can taste hundred dollar kosher bottles of wine. As usual, the event is set up by the congenial and detail oriented Monica Agyekum, who heads up the marketing & public relations at Herzog Wine Cellars. The drive down started without much fanfare, but things changed quickly within the last 2 or so hours. Benyo wanted to stop off at a wine supply shop, and since we went down with the 101, we hit Paso Robles and the shop pretty quick. The visit to the shop though was far from quick. To be fair, I asked a bunch of questions as well, so the visit was a 50/50 time drain. After that, we were supposed to get to the Coast Wine Services (CCWS) in Santa Maria, to meet up with some folks making Rhone Ranger style wines, mostly GSM and GS (Grenache, Syrah, and Mourvedre) blends. Well no matter how hard we looked we could not find them. After asking around it turned out that their car had broken down, and we were more than happy to lend a hand. The only problem was that our car was already packed – NO not with clothes; this was a two-day trip for goodness sakes. But with Benyo’s wine! It turns out that he has many happy clients in LA, and we were shipping it to them! Well the trunk was filled with MANY thousands of dollars of wine, and we needed to pick up these two poor guys, and all of their belongings! AHH!! Thank the Lord, we made it work. However, the two guys were covered to their heads with their stuff, in the back seats. Well, we thought that would be the totality of surprises for this leg of the trip, but not long after Oxnard, a police man pulls us over. We are not sure for what; we were driving with the traffic. However, once he saw the two poor guys in the back, it was game over; he kept harassing me and begging me to say something stupid. All the while, I kept my cool, and prayed that we get out of this as well. Once again, Baruch Hashem (Thank the Lord), he came back and told us to drive slower. At that point all I wanted was some food and a bed to sleep on. I was dead. We had been driving and walking and packing for some good 10 hours or so. We slowly got to Jeff’s Sausage, where we inhaled two dogs and fries. We dropped off our guests, and headed over to our sleeping accommodations.

The next day started off and ended in a wonderful way, which was a huge step up from our previous 24 hours. The day started off with a late morning, Starbucks coffee, and a short drive into Encino, CA found me meeting Craig Winchell at this nice Kosher Sushi restaurant, called Sassi Sushi Bar, for a late lunch. Craig has been a long time friend, and is the owner of the still existing Gan Eden Winery, and also the owner of the wonderful Smokin’! Restaurant in Valley Village. The last time we were here in LA, Benyamin Cantz and I enjoyed a meal there, and my posting of that dinner can be found here. We met there and we both enjoyed the meal, and on the way out I bought some plain (unsweetened) rice to go, to use as a palate cleanser for the upcoming wine tasting event that we were both going to. So many times people go to these wine tasting events and have no way to manage tasting more than some 20 or so wines, before their palate’s either die, become overrun with wine characteristics, or worse, ghost characteristics. I first heard of this approach on Rogov’s Forum, and I have used it many times, since then.

After lunch we got into the rental car, and drove north on Highway 101 for some 38 or so miles. Herzog Cellars winery is a fascinating story. It started with Eugene Herzog immigrating to the US from Austria in 1948 after the war and after communism took over his winery. He worked for a small winery in NY, and by 1958 he became the majority owner of it. In deference to his grandfather, they called it Royal Wines, as he was given the title Baron in Austria. By 1985, the family decided that they needed a California presence, and so they hired the famous Wine Maker Peter Stern, to build their initial footprint into the world of high end wines. After that they moved to Santa Maria, hired the now head wine maker, Joe Hurliman, and leased space from Coast Wine Services (CWS), while all the while knowing that they needed a place that they could call home. In the end, Joe went looking for a plot of land, that was as close to a Jewish Community as possible (for the Kosher Wine managers), and landed on Oxnard. Not a classic place to house a winery, but one that is close to the highways to truck in the grapes and one close enough to a Jewish Community to allow for full time Jewish supervision. The winery opened in 2005, and three years later it started hosting the now yearly International Food and Wine Festival.

As in years past, we came for both the trade and consumer parts of the festival. The festival’s name, International Food & Wine Festival, is aptly applied, as it is a celebration of both the Tierra Sur Restaurant and the wines made and imported by the Royal Wine Company. The trade portion is open during the early afternoon, while the public portion is open in the early evening. Craig and I arrived for the trade portion of the event right on time. As we approached the front of the winery, we were greeted by a pair of hostesses who took down our names and gave us name tags. As we entered the winery, I had a case of Déjà vu. The layout and setup was the same as the previous two incarnations. As you enter the winery, the conference room is to the right, where Jay Buchsbaum, Vice President of Marketing and Director of Wine Education, holds his unique and eclectic wine seminars, on subjects ranging from reading a label, wine tasting, or what kosher wine is. They are seminars that should not be missed, and on an aside, a personal note, Jay if you are reading this, I hope your leg is doing better. To the left though was the Raison d’être of the evening – the wines and Todd’s delicious food. As you enter the tasting room, the table with Herzog Moniker-ed glasses is to your left. With a glass in hand, we entered the hall that is Herzog’s tasting room. There were some 12 to 13 tables with wine on it, someone to pour the wine, and finally, a person intimate with the wines or better, the wine maker. Past all the tables and wine bar, is the now renowned Tierra Sur Restaurant, run by the incomparable Todd Aarons, the Executive Chef of Tierra Sur. The entire restaurant, the sitting areas, and the adjoining patio, was setup with elaborate dishes and on-the spot preparation utensils, to heat/smoke/finish any of some 20 to 30 dishes. The layout, display and hands on preparation by the many chefs of the restaurant, only help to accentuate the evening, and gives the average consumer, an almost chef’s table view into the world of elite class dining.

As usual, the staff of Herzog Winery were out in force, and it was great to see them all again, Cellar Master Josh Goodman, and the fore mentioned Head Wine Maker, Joe Hurliman. However, to pull off an event of this scale, you need many people. Even if you leave aside all of the mashgichim needed to pour the wine, or all the wine makers/wine promoters who talk to the wines on the table. What about all the spit buckets that magically are empty when you turn to use them, though you swear you just spit into one of them a few moments ago. Or, what about all the preparation that was required to pull this off (hint hint Monica), the setup of all the tables, the shipping in of all these wines, the Herzogs that seemed to be in view whenever you took your eye off the wines or food, or the management of the human mass that seemed to almost overrun the winery, but not to the point of getting in your way. All of this work, which is in NO way small, needs a huge round of applause. No, I do not work for Royal, nor do I sell their wines. What I am is a wine blogger with at least a decent eye for the not so obvious. Some call me observant, and not only in a religious manner. In no way was the gathering in your face, nor was it oppressive or difficult to get to wine you wanted to taste. Instead, the event was quite impressive, well run, and in so many ways yet another step forward for this progressive kosher winery.

Last year, the event was equally impressive, but the crowds were smaller, in an almost diminutive and unfortunate manner. More than a few of the wines were corked or DOA. Further, sometimes, the tables were left with people who poured the wines, but knew nothing about them. All of these issues took away from the event. This year, all of those issues were rectified, in an impressive tour de force that truly brought the Herzog and Baron name great “nachas” and accord. Nary a bottle was DOA this time, some may not have been so great, but none were dead because of poor shipping, lack of foresight, or poor cork/bottle management. The crowds were robust, but as stated already, not oppressive. The tables were manned by people passionate about the wines, and equally capable of talking to them at a drop of the hat. Finally, the selection was impressive as well. I asked one of the Herzog’s why many of the wines that were poured at the New York wine tasting, were not here in California? He aptly replied that it is up to the wine makers. If they want to come to California, then they are more than happy to help promote the wines. However, a few of the wineries, like Alexander and Tzuba Wineries, both of which we have highlighted in previous, were no shows at the California tasting. I hope that next year, more people will get a chance to taste some of these magnificent wines from Israel.

So without further ado, left us take a quick virtual tour around the room before, we adjourn to the restaurant, where we will give Todd his insane due.

The wines were laid out on tables that stretched into three rooms each parallel to the next.

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American/Italian/Spanish Room

The tasting bar and adjourning tables graced the first room. The bar was manned by Josh and the head wine maker of Covenant Wines, Jeff Morgan, along with a couple of mashgiach. Josh and the mashgiach was pouring many of Herzog’s top tier wines (notes to come), while Mr. Morgan was talking to the two bottles that were being poured, the Covenant Lavan, Red Sea, and Covenant Cabernet Sauvignon. Both are top tier wines, and worthy of the name covenant. On the opposite side of the room, facing the wine bar was Joe Hurliman and Jack, another wine hand in the winery, pouring the newly released Clone 6 Cabernet Sauvignon, which too was out of this world. It is absolutely fantastic to be in a single room, with two premier wine makers, I almost caught myself going staring too long. Listening to them talk about their wines, their wineries, and the grapes used, was quite a treat. A little further into the hall, towards the restaurant (with the wine bar to your right), you come upon the Italian and Spanish wines tables (excluding Capçanes – more on that later). I had the pleasure; once again, to talk with the wine promoter of Rashi Wines and Italy, he is as always well versed in his wines, and a true connoisseur of wines, as a whole.

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French/Southern Hemisphere Room

In the next room, you found the affable Pierre Miodownick, Chief Winemaker of Royal Wine in Europe, manning the two tables laden with French wines. The table is just a glimpse of the 70 or so bottles of French wine that Royal produces every year. These were a mixture of vintages, and terroir, which was well thought out, to give the consumer a good distribution of tastes and sensations, that Royal hoped highlighted the many flavors that define French wine. To the right was a table of South American wines, including a lovely Gran Malbec (that we tasted last year), and also on a separate weekend last year. To the left was a table filled with spirits. On another aside, last year it seemed that there were many more people in need of help driving home, after they “drank” the spirits table dry. This year, though I was not looking often, the table was being managed carefully, and with respect to what was being poured.

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Israeli Room

In the final room, there were four tables, filled with wines from Israel. One table housed wines from Zion Winery, which I must admit; I did not have a chance to partake from. Given the immense wine selection, and immense interests I had, and finally, given that no matter how much I spit, I still take some wine in, I was limited! Another table housed Binyamina, Barkan, and Segal wines. It was overseen by the gregarious and fun loving Assaf Paz, one of the wine makers of Binyamina Winery. He has come to the California tasting, since its inauguration, and always helps to liven up the festivities. This time, he brought along a bottle of the 2007 Binyamina Ya’alom/Diamond blend. Awesome, and in limited supply, many thanks Assaf for your passion, love of Israel, wine making skills, the dram of Diamond, and for saving the Carignan vines! The next table was manned by the ever promoting Gary J, who was pouring Carmel, Yatir, and Capçanes wines. These were some of the best wines of the evening, and Gary did a wonderful job of talking to the Carmel and Yatir wines, while Jurgen Wagner, the master blender of Capçanes, talked to the Spanish wines. The story and background to Capçanes, is worthy of an entire blog posting on its own, yes whetting your appetite! The final table housed a multitude of other Israeli wines, including Gamla, and others.

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Food Heaven

To some the food was the highlight of the evening. To be fair, this is world class food we are talking about. Maybe the best kosher restaurant in the world, according to Daniel Rogov, but for sure top ten. That is elite company, and worthy of at least a paragraph. Personally, I do not touch any of the food, until late into the evening, until after I have finished tasting the wines. Why? Because Todd’s cuisine has layers upon layers, complex textures, and a cacophony of flavors. Not being a professional, I have a difficult time separating flavors that emanate from the food versus the wine. So, I just take care of my wine interests, and then get into the enjoyment of tasting food from a master, who has years of experience at stimulating and enlivening your taste buds.

To enter the “food court”, you pass through two full height glass doors, and attempt not to be too awe struck. You see, as one enters Todd’s abode, one cannot help but smile and remember your first encounter with the shuk in Jerusalem. Every one of your senses is pushed to the max, in the most awesome and spellbinding way. Where ever you place your eyes, food is laid out in a manner that makes your mouth water. The smells of all the wonderful and varied foods, and sounds of people’s delight, only help to heighten your already elevated senses. Once you entered, there was a stack of disposable and bio degradable plates along with eating utensils. The room was filled with two large concentric circles that housed many small food selections. Each of these selections, either came already prepared on a plate, or you could ask for a slightly larger or different configuration, if you so desired. The inside circle housed dessert and fish dishes. The fish dishes were plated ahead of time, Tuna Tartare, Smoked salmon, Quail egg pizza, Yellowtail and white fish. The desserts, which I did not try, included Rum Baba with chocolate frozen custard, blueberry trifle, and chocolate truffles. The outer circle housed many meat dishes, gnocchi (my favorite of last year), and duck pasta with crazy amounts of shaved truffles! Sweet bread and venison pate, and another pate that I missed. As you walk outside, the ever present smoke smell, that at times overpowered the wine room, turned into an all out olfactory onslaught. The smoke from the barbeque and grill, along with the deep and aromatic smell of the stone ground corn soft tacos, fill your senses. To the right of the patio, was where I saw the first and only line of the night. It was the line for the Wagyu sliders, along with a bunch of other mouth watering charcuterie. To the left was the taco stand, and was where I was found a couple of times that night, gathering some tacos and meat mole. For full disclosure, I was in the Wagyu slider line a couple of times as well.

So, there you have it, my short posting on the 2010 Wine festival. To be honest, this posting is already too long, and did not even give a partial due to all the immense work that went into it. So, I will have to stop here, and have another posting with all the wine notes. However, this posting cannot end without a shout out to the Herzog Winery, its staff, and ownership, which put together a monster of a show. Words truly do not suffice in singing the praises of the event and the entire staff who made it a reality. Many, many thanks to you all and I am as always, looking forward to the next one.

The wines notes will follow soon….

[Via http://kosherwinemusings.com]

Toyota asks ABC News for apology, retraction of Brian Ross report ...

Garfagnana - Land of People and Cultures

2010-03-19T02:33:00.000+02:00

Garfagnana is the northernmost part of the Province of Lucca and is bordered by the Province of Massa-Carrara, Reggio Emilia and Modena. This geographical location at the turn of three Regions (Tuscany, Liguria and Emilia – Romagna) has meant this territory developed different characteristics in terms of cultural and anthropological landscape.

First ruled by Duchy from Ferrara and Modena, in the Nineteen century Garfagnana entered Massa and then Lucca. Hence a big plus, different people can feel at home in Garfagnana. Going further, nowadays this territory is opening itself to foreign tourists, Dutch, Belgian, German, English and French over all.

Over the last ten years attendance has increased by 70% and this is the basis for Garfagnana become “Land of Peoples and Cultures.” It is simply to follow a small trend amongst tourist interested in Tuscany, as a place to live and not simply a place to visit.

If you want to rent a holiday villa near Lucca, Garfagnana is the ideal starting point for a relaxing holiday, one day to visit some of the most beautiful cities in the world (Pisa, Lucca, Florence, Siena) and the other to stay quiet, relaxing and regenerating in the amazing scenario of Garfagnana.

That’s why tourists demand for this “new heaven“, with peaceful and secret places, is growing. Garfagnana is a place that has to be discovered and share, outside the routes of mass tourism, close to everything you need and desire.

[Via http://tuscanynews.wordpress.com]

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St. Patrick's Day Lunch Special

2010-03-17T14:42:00.000+02:00

For St. Paddy’s Day we are offering an authentic Irish dish for your enjoyment.

Reuben Sandwich Combo $8

Corned Beef, Sauerkraut, Swiss Cheese on Rye with a Zesty Sauce. Served with your choice of Side Item.

Our side items include:

Homemade Cole Slaw
Fresh Carrot and Raisin Salad
Orzo Pasta Salad
Chips

Hope you are wearing Green…

[Via http://mariosbistro.wordpress.com]

New Monster Hunter PSP announced News | PSP | Eurogamer

Wine is good for the body and soul

2010-03-17T08:26:00.000+02:00

Apart from all the health benefits, wine is also good for your psyche. Enjoying a glass of wine with friends or relaxing with a glass of wine after a long day at work is good for the soul.

Mari Stull writes that those of us who thoroughly enjoy our wine already know the restorative benefits of a glass of wine sipped after a long day at work, the enjoyment of friendships fostered over a luscious Cabernet Sauvignon, or the quiet contentment of a soft Pinot Noir shared by parents after the children are tucked in for the night. For us, these gratifying benefits to the soul are all we need to sip our vino. We should have known that what’s good for the soul is good for the body.

Recently, there have been a slew of scientific studies relating new health benefits to moderate consumption of wine. Wine is rich in antioxidants (especially red wine), raises your good cholesterol (HDL-Cholesterol), contains resveratrols , counters some of the ill effects of cigarette smoking, improve cognitive thinking, and may even slow down the aging process. read more

[Via http://balancewines.wordpress.com]

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Phylloxera, I Can Feel it in My Bones

2010-03-17T02:47:00.000+02:00

The grape vines that are native to North America are a different species (Vitis labrusca) than the grape vines of Europe, Vitis Vinifera. In the 1870’s the grape vines of Europe were attacked by a grape louse called phylloxera. It nearly wiped out all European vines. Many Bordeaux wine makers went south to Rioja Spain where phylloxera had not yet spread, to restart their vineyards. Consequently, even today, many Rioja wines are made with a Bordeaux influence. They are made from different grapes. Rioja is made primarily from the Tempranillo grape. Bordeaux is primarily made from Cabernet Sauvignon, Merlot, Cabernet Franc, heavier with Cabernet Sauvignon on the left bank of the Gironde River, heavier with Merlot on the right bank.

In reaction to the phylloxera epidemic, European wine makers, noting that the North American species, Vitis labrusca was resistant to the grape louse, began creating grafted vines from the two species for the superior flavor of the viniferous, and the heartiness of the labrusca. Thus, the wines made in Europe after the 1870’s must be quite different from the wines made in centuries prior to that.

In 1451, the first vines were planted in Chile. In 1455, Chile produced its first wine. In the mid 1800’s, Chilean winemakers started bringing over the European vines ,Vitis Vinifera before the phylloxera epidemic hit. To this day, Chile has not suffered from the grape louse. They are still making wines from the Vitis Vinifera species.

I don‘t think my grandmother ever had a Chilean wine. She had osteoporosis as does my mother. I have been lifting weights for over 20 years for a variety of reasons, one of them being to shore up my defenses against the ravages of osteoporosis. Last year I had my bone density checked. Much to my great frustration, I have the dreaded disease. It shouldn’t have surprised me. I have very thin bones like my mother and grandmother. In this round of nature vs. nurture, nature won out.

In his book, Windows on the World, Kevin Zraly makes the argument that as disastrous as the phylloxera epidemic was to most European wineries in the 19th century, the end result was a great improvement to the industry. The work the wine makers had to do to create a hybrid pushed them to improve winemaking in many other ways. According to Zraly, this epidemic brought winemaking to a maturity it may otherwise not have reached.

When I look at my hands I see my grandmother’s hands, the thin wrist, the narrow shape of the hand, and the long fingers. Underneath the skin are thinning bones that will soon start to develop holes, like my grandmother’s. Seeing her hands reminds me of the warmth of childhood, sitting beside Nanny, hearing her read to me. Because I carry her genes which are expressed in me, I can see her in myself, I can feel her in my bones. My Osteoporosis is like viniferous pylloxera. It’s devastating, yet, it’s a physical reminder of and connection to my mother and grandmother. Thinking of them, feeling them in my bones may make me a more mature person.

I would like to compare a present day left bank Bordeaux to a Rioja and to a Chilean Cabernet Sauvignon. Because the Chilean Cabs are made from the Vitis Vinifera rather than the hybrid from which contemporary Bordeaux is made, I’m thinking the Chilean wine may be more like the Bordeaux that Thomas Jefferson had the first time he went to France. “Wine brightens the life and thinking of anyone.” Bordeaux is the wine that made Thomas Jefferson fall in love with wine. I would love to taste what he tasted.

The grape, the wine gives us a common thread. We may not be able to sit down and have a glass of wine with Thomas Jefferson, but we can sit down and sip a wine like the wine he sipped perhaps in his most reflective moments. It takes us to places in the world where people have gone for centuries, for the wine. This is one of the most intriguing things about wine; it gives us a connection to a greater history. In this same way our genes, our qualities and our flaws give us a connection to our own personal family history.

[Via http://foxress.wordpress.com]

Valley News Live - Local/Regional News

Q&A: Carey from Corks and Caftans

2010-03-15T14:34:00.000+02:00

Corks and Caftans isn’t just a fashion blog or a wine blog, but a humorous and personal glimpse into the lives of Carey and Rob, an undeniably cool, wine-loving couple living in Saratoga. Rob writes about his love of wine, while Carey indulges readers with her incredible style inspirations. With gorgeous photography, eclectic fashion shoots, wine reviews, and regular doses of wit, Corks and Caftans gets daily (or several times daily) views from me after I saw it included on Shopbop’s Favorite Blogger feature (read it here).

When I asked Carey to answer some questions, I have to admit I was a little intimidated; after all, I have only been stalking Carey and Rob’s blog for several months now all the while trying to come up with ways to trick her into being my friend. My fears were put to rest when Carey graciously agreed to share some of her fashion (would you wear it to a “bum bar”?) and blogging (write everyday) secrets with me. Of course, after I hit “send” I thought of about fifty better questions I could have asked, but nevertheless I was so thrilled to read her answers and share them with you all. Turns out, she is just as cool as Corks and Caftans suggests. Thanks, Carey!

[Some of my favorite looks. All images courtesy of Corks and Caftans.]

You have such a great writing style. Have you always wanted to be a writer?

Out of the womb! I wrote in every free minute I had as a kid: short stories, movie scripts, business models for tropical resorts, letters to Huey Lewis begging him to marry me… you name it. And I’ve never stopped, even when people weren’t willing to pay me to do what I knew I was good at—and copyedited to pay the bills. Cue barf sound effects. But once you find that well of authenticity inside yourself, your style follows suit. You can only hope someone else will think it’s “good.”

Do you write every day or only when something inspires you?

Every day. No matter what. I delete a lot of what I write, because you have to work to hit that stride. Blogging is a strange thing, though—like a journal—and you have to be thinking, “Wait, that’s great blog content!” I write how I talk, so if something happens in conversation with Rob that makes me laugh, boom—I’ve got a post. The pictures and fashion are just an excuse for me to tell a bigger story.

Name three things that inspire you.

Laurel Canyon. Paris. James Bond.

Has Corks and Caftans changed at all since it has garnered such a large readership?

Funny you should ask! I just went through archives the other day and was *dying* at some of the stuff we bothered to put in C+C in the early days. I attribute this to having next-to-no readership and… trepidation. We were finding our voices. Our niche. Whereas Rob has had a more steady course, I’ve gone all over the map because I was influenced by a zillion other girls trying to do just the same thing. I think it was finding the confidence to be myself in a very cluttered field: there are lots of bloggers, and you have to stand out—but effortlessly so. We are 100% authentic Rob and Carey now, and it’s dictated why we post and what we post about. One silly post about Eli may not be marketable on a larger scale, but it has its place in our story. When you have readers, you have to trust they are here for you, not to see you imitate someone else. Now, rather than post what we think will get more readers, we post to support our “brand” as a whole. Dammit, I used the “b” word!

You often mix luxe pieces with less expensive items; what other secrets do you have to looking so effortlessly cool?

Maybe it’s my shyness—I like to be approachable and not scare people off. (Ha.) But I do have a couple of rules; I’ll only bore you with one: the Bum Bar rule. I grew up spending my weekends in the Florida Keys, fishing with my family. No matter how much I come to love expensive wine or visit fabulous cities, my heart is in the deep-fried seafood joints of the Keys I used to call “bum bars.” Unless I’m going out for cocktails, I have to be wearing something I’d be happy wearing into one of those joints. This keeps my look grounded, keeps me from trying too hard, and most importantly: keeps me from showing too much skin. Have you ever had a salty sailor stare you down over a basket of grouper fingers? Not fun.

The photographs always catch you at your most chic—would I ever run into you in sweats?

Oh dude… are you asking if I slum? I am the Queen of slumming! (To answer your question, though, I’ve only had one pair of sweats and the one time they were worn was when a friend spilled wine on her jeans and needed something to wear home.) I have the best nasty go-tos—I’m from the beach!—but mine just happen to be a pair of army green, bleach-stained, paint-splattered cargo shorts. They’ve been in numerous countries and inclement weather, served as office wear, seen great days and horrible moments—and I’ll never throw them away. They are my signature. {ah! I totally wore them in a post! http://corksandcaftans.wordpress.com/2009/06/26/bygones-challenge-finale-day-6/}

This is a generalization, but most men seem to be oblivious to fashion. What does Rob think about your style?

Rob eats it up! He’s always taken an active interest in my passions (and I in his) and it’s so rewarding for both of us. He gives great feedback and has a really good eye. Plus, I love to dress up for no good reason for him—it’s my favorite wifely duty

What is your favorite bottle of wine?

Seghesio’s Sangiovese (all vintages). When I first tried it I told Rob, “This is the wine I’d keep in my saddle bags.” It makes me feel like a cowboy—it’s bold, meaningful, and has a sense of place that gives it this rugged soul.

Your readers all know about your affinity for the The Black Crowes, but who is your second favorite band?

The Drive-By Truckers, baby. The most incredible, soulful lyrics and a hard-edged Southern rock sound that is inimitable. No one else comes close to creating that lived-in, unapologetic sound. Plus I feel like a total badass when I listen to them.

Besides caftans of course, what other piece will always be in your closet?

Shorts. I’m addicted, and I’m not picky—tailored chinos, beat cargos, tiny cut offs, or silky culottes—I’m a Florida girl, always and forever. When it’s hot and sticky, you can’t beat a great pair of shorts. I love that they’ve made a huge comeback in the last few years, but as long as my legs don’t offend the general public, I’ll be in them. Plus, they’re perfect for a bum bar.

[Via http://taylorbigler.wordpress.com]

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Win tickets for a game drive and wine tasting in Wellington

2010-03-15T08:01:00.000+02:00

A lucky Facebook fan can win 2 tickets for a game drive and wine tasting at Bontebok Ridge during the Wellington Harvest Festival . If you want to win and are able to visit the Wellington Harvest Festival (20-22 March)– please write a comment on our Facebook Page or post a fan photo.

Tall Horse Wines will present wine tastings and game drives at the amazing Bontebok Ridge from 20-22 March. These activities forms part of the Wellington Harvest Festival (20-22 March) and visitors are invited to come and enjoy this beautiful part of the Winelands.

[Via http://tallhorsewines.wordpress.com]

iPhone OS 3.1 to 3.2 for iPad changes detailed | iLounge News

Well, my third week living in Rancho Cordova

2010-03-15T02:48:00.000+02:00

Good evening from the RC (Rancho Cordova)! Well, if you did not know, I have moved from the house in Antelope to an apartment in RC. A much smaller one bedroom, but it is cozy with a balcony that has some very beautiful sunsets for me to take pics of! And what good would a balcony full of sunsets be without a good glass of wine!

I went on my first bicycle ride of 2010 straight from the apartment…that was pretty cool! It was not going mountain biking, but it was getting out on the bike none the less! I am contemplating buying a road bike so I can have the best of both worlds. It is much easier to be able to just get on the road and ride without having to drive somewhere. Yes, I know I can ride the MB on the road, but it not really meant for long term riding in the same position, as a good road bike would be.

If you want to know what the wine is in the pic, then it is a 2005 Salice Salentino by epicuro! Really good stuff coming in at $4.99 at TJ’s.

It has been good chatting with you,

~Wavy

[Via http://wavydavey.wordpress.com]

Quick Notes: iPad news roundup | TeleRead: Bring the E-Books Home

Le Caprice At The Pierre, New York City

2010-03-12T20:22:00.000+02:00

Online Reservations

Image by James McDonald, Courtesy of Martin Brudnizki Design Studio”. At The Pierre, New York City

Address: 795 Fifth Avenue, New York NY 10065

Telephone number: + 1 212 940 8195

Website: www.capriceny.com

Location: Upper East Side (Central Park at Fifth Avenue). Le Caprice’s entrance is on Fifth Avenue opposite Central Park (Fifth Avenue and 61st Street)

The Pierre: Part of the Taj Hotel Group, owned by Indian company TATA and has just undergone a $100 million renovation. The hotel re-opened to the public on 1 June 2009

Covers: 90 (ie 74 seated and 16 at the bar on bar stools)

Services: Breakfast, lunch and dinner / 7 days a week

Opening times: Breakfast: 7am to 10.30am

Lunch: 12 noon to 3pm

Dinner: 5.30pm to 11:30pm

Sunday brunch: 11.30am to 4pm

Opening date: 26 October 2009 (Reservations open 15 October 2009)

Designer: Martin Brudnizki / www.mbds.net (previous work includes Wentworth Grill, The Club at The Ivy, Rivington Dubai, J Sheekey Oyster Bar)

Senior Restaurant Director: Marco Fazzina (previously General Manager at Daphne’s London)

Executive Restaurant Chef: Michael Hartnell (previously Head Chef at Daphne’s London)

Maitre d’: Allan Basaran

Art work: David Bailey series of Jean Shrimpton photos / www.davidbaileyphotography.com

Menu: Similar to the London alma mater, but reflective of the NY market. It will include classics like Thai-baked sea bass, dressed Dorset crab with celeriac rémoulade, Scandinavian iced berries with hot white chocolate sauce…

Caprice London: Originally opened in London in 1947 by Mario Gallati a former Maitre d’ of The Ivy and was reopened in 1981 in its modern day guise

Le Caprice New York brings the classic London brasserie to the heart of Manhattan.

Le Caprice New York is open for breakfast, lunch and dinner, seven days a week with bar dining available from midday. Sunday brunch is a speciality.

At The Pierre, New York City

Image by James McDonald, Courtesy of Martin Brudnizki Design Studio”. At The Pierre, New York City

_________________________________________________________________

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater.

Over the course of the past 62 years, Le Caprice has established itself as a social institution in London with its effortless style, coveted cuisine and well-heeled crowd. Generations of diners have enjoyed the unique atmosphere and unsurpassed service of the avant-garde eatery, making it a firm favorite among a discerning international clientele. Le Caprice is delighted to announce the opening of its first New York restaurant in October 2009, in a prime location at The Pierre, one of the City’s landmark hotels.

Of all the captivating cities in the world, New York was the natural choice for Le Caprice’s first foray outside London due to the City’s classic style, charisma and distinguishing taste. The opening is also in homage to the many New Yorkers who have become regular visitors of the London restaurant over the past 30 years.

Located at the iconic Pierre Hotel with an entrance on Fifth Avenue, overlooking Central Park, Le Caprice New York captures the simple elegance of the London original, serving long-standing modern European favorites within a specially designed New York menu.

The dining room captures the monochromatic spirit of the original, with a series of photographs of iconic sixties model Jean Shrimpton by legendary British photographer, David Bailey. The seating is spacious, with crisp white napkins and tables set with glorious flowers. Le Caprice New York is open for breakfast, lunch and dinner, seven days a week with bar dining available from midday. Sunday brunch is a specialty, but we’ll have to report on that next time.

Over the course of the past 62 years, Le Caprice has established itself as a social institution in London with its effortless style, coveted cuisine and well-heeled crowd. Long-standing favorites from the London restaurant such as Thai-baked sea bass, salmon fishcake with buttered spinach and sorrel sauce, dressed Dorset crab and

Scandinavian iced berries with hot white chocolate sauce (Pictured Above) appear beside the newly designed New York menu which offers remarkable Nantucket Bay scallops, served in the shell on a bed of sunchoke puree and trompettes (one of the best dishes I’ve had in New York in recent memory), a lovely Smoked haddock and poached quail egg tart would have been perfect if it were a tad less salty, (both appetizers). Salad lovers will enjoy a composed salad of mixed beets with goat’s cheese and walnuts. (Below).

Recommended entrees include juicy steak house quality prime NY strip steak that melts in your mouth. Aged 28 days, the flavor was extraordinary. And let’s not neglect the best fish and chips in the world, here beer battered cod,on an amazing chunky puree of fresh peas and mint..

Rice pudding with a dollop of berry jam in the center is delightful finish. The macaroons are noteworthy as are the excellent service and well chosen wine list. (carafes offer especially good value) and superb cappuccino.

Le Caprice, 795 Fifth Avenue at 61st Street offers one of NY’s most civilized dining experiences and the ideal melding of well executed London and Manhattan contemporary cuisine.

Disclosure

Notes

Technorati Tags: resaurants,London,New York,Pierre,Hotel,Bar,hotel

Le Caprice was originally opened in London in 1947 by Mario Gallati, a former Maitre d’ of The Ivy. It was then reopened in 1981 in its modern-day guise. With its contemporary black and white décor, David Bailey photographs and long bar, the style was deliberately fashioned to break the mold of established restaurants and offer flexibility in the menu, but with a high level of quality and service. "For nearly two decades a table at Le Caprice has been the stock exchange for the arts”… AA Gill (Sunday Times Restaurant Critic).

Le Caprice, now part of Richard Caring’s Group (including The Ivy, Annabel’s and Wentworth Club, among others), and The Pierre, which has just undergone extensive renovations, have joined forces to recreate the restaurant within this iconic hotel, capturing the atmosphere and setting made famous by Le Caprice over the past decades.

The Pierre, on Fifth Avenue overlooking New York’s Central Park, was acquired by Taj Hotels Resorts & Palaces as the luxury chain’s U.S flagship in 2005. With its distinctive design, superb location and outstanding service, The Pierre is regarded as one of the world’s finest luxury hotels. Located just steps away from the famous Fifth and Madison Avenues, the hotel is a stroll from the most fabled attractions of New York. The Pierre offers exceptional personal service, accompanied with the charm and comfort of a European residence.

Martin Brudnizki, who can list Scott’s, Wentworth Grill, J Sheekey Oyster Bar and The Club at The Ivy among his considerable achievements, has been brought in to design the restaurant. Brudnizki has exhibited a special talent for giving a contemporary perspective to a traditional model, while at the same time reflecting a feeling of luxury. The main body of the dining room will stretch along 61st Street and will hold 80 guests; a long bar, specifically designed for up to 14 diners, will run down the side of the restaurant. Mirroring the London restaurant and maintaining its deep-seated commitment to the art world, Le Caprice New York will house a series of photographs of iconic sixties model Jean Shrimpton by legendary British photographer, David Bailey.

he restaurant’s philosophy will always be to focus on the customer’s needs. The chef is continuously striving to reinvent classics with interesting new combinations that both delight and excite the guests. Long-standing favorites from the London restaurant such as Thai-baked sea bass, salmon fishcake with buttered spinach and sorrel sauce, dressed Dorset crab with celeriac rémoulade and Scandinavian iced berries with hot white chocolate sauce will continue to appear within the newly designed New York menu.

Dinner Menu

Appetizers

Watercress soup with Cheddar straw

15.00 Endive salad with fennel, pear and Stilton

16.00 Smoked haddock and poached quail egg tart

17.00 Mixed beets with goat’s cheese and walnuts

19.00 Crispy duck and watercress salad

24.00 Nantucket Bay scallops, sunchoke puree and trompettes

19.00 Dressed crab

with celeriac

Sautéed foie gras with caramelised apples

9.00 / 14.00 Eggs Benedict

12.00 / 18.00 Risotto nero

16.00 / 24.00 Steak tartare

17.00 / 26.00 Pappardelle with wild boar ragù

18.00 / 27.00 Grilled tiger prawns with lemon, chili and garlic

Entrees

Caprice burger

with tomato relish and fries

21.00 Char-grilled onglet steak

with Bluefoot mushrooms and Tuscan kale

25.00 Grilled octopus

with chorizo, peppers and fingerling potatoes

26.00Chicken alla Milanese

with parsley, lemon and garlic

28.00 Fish and chips

with minted pea puree and tartare sauce

28.00 Fillet of steelhead trout

with roasted radiccio and balsamic

32.00

Thai-baked sea bass

with fragrant rice

40.00Rack of lamb

with Welsh onion cake and buttered greens

44.00 Prime New York strip

28 day aged, with fries

45.00Grilled veal chop

with sauteed chanterelles and cipollini

Desserts

Cheeseboard:

Shropshire Blue, Mrs Kirkham’s Lancashire, Ticklemore

14.00 American Cheeseboard:

Penterman Farm Gouda, Bon Bouche, Old Chatham Blue

10.00 Rice pudding

with blood orange jam

10.00 Treacle tart

10.00 Brooklyn ricotta cheesecake with citrus compote

10.00 Bakewell pudding

10.00Honeycomb ice cream with hot chocolate

Apple pie with vanilla ice cream

12.00 Chocolate fondant

with pistacchio ice cream

14.00Scandinavian iced berries with white chocolate

[Via http://culinarygourmet.wordpress.com]

Hot Air » Blog Archive » Good news: “Under God” clause in pledge ...

Read + Relax

2010-03-12T02:54:00.000+02:00

This is the article that ran in the Winston-Salem Journal’s Downtown section. Stacy and I arrived in town at about 3 in the afternoon and we had this interview at 9 am the next morning. We were still really road worn and shell shocked at that point.

[Via http://onlyatbarnhills.wordpress.com]

News Corp's Miller: Paywalls And Free Model Can Co-Exist | paidContent

A Couple's Run Gone Bad...

2010-03-10T14:43:00.000+02:00

Happy Hump Day all. How is your week going? Mine is going by pretty quickly – thank goodness.

I started yesterday off by skipping my morning run and opting to sleep in instead. I kn0w – I’m so lazy. But I really love my sleep.

For breakfast I had a 3-minute breakfast cookie and was impatient with letting it cool, so it fell apart a bit. Oops. Still yummy.

I grabbed a coffee on my way into work and snacked on a granola bar around 11:00 a.m.

For lunch I had a salad with romaine lettuce, carrots, cheddar cheese, walnuts, dried cranberries and chickpeas – with balsamic vinaigrette.

Late afternoon snack was…what else – Chobani yogurt with granola.

As the afternoon progressed the weather outside looked absolutely amazing. I texted Hubby to see if he might be game for an after-work run. He finally relented and said yes.

I flew home after work and got ready for our run. Hubby seemed a bit hesitant when I told him my plan was to run 4-5 miles. His first run of the season was on Monday night and he probably ran about 2.5 miles. He agreed to the distance, but only if we could take things slow.

Things started off okay – we ran about a 9 minute mile pace for the first two miles. However, as we got close to the end of the promenade around 115 Street there were some shady characters milling about and it made me uncomfortable. I told Hubby I’d like to pick up the pace a bit when we passed them on the way back.

Well, he had his headphones in and thought I was just saying I wanted to pick it up in general on the way back. So, as we turned around and passed those sketchy peeps I picked up the pace a bit. But then once we were past them, Hubby didn’t say anything about our speed, so I thought maybe he wanted to push things a bit longer.

Well…apparently he did not want to push things. We finished our run and he was not a happy camper. He had not intended to run that fast on his second run of the season and I think I pushed things a little too hard. I guess I’m so used to him zooming right by me when we run that I thought he is just always that speedy. I forgot that I usually don’t start running until the Spring (as does he) and generally have to take things easy at first and build up my endurance and speed.

Sorry I pushed you Hubby! I hope you’re not too sore today. Here are our stats from the run:

Mile 1 – 8:58

Mile 2 – 9:06

Mile 3 – 8:40

Mile 4 – 8:24

.36 – 3:03

Total mileage – 4.36 miles in 38.18

Do you run with your significant other? How do you balance your differing endurance levels and speed?

To be fair: Hubby has definitely pushed me on many, many runs in the past. They were all pre-Garmin, so I can’t tell you exactly how fast we were running. But, I clearly remember finishing the Central Park loop (6.1 miles) in about 50 minutes, which was a record for me at the time. And he was completely unphased and wondered why I was nearly hyperventilating. A taste of his own medicine perhaps?

After our run last night, I had to throw in the last load of laundry (that I avoided didn’t have time for this weekend) so dinner needed to be quick and easy. I made one of these fellas:

Mmmm ketchup and pickles – yum!

A little while later I was definitely in need of some dessert. I decided to get creative a make a mini cookie. It had:

1/8 cup granola

1/4 cup oats

1/4 cup egg whites

1/8 cup of protein powder

1 packet of Truvia

Drizzle of agave

1/2 teaspoon of peanut butter

I nuked it in the microwave on high for 45 seconds and it was amazing!

It was a little sticky, but it was delicious and gave me that dessert taste that I needed. It probably had a few more calories than necessary, but oh well.

You’ve seen many a glass of wine on my blog, but here’s just a few more reasons why it’s usually my alcoholic drink of choice.

A few more reasons why I love wine…

The Claim: A Glass of Wine With Dinner Aids Digestion - I love wine, so I’ll go with this one. Although I have no clue if the wine I pair with my food with actually aid in digestion, I think it best to at least give it a try.

Wine may help women keep weight in check - ok, I’m not sure how much weight (pun intended) I’d give this study, but again – It might be a good idea to conduct my own study to substantiate.

Have a good hump day all – I’m sad that I’ll be pounding away on the treadmill tonight – no running buddies around or willing (the consequence for pushing Hubby too hard last night).

[Via http://eatreadrun.com]

Small Business News March 8, 2010 | Small Business Trends

Douglas Green Ladies' Day with Honey Jewellery

2010-03-10T08:14:00.000+02:00

This year’s Wellington Harvest festival (21-23 March) promises to be an exciting event as the people and wineries from this breathtaking region prepares to welcomes guests.

Douglas Green will also sponsor and present a few thrilling events.

On Saturday 20 March:

The Douglas Green Ladies’ Day with Honey Jewellery and food demos at the VIP Lounge DGB. From 10:00.

Join us for some Wine & Jewellery

Douglas Green is also a co-sponsor of “Valiant Swart’s acoustic sounds under the stars”. This performance will be at the Breytenbach Sentrum from 18:00.

For more info about the festival: www.harvestfestival.co.za

[Via http://douglasgreen.wordpress.com]

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Shenandoah Food and Wine Finds

2010-03-10T02:33:00.000+02:00

For the past couple of years Gabriele and I have rented a cabin in the Shenandoah for a quick, relaxing getaway from DC. It’s located about 14 miles outside Front Royal, VA. We’ve always had a nice time, but last weekend was especially fun due to some new food and wine discoveries.

The first find was Vino e Formaggio, in downtown Front Royal. It’s run by Christian Failmezger, a former lawyer and sommelier originally from Austria. He had an impish charm and a lot of enthusiasm, and welcomed us warmly into his shop. He set us up with a gratis tasting, and talked about his philosophy of selling wine in what in his words is still “bourbon and budweiser” country.

He sells almost nothing over $25, and understands he may be introducing his customers to wine for the first time. So he offers a lot of whites and semi-dry wines, and expects a new customer to take a year or more before being interested in reds. He poured us a white wine from Steineger that was predominately the Gruner Veltiner grape, a new one for me. It smelled like a Sauvignon Blanc, but tasted more subdued, not as grassy and with a pear fruit taste dominating.

We had three reds, a forgettable Californian Merlot and French Bordeaux, and then the winner in our opinion. It was a Ruvei Barbera d’ Alba 2007, an expensive wine for the shop at $17. We both like Barberas, and this one was nice, light bodied, very dry but with nice fruit, high acidity and easy tannins. We bought a bottle, and a dessert wine as well. We had a blast, and returned the next day to stock up on a picnic lunch. The serrano ham was fantastic.

Prior to leaving for the weekend, I had used Twitter to ask folks about the best place for dinner in the area. I got back a lot of good suggestions, and some good buzz about a place called Element. It’s one of two restaurants located in a small former apartment building run by David and Stacy Gedney, who met while working at the Inn at Little Washington. Aparment 2g upstairs was booked for the night, so we went to Element.

The vibe is casual and a little funky, without trying too hard to convey it. It’s a small place with only about a dozen tables, and the bartender also waits on the tables. The menu was very small — four apps, four entrees to choose from — but everything was really good.

We started with mussels, and seared tuna. The mussels were large, but perfectly tender and delicious. The tuna was fantastic, perfectly done and served over a salad with a mild Asian sauce that accentuated rather than masked the freshness of the fish. When we go back, I’ll seriously consider asking them to double the portion and have it as my entree. This night I had chicken breast, a different choice for me and done well, very simply. Gabriele had very tasty Mahi Mahi coated with pecan panko, with a delicious Indian couscous side.

As readers of this blog know, we’re big GSM fans. So when I saw two on the wine list, I asked our server for his recommendation. He steered us to the Qupe “Los Olivos Cuvee” 2007. It’s from the Santa Ynez valley in central California, 58% Syrah, 26% Mourdevre and 16% Grenache, a lot more “M” than usual. The wine was excellent, starting with a fresh, subtle bouquet and tasting of restrained fruit through to a smooth finish with a hint of vanilla. I tasted currant fruit, and the wine was a little elusive, hard to describe. It went very well with the meal, and it was very fun to have this kind of meal in downtown Front Royal. We’ll be back, either to Element or to check out Apartment 2g.

We also hit a couple of wineries over the weekend while enjoying some beautiful weather. Narmada winery was pretty and very accommodating. We only liked one of the wines we tasted, their 2008 Melange. It’s their Bordeaux style wine, 60% Cabernet and 40% Merlot. It was nice, very smooth and without the creamy Merlot finish I don’t care for, picked up a bottle for $21.

On the other side of Rt. 211 from Narmada is Gray Ghost winery. Our pourer was very friendly and knowledgeable, and the winner here was a bit of a surprise, their Victorian Red. It’s basically a blush wine, though they don’t describe it that way. 65% Cabernet Franc, and 35% Chardonnay. It’s very flavorful, with a lot of cherry and cranberry fruit that will be enjoyable on a summer day. (OK, Gabriele picked this one but its not bad, and it was only $15.)

So fine food and wine is alive and expanding in the Shenandoah. But make sure you bring you bottle home and leave plenty of time to enjoy the views.

Where the Blue Ridge meets the Shenandoah River

[Via http://cparente.wordpress.com]

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Saturday Night Binge!

2010-03-08T20:47:00.000+02:00

OMG!!! I can’t believe that I did this.

Mike and I went to my girlfriend Robin’s house for a house warming she was having Saturday Afternoon. So, I got up with every intention of making some salsas with the VitaMix to take to her party!

I made the Tropical Avocado Salsa – Again. Which turned out even better the second time???

Plus, I made a Pineapple Salsa:

Ingredients:

1Can Cut Pineapples

1/2Orange Bell Pepper

1/4Cup Cilantro

Directions:

Oh they tasted soooo good. I also brought along some Tortilla Chips and some Ritz Crackers for dipping. After finishing the dips and running some last minute errands, we arrived at Robin’s house around 1pm.

I met Robin’s parents, her in-laws; it was such a lovely time. And Robin had out her appetizers (my salsas) and then a lunch which consisted of grilling hamburgers and hot dogs, shrimp gumbo, and a big Strawberry Salad. I had every intentions of eating. In fact I was snacking on my dips that I had brought. But as the afternoon went on, my glass of wine kept getting filled (Not once was my glass of wine empty for more than 10 seconds) and before I knew it, it was around 7 or 8 pm in the evening.

Well, Mike had to pull me away from the festivities which had winded down to an almost screeching halt and drive home. Needless to say, I jumped right into bed and passed out when I got home.

The next morning, I woke up feeling sluggish and brandishing a headache from the night before. I didn’t do much, but watch movies and drink some Fruit Smoothies, Juice and water. I did have enough energy to get up and make my own version of a Strawberry Salad for lunch and for dinner, Mike got take out from The Outback Restaurant. I ordered a Baked Potato and had some more of my Strawberry Salad.

Barbara’s Strawberry Salad:

Ingredients:

Baby Green Lettuce

Spinach

1Cup Cut Mushrooms

3Green Onions

1Carrot

1Small Bunch Broccoli

6Strawberries Fresh Cut

Oil & Vinegar Dressing

Directions: Wash, cut up all vegetables and fruit and mix into salad bowl. Pour Oil & Vinegar on individual serving.

[Via http://rawtolose40.wordpress.com]

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Barbera Meeting 2010: Monday, 8 March

2010-03-08T14:43:00.000+02:00

Upon arising this morning I knew that this would be a special day, as I would be tasting the best of the Barbera originating from the Asti province of Piedmont.

On this Monday morning, bright and early at 9:00, winebloggers and journalists arrived at the Barbera Meeting in Asti. The group was international coming from all over Europe, Asia and the United States. Our task this morning was devoted to tasting and evaluating 68 Barbera d’Asti wines. The itinerary was as follows:

Barbera d’Asti DOCG 2008,

Barbera d’Asti DOC 2007,

Barbera d’Asti DOC 2007 Superiore,

Barbera d’Asti DOC 2006

Barbera d’Asti DOC 2006 Superiore.

A grand selection of wines to taste were presented to us and it was impressive. The tasting started promptly at 9:30 and were finished by 11:30. This afternoon a bus will take the bloggers and journalists to a number of wineries in the Asti province. Our Italian hosts and hostesses had presented a beautiful wine tasting venue in a charming elegant bulding dating from the year1733.

I know exactly how a really good quality Barbera should taste and I definitely found some prime wines. Being Monday morning, it was certainly not a typical Monday—a room filled with an international atmosphere and the best of the Barbera wines form the Asti region. Tasting such a large amount could for some be a daunting task, but the key to being objective and sustaining oneself as a serious wine taster is not to get too overwhelmed by the wines themselves, in the meaning that one loses concentration from consuming too much.

The aromas definitely aroused my senses and my palate and all ready midway thorught he tasting I had spotted some favorites and by the end of the tasting I definitely knew which ones I would recommend and buy. What will be interesting is to see the final tallies for each wine tasted. The only criticism I have of this mornings tastings is that only those with Internet connection were able to have their evaluatins recorded for the statistics. A number of tasters had no computer and were primarily writing notes. In some ways a computer could be a bit cumbersome on the table,

nevertheless results were recorded. It will be interesting to see the final results for the Barbera d’Asti wines.

More people are expected to arrive tomorrow and that includes guests who registered through Face Book and Twitter. This morning’s tasting consisted primarily of wine bloggers and journalists, but more are on the way. The day is not over yet and more is to come….For now I have some photos to show you…..

[Via http://piemonteislife.wordpress.com]

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Dinner Party

2010-03-08T02:32:00.000+02:00

Spring brings to your doorway friends and flowers, loud parties and good wine. In preparation for our dinner party I cleaned and scrubbed, fluffed and folded. I even stripped the old bamboo blinds off the windows and let the warm afternoon sunshine in.

The best kind of dinner parties leave you with more friends than when you came, satisfied but not stuffed and end before any glasses are broken.

May it be a long Spring.

[Via http://lovelylindsay.wordpress.com]

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Spice Up Your Life with Rotundone

2010-03-05T14:49:00.000+02:00

By Jamie Drummond

Yes… it is a bit of a mouthful, but the fact remains that a hitherto unrecognized aroma impact compound… are you ready for this?… the bicyclic sesquiterpene rotundone is responsible for the distinctive pepper-like aromatics and flavours found in many wines, most frequently in the Syrah/Shiraz varietal… and found in the highest concentrations in cooler climate Australian, Rhône and Hawkes Bay (New Zealand) bottlings.

Wine geek talk you may think? And yes, you would be right, but the recent scientific research conducted by the Australian Wine Research Institute shows that this compound is also responsible for the “pepperiness” one detects in many other foodstuffs… black and white pepper included.

The majority of black and white pepper that we see hails from Indonesia, where in white pepper the softer fruit layer surrounding the seed is removed through a slow fermentation (up to two weeks) in water. Black peppercorns are slightly different, with the dessicated fruit layer being left upon the seed in its unfermented state. Incidentally, white pepper has markedly higher levels of rotundone than its black counterpart.

“Supertasters” employed by the AWRI were able to detect the rotundone compound at concentrations as low as 0.4 ng/l in both water and wine, making it one of the most powerful aromatic compounds known. However, when one looks a little more deeply into said research one will discover the findings that around 20% of the population has no sensitivity to this compound at even the highest of concentrations. This surprisingly broad anosmia opens up a whole can of peppery worms as the implications of this are wide ranging indeed…

From the Australian Wine Research Institute papers:

“Whereas most of the sensory panelists were sensitive to rotundone, approximately 20% could not detect this compound, even in water, at the highest concentration tested (4000 ng/L). Thus, the sensory experience of two consumers enjoying the same glass of Shiraz wine or sharing the same meal seasoned with pepper might be very different”

During a recent presentation at the 2010 Hawkes Bay Syrah Symposium, Associate Professor Markus Herderich of the AWRI spoke of there being over 700 volatile compounds in wine that have be identified through a combination of both gas and mass spectrometry coupled with detailed sensory evaluation. Through this work it has been discovered that there are only around 12 “impact compounds” which are linked to what the human olfactory organs can actually perceive, with rotundone being one of these compounds. If all of this is getting a little bit too geeky for you then it will probably make you feel a little better to discover that you are most probably already familiar with a number of these compounds, most notably that old chestnut 3-isopropyl-2-methoxypyrazine … yes, that’s the compound responsible for the herbaceous/grassy/green pepper aromatics that one finds in many a wine, particularly Sauvignon Blanc.

The chemistry surrounding the myriad flavour and odour of spices has long been an important area of study for natural products scientists. As far back as the 1800’s researchers have isolated and identified numerous pungent substances in black pepper, including a major component named piperine, something that most students of organic chemistry will be made aware of in their very first semester. Rotundone, the main component in the pepper aromatic, was a much more recent discovery.

Given its name by the Indian Scientists who first discovered this compound in the roots of a native plant named nut grass (or cyprusrotundus) in 1967, the isolation of rotundone has been a long and arduous task indeed. Despite its incredible potency, with a mere 5ml of the stuff being enough to ensure that every bottle of wine in Australia would appear to exhibit peppery aromatics, an understanding of how rotundone is formed has proven itself to be most elusive until now.

Alan Pollnitz, who led the team at the Australian Wine Research Institute:

” (The) Industry wants results – they want to know how to grow their grapes to get this compound… Well, some of them do – some of them don’t, some of them have got this secret sewn up just because they happen to have their vineyards in the right spot!”

Scientists are now looking into how rotundone levels can be carefully managed in wine through the use of different root stocks, viticultural practices and new winemaking techniques coupled with the effects of different climates. Of course with this knowledge comes considerable power (read: manipulation), power that cuts to the very heart of the philosophical and cultural context in which wine lives, and scientific findings once again bang heads with the inherent romanticism of wine. Others argue that this “manipulation” is no different from a winegrower choosing to pick his grapes a few days earlier than his neighbour.

Many a puritanical wine lover will find this application of science yet another step too far in the wrong direction, a direction where, with the understanding of rotundone as a nutraceutical, their beloved glass of wine becomes just a little bit more of a chemically engineered beverage. One thing is for sure, these findings won’t be disappearing any time soon. I am pretty sure that we will be hearing a lot more about this compound over the coming years.

Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… and he readily admits that the term rotundone will be seeing some inclusion in his future tasting notes.

[Via http://goodfoodrevolution.wordpress.com]

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Purim 2010 Wines

2010-03-05T08:48:00.000+02:00

This past Purim my friends and I enjoyed a wonderful meal at the synagogue, along with a few wines that I brought along, and a couple of wines that were brought by some other congregants. Some of the wines I tasted have notes, while others have just feelings or memories, sorry, this was Purim after all. My friends still give me a hard time for the one time that I actually took notes on Purim. To me, tasting wine is about friends, memories, along with a bit of a job. To others, especially on Purim, it is about friends, memories, and a bit of a buzz.

Anyway, the wine notes follow below in the order that they were tasted:

Tzuba Port Style Wine - Score: A-

This is a wine that I brought back from my last trip to Israel, one that I bought during my visit to the Tzuba Winery. The nose on this dark garnet to black colored wine shows rich loamy dirt, bright oxidation, rich spicy oak, ripe fig, blackberry, and spice. The mouth on this full-bodied and mouth filling wine, starts with a concentrated attack of spicy oak, rich sweet and ripe blackberry, and fig. The wine is layered and concentrated with ripe fruit and spicy oak, yes I repeated that because it is so nice. The mid palate is filled with nice acidity, integrated yet still gripping tannins, and spice that flows into a lush loam and oak forest. The finish is crazy long with rich chocolate, oak, mounds of spice, rich and ripe black fruit, and a lingering palate of oak extraction, spice, and more black fruit. A nice bottle that can handle just about any sweet desert you throw at it.

2004 Four Gates Pinot Noir Rishona (375 ml) – Score: A-

Well, we tasted the larger format of this bottle last week and this week we opened the 375 ml size, which was the originally released format. We still loved it and it is still drinking really well, though the color throws you and the flavor is a bit dingy, the rest of the wines notes are exactly as the previous tasting, and listed here. The color on this brown tinged/dark ruby colored wine, was hopping with chicken cherry cola, coffee, mature oak, fig, and raspberry. The mouth on this intense and full-bodied wine was layered with bright black cherry, coffee, and oak. The mid palate was bracing with bright acidity and oak. The finish was long and tantalizing with more cherry, oak, and coffee, layered under a canopy of mature flavors. This is clearly a wine that needs to be consumed now, but to some, this was one of the winners, which was shocking given the list of wines we enjoyed.

2006 Herzog Cabernet Sauvignon Special Reserve, Napa Valley – Score: B/B+

The wine was OK, but it had a huge hole in the middle with almost no acidity to be found. It was OK, but uni-dimensional with almost no fruit and a bit of oak. Not fun.

2006 Baron Herzog Cabernet/Zinfandel/Syrah Special Reserve – Score: B++

Yummy, fruity, acidic, rich, with black fruit showing well from the Cabernet, while standing tall with enough oak and tannins from the Syrah. Nice and one that is probably at or close to its peak.

2006 Hagafen Merlot, Napa Valley – Score: A-

I remember loving it that night for its classic Hagafen soft yet layered mouth feel, along with rich and ripe black fruit and chocolate.

2007 Barkan Classic Petite Sirah – Score: B/B+

This is a nice and lively wine with rich blackberry and smoke on the nose and mouth, along with a firm and structured mouth feel that allows the wine to stand up to meat and rich sauces. A nice and simple wine that is enjoyable by all.

2007 Backsberg Pinotage – Score: B++

The nose on this bright purple colored wine is packed with loamy dirt, mineral, rich black cherry, mulberry fruit, spice, vanilla, oak, and pepper. The mouth on this medium bodied wine is rich and spicy though not complex in nature, along with mulberry, Kirsch cherry, and a hint of strawberry. The mid palate is bracing and almost tart with code acidity, nice soft yielding tannins, spice, and dirt. The finish is long with layers of smoke and spice, along with red fruit, and a nice dollop of vanilla. A nice wine for the price, quality, and its mevushal status.

2006 Rashi Select Barbera d’Alba - Score: B/B+

The nose on this wine moved from being bright and red to rich and chocolate. Not a bad wine, but one that did not live up to my hopes for it. The tannins were nice and helped to highlight the soft mouth, bright acidity, and red fruit. With air the fruit disappeared, the mouth was still bright but turning fast, and the finish was packed with chocolate and vanilla. I guess it is an OK wine, but drink up fast, and not a wine worth its cost.

[Via http://kosherwinemusings.com]

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Ferocious Feedage for Echeverria Carmenere Reserva

2010-03-05T02:49:00.000+02:00

This recipe was created to give you a basic food pairing but above all a staring point for your own creative endeavor. There is however one key thing to remember about wine and food, there are no rules do whatever tastes great to you!!

Ingredients:

Ground Beef ¾ of a pound

Ground Pork ¾ of a pound

1 Large onion, chopped

1 Carrot, grated

1.5 cups corn (Fresh, Frozen, Canned)

4 Cloves of Garlic, chopped

Half a package of fresh oregano

796 ml can diced tomatoes,

1 small can tomato paste

10-15 Cherry or small Cocktail tomatoes, halved (available fresh in Calgary in March)

¼- ½ cup of Echeverria Reserva Carmenere

Black Pepper

Cayenne Pepper

Half a Package of dried pasta any style you like.

Instructions: start by making the meatballs (if you want them) and once they are formed start cooking the sauce.

Meatballs:

In a large bowl add about half of the meat, zest half a lemon, chopped parsley, ¼ tsp cayenne and some black pepper. Combine all ingredients with as little manipulation as possible. Roll into balls approximately 1.5 inches around and then cook in a skillet over medium heat until browned throughout (approximately 30 minutes)

Sauce:

On medium heat in a your largest, heaviest skillet brown the meat and then add the garlic and onion cook until the onion starts to turn translucent. Then add the diced tomatoes, tomato paste, carmenere, black pepper, cayenne pepper and half of the oregano (reserve the other half for garnish). Cook for approximately 30 minutes (or until you get hungry/ tired of waiting) stir occasionally add the grated carrot and corn about ten minutes before you tire of waiting. Have boiling a pot of water lightly salted add a splash of olive oil to the water and then cook the pasta until al dente. Drain the pasta and put into a serving dish cover the pasta with the sauce and then place the meatballs around the dish (optional) garnish with pecorino and oregano.

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[Via http://wineing.wordpress.com]

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SLO Winter Cruise With Chumeia Vineyards

2010-03-03T14:23:00.000+02:00

Thanks to SLO Food Critics for highlighting this event!

Click here for more information. Below are the basics. Au revoir!

Cruise Prices:

$90.00+tax per person non-club members*

$85.00+tax per person Alchemist and Whiskers and Paws Club Members (your $5 discount will be deducted at checkout)*

Date: March 5, 2010

Time: 5pm to 8pm

Boarding begins at 4:45pm

*Special food requests will incur additional charges. Please call us for more information.

Due to limited space availability, reservations, once processed and confirmed, are non-refundable.

You can call us at 888-343-9445 to reserve or purchase tickets online:

https://www.chumeiavineyards.com/chumeia/catalog/view_product.jsp?product_id=1078

[Via http://liveslo.wordpress.com]

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Red wine may help to control weight

2010-03-03T08:17:00.000+02:00

Red wine may contain chemicals that help control weight gain, new research suggests.

Experiments at the University of Porto show that animals given red wine gained significantly less weight over an eight week period than animals kept under the same conditions, but given no red wine.

The key may be a chemical that occurs naturally in red wine that increases levels of oestrogen in the body. Oestrogen plays a role in the metabolism of fat, and also fat distribution.

Resveratrol, a substance abundant in red grape skins, is a form of oestrogen, according to a report in the Daily Mail.

The problem is that after a few glasses of red wine, my diet goes out the window and I start to nibble on snacks and ‘forbidden’. It is these sin snacks that are killing my diet.

Flu Season

2010-03-03T02:35:00.000+02:00

Seems like a winter doesn’t go by that there is some media panic about some strain of flu. This past winter was the swine flu. Yes, it hit our house, too. Big brother spent a week in bed, but somehow, the rest of us avoided it. Probably largely due to antibacterial hand gel and excessive use of Lysol.

New Years Eve is a night to cast cares aside and enjoy a fun evening. No bars or wild parties for us. We packed up the kids and headed over to a friend’s house for some food, conversation, and games. Camden and Gracie sat at the coffee table playing cards. Like siblings will do, the argument began about whose germs were touching whose cards. Max had heard enough about germs this winter to know this could be serious.

She stood watching the germ warfare for a moment. Cam tells Gracie, “Don’t touch my cards. I don’t want your swine flu!”

Max promptly walks over to me and demands, “Mommy, so I have the wine flu???”

“No, you don’t have the wine flu.”

“Are you sure I don’t have the wine flu?”

“I’m sure.”

“Fine then.” and walks away.

I wonder if the local police have ever heard that one around 2 am on New Year’s? ‘No, Officer. I haven’t been drinking. I have the wine flu.’

[Via http://theworldaccordingtomax.wordpress.com]

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Amor De Moda on Vacation

2010-03-01T20:25:00.000+02:00

As the season of spring breaks kicks off I am pulling out my bikinis, sun block and hoping my body is strong enough to make it through another week of eating and drinking! Make sure to check back to see all of my European adventures (pictures included)!

Starting tomorrow I will be heading to Madrid, Barcelona, Rome, Dublin, and to cap it all off, the city of love, Paris! Just for you, I will make sure to try as many wines, foods, shops, clubs and beaches as I possibly can. I cannot promise anything except that you will be sure to get a few good laughs out my pictures, because I always do! If there is anything that you want me to try, do or see just comment below. I will do my best to fulfill all your wishes.

Now fasten your seatbelts… it’s going to be a bumpy ride!

By: Marial

marial@amordemoda.com

[Via http://amordemoda.wordpress.com]

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The top German Vintners or the VIP club of German wineries: VDP

2010-03-01T14:48:00.000+02:00

The logo of the VDP

VDP stands for “Verband Deutscher Praedikatsweingueter”. The German can be freely translated as “Association of German Wineries of Excellence”. The VDP is a club-like organisation with 196 member wineries.

It was founded in 1910 and celebrates this year its 100th anniversary. According to its website, VDP is the oldest association of the top quality wine estates. membership requirement is to adhere to the standards of the association which includes among others the strict limitation of yields. There is an inspection and certification process in place which members must submit to in oder to not loose the membership status. It is supposed to uphold the high quality of the produce.

The sign of quality are the eagle (no surprise for Germans who have made it part of their national insignia) and the cluster of grapes, usually embossed on the bottles of their “Erstes Gewaechs” comparable to France’s “premier cru”, wine made from grapes from the best terroir or locations.

The members of the association sell about 35 million bottles per year, for an average price of about 9 Euro /bottle. 80% of their production is sold on the domestic market, 20% is exported. Almost half of the bottles are sold directly to consumers.

The members come from all German wine regions. More than half of them (acounting for about 6% of all Riesling plantings worldwide) produce the finest Riesling wines Germany has to offer. In 1990 it had 161 members. Since then 73 wineries have left and 108 have joined the association.

According to www.riesling.de it’s newest three members are:

Klaus Zimmerling, Saxonia

Konrad Schloer, Taubertal

Thomas Seeger, Baden

Some of my favourite producers are members of the association, for instance Van Volxem Wine Estate in Wiltingen at the Saar.

[Via http://themanfrommoselriver.wordpress.com]

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Wine & Ty

2010-02-26T14:34:00.000+02:00

The great Alanis Morrisette once said: “I’m a bitch. I’m a lover. I’m a child. I’m a mother. I’m a sinner. I’m a saint. I should not feel ashamed.“

Nor should this wine.

Label: Bitch Grenache 2008

Price: $7.98

Color: pinkish red

Smells Like: Welch’s Strawberry Jam, Bubblicious bubble gum, every Bath&BodyWorks scent rolled into one.

Tasting Notes: strawberry, almost tastes homemade by a southern granny. Paula Dean would approve. The label says “Cruel Intentions” but the wine tastes like “Rainbow Bright”.

Best song to pair it with: Strawberry Wine by Deanna Carter

[Via http://designandty.wordpress.com]

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A Taste of New Mexico

2010-02-26T08:12:00.000+02:00

There is a noteworthy wine country in the state of NM, and we can thank the Church for its mission of making wine almost 400 years ago. Apparently, part of Don Juan de Onate’s crew included Franciscan monks who needed wine for mass. After 30 years of obeying Spanish law that prohibited wine production in the New World, the first vines were planted in NM in 1629.

Black Mesa Winery

Black Mesa winery is about a 45 minute drive north of Santa Fe. On the way to Taos,it only makes sense to stop by the salmon-colored adobe tasting room. The hanging chiles told me that I was in New Mexico. The Coyote (blend of Cab, Petite Sirah, and Zinfandel) said, “You could be in Napa Valley.” Did I walk away with a bottle or two? Well! It just so happens that the beau is a wine club member. We tasted for free. He bought a case- so I guess you can say that we walked away with a number of wines. Besides the Coyote, the Cabernet Sauvignon and Velarde Syrah were hits. The winery is known for the Black Beauty (a dessert wine that is chocolatey goodness), so we picked up a bottle and a half of that. Finishing the case- a bottle each of the Black Mesa rose and Zinfandel Reserve.

Two miles up is Vivac, where the tasting room also serves as a pseudo art gallery housing local jewelry makers, painters, and chocolate makers. The woman conducting our wine tasting was born in NM, raised in TX, then moved back. (I always enjoy talking to those people. They obviously love what they do.) Two young guys are responsible for Vivac. The deal is: Free tasting with a purchase…easy with a bottle of Sangiovese. I enjoyed the ‘04 Cab, but since we had just picked up 3 bottles of the other Cabernet, it was a chance to try something different.

My kind of souvenirs!

Most of the wine country is actually in and around Albuquerque (south of us, while we were heading north). The two wineries represented well and add to the reasons to return.

[Via http://janemonreal.wordpress.com]

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Day 56

2010-02-26T02:54:00.000+02:00

Ahh, sweet wine.

Look at those legs!

My friend Jean invited me to join her for a wine tasting. She’s a member of the local Wine Club… SO MUCH FUN! We got to try 6 wines (5 reds) for free! I love red wines… and they continued to get better and better. Crackers, cheese, fruit… This was truly fun! Needless to say, I might have purchased a couple of bottles and might be joining said local wine club very soon.

Cheers Jean!

Photo taken with: iPhone 3GS

[Via http://dtsphoto.wordpress.com]

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Views of the Dark Continent

2010-02-24T14:45:00.000+02:00

I have several friends who are involved in the Global Engagement Summit (GES) here at Northwestern. (Click here to learn more.) The group’s aim is to train a new generation of “thought leaders” who can band together to create global change. They also fundraise for important causes; in fact, by February 7th, they had raised $12,000 for Haiti.

While what I just described is the brains of GES, OpenShutter is the heart. It is an extension of GES, that works to represent the organization through art. My friend Nazihah asked me to submit some photos from my South Africa vacation last spring. I had trouble whittling down my submissions to just five, but here are the ones I picked. I hope you like them.

A view of a lake at Pilanesberg National Park, a private safari park that you can drive through in your own car. It is located west of South Africa's capital, Pretoria

A look from below at the roof of the structure where South Africa's Freedom Charter is housed. The Charter was created by the African National Congress in 1955 and informed the country's current constitution. It is located at the ANC headquarters in Johannesburg.

This is a view of the vineyards and mountains in Stellenbosch, a town east of Cape Town. The area is not only beautiful, it is also well-known for winemaking.

Off the coast of Cape Town is Robben Island, where many, including Nelson Mandela, were imprisoned for years during Apartheid. When you walk out of the prison compound and look up, you see this menacing watchtower. I was amazed by the contrast of the imposing tower against the expanse of sky, and I can't imagine how oppressive it must have been for the prisoners.

These African Penguins came out of the water at Boulders Beach near Simon's Town and convened in the sand. They are the only penguin species that breeds in Africa and were formerly known as Jackass Penguins due to the distinctive braying sounds they make.

So here’s my South Africa trip in a nutshell. I left plenty out, but these are my top five favorite memories. I’d love to hear which ones you liked best!

[Via http://aminamania.wordpress.com]

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Falling Feather wines

2010-02-24T08:49:00.000+02:00

Apart from Northwestern Reisling, American wines, especially red, are our least favorite. But, Falling Feather seems to have changed that. Aside from the fact that it is beautifully packaged, this Californian product is low on histamine and tannins, which means you are less likely to develop a headache. Lovely package, don’t you think?

[Via http://loft965.com]

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Midweek dinner at 131 Main

2010-02-24T02:41:00.000+02:00

Tonight, I met up with some girlfriends and an alumni group I belong to at 131 Main in Dilworth. When the Husband went a few weeks ago without me, I was so jealous as we had been talking about going for at least a year. When the alumni group planned tonight’s dinner, I was super excited to get there myself – especially after the Husband’s positive review.

After the Husband felt a bit out of place last time in his Redskins jersey and cargo shorts, I was happy it was a work night so I was already in business casual attire However, at least in the middle of the week, while it is a nicer restaurant, I think he would have been fine dressed that way!

I arrived shortly after a handful of women in the group and joined them at a long table the staff had put together for us. I perused the wine menu a bit to determine what I’d like to have. The waitress advised that Tuesday is half-price bottle of wine night (for bottles under $200) but not enough of us were drinking wine. I decided to go with the Sean Minor “4 Bears” Chardonnay. I enjoyed it, but it wasn’t great.

It was quite dark in the restaurant which made picture taking a bit difficult. I attempted to take a photo of the water pitchers they kept on the table for us. The candle came out a bit clearer than the rest

There was no bread and no one ordered appetizers so I was quite excited when our food came out. I checked out the menu ahead of time online and was pretty sure of what I would get. Once at the restaurant, I confirmed that idea with what I selected. I had the Beef Cavatappi with vegetables and tequila lime cream sauce. It had onions and peppers and possibly small mushrooms (hard to see in the darkness!). Wow! This was SO very good. I loved it

My friend next me highly recommended the Crab Cake Salad so I got a picture to show with you. I think I may get it if I get a chance to go back.

Others had the cheeseburger (which she loved), the roasted chicken, and shrimp and grits (at least those were the ones in close proximity to me on my end of the table). No one had anything negative to say.

Overall, 131 Main lived up to my expectations. The food was a bit expensive ($15-$20 for many entrees), but I enjoyed the good quality. I would agree with the Husband and recommend 131 Main for a nice date night or group outing out.

Looking at the bar, this might be a good happy hour place as well.

Enjoy!

[Via http://hungrywanderers.wordpress.com]

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Can you judge a bottle by its label?

2010-02-22T20:33:00.000+02:00

So, the question is can you judge a bottle by its label? If you are a novice at selecting wine, can you make a good decision about what to buy? I think by educating yourself on a few things, you can reduce your chances of purchasing a wine you absolutely don’t like. Here are a few things that help me decide on a wine.

1. Stick with what you like which means stay with a genre of wine you really enjoy. This will make it easier to select a wine and less room for error.

2. Region is important. If not knowing anything about what parts of the world produce the best types of wine then this may help. If you’ve purchased a wine in the past from a particular region most likely a different wine from the same region will be of a similar distinction. Also, follow the lead of the wine store you’re in. If it doesn’t look like they stock a lot of that type of wine from one region steer clear.

3. Check out the vibe of the label. Is it something that interests you? Catches your attention. Wineries spend a lot of money on marketing so take a risk and go for it.

4. A different wine for a different occasion. The stakes are a lot higher when the bottle of wine is upward of $50-$100 so in this case stick with a wine you already like but try a more expensive vintage.

5. Tune in to other people’s selections at the store. Recommendations are good way to go. Don’t hesitate to ask other customers about what’s in their basket.

6. Most wine stores, even in Utah, display point awards with tasting notes from various publishers which is always helpful when deciding between wines.

So next time you’re in the wine store, no need to panic that you didn’t bring your wine spectator with you, just use your best instincts and by the process of elimination you can better choose a wine you will enjoy. Of course, I’m just a novice myself so if you have any other wine selection do’s and don’ts, please share.

[Via http://blowyourmindwine.wordpress.com]

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Getting ready for the 2010 vintage

2010-02-22T08:31:00.000+02:00

Two Hills Pinot Noir shortly before the nets went on

The nets are on now, and we are expecting a good harvest at Two Hills Vineyard for 2010. After the total loss of last year the prospects are not too bad.

Estimates are:

- Sauvignon Blanc: about 8 tonnes of fruit, and already sold

- Pinot Noir: about 5 tonnes of fruit and still looking for a home

The Merlot grapes look good too, but we are not making any wine this year. This will make the bird in the vicinity very happy, what a feast. That’s the price we have to pay for the grape glut. It’s sad but cannot be helped at this point in time.

Our new tractor will come into action for the vintage. This will make things easier, I hope.

Let us hope no unexpected disaster occurs before the grapes are in safely.

The plan for 2011 is to mothball the vineyard for a couple of years and see if the market recovers.

[Via http://themanfrommoselriver.wordpress.com]

Breaking News - Mark Steyn - The Corner on National Review Online

Gran Coronas Caberbet Sauvignon 2005

2010-02-22T02:52:00.000+02:00

I consider my wine odyssey something that I am the captain of. I am controlling this ship, I am at the Helm (cheers Dean), however, last night something went wrong, very wrong. My control, my consent, yes, even my self-respect were all dashed violently yet with ease, upon the dangerous yet sensuous rocks of the Gran Coronas Caberbet Sauvignon 2005

I had a wonderful (long and painful, hence wonderful) run around 0900 yesterday in the Sunday sun and after some business in Shinjuku, I returned home about 1500. I did some reading and began cooking. Sunday is generally pasta and I made a very good pork red wine sauce and had some nice fresh bread from Anderson’s at Isetan. The sauce was slow cooking and I decided to have a glass of wine. I had this bottle of Gran Coronas and I decided to give it a try. This was the last decision that I actually made concerning this evil demon wine. All subsequent decisions were made by “her”.

I un-corked it and decanted a small amount into one of the crystal wine glasses I have and let the air work on it for a few moments, I swirled it, then casually, not paying much attention I brought it up to my nose and inhaled. This is when the Sirens call first caught me, and caught me well it did.

The aroma is soft and pliable yet oddly intense. The smells of leather, smoke, chocolate and currant flooded my nose and just this alone was intoxicating. Then, for the first time, I heard her soft whisper….

Estas Sola?

Yes…I’m alone this evening.I whispered back.

I smelled again and then slowly brought the edge of the glass to my lips…

Quieres bailar?

I then took my first taste. So silky and smooth with such dense, well structured tannins, not an attack on your palate, but a very clear and successful seduction.

During the rest of the evening she continued to beckon me, and we fell into a dialogue that I could no longer…fight.

GC: los ojos más bonitos del mundo.

ME: You say that to everyone…I know.

Tienes novia?

Please..just stop

Te Deseo…dame un beso.

Gran Coronas…please…

Sienteme

Yes…

Vamos a la habitacion ahora mismo

OK but…please be gentle with me….

Tocame, bésame, Sienteme

Yes, Yes…anything for you.

Mirame, puedes desnudarte…

Yes! Gran Coronas….Estoy desesperadamente enamorado de ti!

Needless to say…it was an intense evening. I will be purchasing a couple of these bottles to hold on to as the peak time for consumption seems to be between 2011 and 2014.

Untill then….

Additional Warning: DO NOT consume this wine while listening to Santa Esmeralda…under any circumstances, if you value your decency

[Via http://gaijinass.wordpress.com]

Phil Bradley's weblog: Newsmap for news visualisation

A 90 Point Bargain from Minervois

2010-02-19T20:33:00.000+02:00

Another lesser known AOC of France, Minervois is steadily on the rise for fine wine production. Perched in the hills of Southern France’s Languedoc, Minervois,Once dominated by the less desired Carignan grape, has over the years adopted the use of the Grenache, Syrah, and Mourvèdre grapes in their Red Blend. These ” improving varieties” are now required in the blend, by AOC regulations. In the process of improving quality of the region’s wine production, many Hectares of older, less popular grape vines in the AOC Minervois have been replaced with the more desirable Syrah Varietal.

The history, variety, and culture of the Languedoc, its winemakers and wine producers, make it one of the most varied and interesting wine regions in France. With the arrival of the Roman empire, the area opened up to widespread exterior influences which launched its wine production. The grape vines of the Minervois developed initially in the plains and were later planted in the higher grounds of the Minervois by monks who undertook the development of the Minervois. Today Minervois is the most famous wine-growing area of the Languedoc-Roussillon.

Chateau de Paraza Minervois Cuvee Speciale 2007

Situated in the heart of the Languedoc region, Chateau de Paraza is comprised of over 130 hectares of land, with over 65 made up of vines. Its history is intimately linked to the history of France, and most particularly that of the Languedoc region, with its very rich past and historical remains dating back to the Roman occupation. In 1682, Louis the XIV, on his journey to officially open the Canal of the Two Seas, stayed at the Chateau of Paraza. From the castle terraces, created by Canal Engineer Paul Riquet as a thank you to the owners for providing him with the accommodation, one can look out onto the canal as it descends towards the plain. As in ancient times, the soil at Paraza still produces an excellent grape. The grape varieties grown, particularly well adapted to this soil and regularly improved, produce rich and well balanced wines with a huge reputation. The marriage of the more traditional Carignan variety with Cinsault, Mourvedre and Grenache brings their wonderful character to the wines to which the new variety, Syrah, adds its rich aromas. The Chateau de Paraza Minervois Cuvee Speciale-2007 is a prime example and is definitely one of those wines you would want to buy by the case and keep around for the next couple of years to enjoy over and over again.

WA Review: “I have never visited Chateau de Paraza (a prominent landmark in the eponymous, tiny, canal-side village at the eastern extreme of its appellation) and it had been several years since I tasted one of their wines, but their 2007 Minervois Cuvee Speciale demonstrates that this well-known estate can still turn out a head-turning value. Very ripe blackberry fruit sweetly caresses the palate, with cinnamon, cardamom, juniper, black pepper, and cherry pit bitterness adding interest. For all of its richness (in itself amazing for the price) this finishes with lip-smacking juiciness and an invigorating impression akin to chomping down on the seeds of the blackberries. Enjoy it over the next 2-3 years.”-David Schildknecht Wine Advocate 90 Points

[Via http://winebuyer.wordpress.com]

5 Things The Media Loves Pretending Are News | Cracked.com

A little something to lift the gloom

2010-02-19T14:19:00.000+02:00

Outside your window it is probably grey and frankly, bloody miserable. Snow is all well and good, but here in Plymouth we don’t get much in the way of snow, rain is what we specialise in. It’s grim.

I know many of you have had snow or sleet, but I’m willing to bet the newness has worn off and you’re a bit tired of the slush that seems able to penetrate even the most waterproof of shoes and trousers. So what I want to do today is give you a small moment of escapism. In the harsh depths of the harshest winter since the time of the dinosaurs, or something.

Close your eyes and imagine that the sun is high in a clear sky, beaming down enough heat to envelope you in a warm blanket of air – not too hot, just Goldilocks right. You’re sitting in shorts and a short-sleeved shirt on a raised terrace, overlooking a valley with gentle sloping hillsides running down to the bottom, where a small stream gurgles beneath lush foliage. On those slopes are acres of vines. In your hand is a glass of effervescent sparkling wine, which you sip occasionally as you relax, enjoying the vista and the gentle heat of the afternoon.

Sound like a fairy tale interpretation of a holiday in the South of France? Nah, this is Cornwall.

Given the last “summer” it does involve a little bit of poetic licence but here at Foodies South West we are glass half-full types of people, trying to spread a little love. So humour us will you, we’re doing you a favour.

Divine

The place I’m describing is theCamel Valley Vineyard. Just north west of Bodmin in Cornwall, at Nantstallon, it is one of my favourite businesses. It was set up by Bob Lindo 20 years or so ago, when a crash ended his career as an RAF fighter pilot. He invested his pension money in buying a plot of land and the vineyard was born. International gold medals now adorn the walls, the number of acres cultivated seems to keep growing, as do the offers from French vintners to buy them out. The full biog is here.

It was not so long ago that English wine was an international joke, but this stuff is very very good. The vineyard is best known for its Brut (Cornwall Brut, for the name champagne is only allowed to be used to refer to the French region’s produce), but it also makes great whites and decent reds (the landscape is less suited to red that whites and sparkling apparently, but it isn’t terrible).

As well as having a shop on the site, you can also, as described above, take a glass upon the terrace and enjoy the ambience. You can also take a few moments to take a tour of the winery and do a tasting session.

I should add a disclaimer now that you should not drink and drive, be responsible. That is all.

What is also great about the wine is that like Cornish Sea Salt it falls into the “affordable luxury” category. The wine is around £10 per bottle – the nice bottle for the weekend market rather than the “man, I’ve had a shocking day at the office” market. The best value is the Brut – £20 a bottle, incredible for a quality bottle of fizz.

So as the mizzle keeps falling, and it seems like it will never again get warm, picture yourself on the side of a Cornish Valley, sipping wine with a loved one in the gentle warmth of the Cornish summer. And relax.

[Via http://foodiessouthwest.wordpress.com]

Thrilling News! reMail is Going Bye-Bye!

Beach, Blackberry, and a Beverage

2010-02-19T01:59:00.000+02:00

Six months ago a wealthy businessman approached me at the Americano and wanted to take me to dinner. Two months prior to that two wealthy businessmen approached me and a girlfriend, again at the Americano, and did take us to dinner at Boulevard. They ordered fancy French and California wine, that predated my birthdate, and Foie gras. Anyhow, the most recent gentleman in question had a dual purpose, fancy dinner and wine and a get rich scheme that involved blogging and syndicated content. At one business meeting that he showed up to with chocolates in hand, he asked myself and another colleague what our short term and long term career goals were. At the time I answered something to the effect of making a salary that could continue to support my affinity for traveling and expensive luxury sports like skiing. She answered, “I just want to be able to work from anywhere.” Damn, that was a good answer.

And so, I’ve coined the new phrase, “Give me a beach, a Blackberry, and a beverage and I can work from anywhere.”

Working Our Way Down the Trail

I’ve got all three in New Zealand. The beaches, Lake Ferry, Castle Point, Hawkes Bay, Marlborough sounds have all been lovely. My Blackberry isn’t a world phone, but I’ve got access to the Thomson Vineyards database, electronic contracts, the 2009 Preliminary Grape Crush Report, gmail (the essentials); and plenty of wine.

Side note: I’ve been posting the “New Zealand Wine of the Day” on Twitter @ThomsonVnyrds. When the day calls for a cocktail on the deck rather than wine, I’ve been posting that too! Some notable experiences have been Ata Rangi in Martinborough and TeAwa in the Gimblett Gravels Grape Growing District out of Hawkes bay.

We’re headed to Marlborough February 22-24 just before we get back to the USA on February 26; where I will indeed have a beach 20 blocks from my flat in San Francisco, my Blackberry will be fully charged up, and I’ll have added quite a few Kiwi bottles to my basement collection. But that leaves me with one essential component lacking: work.

Thomson Vineyards has approximately 60T of Chardonnay, 10-15T of Pinot Noir and 5T of Merlot for sale, ripe for picking in just six short months. If you’re interested in putting your order in early, having a say in sustainable farming practices, or signing on the dotted line email me. I’ll be on the beach with a beverage…

[Via http://thomsonvineyards.wordpress.com]

QuirksBlog: Browser news from the Mobile World Congress

semester two is already underway

2010-02-17T14:53:00.000+02:00

I’ve been thinking of topics for new posts since my last entry in September, but the time has gotten away from me. My first semester back in school was a tough one. In fact, for almost 4 months, I don’t think I did anything but attend school, go to my part-time job and read and write papers. Needless to say, it was mentally exhausting, but it all paid off! I learned a lot and almost got a 4.0. I just received a letter from the Dean in the mail yesterday congratulating me on making the Dean’s Honor Roll. I’m not trying to brag, I’m just truly proud of myself. All of that hard work, time and effort really was gratifying.

So, I’m into week four of my second semester back already. This semester is completely different from my last. Not just schedule-wise (they are all early evening classes), but also content-wise. Last semester I enjoyed half and half: half English (literature and linguistics) and half Education (psychology and policy). This semester, it’s all Education with one English (Feminist Literary Theory). It’s overwhelming to say the least, but I’m learning so many practical and creative strategies that I will most definitely take with me into my first classroom someday (very soon).

So, when I woke up this morning (sick and tired), I decided I had to post an entry. I knew it wouldn’t be a good one, but sometimes I just have to take the leap to do something to get back in it. So, I apologize for the boring-ness of my topic today. I did have the idea to post one of the last pictures from my camera for inspiration to continue. I have so many things that I could retroactively blog about that happened from August 2009 to today. A trip to Alaska, a trip to an alpaca farm, the holidays, and many photo shoots with the dogs. Hopefully, I will get to share some of those pictures with you someday.

So, here is the last picture I took. It’s a bottle of wine that Andrew and I received as a wedding gift from our friends, Chris and Jenny. We decided to open it up on Christmas Eve for dinner. The white lights you’re seeing in the background are from our tree. It was a lovely bottle of wine, the perfect accompaniment to a delicious Christmas dinner.

A bottle of wine from our wedding

Alright, back to my reading, On Lies, Secrets, And Silence by Adrienne Rich. I hope to write more very soon.

xoxo. Nicole

[Via http://nicoleseiler.wordpress.com]

New Windows phones to link with Live News | Mobile | Eurogamer

Spot the herd and win wine

2010-02-17T08:52:00.000+02:00

A new fleet (or herd) of Tall Horse trucks has been launched.

These trucks will travel all across South Africa to deliver these great wines.

If you spot the herd or maybe just one of the trucks, take picture and upload it to our Facebook page (fan photo).

At the end of the month we will give away a few bottles of wine to some of the fans that uploaded pictures of the trucks.

[Via http://tallhorsewines.wordpress.com]

New PS3 PVR gets Japanese date News | PS3 | Eurogamer

Wine update

2010-02-17T02:55:00.000+02:00

My PC has been down, so I haven’t posted an update.

I started my batch of wine on Saturday morning. The instructions say that primary fermentation should take 5-7 days. I just checked it, and the must is at 68deg F (1 degree above ambient) and is showing a specific gravity of 1.034 (down from 1.074 when I started). The instructions say that it should drop to 1.010 before proceeding. There’s no foam but it’s fizzing pretty good.

[Via http://someamateurfoodie.wordpress.com]

Brad Friedman and Desi Doyen: Green News Report -- February 16 ...

BC Wines for Olympics Watching - by David Lawrason

2010-02-15T14:38:00.000+02:00

David Lawrason

On Friday I joined friends for an Opening Ceremonies dinner and a long evening in front of the tube, my emotions pin-balling between awe, elation and sadness - like the other estimated 20 million Canadians doing the same thing. I brought B.C. wine to this celebration, as did other guests – quite spontaneously. It wasn’t co-ordinated; it just felt right. With a terrific fruit-based curry dinner I poured Mission Hill 2007 Pinot Blanc and it was excellent. After dinner in front of the TV with various cheeses and snacks, reds were the order of the evening, and I was most impressed by the approachability of the Inniskillin Okanagan 2007 Malbec. Mission Hill 2006 SLC Syrah didn’t slide as easily as sipper, so earmark that one for a rich beef or lamb dinner. Other suggestions? Sumac Ridge 2007 Tribute is a sparkler made to commemorate the Games, and would a fine way to celebrate gold medals. And the Ganton and Prospect 2007 Pinot Noir is an ideal, well priced light red accompanied to more casual tube food – wings, pizza, you name it. Go to www.winealign.com/wino/DavidLawrason/bc-olympic-wines to find these wines at your local LCBO.

[Via http://blog.winealign.com]

Another Celebrity Added to Star Studded Event for Charity

Contest/Party Over... Cleanup Begins

2010-02-15T08:40:00.000+02:00

Man what a blow out… I mean, man, what a blow out! If you didn’t take part in this “Count the Corks Contest“, you simply missed a truly “small-town American” celebration. Seriously, putting the pecuniary aside, it was a wonderful collection of folks. (Pictures to follow immediatamente!) And if you haven’t checked out the merchant/contributors, you really should. Here they are again:

Sea cruise on Schooner Tyrone – $500 value
George’s Place Fish Market and Food Court – $50 gift certificate
E.R. Lilley/820 Main Street Gallery – $80 framed painting
True Value Hardware – $25 gift certificate
Cape Cod Lavender Farm candle – $18 value
Hot Stove Saloon – $50 gift certificate
George’s Pizza – $25 gift certificate
Harwich Junior Theatre – gift certificate for two to the Broadway Musical…”25th Annual Putnam County Spelling Bee”
Pampered Kitty – $8 Kitty Kicker
Gardens by the Sea – $175 in landscaping consulting value
Dr. Gravity’s Kite Shop – two garden spinners $69
Harwich Spirits Shoppe – $300 in stuff
7 South Antiques – $150 in two antique pieces
Cape Cod Bear Factory – $30 gift certificate
Cranberry Jewelers – Several pieces worth $100
Harwich Port Getty – $150 in select repair work
Cape Sea Grille – $25 gift certificate
Port O’ Call Gift Shop – $25 gift certificate
Malley Designs – $25 gift certificate
The Port Restaurant/Embers Pizza – $25 gift certificate
Mayflower Brewing Co. – $200 in gifts including a twelve-person tour of their brewery in Plymouth, beer glasses given away with six-packs, and very nice key rings/bottle openers
Alterations Unlimited – $50 gift certificate

Right now, we’re plodding through the winners (the total cork count was 774), so we’ll be officially announcing the lucky pups pronto. (Da Gizz has a list, but us cats are meticulous! We have to cross our T’s and dot our I’s. If you want the Gizz Report on the winners, just call 508.430.000 and give Bruce “The Word”! Otherwise, he’ll either be calling or emailing you.)

Anywho, it’s been an awesome day… Yours truly got to talk with Shashi, Kerry, Glen, Jimbo, Biff, Chris, Frank, Jack, and the kindly folks from Mayflower Brewing… (And that’s just a tiny sample of the crowd that attended this blast.)

So there you have it – a small town gathering with leftovers to boot.

For these two cats at least, it’s been a fantastic day… See you by the racks!

P.S. The turnout was really heartwarming, and the leftovers are great! So come on board and bring your dory!!!

Wine Glossaries

* Nat Decants: A thorough glossary from Natalie MacLean, noted wine writer, speaker, and judge.

* eRobertParker.com: “The Independent Consumer’s Guide to Fine Wines”

* GLOSSARY of Wine-Tasting Terminology (Version 1.4 – Jan. 1995): A thorough collection of definitions from Anthony Hawkins.

Beer Glossaries

* ratebeer: Now that’s a straightforward name!

* beer-pages: Roger Protz and Tom Cannavan say that “it’s all about beer”.

* alphaDictionary.com: A fine collection of Beer dictionaries.

[Via http://hsst.wordpress.com]

Arrowheadlines: Chiefs News 2/13 - Arrowhead Pride

UNCORK YORK

2010-02-12T20:40:00.000+02:00

Looking for another reason to travel to York County other than hanging out with Undead Dan and visiting Comic Store West? Trying to figure out a way to convince your wife, girlfriend, or significant other to travel out to York for the weekend? Here we go.

Year round wine trail “UnCork York.” Saturdays and Sundays 1100 to 1700 (11 AM to 5 PM) offers Pennsylvania’s “ultimate wine tasting experience” with exclusive access to tank and barrel tastings. The award-winning wineries of UnCork York Wine Trail invite you into their cellars (without using lock picking tools) to preview their seasonal bests before they are bottled. Along the way you might enjoy a yummy treat or two. Tickets are $20 each and good for the whole event. This cost includes a souvenir wine glass.

For more information, go to www.UnCorkYork.com/Tanks or call 1.888.858.YORK.

Overnight, getaway packages, and online tickets are available.

[Via http://deadmanstales.wordpress.com]

Rock Band sales sting Viacom | News

French Vineyards wins award in Paris

2010-02-12T14:41:00.000+02:00

The Gourmand Awards – the Oscars of food and wine publishing – gave French Vineyards the bronze medal last night in Paris. The book took 3rd place in the Best in the World wine tourism books. My thanks go to Edouard Cointreau and his panel of judges, and my congratulations to the winner Paul Strang for is excellent book on Southwest France and to Elmary Swart and Izac Smith in second place with The Essential Guide to South African Wines.

[Via http://frenchvineyards.wordpress.com]

Layoffs hit multiple Activision studios | News

Getting into wine making

2010-02-12T02:35:00.000+02:00

I picked up the book, Home Winemaking Step-by-Step by Jon Iverson at a winery back in ‘08 while on vacation. I eager read it, suffered sticker shock, and the book has since been quietly occupying space on my book shelf. Well over the holidays the topic of wine making came up and a couple relatives said that they make wine, and it’s not really that difficult. The idea has been rolling around in the back of my mind ever since. I couple weeks back, I saw an on PBS Create for a complete wine kit for $65. That pushed me over the edge. I knew that for $65, the kit couldn’t be worth having, but I’d decided to give wine making a go.

A friend, who’s embarking on his own wine making journey, told me about a home brewing store in a nearby town that also does wine making. Based on their website, I was skeptical (a blueberry-pinot noir concentrate…BLASPHEMY!). I went down on a Saturday afternoon and quickly changed my mind though. The staff was knowledgeable and helpful, although one of the guys had trouble giving me directions when I called. I looked around and went home to mull it over.

The next day I’d made my decision and was going back Monday after work. Sunday night, the weather man was calling for 6-10″ of snow and I wasn’t sure I was going to make the trip. Fortunately, the weather man was mistaken and the snowfall did not result in any accumulation. I picked up one of their wine starter kits. The kit was really just a collection of off the shelf items for a package price. With my first purchase, I got a 20% discount on a boxed wine concentrate kit, so I picked up a Vintner’s Reserve Pinot Noir.

I have started re-reading Home Winemaking Step-by-Step and picked up a couple of books from the library. I hope to start the process this weekend.

[Via http://someamateurfoodie.wordpress.com]

Old News: A New Boss for Universal Music in 2011 | Peter Kafka ...

WSET Advanced Certificate in Wine

2010-02-10T14:34:00.000+02:00

Nearly finished our first Intermediate Certificate course and have scheduled the Advanced Certificate for the 12th March. Monday 15 March 2010 until Monday 21 June 2010

Duration & Times: 12 Monday Evenings 7pm to 9.30pm

No of sessions: 12 |

The Advanced certificate is suitable for anyone wishing to gain in-depth knowledge of wines and spirits and builds upon the knowledge gained at Intermediate level. You will acquire a thorough understanding of the factors influencing the style, quality and price of wines from key wine producing regions of the world. You will also develop analytical tasting skills as tasting will be part of the examinations. If you are an employer wishing to train your staff this course will equip them with knowledge and understanding of a wide range of products. This course is suitable for someone in a supervisory level position in wine sales and service.

check www.dublinwineacademy.com for more details

[Via http://winelibrary.wordpress.com]

MrSun tracks the sun's position | iLounge News

Introduction:Bringing My "AHA" Moment to Life

2010-02-10T08:07:00.000+02:00

Wait! Don’t press “play” just yet! Before you watch my “Official” Introduction, I want to share several things about my adventure in bringing this video to life. First, it’s one thing to paint in your own little world in your safe, comfy studio. It’s another to do it in front of the camera, eventually for family, friends, heck, maybe the whole world to see! Second, I didn’t realize how much I swing my hands all over the place. Third, I roll my eyes a lot, and finally, it’s REALLY hard not to say “UM.”

With that being said, welcome to “Let’s Drink some Wine and Paint!”

(ok you can press the “play” button now!)

Tune in for Episode 1 on Thursday, February 11th!

Cheers!

ArtsyErika

artandvino@gmail.com

[Via http://artandvino.wordpress.com]

Chinese maker of iPad clone vows to sue Apple | iLounge News

Blizzard Boozapalooza

2010-02-10T02:47:00.000+02:00

Snow Day, Cheers!

I’m not quite sure what it is about the snow that makes you want to drink, but it really does. When I was a kid, it was hot chocolate with marshmallows to warm you up from a day of sledding down giant hills. Now, it’s hot chocolate spiked with liquor, or a hearty glass of red wine, or a stout beer, or, all of the above and no sledding excuse needed. I realized this on Saturday when we got pounded here in Philly with over two feet of snow. Although I travel often and many times on the weekend, I wasn’t lucky enough to be away to miss this giant blizzard.

After an attempt to hit the gym at 3:50pm, which was open believe it or not, but had decided to close early at 4pm, an executive decision was made. Forget working out, let’s just get the fireplace going and break out the vino, and cheese!

Come 7pm, Eric and I decided to pull some non-home-bound friends together and get some good ethnic eats at Vietnam Restaurant in Chinatown. Now I don’t remember ever craving Vietnamese food on snow days before, but Saturday it just sounded good, and hey Vietnam was open unlike many other places, and it is in relative walking distance (well kind of) from us. After a filling bite of their best sharing dish- the bbq platter and a few suffering bastard cocktails, round two was complete.

On to round three; Jones- but what a big disappointment! I was hoping for one of their spiked hot chocolates to warm me up after the walk over there, but they turned us away saying they were closing at 9:30. 9:30pm on a Saturday night? And the place was busy! Not sure Starr would’ve been happy about that either!

Okay so round four, a re-tool to Varga bar which was packed and open! Well they don’t make a great Irish coffee (where’s the whipped cream?), but the Left Hand “Milk Stout” draft was pretty good.

On to round five and up the street to Tria WSW. Snow specials- yeah! Got to love a place that has drink specials on a Saturday night just because it’s snowing: $5 St. Joseph Syrah, and $5 Dogfish Head World Wide Stout. I wanted a glass of the St. Joseph- it’s a killer region in the Northern Rhone of France well-known for Syrah, but they were out of it and it was replaced by a Napa valley Syrah that tasted like feet. But the Dogfish Head was a world-class knockout! At 18% alcohol, this baby drank like a port, and had a crazy addictive nose and flavors of chocolate, coffee, and warm spices in a creamy texture. It was so good we stayed for another.

Heading up Spruce Street a little further, we landed at Valanni for our sixth and final (so we thought) round. So I have to admit at this point I was drinking water, but my drinking companions were still going- and sticking with beer at least. Not sure what kind, I’m really not much of a beer drinker, although that Dogfish Head at Tria was amazing.

The real deal

On the way home we stopped for one more, a real Irish coffee for (you guessed it) round seven, at the Irish Pub of course. A perfectly warm, boozy ending to a cold snowy night. Not something I do often, but it sure was fun hopping arouncdto all of the open neighborhood Philly bars. And do you know the best part? We didn’t even feel the cold on our shuffle through the snowy walk home….hmmmm, I wonder why? ; )

[Via http://sipsbitesandsites.com]

Championship Manager Online to close in April | News

Cooking with Nick: Surf & Turf

2010-02-08T20:03:00.000+02:00

For Chen’s birthday, Nick cooked up a delicious surf & turf dinner. I think one of the most incredible things about cooking is that some of the more “fancy” dinners are the simpler ones to make — take Steak and Lobster tail, for example: A fancy dinner in my opinion, but not super complicated. This was a feast for six. Here’s what we had:

Brussel sprouts with leeks and bacon (left burner) and Roasted potatoes with jalapeno (right burner), which was extremely spicy.

Brussel Sprouts and Spicy Potatoes

Wine for celebration: Argyle Sparkling White from Dundee Oregon, Mac Murray Ranch Pinot Noir from Sonoma CA, Ramey Cabernet Sauvignon from CA, Pra Staforte Classico (Italian White), and Gaja Ca’Marcanda Promis (Italian Red). Of course, the wines did not fail us.

Prepping three New York Strip steaks, and three Lobster tails

Look at this beauty:

Steaks seared 6 minutes on each side at medium high heat, then into oven at 350 for about 10 minutes; pulled out and wrapped in aluminum foil for about 10 minutes while lobster (with shell) goes into oven at high broil, for about ten minutes. Let cool, then pull out meat from shell. Oh, this whole time you should be clarifying your butter.

A very happy plate:

[Via http://minneapolishunter.com]

SourceForge.net: Some good news: SourceForge removes blanket blocking

Our Timing Is Off

2010-02-08T08:00:00.000+02:00

We definitely made these cookies in December. You’re probably thing to yourself, ‘Self, it’s February. Are they really just now putting these cookies up on their blog?’ Well, we can’t deny just how delayed this post may be. Honestly, there’s no excuse for it. We’re sure that many of you understand how your cooking/writing ration can occasionally be very uneven. Between the two of us cooking on our own and cooking together, it gets a bit crazy, and we have to play catch up. Maybe you’ll remember that we did share the molasses pepper cookies that were on the same table with these bad boys. Well now, we’re showing you a couple more cookies that we shared with our friends. Although we actually made them several weeks ago, they could easily be made and eaten year-round.

Our original cookie exchange involved a table full of favorites and quick and easy varieties. Here, you see one of each kind. We love making our own spreads, so the linzers were a no-brainer. With a mix of strawberry and raspberry fillings, they were totally worth the effort. As for the Oreos…well, come on. You can’t get much easier than melting chocolate and dipping a cookie into it. You could tweak those to fit any taste. Use a dark chocolate and top with toffee or try milk chocolate sprinkled with pink Himalayan salt. Like we said, these were cookies made for the holidays, but you could eat them anytime you want.

Strawberry and Raspberry Wine Linzer Cookies (adapted from Joy of Baking) – Approximately 2 dozen cookies

Cookies

1 1/4 cups almonds and pistachios, toasted and ground

2 cups flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup unsalted butter, room temperature

2/3 cup sugar, divided

1 teaspoon pure vanilla extract

2 large egg yolks

Zest of 1 lemon

Powdered sugar

Strawberry Wine Jam

1 pint strawberries, chopped

1 1/2 cups red wine

1/2-3/4 cup sugar

Raspberry Wine Jam

1 pint raspberries, whole

1 1/2 cups red wine

1/2 cup sugar

1/4 cup honey

1. Make the jams. Drop strawberries, wine and 1/2 cup sugar in a wide sauce pan. Allow to cook down and thicken, approximately 15-20 minutes. Mash strawberries occasionally as you stir. Dip your finger in and taste as you stir, adding a bit more sugar if it’s not sweet enough.

2. Carefully pour strawberry mixture into a food processor or blender. Zap until smooth. Set a small bowl down and pour liquid mixture through a sieve to eliminate any potential seeds. Mixture may be thick, so use a spoon or a flat utensil to scrape underside of sieve. Allow to cool and place in fridge until ready to use. For raspberry jam, follow directions similarly as above in a separate pan and allow to cool.

3. For cookies, toast the nuts on a baking sheet for about 8-10 minutes, or until lightly browned and fragrant. Once the nuts have cooled, place in a food processor and process with 1/4 cup of the sugar from the recipe until finely ground. Set aside.

4. In a separate bowl, whisk or sift together the flour, cinnamon, and salt. Set aside.

5. In the bowl of your electric mixer, cream the butter and remaining sugar until light and fluffy, approximately 3 minutes. Beat in the vanilla, egg yolks, and zest. Add the ground nuts, then the flour mixture beating just until incorporated.

6. Divide the dough in half and shape into two logs. Wrap in plastic wrap and refrigerate until firm.

7. When ready to bake, roll out one log of dough to 1/4″ thick. Use a 3″ cookie cutter to cut shapes out of the dough. Use a smaller cookie cutter approximately 1″ in size to cut out the ‘window’ for half of the cookie shapes.

8. Remove the remaining dough from the refrigerator, roll and cut out the rest of the cookies. Bake the cookies in a preheated oven at 350 degrees for 12-14 minutes or until browned. Cool on a wire rack.

9. To assemble, layer a bit of jam on the flat side of a solid cookie and top with a ‘windowed’ cookie. Dust with powdered sugar.

Peppermint White Chocolate Oreo Cookies – 2 1/2 dozen

1 package Oreo Cookies

12 ounces white chocolate

2 tablespoons unsalted butter (optional)

1/4 teaspoon peppermint extract

1/2 cup peppermint candy or candy cane pieces

1. Melt white chocolate (and butter, if using) over a bain-marie. Stir in extract. Transfer to a cup with a pour spout.

2. Arrange Oreos on wax or parchment paper on a flat baking sheet or pan.

3. Gently pour chocolate mixture over each cookie, covering it completely.

4. Sprinkle tops with candy pieces. Let refrigerate for at least 90 minutes before serving.

Click HERE for the printable recipes.

[Via http://duodishes.com]

GREAT NEWS! (sort of….let's hope!) « Gretawire

blueberry slump

2010-02-08T02:42:00.000+02:00

It was positively summer-like this weekend and the allure of blueberries on sale at the store was too much to pass up. I was inspired to bake a slump when I saw this recipe in the Saveur 100 issue.

this slump’s no slouch!

I love how the moist, buttery crumb pairs perfectly with the fresh, plump blueberries. It’s topped with a streusel that caramelizes in the oven for a nice texture contrast. We’ve been devouring huge pieces for dessert, but I think it’s safe to say this would be lovely for breakfast or brunch with a cup of coffee.

golden. fluffy. good.

Blueberry Slump [serves 8]

Adapted from this recipe in Saveur, Issue 126. Next time I might swap almond extract for the vanilla, and add a dash of cinnamon to the streusel topping!

2 1⁄4 c flour

1 1⁄4 c sugar

2 T unsalted butter, cut into 1⁄2″ cubes, chilled, plus 8 T melted

1⁄2 t baking powder

1⁄2 t kosher salt

1⁄2 c dry white wine

1 t vanilla extract

2 eggs

1 lb fresh or frozen thawed blueberries

To make the crumb topping, combine 1⁄4 c flour, 1⁄4 c sugar and 2 T chilled and cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. [Alternatively, you could use a pastry cutter.] Refrigerate for 30 minutes.

Heat oven to 350° F. Coat a large glass lasagna/roasting pan [mine is 11 1/2" x 9 1/2"] with butter [or cooking spray] and dust lightly with flour. Shake out any excess flour and set aside.

In a medium bowl, sift together remaining flour, baking powder, and salt; set aside. In a measuring cup, whisk together melted butter and wine; set aside.

In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Pour batter into prepared pan and top with berries in a single layer. Sprinkle reserved crumb topping evenly over berries. Bake until golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes.

[Via http://squirrelbread.wordpress.com]

Mark C. Miller: News the Media Missed This Week!

Rappahannock Meritage 2006/2007

2010-02-05T14:30:00.000+02:00

Sam brought this wine back from Virginia last summer. She visited the Rappahannock Winery on a trip to DC, and, as she put it, it was the one that turned her palate off the least, so she knew I would like it.

She was right. I love it. It’s mostly a Cabernet Franc grape, with a bit of Malbec. It’s a beautifully balanced drier wine, without making your mouth pucker up and pray for a glass of water.

I first had it at my family’s house on Cape Cod, on a cool summer Labor Day weekend evening. No food with it, just a nice round glass of it.

Since then, I’ve ordered three bottles and gone through two. It’s not available where I live, so I’ve been rationing it, but I plan on ordering a case of it in the near future.

[Via http://winewomenwoodworking.wordpress.com]

Video: FOX News Cuts Off President Obama's QA With GOP

Sushi, white wine and their fat burning benefits..

2010-02-05T08:09:00.000+02:00

Yesterday I was back on the Hydroxycut at the normal levels of taking three capsules twice a day.. I started the day with some yoghurt and walnuts, followed by a cup of green tea, healthy and according to my plans. I have really missed the help the Hydroxycut gives me in the mornings so Im quite pleased to be back on the stuff!

Otherwise I had a nice day, not too long hours at the office, got a light dinner with sushi and white wine thrown in, although followed by a lovely Haagen Dasz vanilla ice cream though, so I guess it was not all angel like. But felt very good to be back on Hydroxycut!

[Via http://lalindafinlandesa.wordpress.com]

Facebook helps the news industry, but it's no white knight ...

Travel tips I've learned the hard way

2010-02-05T02:13:00.000+02:00

Recommended wine for today’s entry: I’ll suggest a glass of Chalone Vineyard pinot noir, which promises “a soft, velvety texture and lush berry aromas” on the label. Goodcheapwineguide.com rated it a “serve to guests!”

Has an airline ever lost your luggage?

I don’t mean like when it misses a connection and then comes in on a middle-of-the-night flight and a strange man rings your doorbell at 2 a.m., temporarily stopping your heart and sending the dogs surging into near-fatal frenzies.

I mean like when it just disappears for three days, arriving just in time to be re-checked — at an additional cost of like $50 — for the return trip. Excellent.

Well, at least that way you don’t have to wash the clothes when you get home. Except you do, because you can’t help but wonder if some burly, hairy man (who spends his days in the monotony of loading and unloading a million black rolling suitcases on and off those little carts) unleashes at night by wearing your Victoria’s Secret nightgown and heels and prancing around his apartment. If that hasn’t occurred to you, it should have. Wash them.

The first time my luggage was lost for an extended period of time was on my honeymoon. Of course, it was handy that we flew from Louisville to Atlanta to Miami to San Juan to St. Maarten. Not only was it exhausting, but how in the hell did we even THINK our luggage might make it?

I can tell you where it was. It was in Miami. I know that because I had a huge blue naugahyde suitcase that I’d gotten for college graduation. HUGE. And it had a nice dappled effect, giving it more of the natural look of a real blue cow.

So I was watching them load the little conveyor belt and big blue was nowhere to be seen.

Me: Hey, they didn’t put my suitcase on the plane.

Brand-new husband who had a lot to learn: Don’t be neurotic. It’s on here.

Well, when it was 2 in the morning and about 20 of us were sitting on the curb at the St. Maarten airport while a really snotty French man (the only person working) took our luggage reports one by one … I didn’t seem all that neurotic anymore.

That was the first time he realized that I am always right and he has NEVER questioned me since.

Luckily I had my birth control pills in my purse. Because I sold them to other honeymooners who weren’t quite as smart as I was, at a cost per pill that would make a hospital comptroller proud.

Equally fortuitously, my husband had advised me to stick a swimsuit in my carry-on bag. So we were fine from 10 in the morning until about 5 in the afternoon.

Then we’d put our dirty clothes back on and go to decreasingly fine restaurants as the week progressed. By day three we were attracting goats along the road and eating at outdoor restaurants, seated on the edge of the patio on the breeze’s exit side.

I might add that it was like 100 degrees outside, so if the clothes weren’t gross enough from overuse, there was a little issue of having no deodorant either. Or hair products, curling iron or makeup. Or a razor. Eeks.

There were, of course, drug stores in St. Maarten, but since the airlines told us every single morning that our suitcase would be in our hotel room by the time we came in from the beach every day…

What they didn’t know was that the guy in Miami was still having fun wearing the stuff I got at my lingerie shower.

Finally, on day four, a surly man brought the suitcases.

Anyway, live and learn. Always put a swimsuit in your carry-on.

So the next time they lost my luggage, my friend Jody and I were going to visit my mom in South Florida. We changed planes in an icy Atlanta and landed in the bright sunshine of Ft. Myers. We could feel the warmth even as we walked through the jetway.

Ahh…we said, devising our plan like Ferris Bueller and his friend Cameron. Let’s get to Monkey’s (that would be my mother, don’t ask) and have her make one of her special Bloody Marys while we put on our swimsuits, then we’ll go down to the beach and fend off advances from the young and bronzed cabana boys, only getting off our butts to take a dip in the refreshing aqua water.

The plan was set.

Except here’s what happened. We didn’t get our luggage. We hadn’t packed a swimsuit in our carry-ons. We got to Monkey’s and she made us REALLY strong special Bloody Marys while we put on her swimsuits (which were very cute for a grandma, but a little sturdy and too … um… well endowed for us).

OK, we figured. We’re on vacation. We’re adaptable. I mean, we’re still away from the kids and the cold weather. Beach towel? check. Designer shades? check. Vodka buzz? check check. We carefully shoved our chaises into just the perfect angle to maximize the sun damage to our faces. Ahh.

Well, the cabana boys noticed us alright. In fact, it felt like a different guy came to ask for our drink orders about every 10 minutes. Huh, we whispered triumphantly. We still got it. Even in Monkey’s sensible swimwear.

It was about an hour later, while I was taking the refreshing dip in the aqua water, that I realized I had apparently bumped my chair into one of the well-padded cups on Monkey’s swimsuit. Because there was hardly any me filling the padding, I now looked down and saw Mount Vesuvius on the left and some sort of a caved-in sno-cone cup on the right.

OK, in this case — but only this case — my husband was always right.

I will most certainly have a swimsuit in my carry-on for next week’s girls’ trip.

[Via http://ashleyolsonrosen.wordpress.com]

Fox News Channel Dominates | QandO

You look so good in love lyrics

2010-02-03T20:48:00.000+02:00

You Look So Good In Love lyrics | George Strait – You Look So Good …

George Strait is one of the legends when it comes to country music, A lot of people have been searching for one of George Straits songs, which is entitled You.

That Old R&B Tag Team of Love and Lust – New York Times – World News

News about: YOU LOOK SO GOOD IN LOVE LYRICS http://bit. ly/63xptt. via Ping. fm Loading mentions Retweet. {block:CommentsList action_id=comment_link_ {PostID} target_element=post_commentarea_9853147} 0 Comments {/block:CommentsList} …

You Look So Good In Love | You Look So Good In Love lyrics …

Right or Wrong is the third studio album by George Strait is a Grammy Award-winning American country music singer. You Look So Good in Love Is The Song Of Right or Wrong Album. You Look So Good In Love lyrics : Oh, how you sparkle …

Real-Time Search Streams Breaking News Blog Archive George …

Buzzy Bloggers (blog)George Strait You Look So Good In Love lyricsBuzzy Bloggers (blog)I will update you guys with the You Look So Good In Love lyrics, we have to ask permission first, the link for the George Strait You Look So Good …

You look so good in love lyrics

Ed orgeron know your number montana hotel haiti katie stevens american idol.

I’m looking for a song that states that I will care about a girl without seeming like I love her, any ideas?

The only part of the lyrics i know goes like because you love you love you love n its a female singer

Theres a song im looking for …?

Remember all the things we wanted

Now all our memories they’re haunted

We were always meant to say goodbye

Even with our fists held high

It never would’ve worked out right

We were never meant for do or die

I didn’t want us to burn out

I didn’t come here to hurt you, now I can’t stop

I want you to know that it doesn’t matter

Where we take this road someone’s gotta go

And I want you to know you couldn’t have loved me better

But I want you to move on so I’m already gone

Looking at you makes it harder

But I know that you’ll find another

That doesn’t always make you want to cry

Started with a perfect kiss then we could feel the poison set in

Perfect couldn’t keep this love alive

You know that I love you so, I love you enough to let you go

I want you to know that it doesn’t matter

Where we take this road someone’s gotta go

And I want you to know you couldn’t have loved me better

But I want you to move on so I’m already gone

I’m already gone, already gone

You can’t make it feel right when you know that it’s wrong

I’m already gone, already gone

There’s no moving on so I’m already gone

Already gone, already gone, already gone

Already gone, already gone, already gone, yeah

Remember all the things we wanted

Now all our memories they’re haunted

We were always meant to say goodbye

I want you to know that it doesn’t matter

Where we take this road someone’s gotta go

And I want you to know you couldn’t have loved me better

But I want you to move on so I’m already gone

I’m already gone, already gone

You can’t make it feel right when you know that it’s wrong

I’m already gone, already gone

There’s no moving on so I’m already gone

Translate these song lyrics to spanish no machines please?

I’ll join the crowd by doing “Yesterday.”

Yesterday all my troubles seemed so far away now it looks as though they’re here to stay oh I believe in yesterday suddenly I’m not half the man I used to be there’s a shadow hanging over me oh yesterday came suddenly why’d she have to go I don’t know she wouldn’t say I said something wrong now I long for yesterday yesterday love was an easy game to play now I need a place to hide away oh I believe in yesterday why’d she have to go I don’t know she wouldn’t say I said something wrong now I long for yesterday yesterday was such an easy game to place to hide away oh I believe in yesterday [humming "oh I believe in yesterday"]

Can you, Beatle fans, say the entire lyrics of a Beatle song without looking them up?

Okay, this is driving me absolutely insane.

I see the lyrics everrryywhere, but can never find the name of the song :|

I’m not going to look at you and think of everything that happened. I’m going to look at you and think of everything that could.

And the truth is…we’re all just kids wanting to know what love really is.

I gave you my heart and that’s all I can give you. If that’s not enough, I’m not enough.

Honey, we’re meant for eachother. I’m a girl looking for love and you’re a boy looking for a heart to break. Oh, it must be love.

Did you feel a change? I mean, how many moments in your life can you point to and say, “That’s when it all changed.”

When you call us bitches, we look at eachother and laugh, because honey, we knew that wayy before you did.

I was blind and foolish, but I was just a girl. So kiss me with your lies and promise me the world.

Friends aren’t supposed to get jealous when you meet a new guy…they’re supposed to ask if he has a brother.

Yeah, it hurts like crazy; seeing him look at her like that.

Isn’t it awkward seeing him in the hallway, but looking the other way and pretending you didn’t see him at all?

See baby, this is our problem: I care too much and you, well you could care less.

Because you’re the kind of guy who’d laugh at me when I fall, help me up, and then whisper, “It’s okay baby. I still love you.”

Here’s to the moments where we didn’t think about right and wrong, where we just lived, crossed our fingers, and hoped for the best.

He told her she was beautiful and like cheap whiskey…she bought it all.

Tomorrow will come too soon and yesterday will slip away too fast, that’s why we have to live to the fullest. So that when the days slip away, the memories will last forever.

I know if I keep my distance, you’ll see what you’re missing.

Let’s take just one more ride. You and me, we can laugh, sing, and joke, just like old times. We can pretend like nothing went wrong and no hearts were ever broken.

Tonight she’s going to scream your name from the highest rooftop, because for the first time in her life, she’s not afraid to fall in love.

Take a picture with me, just so I can see how cute we could be together.

She shall sit up another night without sleeping, cause he’s still online and she doesn’t want to miss the chance of him talking to her again, like old times.

She’s an artist, a painter, actually see that “Smile” on her face? Well, it’s her most famous piece.

So what if I’m a bitch? You’re a whore, and personally…I’d rather be known for what I do, not who I do.

She closes her eyes, as her makeup runs…they got the best of her.

I’m blasting my music so I won’t hear my thoughts, but it’s stupid, because the lyrics just remind me of what I’m trying to forget. How did you manage to get all these people to sing about you?

Sure there’s obstacles in the way, broken hearts, and bitter best friends, car problems, and bad hair days, but everyday she smiles and moves on, because nothing in the world is gonna stop her.

I pull up my buddy list every two minutes just to make sure that you’re still on, even though I’m too afraid to IM you, I sit there in that chair hoping that you’ll IM me and realize what you’ve been missing.

Yeah, they talk aout her, she smiles like she’s so tough. She says, “Hey, can you talk any louder? I don’t think my heart is broken enough.”

Looking in the mirror, fixing her hair, music so loud, and she just doesn’t care.

Hey Kid, yeah you..See that girl? She’s basically my best friend, and she loves you more than the world. You are her world. I just thought I should tell you.

She knew she had to be cautious when speaking to him again, for she had her heart on the line. And with simply one wrong move, she could surely find herself falling for that boy all over again.

Sometimes I still wonder how you are, what you’re doing. Sometimes I miss the way we’d laugh and the way we used to be…even though it was so long ago.

She’s moving on and I feel sorry for you, because she thought you were the most amazing boy ever. If she could have any guy in the world, she would have picked you above all the others. She thought you were different…she was wrong. You’re just another boy to her now.

She traced, “It’s over.” On his back, then she heard him say, “No it’s not.”

They both fell in love with each other, but neither were brave enough to admit the truth, simply because neither one of them was willing on losing thier friendship.

“But dreams, they’re overrated.” Says the girl who gave up yesterday.

Keep your head up; your colors are so beautiful. When they say you should just give up, raise the volume on your radio.

There’s no point in trying to talk to you anymore. I’ve tried to have a conversation with you, but all that comes out is the empty feeling in my stomach and that makes me realize that you will never feel the same way about me, that I feel about

Anyone know the name of this song?

Http://www. mtv. com/videos/teen-mom-ep1-looking-for-love/1627635/playlist. jhtml

Its towards the last section, with Ryan leaving and saying goodbye to Maci and Bently. the lyrics are like “to miss me, if I went away” thats the only part I can make out. and I cant find anything when i search it. :/

What’s the name of this song on teen mom?

The Death of My Childhood

I was seven years old when I met him. It seems young now, but I remember it as a perfectly mature age. He was all of ten and the object of every little girls desire. He was the best-loved of the town-boys. I recall many girls fighting like mad cats for his affections. Ive never been a lover of competitions and stayed far away from their battling frenzies.

He was always a loud, obnoxious child which did not particularly endear him to me. I hated any noise invading my personal space. One day, I excused myself from the town church service and hurried outside to fetch my baby sisters bottle from the car. En route, I took the opportunity of being alone to belt out my favorite lyrics. Closing the door, I jumped in surprise. He was leaning against the vehicle in as much confidence as a now eleven-year-old could muster. His arms were crossed and his face marked with a sly grin. Blood rushed to my cheeks. His look said it all: Aha, Ive finally seen a crack in your shell.

From that moment, changes in our daily interactions appeared. He followed me around town just to open every door for me. He stole my diary and returned it to me with a note that he had enjoyed my poetry. He sat close to me and wouldnt let any of the other boys near. Still, I was shy and wasnt going to exert myself until I heard him say the words I love you.

When I was thirteen, I was swinging idly on the park bench, trailing one bare foot on the ground and the other knee tucked up close to the alarming developments occurring in my chest. Heavily absorbed in a nineteenth century novel, I hadnt realized that he was standing over me, calling my name. Frustrated, he knocked the book out of my hand and kept my hand in his grip.

Why wont you ever listen to me? he protested.

I looked into his deep brown eyes. Instantly, I felt my soul seared by their vulnerable expression. He leaned forward quickly and planted a swift kiss on my chapped lips. It knocked the breath right out of me. We both waited hesitantly, started by the happening. Ducking his head abashedly, he dashed away.

We rarely spoke again, and we certainly didnt exchange love yous. I wonder what would have happened if we did. I focused on school work and preparing for college and developing my own little amateur business. He soon dashed off to explore the world, hiking through several obscure countries.

Im sixteen now as I sit here in the town church. In the pew ahead of me, his following of lovers are sobbing violently. His coffin lies near the pulpit, shrouded in boquets, shut tightlythey said the car accident left his body terribly mangled. His parents comfort each other. I sit in the back with my family in the un-relatives section.

Tears escape from my eyes, and I struggle to contain them. Why should I mourn for him? Wouldnt others despise me for weeping? They thought I only barely knew him.

An ache clutched at my heart. There is something I feel for him that can never be forgotten. I dont know if you would call it love. Ive never loved someone before. Did he still love me?

We form a line to express our condolences to his family. I pause for a moment. If this had been some cheesy movie, she would have handed me a three-page note discovered agmongst his belongings detailing how his sincerest affections for me magnified since that kiss. But his mother stares at me blankly. I give her the customary hug and pass by the coffin, running my palm along the oak edge. For just a minute, I imagined it to be a prominent cheekbone, mentally adding tanned leathery skin and the beginnings of a light brown beard.

I do not know if he loved me still or I, him. All I know is that he was the dearest part of my childhood. An abundance of cherished memories.

I bow my head in respect for the dead, the death of him and the death of my childhood. I raise my head, tears dried. This is my coming-of-age story.

Can you let me know what you think of my short story? (It’s a fiction based on some stories I read.)?

When i was younger I always heard a song i think the name is

“A Mother’s Love”

Some of the Lyrics are

Shes the first one to rise up in the morning.

And the last one to close her eyes at night.

Shes content to be home with her family……

A mother’s love is faithful always trusting.

A mother’s love can stand the test of time.

Im looking 4 a certain mothers day song. Can you help?

I have read many questions and answers on yahoo answers. Some about morality, spirituality, etc….Then I came I across these lyrics…

I went to see my sister.

She was staying with a friend

Who had turned into a preacher

To save the world from sin.

He said, “first deny your body,

And then learn to submit.

Pray to be made worthy,

And tithe your ten percent.”

I said, “is this all there is,

Just the letter of the law?”

Something’s wrong.

I went to see my brother

On the 32nd floor

Of a building down on wall street;

You could hear the future’s roar.

He said, “here we make decisions,

And we trade commodities;

If you tell me where there’s famine,

I can make you guarantees.”

I said, “is this all there is,

Power to the strong?”

Something’s wrong.

Something’s wrong in heaven tonight.

You can almost hear them cry.

Angels to the left and the right,

Saying, “what about the love?

What about the love?

What about the love?”

I went to see my neighbor.

He’d been taken to a home

For the weak and the discarded

Who have no place to go.

He said, “here i lack for nothing;

I am fed and i am clothed.

But at times i miss the freedom

I used to know.”

I said, “is this all there is,

When your usefulness is gone?”

Something’s wrong.

Something’s wrong in heaven tonight. (something’s wrong.)

You can almost hear them cry. (cry.)

Angels to the left and the right,

Saying, “what about the love?

What about the love?

What about the love?”

(yeah, yeah, yeah….)

(yeah.)

(yeah.)

I looked into the mirror, (yeah.)

Proud as i could be, (yeah.)

And i saw my pointing finger (yeah.)

Pointing back at me,

Saying, “who named you accuser? (yeah.)

Who gave you the scales?” (yeah.)

I hung my head in sorrow; (yeah.)

I could almost feel the nails.

I said, “this is how it is

To be crucified and judged

Without love.”

Something’s wrong in heaven tonight. (something’s wrong.)

You can almost hear them cry. (cry.)

Angels to the left and the right,

Saying, “what about the love?

What about the love?

What about the love of god?”

Something’s wrong in heaven tonight. (something’s wrong.)

You can almost hear them cry. (cry.)

Angels to the left and the right,

Saying, “what about the love?”

What about the love?

What about the love of god?”

Something’s wrong in heaven tonight. (something’s wrong.)

You can almost hear them cry. (cry.)

Angels to the left and the right,

Saying, “what about the love?

What about the love?

What about the love…?”

What About The Love by Amy Grant

What is the problem today? What do we need to do about it? Is it one persons problem or do we all play a part?

I mean really some song makes no sense i think she don’t even know what she is singing about ? here are some lyrics from bad romance The touch of your hand I want you leather studded kiss in the scene ???? now from paparazzi Shadow is burnt yellow dance and we turn

My lashes are dry, purple teardrops I cry

It don’t have a price, loving you is cherry pie

Cause you know that baby, I

I mean look its like she said to her self what rhymes with cry o cherry pie ..lol is it just me ?

Is it just me or dose lady gaga songs make no sense ?

Hey, you guys have probably seen a storm of Illuminati questions over the weeks, but I want to settle this once and for all for myself and my friends at school. I’ve heard that a whole slew of artists have joined the celebrity Satan-worshipping circle called the Illuminati, which I understand has not existed for over 200 years. I’ve heard about Beyonce, Lil Wayne, Lady GaGa, Eminem, T. I., and even the outrageous like Taylor Swift, Bono, and Madonna. Don’t worry: I know Bono is Catholic (right?), Taylor is too sweet, and Madonna is a Kaballist. Just pointing that out anyway.

Now, I’ve seen Jay-Z’s H. O.V. A. sign, but I just want to make sure I know what it means. Also, he’s a bigot and calls himself Hova and even had some Lucifer lyrics when playing some song backwards. I have also heard this about Obama’s “Yes We Can” campaign song. I’ve heard this about Lil Wayne’s new video with some girl with demon wings, I believe. You may have also heard about Tupac’s appearance at a New Orlean’s party and that he’ll be back in 2014. I’ve heard that Lady GaGa’s “Bad Romance” song and video has Satanic meanings, including the Baphomet-looking thing on the wall. I’ve heard that the whole 2009 MTV VMAs show was a Satan worshipping saga, with Taylor and Lady GaGa coming out in white to show their devotion, and changing into red dresses to show that Satan has come. Also, GaGa’s creepy performance (which I though was cool). I’ve heard that Tupac, Notorious B. I.G., and Michael Jackson were all killed by the Illuminati. Beyonce’s “Sweet Dreams” and “Crazy in Love” videos have Satanic meanings, and many, MANY other things.

Mind you, I don’t believe in a great deal of this. I just want to know a tiny bit more about the Freemasons, Skull & Bones Fraternity thing, and the Illuminati. Also, what is GaGa’s religion? I have the “Angels and Demons” DVD and plan to watch it soon. I just want to know if the Illuminati’s apparent “rebirth” is real or not. I’m really sick of hearing about it. Thanks a lot for your help!!!!

Here are some of the garbage sites you may have heard about:

Http://vigilantcitizen. com/?p=2737

Http://vigilantcitizen. com/?p=1676

[Via http://hottopnews.wordpress.com]

Olympus unveils the affordable Pen: Digital Photography Review

Enjoying your Wines - Part 2 - Tasting

2010-02-03T14:43:00.000+02:00

Wines galore at Liquors Galore

What is the “Right Way” to taste a wine?

Learning how to taste wines is a straightforward adventure that will deepen your appreciation for both wines and winemakers. Look, smell, taste – starting with your basic senses and expanding from there you will learn how to taste wines like the pros in no time! Keep in mind that you can smell thousands of unique scents, but your taste perception is limited to salty, sweet, sour and bitter. It is the combination of smell and taste that allows you to discern flavor.

Look: Check out the Color and Clarity.

Pour a glass of wine into a suitable wine glass. Then take a good look at the wine. Tilt the glass away from you and check out the “color” of the wine from the rim edges to the middle of the glass. What color is it? Look beyond red, white or blush. If it’s a red wine is the color maroon, purple, ruby, garnet, red, brick or even brownish? If it’s a white wine is it clear, pale yellow, straw-like, light green, golden, amber or brown in appearance?

Still looking? Move on to the wine’s opacity. Is the wine watery or dark, translucent or opaque, dull or brilliant, cloudy or clear? Can you see sediment? Tilt your glass a bit, give it a little swirl – look again, is there sediment, bits of cork or any other floaters? An older red wine will be more translucent than younger red wines.

Smell

Our sense of smell is critical in properly analyzing a glass of wine. To get a good impression of your wine’s aroma gently swirl your glass (this helps vaporize some of the wine’s alcohol and release more of its natural aromas) and then take a quick whiff to gain a first impression.

Still Smelling. Now stick your nose down into the glass and take a deep inhale through your nose. What are your second impressions? Do you smell oak, berry, flowers, vanilla or citrus? A wine’s aroma is an excellent indicator of its quality and unique characteristics. Gently swirl the wine and let the aromas mix and mingle, and sniff again.

Taste

Finally, take a taste. Start with a small sip and let it roll around your tongue. There are three stages of taste: the Attack phase, the Evolution phase and the Finish.

The Attack Phase, is the initial impression that the wine makes on your palate. The Attack is comprised of four pieces of the wine puzzle: alcohol content, tannin levels, acidity and residual sugar. These four puzzle pieces display initial sensations on the palate. Ideally these components will be well-balanced one piece will not be more prominent than the others. These four pieces do not display a specific flavor per se, they meld together to offer impressions in intensity and complexity, soft or firm, light or heavy, crisp or creamy, sweet or dry, but not necessarily true flavors like fruit or spice.

The Evolution Phase is next, also called the mid-palate or middle range phase, this is the wine’s actual taste on the palate. In this phase you are looking to discern the flavor profile of the wine. If it’s a red wine you may start noting fruit – berry, plum, prune or fig; perhaps some spice – pepper, clove, cinnamon, or maybe a woody flavor like oak, cedar, or a detectable smokiness. If you are in the Evolution Phase of a white wine you may taste apple, pear, tropical or citrus fruits, or the taste may be more floral in nature or consist of honey, butter, herbs or a bit of earthiness.

The Finish is appropriately labeled as the final phase. The wine’s finish is how long the flavor impression lasts after it is swallowed. This is where the wine culminates, where the aftertaste comes into play. Did it last several seconds? Was it light-bodied (like water) or full-bodied (like the consistency of milk)? Can you taste the remnant of the wine on the back of your mouth and throat? Do you want another sip or was the wine too bitter at the end? What was your last flavor impression – fruit, butter, oak? Does the taste persist or is it short-lived?

After you have taken the time to taste your wine, you might record some of your impressions. Did you like the wine overall? Was it sweet, sour or bitter? How was the wine’s acidity? Was it well balanced? Does it taste better with cheese, bread or a heavy meal? Will you buy it again? If so, jot the wine’s name, producer and vintage year down for future reference.

Why do I need to let my wine “Breathe”?

The whole concept of letting wine breathe, or aerate, is simply maximizing your wine’s exposure to the surrounding air. By allowing wine to mix and mingle with air, the wine will typically warm up and the wine’s aromas will open up, the flavor profile will soften and mellow out a bit and the overall flavor characteristics should improve.

Which Wines Need to Breathe?

Typically red wines are the ones to benefit most from breathing before serving. However, there are select whites that will also improve with a little air exposure. In general, most wines will improve with as little as 15-20 minutes of air time. However, if the wine is young with high tannin levels, it will need more time to aerate before enjoying. For example, a young cabernet Sauvignon will likely require around an hour for proper aeration and flavor softening to take place. Not that you cannot drink it as soon as it is uncorked, but to put its best foot forward give it more time to breathe. Mature wines are another story all together. These wines will benefit most from decanting and then will only have a small window of aeration opportunity before the flavor profiles begin to deteriorate.

Some erroneously believe that merely uncorking a bottle of wine and allowing it to sit for a bit is all it takes to aerate. This method is futile, as there is simply not enough room (read: surface area) at the top of the bottle to permit adequate amounts of air to make contact with the wine. So what’s a Wine Lover to do? You have two options: Decanter or Wine Glass.

Decanter – use a decanter with a wide opening at the top to pour your bottle of wine into. The increased surface area is the key to allowing more air to make contact with your wine. Keep this in mind while setting up proper “breathing” techniques for your favorite wine.

The Wine Glass – Pour your wine into wine glasses and let it aerate. This is certainly the low-maintenance method and typically works quite well. Just be sure to keep the glass away from the kitchen commotion, while it breathes in peace. A good tip for pouring wine into glasses make sure that you pour into the center of the glass with a good 6-10 inches of “fall” from bottle to glass to allow for further aeration during the actual pour.

In general, the Aeration Rule of Thumb: the more tannins a wine has the more time it will need to aerate. Lighter-bodied red wines that have lower tannin levels, will need little if any time to breathe.

How do I know if my wine is “corked”?

Fresh picked blueberries, juicy peach, toasted vanilla bean, or mold, which one does not belong? The first three flavors are great descriptors for wine; unfortunately, the last one is a pretty accurate descriptor for a corked bottle of wine. Nuances of mildew, no matter how slight, are an indication of TCA, a bleach-loving mold that infects corks and bottling facilities. As revolting as a corked bottle can taste, TCA starts out as a loss of fruitiness with no ill flavor. So that highly recommended, highly disappointing bottle may still be a great wine, just not the one you opened.

Even though it tastes like it could kill you, you can drink the wine. A faint cardboard flavor can be tolerated when the wine is still tasty enough to drink. When you encounter a bottle that is too far gone don’t dump the wine down the drain. Pour it back into the bottle, put the cork back in, and return it to the store where you purchased it. Retailers get credit for bad bottles of wine. Some experts estimate that one bottle in twelve is tainted with TCA. Just because one bottle has it, doesn’t mean that another bottle from the same case does too. TCA mold takes effect by coming in contact with the wine in the bottle. Mold on the top of the cork is usually not an indication that the bottle is corked.

Aaron Zimmerman

[Mr Zimmerman owns and operates Liquors Galore, 1418 Avenue J (between 12th and 13th Streets); Brooklyn, NY 11230-3702; Telephone: 718.338.4166. The above post is part of a multi-part series we’ll be posting once a week on these pages]

[Via http://kosherscene.wordpress.com]

Star Google News Stories

Women more affected by price of wine than men

2010-02-03T08:05:00.000+02:00

A recent study found that women’s perceptions of wine are more affected by the price than men.

Researchers from the Stockholm School of Economics and Harvard University set out to determine whether knowing how much a bottle of wine cost would affect what people thought of the taste.

They found that disclosing the expensive price of a wine before people tasted it produced considerably higher ratings, although only from women.

The volunteers tasted one of two Portuguese red wines, one cost $5 a bottle and one $40. One-third of the people tasted the wine without knowing the price, one-third was told the price before the tasting, and one-third learned the price afterwards.

All of the tasters were told to rate the wine on a scale that ranged from undrinkable to perfection.

The researchers, whose findings were published by the American Association of Wine Economists, said only women assigned considerably higher ratings when they were told they were about to drink the expensive wine.

In the blind tasting, the average rating from both sexes was slightly higher for the cheaper wine than for the more expensive, showing that most people do not prefer expensive wines.

Source: Read more on Reuters

[Via http://balancewines.wordpress.com]

News Ticker: Kokua Festival, Trent Reznor, Noel Gallagher, Pauly ...

Back! With a movie plug...BLOOD INTO WINE!!

2010-02-01T20:24:00.000+02:00

Hey all! Sorry I’ve been so insanely MIA – my other life as a cinematographer has been consuming me (which is a very good thing for the whole “being able to buy food and wine” thing:). Some new wine reviews coming up later this week, but first I want to let everyone know about a movie I’m really excited about – I have no involvement with the film, except I really, really want to see it!

It’s called BLOOD INTO WINE and it’s the story of Maynard James Keenan of TOOL and his foray into the world of wine! Site below:

http://www.bloodintowine.com/

Screenings available on the site, and a dvd release will soon follow if you aren’t in any of the areas…

Happy Monday!

[Via http://tableforjoe.com]

Global Voices Online » Haiti: News from Jacmel

Ryan Patrick 2006 Rock Island Red Wine paired with Barbecued Chicken Potpie

2010-02-01T14:47:00.000+02:00

Serves: 8 people, a homey, dig-in food that makes a great family dinner.

Ingredients:

1 teaspoon butter

Cooking spray

2 cups chopped onion

½ cup chopped green bell pepper

1/3 cup diced seeded poblano chile or 1 (4.5-ounce) can chopped green chiles, drained

1 garlic clove, minced

1½ teaspoons cumin seeds

1 teaspoon ground coriander

¼ cup cider vinegar

4 cups shredded cooked chicken breast (about 1½ pounds)

1 1/3 cups fat-free, less-sodium chicken broth

2 tablespoons brown sugar

1 ounce unsweetened chocolate, grated

1 (12-ounce) bottle chili sauce

1 (11.5-ounce) can refrigerated corn bread twists

Directions:

1. Preheat oven to 375 degrees.

2. Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add onion, pepper, poblano chile, and garlic; sauté 5 minutes or until tender. Stir in cumin and coriander; cook 2 minutes. Stir in vinegar, scraping pan to loosen browned bits.

3. Add chicken and next 4 ingredients (chicken through chili sauce); cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into an 11 x 7-inch baking dish coated with cooking spray.

4. Unroll corn bread dough, separating into strips. Place dough strips in a lattice fashion over chicken mixture. Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving. Yield: 8 servings.

Calories 394 (27% from fat); Fat 12g (sat 3.7g, mono 2g, poly 1g); Protein 33.1g; Carb 40g; Fiber 1.7g; Chol 78mg; Iron 3.5mg; Sodium 972mg; Calc 49mg

WineGuyMike’s wine pairing:

2006 Ryan Patrick Rock Island Red Blend from the Columbia River Valley in Washington

2006 Rock Island Red

Rock Island Red is the wine that keeps the customers coming back. This well-balanced red table wine contains Merlot, Cabernet Sauvignon and Cabernet Franc. Alluring black cherry, currant and allspice aromas are followed by a clean burst of berry and cherry flavors that pair well with food. Fruit dominates, but there is a note of vanilla bean and coffee coming through the smooth and pleasant finish.

Winemaker’s Notes Primary Fermentation Stainless steel tanks with mixing 2X daily Secondary Fermentation Malolactic fermentation in barrel Alcohol Content 14.1%

This is a very nice table wine that you will enjoy with this great Chicken Potpie recipe. Nice for a cold winters day. I recommend visiting the Ryan Patrick Tasting Room in magnificent Leavenworth, Washington. Leavenworth is a beautiful Bavarian village that is frequently recognized in Sunset Magazine. From my table to yours.

WineGuyMike

[Via http://winendinecvs.wordpress.com]

Live premier league,soccer championships,live soccer news » Blog ...

Between the Vines

2010-02-01T02:03:00.000+02:00

Original digital painting of a intensely rich vineyard of deep reds, lavender and olive reflecting the speaces between the vines.

deep, soulful color

rich spaces between the vines

pleasures the palate

– genece hamby

To buy fine art print, Between the Vines

[Via http://shibuistudio.wordpress.com]

Do you hate Apple news? -- Engadget

An organic morning in Montpellier

2010-01-29T14:35:00.000+02:00

On a cold but bright day we spent a day at Millésime Bio in Montpellier. Started in 1993 it has grown from just a few, keen organic wine producers to the huge three day event it is now. There are now about 400 tables (all of the same size) groaning with wine, organic and biodynamic wine.

And not a pair of sandals in sight…

We started with the one Savoie table, however with three good producers who work together to sell their wines (we see them at the summer market in our village in Haute Savoie, Le Chinaillon).

First we tasted the whites of Gilles Berlioz, enjoying his Chignin-Bergerons, such as the 2005: Warm berries and rounded fruits on the palate with a touch of hazelnuts; gently dry with plump acidity and a long finish.

Frederic Giachino Apremont 2008: Lovely long ripe fruit on the nose, crisp, dry with attractive length.

and Jacques Maillet’s Autrement whites and reds, such as his Roussette 2009: Herby and meaty (!) as well as fruit on the nose, this is a delicious dry white with good acidity, medium bodied and a long finish.

Keeping with Wink’s regional specialities we then visited the Jura producer Domaine de la Pinte, tasting their range of wines which included Vin Jaune 2002: Deeply walnutty, with fine fruit notes and not at all heavy. An infant (it was only bottled last year), it will grow into glorious maturity!

We’d only arrived at 11.30 having driven down from Uzès where we were staying with Amy and Matt at La Gramière, and it was now time for lunch where we were joined by Richard James and Louise Hurren, taking a well earned break from the Sud de France stand.

And what a grand lunch it was…

I’ll be back with the afternoon wines shortly.

[Via http://brettthewinemaestro.wordpress.com]

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Sirromet Winery

2010-01-29T08:52:00.000+02:00

OOHHH we had a great day today visiting the vineyard and cellar at Sirromet Lifestyle winery, situated only 30 minutes SE of Brisbane, and 10 kms inland from Moreton Bay. They hold some great events here on a regular basis, the last one being on Australia Day when Ronan Keating and Tina Arena performed within the grounds. The next scheduled event features Tom Jones, towards the end of February. It’s a very civilized place to be. http://www.sirromet.com/

On arrival we had our customary coffee and carrot cake before a tour of the winery.

During the wine tasting session to follow, we were given eight different wines to try, which went down very well with our cheese and antipasto platter….WHAT?? Hey, somebody’s got to do it…it might as well be me …. Cheers everyone!

…hic…ooops, completely forgot to write Postcard 58/90 but managed to remember later in the day, after a little snooze.

[Via http://aroundtheworldin90postcards.wordpress.com]

John Atlas: ACORN Is Back in the News, but the News Still Gets it ...

dinner and drinks

2010-01-29T02:54:00.000+02:00

Just got back from dinner at Northeast Kingdom. I’ve been there a few times for either dinner or drinks and each time has been wonderful. Really a diamond in the semi-polished rough.

Tonight was date night so we went whole hog. I have a weird fascination with Croatian and Hungarian wines, so I was excited to find a bottle of 2006 Plavac Mali from Dingač Pelješac. A slightly off-dry wine, we found flavors of raspberry and dark cherry.

To start off, we had a skewer of roasted lamb, onion and red pepper, served over braised French lentils. The lamb was tender and delicious but the portion was definitely too small to share.

As for entree we shared the Berkshire pork loin with beer and cheese soup and dressed greens. The pork was prepared perfectly and came with chopped sweet potatoes (or were they yams? I can never tell the difference). Dressing on the greens was super mustardy and salty. Mustard was nice, salt was a little much.

I think the beer and cheese soup was the most interesting thing. Definitely a take on French onion soup and definitely a departure from tradition. This soup featured crusty sourdough and kale in a broth of beer and basically raw onions, topped with cheddar and gruyere. I liked that the onions were unsweated; it gave a flavor intensity to match the kale. The beer flavor was pretty mild, I presume a light pilsner or something. Considering the cheese plate that featured 6 different artisanal domestic cheeses, I thought they could’ve done that better. Eh still pretty good. Oh and it came with cornbread. I’m pretty particular about my cornbread and I normally don’t like versions with pepper. This one had regular black pepper (as opposed to jalapeño) and I actually enjoyed it. Kudos.

We also ordered the “smoked and pickled,” which was speck and pickled vegetables but the waitress didn’t hear us or forgot us. Oh well.

…

Lastly, we came home and made hot toddies. Now whiskey doesn’t last very long in my house but I do have some tequila. So I combined regular black tea, cinnamon, ginger, sugar and a touch of lime juice with Sauza Hornitos reposada tequila. Mmmmm.

[Via http://brokebonvivant.wordpress.com]

John Atlas: ACORN Is Back in the News, but the News Still Gets it ...

The rise of wine-matching nonsense

2010-01-27T14:48:00.000+02:00

Just been sent a link to an San Francisco Chronicle article where a wine guru introduces us to art of “pairing wine with people”. In fact, it amounts to nothing more than a guide to how to pick a wine as a gift rather than “pairing”, but it’s an indication of how “matching” or “pairing” bonkers the wine community has gone.

The “with people” effort (sample: “steer clear of giving wine to anyone who you’re not certain drinks alcohol” – Oh, OK then) comes hot on the heels of the most recent attempt to “match” wine with music. It’s a trend that started with vaguely serious academic studies of how types of music could drive supermarket customers to specific countries or styles in the wine aisle, but has quickly degenerated into any excuse to bung out a press release by making up a few jokey “tasting notes” that might, at a stretch, describe a particular recording artist.

Posh London wine merchant Berry Bros & Rudd was the latest to fall into this particular publicity trap with a set of playlists compiled by its board members, but does it really amount to anything more than a list of their favourite tunes and wines, with the hope that they can flog a few of each in promotional tie-up with 7Digital? And is anyone really going to say “actually, I quite like Fleetwood Mac’s Go Your Own Way [I don't, by the way] so I’ll see if it really is enhanced by a bottle of Sheridan Vineyard Cabernet Sauvignon 2005 ‘because it’s serious, intense but bright, with a vibrant, uplifting personality’.”

The one place I have seen this stuff work is at Cambridgeshire wine merchant Smiling Grape, largely because the laminated pictures of the matched cultural reference point lifted the place above the mundanity of most high street off-licences (best tasting note: the Sauvignon to go with early Pink Floyd – “lots of grass and acid”).

Maybe the wine crowd have been startled by a new generation of beer writer that’s started to queer their pitch on food matching and just got a bit carried away in the panic.

I can sense keyboard fingers drifting over the characters that spell out “lighten up”, but I say it’s time to call a stop, so we don’t have to find out where it all ends; descriptions of the perfect wine to go with your shoe size, bus stop and underwear are probably already at the draft stage.

[Via http://nigelhuddleston.wordpress.com]

AllHipHop.com Daily News - : AHH Stray News: Pharrell, Tiny & Toya ...

Boxed Riesling from Walla Walla

2010-01-27T08:51:00.000+02:00

Walla Walla proves great wine can come in a box.

Today we tasted a 2006 Riesling from Washington Hills. Growing up in the heart of Walla Walla wine country, I have had the pleasure of tasting many different Rieslings (both delicious and disheartening). While my love for all things Riesling made this experience memorable, the box truly is what sets it apart from the rest.

Boxed wine has been making a lot of noise in the wine industry lately, and for good reason. The bag inside and aptly designed pouring spout keep the wine fresh long after their corked counterparts.

Just think of all the amazing things a designer can do with an entire box to work with, not just the usual 4 x 5 inch label.

[Via http://wallawine.wordpress.com]

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Red Wine Linguini with Broccoli Rabe

2010-01-27T02:48:00.000+02:00

So, I think we are all in agreement that pasta is delicious and wine is delicious. Well, imagine having them together. Not just a glass with your pasta, but all in one, delicious, winey-carby bite? Yes, such a dream is possible with this Michael Chiarello recipe.

I don’t really have much else to say about it, except that this is delicious. The bitterness of the broccoli rabe goes so perfectly with the spicy zinfandel and red pepper flakes, and there’s garlic.

Red Wine Pasta with Broccoli Rabe

Recipe by Michael Chiarello

Ingredients

1 3/4 pounds broccoli rabe, thick stems discarded – I used two big bunches from the farmers’ market, which seemed to be just the right amount.

1 pound spaghetti – I used linguini. Use a reasonably good brand here like Barilla or De Cecco. I think some of the cheaper brands wouldn’t hold up as well during the cooking process.

1 bottle red wine (750 ml – preferably Zinfandel) – I used a $4 bottle of “Old Moon” Zinfandel from Trader Joe’s, which worked just fine. A better quality wine would probably give it a richer flavor, but I liked how this one worked.

1 teaspoon sugar

1/3 cup extra-virgin olive oil

4 garlic cloves, finely chopped (2 tablespoons)

1 teaspoon dried hot red pepper flakes – I used this much, but next time I’ll halve it. It was just a bit too spicy.

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 cup grated Parmigiano-Reggiano

Directions

Chop the broccoli rabe into 1 inch, bite size pieces. If your broccoli rabe has a lot of florets and is fairly thick and sturdy, you’ll want to blanch it in boiling water for a minute or two, then transfer to a colander to drain, reserving the liquid. Mine was leafy and a little more delicate, so I skipped the blanching phase.

Bring water to a boil (or bring the broccoli rabe water back up to a boil and cook the pasta for about 5 minutes. The pasta won’t be cooked at this point. Reserve one cup of the pasta water and drain in a colander.

In that same pot, add the wine and sugar and bring to a boil. Boil over high heat for about 2-3 minutes, until it starts to reduce. Add the pasta to the wine and continue to boil. Stir gently with tongs to ensure it doesn’t stick, and cook for about 6 minutes, until most of the liquid is absorbed and the pasta is al dente.

Meanwhile, warm a deep skillet or saute pan over low heat. Add the olive oil, garlic, and red pepper flakes, stirring to ensure they don’t burn, and cook until garlic is pale golden, about 5 minutes. Add the broccoli rabe, salt, and pepper and stir together while keeping the skillet on low, about 1-2 minutes. Add 1/2 cup of reserved pasta water and simmer for another minute or so.

Pour the broccoli rabe mixture into the pot of pasta and wine, and toss together with thongs. Cook while stirring, about 2 minutes or until most of the liquid has boiled off. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil, if you like. Add the grated cheese and serve immediately.

[Via http://arugulove.wordpress.com]

Pentax Optio i10 looks back to Auto 110: Digital Photography Review

Decanter Wine of the Month - January

2010-01-25T14:47:00.000+02:00

Domaine Castera, Cuvee Privilege, Jurancon 2006

Made from the Petit Manseng grape on a property that lies in the foothills of the Pyrenées, this is an utter delight that lingers long in the mouth. It’s waxy and honeyed, infused with spiced citrus fruit and a creamy underbelly, all driven along by brisk acidity. Totally delicious. Drink 2010 . (17 points) £11.35 (37.5cl) Great Western Wines, Somerset (01225 322 800)

Source: http://www.decanter.com/recommendations/

[Via http://awhilton.com]

Brad Pitt Photos & Pics | BREAKING NEWS - BRAD PITT AND ANGELINA ...

Olympic Food And Wine

2010-01-25T02:17:00.000+02:00

Market at Shangri-La – Wonderful high-end westcoast meal without breaking the bank. Shhh…it’s still a local’s secret…

Sushi at Tsunami and Shabusen both put you in the heart of the shopping district in Vancouver. Tsunami has fresh sushi and a variety of other Japanese dishes. Shabusen is all you can eat sushi.

Pajo’s Fish & Chips – Just off the Steveston docks. Large portions, great fish and great prices

Beefy Beef Noodle – Tawainese savoury beef noodle soups are great for lunch, and very popular in Vancouver.

Dim Sum at Sun Sui Wah – It’s a busy place, but you can make a reservation.

Griffins – For kids and a great meal, Griffins’ has something for everyone.

All India Sweets – Vegetarian buffet – Meat dishes also available.

Dinner at the Cannery – Off the beaten path but well worth it. This landmark Vancouver restaurant is losing its lease so be sure not to miss your last chance to take in the view.

Campagnolo – Italian cuisine with a charcuterie upstairs.

10. Kam’s Place – curries and Tom Yum soup dished up with friendly service and consistently delicious Singaporean food .

[Via http://vancouverfoodandwine.wordpress.com]

AMERICAblog News: Obama campaign manager Plouffe stepping up role ...

Break out the good stuff

2010-01-22T14:00:00.000+02:00

Yep – that’s my motto for 2010. Best wine glasses, fancy underwear, shots stateside that are 3 x as much as the overseas ones (no exaggeration, picked up three viles for $208 to get us through this cycle while 3 viles overseas runs about $60 – ouch!) My husband thought we should buy the goods from one of our friends who no longer needs her since she’s pregnant. I said “no one is to know, we agreed”. So in keeping with the motto, I’m drinking a glass of wine out of the good glasses and tonight I will have $208 dollars shot into my left ass check – cheers!

[Via http://takeintoconsideration.wordpress.com]

Ann Arbor news roundup: Jan. 21 - AnnArbor.com

|Friday| High-rises Wines

2010-01-22T08:31:00.000+02:00

Don’t you just love it when you are dining 156 feet up in the air? Prepare for your biggest gastronomical event ever.

Brussels, 2008: Belgian entrepreneur David Ghysels lauched his “Dinner in the Sky”. His business plan soar simply overnight.

If you haven’t try wine while suspended in mid-air, you just don’t know how high the wine can take you. So go to http://www.dinnerinthesky.com/ and make a reservation today. For those who are acrophobia and can undergo vertigo; seat belt is provided.

[Via http://vinumvine.wordpress.com]

Peer News Announces New Editor…But Little Else

Don't buy chocolates from a wine guy!

2010-01-22T02:26:00.000+02:00

Confession: I haven’t been feeling too well over the last couple of weeks. And by that, I mean I’ve been rather pissed and depressed most of the time. We all have different ways of coping with anger and depression, and I don’t much feel like I owe anybody to justify my actions, because well, at least I don’t binge eat or anything like that when I’m broody. Anyways.. Umm.. Long story short, I may have gone out on a whim and bought 12 bottles of fine Sicilian red wine as an impulsive purchase.. You might think that’s this is not something that you just get around to doing on impulse or by accident, but then.. Well, then you obviously don’t know me too well, as this is my second or third time around doing something like this.

As with most other stories in my life, it all started rather innocently with me looking for a host/hostess gift for a dinner I’ve been invited to at my colleague Torben’s on Saturday. Now, I know Torben likes beer, but I don’t know what his wife likes, though I reckoned chocolate was a pretty safe bet with most women.. And that’s where I got to thinking that hey, my go to wine guy stocks both quality beers and quality chocolates.. Why not pay him a visit and fix up a little gift bag for Saturday? Great idea!

And so I did, and things went well. I got a few nice Belgian beers, I got some quality chocolaty treats, I got them nicely wrapped in cellophane and I was actually pretty much on my way out the door as I bump into a huge stack of Sicilian red wine.. A very well known and tasty Sicilian red at an incredibly reduced price of DKK 100 per six bottles.. Which is about a sixth of what I initially used to pay for the same wine.. So, of course, I go “Huh?”

“Yeah,” Kresten, my go to wine guy remarks, “got tired of looking at all those bottles so now they’re going on sale.” – “Fantastic,” I counter, pointing at a case, “I may have to get me six of those” – “Well,” quoth Kresten, “those cases hold twelve bottles” – “In which case,” I pondered out loud, “I may have to get me twelve of those!” – “Yes, I rather think you had,” my old friend replied, “it’s a great opportunity to get twelve bottles of really good wine for just DKK 300!”

“Wait.. 300? Kresten, my friend, how exactly are you doing the math on this? If six bottles are DKK 100, then how come twelve are DKK 300? That seems like a pretty bad deal to me..” – My dear old friend spent the next five minutes going on a long apologetic rant about how it’d been a very long day, how he wasn’t quite there and how he other than that had no idea how he could produce such a mathematical blunder. I, actually having the upper hand in anything involving mathematics for a change, of course wasted no time in teasing and scolding him to the best of my abilities.. Though not so much that he wouldn’t still sell me the wine.

Speaking about selling and buying wine, the whole process involved somewhat of a logistical headache because how was I gonna get twelve bottles of wine home without the help of either Tina and her pretty, little car – or someone willing to carry their part of the load? Well, certainly not with my other purchases in hand.. That was for sure. Because twelve bottles of wine are heavy, I hear, and I kinda had my hands full with gifts and other stuff as well. The solution eventually turned out to involve taking my purchases home, grab a few heavy duty carrier bags, head back and exchange a few more words with my wine guy, purchase my twelve bottles of wine, stuff six in each bag and then head on back home again, this time packing some 45 pounds worth of quality wine.. Problem solved, and daily exercise taken care of as well!

I eventually arrived home panting and groaning a little as I’m definitely nowhere near being in the kinda shape I was in when I used to handle packages for a living. But of course the physical exercise part was just the beginning of my problems. Now I was faced with the challenge of where to stock my new purchases. You wouldn’t think it’d be too hard to find room for twelve bottles of wine, and really it’s not.. It only really becomes a problem when you’re trying to find room for twelve bottles of wine, plus the ones you’ve already stocked.. Which in my case includes twelve high quality bottles purchased over the years, currently chilling in my wine cooler.. Plus whatever is left from the last time I thought it a good idea to purchase twelve bottles of wine at once.. Plus a few bottles I’ve gotten as gifts.. And a magnum bottle of Cabernet Sauvignon.. Not to mention that bottles I’ve already co-located to Tina’s place in order to make room. Yes, I do realize I have somewhat of a problem, but that’s how I roll.

Well, I’m very happy to report that through some creative thinking and mucking about, I did manage to make room for my 30-odd bottles of wine, and they’re now all happily chilling under pretty good conditions just waiting to be drunk by someone like me. The obsession may seem weird and over the top to some, but hey, it makes me happy – and as I’ve come to discover today, being happy beats being sad or pissed..

Now, if only I had a real wine cellar..

[Via http://vicarious.wordpress.com]

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Internet Wine

2010-01-20T20:42:00.000+02:00

Thrillist checks in with the website Cellar Thief, which combines the bargain-hunting of the web with high-class, expensive wines.

Every three days, Cellar Thief offers up three “legitimately classy” wines at super cheap prices, until the three sell out. It’s a good example of the liquor industry (in this case, wineries) adapting to the internet age.

Link: http://www.thrillist.com/nation/cellarthief

Cellar Thief — Cheap Vino, on the Semi-Daily

The Internets can score you deep discounts on everything from clothing to electronics, but how in the hell are cheap noise-isolating earbuds supposed to help you feel confident that eating multiple cheesesteaks while ordering the complete Clarissa Explains It All DVD collection at 3am is the right move? They can’t, but cut-rate wines from CellarThief sure can.

From a coterie with backgrounds in the fermented grape biz, Cellar offers a hand-picked selection of three legitimately classy vinos until the allotted time expires/they sell out, for the claimed “lowest prices on the web” thanks to their special relationships with the wineries, who keep promising to leave their wives, but obviously never will. Every three days at midnight (soon to become every weekday) three bottles go up, selected to match a certain niche/occasion/price range (#1=”special occasions”, #2’s priced to be an “everyday wine”, #3’s a “wild card”); along with a photo and price comparison, you get winery deets and recommended food pairings, plus a professional review and Cellar’s oeno-ignorant “translated” version, obviously accomplished with the help of Rosé-etta Stone. A recent day’s trio included a sub-$20 Italian Dolcetto they deemed a “big bomber” (“will almost make you go weak in the knees”) best suited for goudas, fish, or pestos; a “rich and tasty” Hildegard out of Santa Barbara to be paired with mushroom ravioli or Brie for $25 ($10 better than the competition); and a Tuscan Finisterre (half Alicante/half Syrah) going for $25 cheaper than anyone else, which goes best with “hefty, rich, and hedonistic foods you’ll be ashamed you ate in the morning” — too late, considering you already ate Gene Simmons last week.

If your quest for vino knowledge is utterly insatiable, there’s a blog with videos of the Cellar team doing stuff like interviewing some “legendary” winemakers and just drinking and talking about their latest favorites, like that episode where Ferguson thinks he’s a genius, and Clarissa exposes him by taking him on Brain Drain…man, she really does know it all!

[Via http://twohundredproof.wordpress.com]

Revision3 to Conan: Our Offer is on the Table

Wine Wednesday: Bordeaux, please be my friend!

2010-01-20T14:15:00.000+02:00

I think Bordeaux hates me.

Every time I pick out a Bordeaux, it seems like I get a dud. Econo Man and I will open the bottle, let it breathe a bit, pour it, taste it, look at each other, and say, “meh.” Don’t get me wrong, these wines are usually drinkable and pleasant enough, but they’re not memorable in the slightest and I usually wish I’d grabbed a Malbec or a Carmenere or a Côtes du Rhône instead. And yet, I keep trying, because one of the most magical wines I’ve ever had was a lovely Bordeaux at a French restaurant in Denver.

Here are some possible reasons I’ve contemplated for my Bordeaux difficulties.

1) My price range just isn’t high enough.

2) There are good and bad Bordeaux wines, and I don’t know which labels to look for.

3) The wines I’ve been tasting are actually excellent, but I am a philistine with an Americanized palate that can’t appreciate subtlety in wine.

Options 2 and 3 are plausible, but I refuse to believe there are no good Bordeauxs under $20. That magical wine from the restaurant in Denver was $11 at the store, darn it! (It’s the Chateau Saint-Sulpice Bordeaux, if anyone is curious.)

Here’s what I do know: I need to read the labels more carefully. The wines I don’t care for often have a large (20%+) dollop of Cabernet Franc in them and skimp on the Cabernet Sauvignon. I am sure some consumers would consider the wines I don’t like smooth and elegant, and I would never put forth my opinions about Bordeaux as any kind of gospel, but darn it, I want flavor and structure in my wine! If that makes me a philistine, so be it.

Does anyone have suggestions for good Bordeaux? Please?

[Via http://petitechablis.wordpress.com]

Haiti Earthquake News: Helping Haiti Travel & Tourism | Peter ...

Tongue Map Wine Myth Debunked

2010-01-20T02:31:00.000+02:00

IN THE SPIRIT OF SANTA CLAUS AND THE EASTER BUNNY, HERE’S ANOTHER MYTH BUSTER: THE MAP OF THE TONGUE IS WRONG!

Contrary to popular understanding, each area of the tongue is not exclusively responsible for one basic taste. The prevailing thought was, prior to 1974, that the tongue could be mapped into 4 (and later, 5) distinct sensations: sugary (tip of the tongue); salty (front sides); sour (back sides); and bitter (back). This was the result a scientific paper written in 1942 by psychology historian, Edwin G. Boring, who based his findings on a mistranslation of a paper by German scientist, D.P. Hanig, published in 1901.

The fact is that these taste qualities are detected on all surfaces of the tongue as well as the soft palate, the back of the throat, and the epiglottal flap that closes off the windpipe. In other words, anywhere there are taste buds. Specific sensitivity has been proven insignificant. So much for the makers of wine glasses that market their ‘map tongue’ influenced designs!

To read more about this fascinating subject, here are two links, one

from Scientific American; the other Live Science.

Posted by: Kerry

[Via http://tomeddywines.wordpress.com]

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Louis Roederer NV Brut, Reims, France

2010-01-18T14:20:00.000+02:00

Crack opened this bottle of bubbly with a friend and his family over dinner. Not a bad way to get rid of the Monday blues

Appearance: Nice fine bubbles with a light lemon hue.

Nose: Youthful, medium intensity filled with ripe apples and pears.

Palate/ Flavour: Mouthwatering acidity with strong notes of ripe citrus fruits and minerals, coupled with a medium finish on the palate. Subtle hot cross bun aftertaste.

Comments: Paired this with Korean BBQ pork and beef, along with various korean kimchi and side dishes. Excellent palate cleanser. Too bad there wasn’t enough to try it with the delicious vinegar and mustard paste infused korean cold black wheat noodles though.

[Via http://mengteck.wordpress.com]

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Fewer corkage fees – A gift from the recession?

2010-01-18T08:45:00.000+02:00

Some US restaurateurs have elected to drop the corkage fees to attract customers in a climate that has restaurants competing for diners’ attention. This is one thing you can thank the recession for. It remains to be seen if South African restaurants follow this trend.

Diners, of course, are in favour of having the fees eliminated but for some restaurants losing the revenue from corkage can make a real difference in the bottom line and there is also the hope that the fee discourages some customers from the practice. These days restaurants need every last dollar they can get and selling alcohol is a big part of that.

[Via http://douglasgreen.wordpress.com]

Metaprinter – Covering the News from Haiti via Blogs and Twitter

Review of Adirondack Winery's Mulled Wine Tasting Event

2010-01-18T02:49:00.000+02:00

This past weekend we held the first wine tasting event we ever held in January and it went very well. We invited people to catch a break from the bitter cold of the Winter by enjoying a FREE wine tasting event at Adirondack Winery! We were delighted at the turnout we had, especially on Saturday! Thanks to all who came!

For this event, we prepared four of our wines (two reds and two whites) with mulling spices in crock pots, which filled the winery with irresistable warm spice aromas. We also hand-made chocolate chip, sugar and gingersnap cookies to go along with the mulled wines and people seemed to really enjoy it.

Below is our mulled wines that we did w/ pairing suggestions…I’ve also posted the mulled wine recipes we borrowed because I thought people would enjoy having them. Prepare for your friends one evening, or enjoy mulled wine by the fire after you’ve been skiing or sledding, etc…. Mulled Merlot Paired with Chocolate Chip Cookies Mulled Pinot Grigio Paired with Sugar Spice Cookies Mulled Zinfandel Paired with Almonds and Raisins Mulled Viognier Paired with Gingersnaps BROWN SUGAR MULLED RED WINE RECIPE INGREDIENTS:

2 bottles dry Red Wine (Cab Sav, Zinfandel, Shiraz)
Peel of 1 orange
1 cinnamon stick, broken into halves
8 whole cloves
1 whole nutmeg
1/4 cup packed brown sugar
orange slices

DIRECTIONS:

Pour wine in slow cooker.
Wrap orange peel, cinnamon stick halves, cloves, and nutmeg in cheesecloth & add to slow cooker.
Cover and cook on HIGH 2 to 2.5 hours.
Discard spice bag; ladle into glasses.
Garnish with orange slices.

———————————————————————————————————————————————————- MERLOT MULLED WINE RECIPE INGREDIENTS:

1 bottle Merlot
1/8 teaspoon orange zest
2 thin slices of orange
2-1/2 tablespoons sugar

4 peppercorns
3 whole cloves
1 cinnamon stick
1/4 whole vanilla bean
1/2 cup water

DIRECTIONS:

Zest the orange, avoiding the white pith.
In a pot, combine the orange zest, sugar, peppercorns, cloves, cinnamon, vanilla bean, and water.
Bring to a slow boil for 5 minutes.
Remove pot from heat and add the wine and orange slices to the pot.
Return pot to heat and warm on low for 30 minutes. Do not allow the wine to boil.
Pour wine mixture through fine wire mesh strainer, discarding solids.
Serve and enjoy!

————————————————————————————————————————————————————- MULLED WHITE WINE RECIPE INGREDIENTS:

Two 750 ml bottles dry white wine (Pinot Grigio, Riesling, Viognier)
1/4 cup plus 2 tablespoons sugar
2 cinnamon sticks

6 whole cloves
1/4 teaspoon ground allspice
1 orange, sliced into thin wedges

DIRECTIONS:

In a large saucepan, warm the wine, sugar, cinnamon sticks, cloves and allspice over medium heat until hot.
Lower the heat, partially cover and let steep, without simmering, for 20 to 30 minutes.
Ladle the mulled wine into 8 heatproof glass mugs.
Serve with the orange wedges.

————————————————————————————————————————————————————-

[Via http://adirondackwinery.wordpress.com]

Crowdsourcing News Inside Haiti | Global Health | Change.org

Decision on Massachusetts wine law could change the wine world

2010-01-15T20:44:00.000+02:00

A Federal Appeals Court has ruled that the current law in Massachusetts limiting wine shipments directly to consumers from out of state is unconstitutional.

A Massachusetts law that sharply restricts out-of-state winemakers from shipping their products directly to consumers in the state is unconstitutional, a federal appeals court ruled.

Thursday’s decision by the 1st Circuit Court of Appeals to uphold a lower court ruling could open the door for connoisseurs in Massachusetts to purchase more of their favorite wines online or by mail order from domestic producers.

The law, approved by the Legislature in 2006 over the veto of then-Gov. Mitt Romney, created a multi-tiered system in which wineries that produce more than 30,000 gallons a year must decide whether to sell retail in Massachusetts through an in-state wholesaler or apply for a license to ship wines directly to consumers. They cannot, however, do both.

The cap does not affect any of the nearly three dozen wineries based in Massachusetts, all of which are small and produce under the 30,000-gallon limit.

“We hold that (the law) violates the Commerce Clause because the effect of its particular gallonage cap is to change the competitive balance between in-state and out-of-state wineries in a way that benefits Massachusetts’s wineries and significantly burdens out-of-state competitors,” the appellate court wrote in its decision.

It seems to me this could have far-reaching effects in several states, as it isn’t much of a jump to go from this decision to any restrictions on wine shipments. There’s some confusion in the Constitution, the Commerce Clause and 14th amendment would make you lean towards agreeing that limiting interstate wine shipments is unconstitutional. On the other hand, the 21st amendment appears to give pretty broad power to the states, although the U.S. Supreme Court ruled in Granholm vs Heald that power was not as broad as one might think, and did not override the Commerce Clause.

As a wine lover, I certainly hope this trend continues, and that the 15 states that ban direct shipments will soon have to reconsider their limits on our right to buy goods across state lines in the United States.

Crossposted at The Grand Crew

[Via http://paulstagg.com]

RFID News Roundup - RFID Journal

2007 Chalk Hill Estate Bottled Sauvignon Blanc paired with Baked Chicken and Winter Vegetables

2010-01-15T14:29:00.000+02:00

2007 Estate Bottled Sauvignon Blanc from the Russian River Valley in Sonoma

The Chalk Hill 2007 Sauvignon Blanc captures the exotic, vibrant and bright fruit character of their estate-grown grapes. The vineyard employs rigorous practices, including leafing and cluster thinning, to achieve deliciously ripe clusters. Sauvignon Gris (an heirloom varietal) is a special addition to the nine Sauvignon Blanc clones grown on the estate. Its ripe stone-fruit character along with weight and texture are a good match for the bright tropical and citrus character of the other Sauvignon Blanc clones. A combination of 30-45% skin contact in press along with 100% barrel fermentation and sur lie aging with batonnage adds depth, complexity and richness to the 2007 Sauvignon Blanc. Aromas of key lime pie, ripe green melon, white nectarine and pineapple echo its palate, round in texture yet refreshingly crisp. This wine was made through noninvasive winemaking practices, without exposure to air and bottled unfined and unfiltered to preserve the intricate aromas and flavors of the Sauvginon Blanc grape.

This is a delicious wine paired with Baked Chicken and Winter Vegetables:

Serves: 4, 1 to 2 pieces of chicken and ½ cup vegetables per serving – Serve this when you want to spend a little time preparing a dish and then sit back and relax while it bakes. It’s great for a late supper after work or for a weekend dinner.

Ingredients:

2 ½ to 3 pound cut up chicken, skinned, all visible fat removed

4 to 6 small red potatoes, scrubbed and halved

4 large carrots, peeled and cut into 1-inch pieces

1 small acorn squash, quartered and seeded

1 medium onion or fresh fennel bulb, cut into 8 wedges

¼ cup water

¼ teaspoon salt

¼ teaspoon black pepper

Bottled low-fat chicken or turkey gravy (optional)

Directions:

Preheat oven to 375 degrees F.

Rinse chicken and pat dry.

Place in a 13×9x2 inch glass baking dish or 3-quart casserole.

Arrange potatoes, carrots, squash, and onion around chicken.

Pour water over chicken and vegetables.

Sprinkle with salt and pepper.

Cover dish or casserole tightly with foil and bake 1 ¼ to 1 ½ hours or until chicken and vegetables are tender.

If desired, heat gravy according to package directions and serve with chicken and vegetables.

Cook’s Tip:

Fennel is a creamy white or pale green vegetable of the carrot family. Cooking fennel makes its licorice-like flavor more delicate and its celery-like texture softer.

Calories 433

Protein 40 g

Carbohydrate 49 g

Cholesterol 102 mg

Sodium 307 mg

Total Fat 9 g

Saturated 3 g

Polyunsaturated 2 g

Monounsaturated 2 g

This is a wonderful winter time healthy dinner paired with a great wine for you. From my table to your’s.

WineGuyMike

[Via http://winendinecvs.wordpress.com]

Pat Robertson Blames Earthquake on Pact Haitians Made with Satan ...

National Soup Month - Ratatouille

2010-01-15T01:58:00.000+02:00

Proving once again that the best food is also the simplest food, today’s celebration “soup” is that peasant food favorite; Ratatouille.

Ratatouille is a rich, herb flavored vegetable stew. I usually make ratatouille in the the summer when its main ingredients; eggplant, zucchini, bell peppers, and tomatoes are all fresh. But the other day the eggplant in the crisper was calling to me, and I was feeling a little too lazy to make Eggplant Parmesan, so Ratatouille it was! My recipe is based on one by Mollie Katzen found in the Moosewood Cookbook. I own over 200 cookbooks, but this is one that I use on a regular basis. There isn’t a bad recipe in the book.

Eggplant and herbs

Start by chopping 1 medium eggplant into small cubes. Don’t worry about peeling it, salting it, and all the other advice that sends people running from eggplant. Just cut it half lengthwise and cut into 1/2 inch cubes.

Heat about 3 Tbsp olive oil in a large pot, add 3 cloves of garlic, minced, and 1 large leek, chopped and saute for about 5 minutes. Add the eggplant plus 2 tsp dried basil, 1 tsp marjoram, 1/2 tsp thyme and a bay leaf. Cover and cook over medium-low heat for 15 -20 minutes or until eggplant is soft. Occasionally stir so that the herbs don’t burn.

Ratatouille fixings

Add 2 medium zucchini (chopped or sliced and quartered), and 1 chopped bell pepper to the pot along with 2 cups of crushed tomatoes and 1/4 cup red wine. Since this was going to be our main meal, I “beefed” up the protein level by adding 3 Tbsp of bean granules. The bean granules don’t affect the flavor of the stew but are an inexpensive way to add protein and fiber. (You can purchase them here). Simmer for 10 – 20 more minutes or until the vegetables are all tender.

Red Wine Ratatouille served over pasta.

This time I served the ratatouille over pasta. Leftovers will be served over polenta. When I make ratatouille from garden fresh vegetables, I usually serve it at room temperature along with a summer salad or two. But that’s the great thing about ratatouille – it can be served hot, cold, or at room temperature; thick like a stew or thinner (add more tomato); topped with olives or sour cream or shredded cheese. Like most herb-rich meals, this one is even better the next day.

If Ratatouille still seems like too much work, I developed a red wine sauce mix to use. This is the recipe that comes with our Mama’s Mediterranean Sauce mix:

2 Tbsp olive oil
1 medium eggplant
2 each: zucchini, bell peppers
1 (14 oz can) diced tomatoes
3/4 cup water or red wine
1 Red Wine Mama’s Mediterranean Sauce Mix

Cut vegetables into 1 inch pieces. In Dutch oven, cook eggplant in oil over medium heat for 15-20 minutes or until soft. Add remaining ingredients. Cover, simmer and additional 15 minutes or until cooked through. Reviews have been great so far! What about you? Do you have a favorite Ratatouille “encounter”?

Mama's Mediterranean Red Wine Sauce

Red Bean Granules

[Via http://winebarrelgourmet.wordpress.com]

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Wine Wednesday: Cline Cellars Oakley Four Whites

2010-01-13T14:48:00.000+02:00

Like most American wine novices, I tend to think of wines in varietal terms — Pinot Noir, Sauvignon Blanc, Merlot, etc. But I learned from reading The Judgment of Paris that the French consider a properly blended wine, one with a proper balance between the flavors of several grapes, to be the height of skilled winemaking. The famous Bordeaux wines, for example, are made from Cabernet, Merlot, or Cabernet Franc.

So lately I’ve been on the lookout for wines that blend different grapes, and I’ve generally been very happy with both the wine and the value you get for your dollar — I suspect that many Americans haven’t quite caught on to the blends and prefer the familiar “Cabernet” or “Chardonnay” labels, meaning you can find some tasty wines at low prices if you’re willing to be a bit adventurous.

Take the Cline Cellars Oakley Four Whites, for example, a blend of Sauvignon Blanc, Palomino, Semillon, and Malvasia Bianca (a grape I’d never heard of before) from one of my favorite Sonoma wineries.

Image from clinecellars.blogspot.com

Several fruit notes hit your palate right away — pears, a bit of peach, grapefruit — and tastes round and robust without being oaky or sweet. It’s a great alternative to a New Zealand Sauvignon Blanc if you love those wines but could use a change of pace. It’s got a similar intensity of flavor without the grassy or vegetal notes NZSB is famous for. The finish is a bit dull compared to that first taste, but overall this is a gulpable wine great with spicy foods.

[Via http://petitechablis.wordpress.com]

2K Boston reverts to Irrational Games // News

The French Paradox

2010-01-13T08:11:00.000+02:00

I have put a little thought into the French Paradox since arriving in France. Michael Pollin’s book In Defense of Food: An Eater’s Manifesto has prompted me to articulate a little of what I’ve learned (but don’t always practise). Theories why the French, while living on rich foods, lots of oils, meats and wine, manage to stay healthy are varied and numerous. My own theory has perhaps been solidified by this book’s musings on omega-3s and leafy vegetables.

Personally, I like my veggies, dairy, pasta and rice. I like a bit of meat and fruit too. I’m not big on breads or desserts. I like wine and beer. I like to cook things myself and do so almost all the time. The French way of eating isn’t too far removed from my habitual one, but just enough so that I noticed a few things.

The French adore dessert. Dessert is a highly anticipated and somewhat revered part of most dinners. The desserts aren’t always sickly sweet – mostly they’re carb-heavy and slightly sweetened. I think the anticipation of dessert is what stops French people from over-eating throughout the meal. I mean, you don’t want to eat too much of the main course only to find you can’t fit in any dessert (as I do). It’s not only rude to the chef, but you’re missing out on something fabulous. There’s also cheese and more bread at the end of a meal. So, a French diner will happily graze on the meal with the full knowledge that dessert, cheese and more bread will fill any ‘gaps’ and ensure they’re not left hungry. Often when if comes to dessert you can only fit in a tiny bit anyway, but I think knowing it will be eaten changes the mentality of the diner for the rest of the meal.

French meals (both lunch and dinner) will start with an entrée of either salad or soup served with bread. Practically speaking, this gives you something to eat while the main course finishes cooking (salads are quick and soup can be re-heated). Nutritionally, both are vegetable and/or leafy-green heavy (in restaurants, you often get a little cheese, terrine or seafood in an entree too) and are often laden with oils or salt, so your body gets food it desperately needs (leafy greens and other veggies) before other things. The oils and salt help to tell your body that it’s eating and no longer hungry any more. Often I feel full after an entrée – this is the point. Your body has been tricked into eating all the most healthy stuff “just while you wait”. Depending on how many young kids are at the table, the main course can cook for quite a while longer while you eat the entrée. When you finally eat it, your stomach is settled. You’re no longer ravenous and you’ve gained some important nutrients. When a modest portion of main course arrives (usually meat-heavy with some veg – very rarely pasta or rice), you are left wondering if you can eat it all, rather than thinking it’s not enough. And then there’s still dessert.

Oh, and one only drinks wine with a meal. When the meal is done, French people don’t tend to sit around drinking wine into the night (as Australians do).

So, in summary, my personal mantra for which parts of the French diet are most beneficial to health:

- Always eat a large plant-based entrée (every meal) with enough flavour to stop yourself feeling ravenous.

- Only drink wine while eating the meal.

- Always plan a dessert just so that you know it’s there (even if it’s just yoghurt).

This post is an excerpt of my full review of Michael Pollin’s In Defense of Food: An Eater’s Manifesto on Goodreads (a social network for book reviews). If you’re interested in the book, see my full review here.

[Via http://vegemitecroissant.wordpress.com]

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The Day Before the Resolutions Kick In (Recipe: Three-Onion Casserole)

2010-01-13T02:49:00.000+02:00

We decided to spend both Christmas and New Year’s weekends at home this year. We’d traveled for Thanksgiving and that was enough for us. On top of the two long weekends, I also had two personal days at work that I needed to use before the end of the year – so I ended up with two 4-day weekends in a row. For someone who loves to cook, this was pure luxury! Definitely not an opportunity to be wasted – and I tried not to, as I will try to recap in the next couple of posts.

In the spirit of taking a festive approach to this opportunity, I sat down with one of my most appropriately festive cookbooks: The Silver Palate Good Times Cookbook. Doesn’t the name just say it all? This book does not contain heart- or waistline-friendly recipes. But how often do you have an excuse to cook really decadent party food? (As opposed to a beautiful-yet-healthy potluck dish, for example?) For those rare times when you do – this book does not disappoint.

And indeed, it was not long before I was mentally bookmarking various ideas, but I finally found the one. The one I could not imagine NOT making for a long holiday weekend. It had the simple name of Three-Onion Casserole and was billed as an ’accompaniment.’ But don’t be fooled: this dish’s size (it filled a 9×13″ pan above the brim), cost (almost $50 worth of ingredients, most of them various kinds of cheese) and flavor (wine, garlicky boursin, herb-flecked dill Havarti, and slow-roasted leeks and onions topped off with crusty, deliciously browned Gruyere) are no side show. If you were to bring this beautiful, fragrant and filling casserole to a winter party, your brilliance and generosity would not soon be forgotten. I didn’t; I just made it for the two of us, for New Year’s weekend.

One more note about this dish: it is labor-intensive, perhaps only suited for one of those 3- or 4-day weekends when cold weather has you trapped indoors anyway. There is simply no way to make light work of slicing this many onions, nor do Havarti or Gruyere typically come pre-grated. Just hang in there and get it done; you will be richly rewarded. It may seem completely inconceivable, but Tomas and I ate this whole casserole by ourselves. Eventually. I think it took about a week… but boy, those leftovers made for the best lunches ever. Like extending the holidays right into the work week.

Three-Onion Casserole (adapted from The Silver Palate Good Times Cookbook, 1985)

3 Tbsp unsalted butter

2 large yellow onions, peeled and thinly sliced

2 large red onions, peeled and thinly sliced

4 leeks, tough green ends cut off, well rinsed and thinly sliced

1 1/2 cups grated Havarti (I used Dill Havarti and enjoyed the extra boost of herbs. I was unsure of how much solid cheese to buy at the store, but found that a smallish 1/2-pound block of Havarti made more than enough)

2 packages (5 oz. each) Boursin, crumbled

1 1/2 cups Gruyere, grated (one 1/2-pound block was enough; I couldn’t tell and bought two, which cost me dearly but gives me an excuse to make fondue soon)

1/2 cup dry white wine

salt and freshly ground pepper to taste

Preheat oven to 350 degrees. Butter a 9×13″ baking dish with 1 Tbsp of the butter. Layer a third of each of the onions in the bottom of the dish and season with salt and pepper. Top with the grated Havarti. Create another layer of onions, seasoning again with salt and pepper. Top this layer with the crumbled Boursin, distributing it as evenly as possible. Layer the last third of the onions and leeks on top and top with the grated Gruyere. Dot the remaining 2 Tbsp of butter on top and pour the white wine over all. Bake for 1 hour, covering the dish with aluminum foil after 30-45 minutes or when it is sufficiently browned to prevent the top from burning. Serve immediately (but makes fabulous leftovers).

The Silver Palate cookbook says that this makes 6 servings, but perhaps that was in 1985. I would argue that it could easily feed 12 people if they help themselves to fairly generous portions.

This would be a great side dish for any kind of steak or filet, but I enjoyed it with brussel sprouts, good bread and sweet potatoes.

You might only want to make this once a year, but I can imagine it becoming quite an addictive tradition, right up there with your favorite cookies or the Christmas ham.

[Via http://greencolander.com]

The Jets Stream - NY Daily News

Breakfast Links

2010-01-11T14:53:00.000+02:00

Good morning eaters! Breakfast Links is a recurring feature at The Omnivore where you’ll be able to find the most interesting food related news and articles from around the internet.

Photo: Zesmerelda, flickr

Top Chef fans take note. The brothers Voltaggio, stars of Season 6, have started a new website and video series.

It seems that Kim Kardashian can’t keep herself out of Breakfast Links, this time appearing on The Jay Leno Show. Along with Jay she helped Guy Fieri prepare one of her guilty pleasures, deep fried Oreos. What better way to promote your new workout video!

The Orlando Sentinel suggests that cooking can be a nice way to relax after a long day in the office.

Have you heard of black garlic? The fermented sibling of your everyday garlic bulb gets profiled in The Philly Inquirer.

The Oregonian’s FOODday staff shares a list of 100 things they love.

The San Diego Union Tribune takes a look forward with 5 of San Diego’s best and brightest chefs about what’s next in the city’s dining scene.

At SFGate they’re predicting 5 trends in wine for the new decade.

[Via http://foodsd.wordpress.com]

New Government Study Has Good News, Bad News, for Senate Democrats ...

City of Sails

2010-01-11T08:33:00.000+02:00

Wow. South America was fantastic. Kim and I can’t wait to make it back there one day and see more. We were sad to leave and I will definitely miss speaking Spanish all the time, but both of us were very excited to move on to New Zealand! Familiar faces for Kim and new and amazing scenery and fun for me!

We knocked out our longest flight of the trip with ease and made it into Auckland bright and early. One of Kim’s old flatmates, Ben, was there to pick us up and take us to his and his wife‘s Jo’s place for the next couple of nights. It was so nice to be out of the hostels for a bit! A nice comfy bed, cleanliness, privacy…awesome.

We rested up for a couple of hours and then Ben took us for a drive around town. Our first stop was at the “biggest supermarket in the Southern Hemisphere”, Pak n’ Save, for Tim Tam’s, a local treat. Kim has not shut up about these cookies since she returned from here in 2002, and I totally understand why! They are phenomenal. T wo delicious cookies with cream in the middle then covered in chocolate. Milk chocolate, dark, white, whatever you prefer. Wonderful.

Then we went to a beautiful lookout point near his house called the Te Atatu Pennisula, drove over the Harbour Bridge, and then headed into downtown. We went to Doug Robinson MeyerPark, drove down Paratai Drive, home to the most expensive real estate in the city because of the ocean views, and went to Mount Eden, which had a great view of Auckland.

Kim and Ben with city view in the background

Auckland

We then went to meet Jo for a drink after she got off work at a great little bar called Sales Street Bar and then checked out the biggest Les Mills gym in New Zealand. For those of you that aren’t familiar with who/what that is, all of the programs Kim and I have been doing at Gold’s Gym in Austin for the past few years are choreographed and originated here. Afterwards, we took a drive down by the pier and then headed home for some Thai take away and TV.

Jo and me at the bar

Since Ben and Jo were both on holiday for Christmas, they took us around town again the next day. We went to Soljans Winery for a quick drink and then to Muriwai Beach to check out the gannet nests and black sand. After stopping for some ice cream, we headed over to Mission Beach for some beers and delicious green lipped mussels, one of the things New Zealand is known for. Then they took us to the Michael Joseph Savage Memorial for an amazing view of the entire city. Auckland is definitely one of the most beautiful big cities I have ever seen. It is known as the City of Sails because the it has the highest number of sailboats per capita than any other place in the world. The water is the most incredible shades of blue. It’s breathtaking.

The girls at the winery

Muriwai Beach

Gannets

Fooling around on the beach

Black Sand!

On the way to Mission Bay

After a nice day around town, we rested for a bit at the house and then went out for Indian food. Kim has bragged on the amount and quality of the Indian restaurants here due to the large number of immigrants in New Zealand. I was finally getting my chance to see what she was talking about. Ben and Jo took us to their favorite place in town, Chapati. It was unbelievable. The lamb korma literally melted in my mouth. We finished the night off with a few bottles of wine and headed to bed.

We had a scenic 10 hour train ride to Wellington the next morning. Ben and Jo gave us a proper farewell and saw us off at the train station. The were so nice and hospitable. Thanks so much guys! We’ll see you again for a drink our last night in New Zealand!

Jo and Ben, our fabulous Auckland hosts!

[Via http://sistersastray.com]

The Health Care Blog: And in breaking news...

Wine and Dine - by Mark Shaw

2010-01-11T02:46:00.000+02:00

John 2:1-11

1 On the third day a wedding took place at Cana in Galilee. Jesus’ mother was there, 2and Jesus and his disciples had also been invited to the wedding. 3When the wine was gone, Jesus’ mother said to him, “They have no more wine.” 4″Dear woman, why do you involve me?” Jesus replied, “My time has not yet come.” 5His mother said to the servants, “Do whatever he tells you.” 6Nearby stood six stone water jars, the kind used by the Jews for ceremonial washing, each holding from twenty to thirty gallons.[a] 7Jesus said to the servants, “Fill the jars with water”; so they filled them to the brim. 8Then he told them, “Now draw some out and take it to the master of the banquet.” They did so, 9and the master of the banquet tasted the water that had been turned into wine. He did not realize where it had come from, though the servants who had drawn the water knew. Then he called the bridegroom aside 10and said, “Everyone brings out the choice wine first and then the cheaper wine after the guests have had too much to drink; but you have saved the best till now.” 11This, the first of his miraculous signs, Jesus performed in Cana of Galilee. He thus revealed his glory, and his disciples put their faith in him.-

I. Statement of Focus

Recently as a congregation we have been studying the PILLAR of fellowship.

In John 2 we see how Jesus fellowships with his disciples, close friends, and family.

At the same time many scholars find a lot of significance in this passage in regards to the Lord’s Supper.

Many see the wine to be an allusion to blood of Christ and the Lord’s Supper.

II. Digging In

Jesus goes to parties

This is a Jesus that is just HANGING OUT

No plans for healing people

No plans for preaching

No plans for studying with anyone

No plans for discipling people

Just Hanging

Jesus does favors

This is amazing. I get the feeling he knew he could do miracles, but he had never done one before.

If you were the Messiah, what would your first miracle be?

I bet Jesus put a lot of time into thinking about what his first miracle would be.

A significant Healing - Herod’s child

A well timed Feeding - Half-time at the Gladiator fights

An intimate Resurrection - A relative of the Chief Priest

A prominent Conversion - (like blinding Saul)

Now his mom wants him to do something about the wine at a party

And he does her a favor!

Jesus provides generously

Six Huge Water Jars – each containing 20-30 gallons

That comes to about 24 Cubic Feet

That is the capacity of a large freezer chest

6′ x 2.5′ x 3′

FULL OF WINE

That’s generous

And I don’t get the feeling this was HIS friend, but rather a friend of the family (or of his mom)

Jesus provides quality (Quantity & Quality)

This isn’t just wine, but the BEST wine

III. Upward Call

Questions

How do you think Jesus views you?

Do you feel like he wants to have FUN with you?

Do you feel like he wants to do you FAVORS?

Do you feel like he is GENEROUS with you?

Do you feel like he doesn’t just want you to be happy but have QUALITY in your life.

Fun - He puts up with it

Favors - No

Generous - I feel he has been very good to me – BUT he has made me EARN IT

Quality - No

IV. Prayer

Prayer for Bread

Thanks for Jesus

A friend

Who does us favors

and is Generous with us

not just in quantity but also in Quality

Help us to accept him for who he really is in this story.

Prayer for Wine

Thanks that he made a lot of wine

Thanks that he poured out ALL of his blood

Thanks that it was the BEST blood, untarnished, sinless…good enough to forgive our sins.

[Via http://communionlessons.wordpress.com]

Government News Briefs « ResourceShelf

Whiskey Tender Loin, Making a beast out of a herbivore...

2010-01-08T14:32:00.000+02:00

Today, let’s talk about something that’s concerned with alcohol. Whiskey to be exact. Whiskey is a distilled liquor made from grains that are starch dominant. The alcohol % may vary depending on the company that made it but here’s how you compute for it. You will find a word that says “proof” on the bottle. It can be around 80 or something like that. To get the alcohol level, just divide that by 2 and that’s the alcohol percentage of that whiskey. This formula works with all alcoholic beverages that has “proof”.

As I was drinking with my classmates, I thought the idea of cooking using what we were drinking. At that time, it was “Jim Beam, black” my classmate had that stored so we opened a bottle. In order to cook this, you must make sure that you know how to act cool when it starts to ” flambe”. It’s a process where in you burn raw alcohol from the dish, leaving a faint flavor of the whiskey. The best options for flambeing are those that are 80 proof. 120 and up are already considered to be dangerous.

Ingredients:

2 Pcs. Pork tender loin

3 Tablespoons of Dijon Mustard

3 tablespoons Olive Oil

1 Tablespoon Basil

1 Tablespoon Thyme

1 Tablespoon Oregano

(fresh or dried)

1/8 Tsp. Turmeric Powder

2 thimblefuls of Jim Beam Black whiskey

Salt and Pepper to season

1st: Season Both tender loins with desired amount of salt and pepper.

2nd: Combine the Dijon mustard, olive oil with the Herbs along with the turmeric powder and rub it vigorously on the Loin.

3rd: Splash the Whiskey and make sure to it coats with the Loin.

4th: Heat up your grill pan/grill to High heat and splash with olive oil.

5th: Once pan grill is hot enough cook both tender Loins to desired doneness. and splash it with 1 thimble of whiskey(careful, there will be fire ) just before turning the grill off.

6th: For the sauce feel free to create your own. (If you’re using a pan grill you can deglaze it with red wine or milk and just reduce it until it blends with the Pork’s juice/drippings).

Making this recipe is quite dangerous to be frank. Make sure that when you put in the whiskey, there are no flammable materials near the pan, especially the bottle! Also make sure that you’re not staring directly at the pan or your face will get burned.That’s saying goodbye to your hair and your face. Note that It’s better to have someone there to guide you if you’re not used to this kind of cooking.

Serve and garnish with parsley. Enjoy!

Note: My next post will be explaining the process of making beer! This should be fun I will also be posting my recipe on how to cook a healthy meal out of sea bass.

Thank you for reading! Till next time!

[Via http://recipeswitheaton.wordpress.com]

Iran News – Iran diplomat quits over protests (Reuters via Yahoo ...

Wine is fine: Astica Cuyo Cabernet Sauvignon 2008

2010-01-08T08:03:00.000+02:00

Who said wine and football don't mix?

BARGAIN ALERT! Tonight’s wine may very well be the cheapest available at Barriques at $4.99/bottle. Look out, Chuck. All the way from the Cuyo region of Argentina comes the Astica Cuyo Cabernet Sauvignon 2008. Is it a bargain or is it just a cheap wine? The low buy-in to find out garnered a look.

Wine: Astica Cuyo Cabernet Sauvignon 2008

Vitals: 13% abv, Cuyo Region, “Produced from grapes hand-picked in the Cuyo Valley, which lies in the northern boundaries of Mendoza and lies at very high altitude (800 to 1,100 meters above sea).”

Company line: “The wine presents a ripe blackberry aroma with a smooth, round, fruity palate. Ideal to drink with grilled meats, roast, and full-flavoured dishes”

My take: Dark garnet in the glass. Nose is somewhat muted but provides some dark berry along with a leathery ribbon. A cooling minty/anise flourish distracts somewhat from an otherwise one-note ripe blackberry palate. Body is on the thin side and finish is dry and short. A little rough around the edges for the seared porkchop with braised carrots and twice-baked potato I whipped up for dinner tonight, but not an entirely awful experience. I’m not sure I would add this to my regular rotation, but you can certainly do worse for five bucks.

[Via http://43north89west.wordpress.com]

Monster intros iCarCharger 800 for iPod, iPhone | iLounge News

"Labels" aren't always bad things

2010-01-08T02:01:00.000+02:00

We joke a lot about cutesy wine labels with koala bears on them, but wine labeling is serious business. The Alcohol and Tobacco Tax and Trade Bureau (TTB), part of the Treasury Department, is responsible for enforcing alcohol labeling requirements mandated by law. Believe it or not, the labels on every bottle of wine sold in the U.S. have gone through the TTB approval process. Since we’re bringing on some new producers, we’re discussing the ins and outs of U.S. labeling requirements with them, and I thought you might like to know just what wine labels are all about.

As long as you have all the required information on the back label, you can pretty much put what you like on the front, as long as it's not false advertising...

Most wine bottles have two labels on them. Two aren’t required, but getting all the mandated information on one label and making it distinctive and beautiful is tough work. Jokes about the koala aside, many people are swayed on a choice between two wines by which one has the better looking front label. So a simple, beautiful front label with very little text means there’s a back label that tells you what the U.S. government wants you to know about your wine. And the print can’t be too small, either (something I’m beginning to appreciate when I have to reach for my reading glasses!)

There are nine required pieces of information on wine labels:

1) Brand name – the name under which the wine is marketed. This may or may not be the manufacturer or owner, since a brand name can be a subsidiary of another. You won’t find the name “Gallo” on Barefoot wines, for example, even though that’s who owns them.

2) Class/type – the specific identity of the wine, such as Red Rhône Wine, Sauvignon Blanc, etc. If the class or type is a specific varietal name, the name must be rendered in letters no smaller than 2 mm. Believe it or not, there is no requirement to tell you what grapes are in any wine. They can simply be labeled as “Red Table Wine” or “White Table Wine,” without any additional information. However, if the wine is labeled as “Sauvignon Blanc,” that means that 75% or more of the grapes used in the wine must be Sauvignon Blanc. If more than one grape is listed, then they all have to be there, with percentages, totaling 100% of the grapes used in the wine.

This probably passes muster for truth in advertising.

3) Alcohol content – generally listed as Alc xx% by volume, or as a range. The lettering used for the alcohol content must be between 2 and 3 mm in height.

4) Appellation of origin – the region or place where the grapes for the wine are grown. The location has to have a specific designation recognized by the U.S. Government, such as Cotes du Rhône, Vin de Pays d’Oc, Napa Valley, etc. This is not a static list. When I started submitting First Vine labels to TTB, TTB didn’t recognize Vinsobres as an appellation (even though the French AOC authorities did). I had to contact the trade representatives at the French Embassy here in DC, and they had to pester the DC-based EU trade reps to update the EU list of French appellations and get it over to TTB. And it’s not just in France — lately there has also been a dust-up over just what can be called “Napa” or not.

5) Name and address – the city and state of the bottler (for U.S. wines) or importer (for imported wines). These must be written in a font size no smaller than 2 mm.

6) Net contents – the amount of wine in the bottle, always in metric units (750 ml, 1.5 L, etc). Distilled spirits are also listed in metric units. Interestingly, malt beverage net contents must be in American units, which is why most cans and bottles of American beer are listed as containing 12 ounces, and foreign beers are listed first in ounces and then in metric units. Instead of appearing on the label, the net contents may also be blown or branded into the bottle to meet this requirement.

7) Sulfite statement – if the wine contains 10 or more parts per million of sulfites, whether there are any added sulfites or not, the label must say Contains Sulfites. This information is provided because some people with severe respiratory conditions are ultra-sensitive to sulfites. (As we’ve discussed before, most people aren’t really allergic to sulfites, even if they think they are).

8) Country of origin – required by U.S. Customs for imported wine. The origin statement must be worded as Product of France for French wines.

9) Government warning – this is the health warning you see on each bottle of wine, malt beverages, and distilled spirits. It must be completely legible and worded exactly as required by law, in a font size no smaller than 2 mm, and separated by other text by at least 2 mm on all sides (for a standard 750 ml wine bottle). The opening words, GOVERNMENT WARNING must appear in capital letters and in type that is bolder than the rest of the warning statement. Here is the full text:

GOVERNMENT WARNING: (1) According to the Surgeon General, women should not drink alcoholic beverages during pregnancy because of the risk of birth defects. (2) Consumption of alcoholic beverages impairs your ability to drive a car or operate machinery, and may cause health problems.

It really does look like a warning against becoming pregnant, doesn't it? I mean, you can't really see that she's holding a glass -- she could just be giving someone the finger!

TTB will not allow any other health warning to appear on a bottle of wine, even if that warning is required by the country where the wine was made. In France, for example, new labeling laws require a symbol to show that pregnant women shouldn’t drink alcohol. It doesn’t seem terribly subversive (in fact, it looks more like a warning against pregnancy itself rather than drinking while pregnant), but TTB will not approve labels with the pregnancy symbol on them. We submitted a label to TTB without realizing the symbol was there and was the label was indeed rejected. Lots of photoshopping and frantic e-mails to the producer later, and we had a symbol-free label that passed muster with TTB.

A fabulous back label for a fabulous wine! (Click on it to enlarge)

As importers, we’re responsible for making sure that the wine we import has approved labels. Since we were working with producers who hadn’t exported before, we wanted to design a back label from scratch that would contain all the necessary information and give you some things you could use. Along with the grapes in the wine (always useful to know), we recommend a serving temperature. Many people serve their white wines too cold and their reds too warm. Five degrees can make a huge difference in flavor, so we want you to experience these wines at their best. We’ve also recommended some food pairings for the wines. Finally, we try to let you know how long you should keep them around before they won’t be quite as vibrant as they were when you bought them. All in a space that’s three by three-and-a-half inches! Such a deal! And now, the recipe. To celebrate the opening of the wine bar at ACKC (1429 14th St. NW, serving wine from 5 pm until closing daily – you didn’t think I was going to let an opportunity to mention it go by, did you?) I bought myself a great new cookbook –The Bacon Cookbook by James Villas. Really, what’s not to love about 150 recipes using bacon in all its glorious forms? I was tempted to give you his recipe for Japanese Bacon Tempura – literally battered and deep-fried bacon – but even I have my limits!

One of Villas’s specialties is French cooking, and the bacon book includes a recipe for Quiche Lorraine with the traditional pastry crust. Coincidentally, a couple of nights ago, I was watching an episode of “Sarah’s Weeknight Meals” on PBS (a great show with Sarah Moulton, the only TV chef skilled enough to answer live questions on the air as she cooked. Forget that crackpot “Ask Aida” on the Food Network, who can’t even read cue cards without seeming rehearsed) and she made a quiche with a cracker crust. It never occurred to me to make a cracker crust for quiche, but what a great way to make it simpler without resorting to an icky pre-made crust! So here’s a recipe that combines the best of both. Villas reminds us that the original Quiche Lorraine was just cream, eggs, and bacon, but I think a little Gruyere cheese and onion are a great addition.

And what to serve? Our fabulous Château Milon Bordeaux Supérieur Rouge ($21), of course! We can’t let that fabulous label go unnoticed, can we?

Bon Appetit!

Tom

“Weeknight” Quiche Lorraine with a Cracker Crust

Makes 8 slices, 4 to 6 servings

Crust

24 whole grain crackers (like low-sodium Triscuits), ground in a food processor (about 1 cup)

4 tablespoons melted butter

Preheat the oven to 375 degrees F. Combine the butter and cracker crumbs and spread in the bottom and one inch up the sides of a 9-inch pyrex pie plate. Bake the crust for 7 minutes and remove it from the oven.

Filling

½ pound sliced lean-ish smoked bacon, cut crosswise into half-inch pieces

1 small onion, cut in half through the poles, then sliced thinly

½ cup grated Gruyere or Swiss cheese

1-1/2 cups heavy cream

3 large eggs

Salt and freshly-ground black pepper

Pinch of grated nutmeg

Saute the bacon over medium heat in a large skillet until browned. Remove the bacon from the skillet with a slotted spoon and let it drain on paper towels. When drained, sprinkle the bacon evenly over the bottom of the partially-baked crust. Pour off all but about a tablespoon of fat from the skillet and sauté the onion for about 10 minutes, until lightly browned. Sprinkle the onion over the bacon, then the Gruyere cheese. In a medium bowl, beat the eggs and cream, add the nutmeg, then a little pepper and salt. Pour carefully into the prepared crust and then bake about 40 minutes until the filling is set and the quiche is a little puffy and golden. Let it cool for about 10 minutes, then serve.

[Via http://firstvine.wordpress.com]

Steele Lashes Out: Critics Should 'Get a Life,' 'Shut Up,' 'Fire ...

New SoMar Photos

2010-01-06T14:14:00.000+02:00

Thanks to my mom, I now have some new photos of SoMar up that she took, as well as some professional ones. I can’t believe that it’s taken me so long! They can be viewed through the Flickr link on the left-hand navigation bar. I continue to love my job at SoMar, as I meet so many interesting people every day! In other wine news, I did something I’ve never done before – dumped a bottle of wine! I don’t know if all Oriel wines are bad, but this 2003 Cotes du Rhone (100% Syrah) was awful. It was extremely vinegary, despite the fact that this was supposed to be a good vintage. I should have known better than to buy such a cheap bottle! I substituted it for a 2008 Maculan Pino and Toi from Veneto, which my boss Steve regularly recommends to customers. Although it is only 15% Pinot Grigio (60% Tocai, 25% Pinot Bianco), for me the traditional bouquet of that grape dominated – it was crisp and fresh, and I thoroughly enjoyed it! So did my mom, who I am slowly converting into a white wine lover.

[Via http://woowinegirl.wordpress.com]

Report: Apple buys mobile ad company Quattro | iLounge News

Thawing

2010-01-06T02:12:00.000+02:00

I did a serious 6 mile trail run with the die-hards today – almost every inch was a layer of ice with a light dusting of snow on top. I was so afraid of dying I almost didn’t feel the cold. I think my friend Kate must have wings. We could not comprehend how she could just plummet down hill without seeming to even look at where she was stepping. It was ridicu-tarded.

My stupid ankle was a bit stiff after all the craziness, so after peeling off my frozen wet running clothes (yes, they were both frozen AND wet at the same time), I sucked it up and iced my ankle for 20 minutes before sliding into a hot, hot bath that just did not seem hot enough.

But after crawling into a glass of wine and my leopard jammies, I am glad to say I’m finally warm!

But let’s rewind and talk about breakfast and lunch because honestly, I took some pictures and I just don’t want them to go to waste.

I brought an epic smoothie with me to work – my own almond milk with spinach, bananas and Super Green (TJs). I get a kick out of this because it tastes so good but looks disgusting. My husband only tried it because he’s color-blind and I didn’t tell him what was in it. Seriously. (If I ever have kids, I’ll probably make breast milk smoothies.)

For lunch I had a calorie fest with a big fat bowl of Indo peanut saute from Noodles & Co. Very good. They SAY it is spicy but this time it actually was – score! Awesome. And I think the guy who took my order was sweet on me because he gave me a free drink. Nice to know I can still be a charmer sometimes. (ha!)

Kay, gotta go, big day tomorrow – think of me!

Peace -

[Via http://cheaperthantherapyblog.com]

News Ticker: Pearl Jam, Ron Asheton, Sandro, “Celebrity Apprentice ...

Page to Screen

2010-01-04T14:21:00.000+02:00

I wasn’t kidding last night when I said I was going to curl up and enjoy some reading…

Three and half hours later I had read the entire book cover to cover. The beginning of the book had me instantly entranced. Absolutely beautiful, distinctive writing. The author described the wines as if he was describing the face of a beautiful woman. Every so often I felt like the author was telling me what was really happening to him right then and there, not just creating fiction.

But then the middle and end of the book kind of dropped the ball for me. Too much talk about infidelity and such. Kind of like The Hangover meets Napa Valley.

By the time I finished reading I was STARVING!! I still have tons of Christmas leftovers, that I’m darn sick of eating but refuse to waste. So I turned the potatoes into a frittata:

I sauteed some onions, then added the leftover roasted Russet, red, and sweet potato mix. To make it interesting I threw in a couple artichoke hearts, spinach leaves, and chopped fresh sage. Then I put it in a pie dish and poured some Egg Beaters on top and sprinkled it with cheese. Baked at 350 for about 20 min. Yum. I don’t even love eggs but this was definitely better than eating just potatoes yet again. I rounded it out with more left over rice casserole and green beans.

Then just in case I didn’t get enough of Sideways, I watched the movie version (I’d recorded it on TV knowing I was going to read the book soon). I love watching movie versions of books, although I almost always prefer the book to the movie. (You can just pack so much more into a book.)

It was VERY strange watching the movie just minutes after finishing the book. I won’t go into too much detail in case anybody wants to read or watch it, but random, seemingly non-important details were changed (names, etc) and the order of events and ending were different. I’ll probably wait at least a day before watching a movie of a book again

I would really like to go on a tour of wine country now though!

Do you prefer books or movies?

[Via http://sideofsneakers.wordpress.com]

Celebrities News – George Clooney And Brad Pitt Interview | Free ...

Date Spot Review: The Pawn (Wan Chai)

2010-01-04T08:30:00.000+02:00

HKH has been to The Pawn…a lot. The first visit left the impression that it seemed like it would be a decent spot for cocktails and maybe dinner with a stone cold fox. This impression was correct.

The place is dark, with multiple rooms on two floors, but it still has a somewhat cozy feel. There are plenty of couches and small table for casual dining and cocktails, while the upstairs terrace restaurant is good for stepping it up a notch for a full fledged dinner. Add to that another good sized terrace on the second floor, which overlooks the action in Wan Chai, and you’ve got a winner.

The food options are varied, but we decided to go healthy and have a Scotch Egg with a side of fries on our last visit. The fries were perfectly cooked and the Scotch Egg was, well, eeeegggcellent. Sorry.

They’ve got a wide selection of wines and also consistently make me good Manhattan’s. Rare in Hong Kong. My companion had what was essentially a lychee and vodka Martini. Since she had two I will assume she approved.

Grade: A

Good for: First date drinks, followed by dinner if you’re getting along swimmingly.

Website: http://www.thepawn.com.hk/

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Thinking you might need some help with dating in Hong Kong? Well,you are in luck because Hong Kong Hitch is here. Come visit us.

[Via http://hongkonghitch.wordpress.com]

Vanguard News Online

Wine and Cheese anyone?

2010-01-04T02:45:00.000+02:00

Do you have any Cheese? I am looking for a cheese tray for the French Fling event for the Canadian Cystic Fibrosis Foundation Edmonton and Northern Alberta Chapter. We need a cheese tray that will feed about 300 people. If anyone has any contacts, please let me know.

French Fling

Anyone who’d like to come to this event – it is Thursday, February 4, 2010 from 7:00 – 10:00pm at the Chateau Louis, Conference Centre (11727 Kingsway).

Early Bird Draw if you purchase your ticket by January 15th, 2010!!! To order tickets – call 780-466-2265 or email ecfs.fundrasing@telus.net

Tickets are $50 and include:

- Silent Auction (including a framed limited edition print of Paris from LightArt)

- Hors d’oeuvers

- Live Auction

- Live Band – Dr. Blu

- Wines from 11 regions

Hope to see you there!

[Via http://canadiancfmom.wordpress.com]

Wednesday's College Basketball – Yahoo! Philippines News

Wine Events for Early 2010

2010-01-01T19:55:00.000+02:00

UCLA Extension: Vintage I

Tuesdays 6:30-930pm, starting January 12

UCLA Extension Building

10995 Le Conte Avenue #G33W

Los Angeles, CA 90024-1333

310.206.5075

Vintage I is a 12 week course covering the complete spectrum of enology, from what makes a good vineyard site to an in-depth look at the classic grape varieties to a study of winemaking philosophies. This course lays the necessary groundwork for enrolling in Vintage II and Vintage III. Prerequisite: X 485 Introduction to Wine. Enrollment limited.

$750 for the course

*****

Pinot Days of Southern California

Jan 17 1:00-5:00 p.m.

Barker Hanger

3021 Airport Ave. Suite 203

Santa Monica, CA 90405

415.246.2967

Pinot Days spans four days – January 14-17 – and includes a couple of winemaker dinners and a small handful of in-store tasting sessions. The event culminates with Sunday’s Grand Tasting, in which more than 130 producers will pour 400 or so domestic Pinots. You can talk to the winemakers while tasting the 2007 vintage so many have praised. Food items which pair well with Pinot Noir will also be served.

$50

*****

Go Green Expo Los Angeles

Jan 22-24 10:00 a.m.-6:00 p.m.

Los Angeles Convention Center

1201 South Figueroa Street

Los Angeles, CA 90015

212.655.4505

They have an organic food and wine pavilion.

$10

*****

International Wine Festival

Jan 23 5:00-8:00 p.m.

Renaissance Hollywood Hotel

1755 North Highland Avenue

Hollywood, CA 90028

310.902.6955

Sip and sample the wide world of wine. International wines will be supplied by dozens of distributors. Wines from Italy, Germany, Brazil, South Africa, Spain, Australia, Israel, France, and New Zealand are scheduled to appear in this United Nations of the vineyard. The Renaissance Hotel will also provide an assortment of cheeses and breads.

$60

*****

Pasadena PinotFest, 2nd Annual

Jan 24-30

Noir Food & Wine

40 North Mentor Avenue

Pasadena, CA 91106

Jan 24 7:00 p.m. – Brian Loring Winemaker Dinner – $129

Jan 29 5:00 p.m. – Wes Hagen, Clos Pepe Tasting – $20

Jan 30 3:00 p.m. – Public Grand Tasting – $75 advance, $89 at door.

Attendance is limited to 350.

Each night during PinotFest Noir Food & Wine will feature flights of the Pinots from some of the participating wineries. $20-$30

All three events available for $200

*****

Valley of the World Wine and Food Festival, 12th Annual

Jan 30 6:00-9:00 p.m.

National Steinbeck Center

One Main Street

Salinas, CA 93901

831.775.4728

Celebrating the wine and food of Monterey County will take all week – there are other events priced separately – but this Grand Tasting will culminate the experience.

$75, $140 per couple

*****

Loyola Marymount University Wine Classic

Jan 31 2:00-5:00 p.m.

Loyola Marymount University

1 LMU Drive

Los Angeles, CA 90045

310.338.5278

More than 150 California boutiuque wineries will be featured. A silent auction of specialty wines and products will be featured. Proceeds benefit LMU student scholarships.

$90, $80 if purchased by January 15

*****

Stars of Santa Barbara, 7th Annual

Wednesday, February 3

7:00-9:30 p.m.

The Peninsula Hotel, Beverly Hills

9882 S. Santa Monica Blvd

Beverly Hills, Ca 90212

310.451.7600

Attendance is limited to 125.

Cost: $120. Limited number of discount tickets are available at Goldstar for $69 while they last.

The wine education group Learn About Wine will stage this event spotlighting 116 wines from the Santa Barbara area. Participating wineries are set to include such luminaries as Ampelos, Carr, Dierberg, La Fenetre, Lucas & Lewellen, Riverbench, Sanford, Tantara and Zaca Mesa.

*****

Top 100 Cabs of the Napa Valley

Feb 13 3:00-6:00 p.m.

Bayleaf Restaurant

2025 Monticello Road

Napa, CA 94558

818.224.8603

A judged blind tasting of the Top 100 Cabs of the Napa Valley is the highlight, but you’ll enjoy tasting the top Cabs in the land that’s known for them. Hors d’ouevres will be served. Judges will taste and score over 400 Napa Valley Cabernet Sauvignon wines several days prior to the event. They will be ranked from 1 to 100 for your tasting pleasure.

Attendance is limited to 300.

$95, $135 at door

*****

Madera Wine Trail Wine & Chocolate Weekend

Feb 13 – 14, 10:00 a.m. – 5:00 p.m.

Participating wineries

Madera, CA

Purchase a passport glass at any winery along the Madera Wine Trail, and enjoy some sweets for Valentine’s weekend.

$20 advance, $25 day of event

*****

On a smaller scale – but just as enjoyable – my friends at Pourtal in Santa Monica, The Wine House in West L.A., Wally’s in Westwood, Rosso Wine Shop and 55 Degree Wine in Glendale, K&L Wines in Hollywood, Off The Vine in San Pedro and All Corked Up in Santa Clarita all sponsor regular tastings and special events. Check the website of your favorite wine hang and pay them a visit in the new year! Local Wine Events is a great place to check for wine events coming up, no matter where you live. Always remember to drink responsibly. That includes tastings, too. If you don’t have a designated driver, that’s why they have spit buckets.

[Via http://nowandzin.wordpress.com]

The Washington Monthly

Barking Rocks Wine, Granbury TX

2010-01-01T14:45:00.000+02:00

It’s not often you go to visit relatives and find yourself in a winery. But as it turns out, one of my cousins married a man who has indeed set up a small winery in Granbury, Texas. The name of the winery is Barking Rock, and this isn’t any kind of critique, but has to be seen as a journey, driven by surprise and wonder.

Compared to the Atlanta area in which I live, this section of Texas is spare, dry, rocky and rather pretty. That said, you can grow grapes here, though Barking Rock creates most of its wines from grapes they purchase.

The grounds are attractive enough that people have held several marriages here. Walls of the buildings are mostly made of the stone so common in these parts. Inside is a bit more homey, more comfy.

Later I managed to have a couple glasses of Barking Rock wine. I liked what I had, but I am a biased judge of their product. The rest of you should try it and judge for yourself.

Barking Rocks Wine

1919 Allen Court

Granbury, Texas, 76048

(817) 579-0007

[Via http://foodnearsnellville.wordpress.com]

Stocks in the News: Pfizer, Nokia, Apple - DailyFinance

December bests ...

2010-01-01T08:19:00.000+02:00

From the reading chair:

Wrestling with God: The Story of My Life by Lloyd Geering; On Human Worth: A Christian Vindication of Equality by Duncan B. Forrester; Transformation of the Self in the Thought of Friedrich Schleiermacher by Jacqueline Mariña (reviewed here); Calvin’s Bible Commentary on the Psalms, Part I by John Calvin; Christianity: The First Three Thousand Years by Diarmaid MacCulloch; Home: A Novel by Marilynne Robinson.

Through the iPod:

Sweet Bells by Kate Rusby; Guillaume de Machaut: Motets, Morimur, Motetten and English and Italian Renaissance Madrigals by Hilliard Ensemble, Officium – Jan Gabarek & The Hilliard Ensemble by Cristobal de Morales; Battle Studies by John Mayer; Stay Strong by Blair Douglas.

On the screen:

Allie Eagle and Me; Eagle vs. Shark; Doubt; The Lion King.

By the bottle: Coriole Redstone Cabernet Sauvignon 2006.

[Via http://cruciality.wordpress.com]

Barack Obama gets an 'F' for protecting Americans – Telegraph Blogs