Wines rated 90 and above by Robert M. Parker, Jr., Stephen Tanzer’s International Wine Cellar, Wine Enthusiast and Wine Spectator’s Top 100 didn’t earn a medal. Wines rated much lower by the aforementioned sources were judged much higher by our competition judges. Serving temperature may have been a factor.
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Be a Home Superstar Chef (Part 8 – Garlic)
Garlic may seem ubiquitous and ordinary, after all it seems to be a staple in the cuisine of almost every culture, but knowing more about it can really elevate your cooking to new heights. On the other hand, mistreatment of this wondrous knob of deliciousness can ruin an otherwise fantastic dish. If you are serious about cooking great food, then garlic needs to be one of your best friends.
Continue readingMore TagLeftover Wine Bottles on the Counter? Recycle; Reduce!
Our counters were cluttered. We had accumulated a number of bottles half-filled with wine that we either didn’t drink because we didn’t care for them, or we had wine left over from an event where there were too many wines to consume in one evening. So, what do you do with all that wine? Make a wine reduction! It’s pretty simple but takes a bit of time and attention, but here’s how you do it.
Continue readingMore TagPop that Cork! Value-Priced Champagne Alternatives
In the current economy, many people are looking for an alternative to traditional champagne to help ring in the New Year. Last year we told you about Cava from Spain, and we’ve found a few other sparklers to share with you this year as well.
Continue readingMore TagDay Two: Window on New Orleans Past and Present
We disembarked for a private tour of Antoine’s Restaurant. Opened in 1840, Antoine’s is the oldest in New Orleans and oldest family-run restaurant in the country. It has 15 different dining rooms, with a variety of old photos and artifacts from Mardi Gras royalty. It continued to serve wine and booze during Prohibition, we’re told, by using a bit of hallway which was part of the “ladies room” to allow the men to pass through a secret door.
Continue readingMore TagThe Holiday Party: Or How Not to Throw up on Your Boss
The annual “Holiday” party can be a great way to enjoy some food and drink; socialize with your coworkers and dance late into the evening, all on the company dime. But these outings are also fraught with peril. Here are some tips to keep from making a fool of yourself — or worse!
Continue readingMore TagWine Tasting Clubs: Solving the Mystery One Glass at a Time
I had heard my husband talk about Iris for weeks during his ISG studies but didn’t meet her until the class got together for a holiday party last December. Many of the students had obtained part-time pouring gigs at local Houston wine bars. But we found ourselves at Iris’ tastings most often—because she was pouring on weekends and her bubbly personality is just so hard to resist.
Continue readingMore TagMama’s got a Fusebox…
We got down to the business of blending. Since I’d won a couple previous contests, I think Joe’s plan was to do all the blending himself. He doesn’t remember it this way, but I swear he created FIVE blends before I ever got a chance to put a pipette into any wine.
Continue readingMore TagRestaurant Common Sense from the NYT
Upon reading a New York Times post that advised restaurant servers, I wanted to stand up and cheer at what seemed to border on ridiculous. But the fact that the advice had to be posted doesn’t just sound ridiculous, it is ridiculous. Because the advice is something a server should have learned from his mother and father, not the person training him to work in a restaurant.
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