The current frenzy over “swine flu” is really getting on my last nerve – especially with the reporting of half-truths and tabloid-like speculation by the media. So imagine my delight when I found an article from last Fall entitled, “Red Wine Chemical Cuts Flu Risk.”
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Be a Home Superstar Chef (Part 6 – Restaurant Supply Houses)
Flavor Profiles – Food and Wine
Approaches to Food & Wine: Are You a Mad Scientist or Methodical Scholar? When learning to cook or to pair wine with food, I am of the opinion that Jacob’s scholarly approach is the best way. Once a good foundation is laid, let the mad scientist Alex loose. Over the years I have taken the opposite approach when learning a new skill and have regretted it, despite having some success.
Continue readingMore TagAnother Wine Byte 9: Vertical Tasting
Ladies, have you ever felt like slapping a guy who just invited you to a horizontal tasting? How about a vertical tasting? Don’t! As suggestive as it sounds, a vertical tasting isn’t an initiation into the “Mile High Club.”
Continue readingMore TagSaving a bottle for just the right occasion
Another Wine Byte 8: Any Port in the Storm
Once home, we began unpacking various wine club shipments that had arrived in our absence. Joe’s mom noticed a bottle of port, and asked “What do you do with port?” Joe pointed to the 10 lb. bar ofGuittard chocolate he got me for Valentine’s Day, and we proceeded to open a bottle of Frog’s Tooth Tawny Portoad, we picked up in Murphys during our fabulous visit to Twisted Oak Winery. All for the sake of teaching Joe’s mom a little about port, and chocolate, of course.
Continue readingMore TagAnother Wine Byte 7: You Say Meritage…
So many people want to put an implied French pronunciation on the word “Meritage.” And it’s always fun when it’s someone acting like a know-it-all. What many don’t know is that the word “Meritage” is a word used to distinguish that are made in the style of red Bordeaux but without infringing on that region’s legally protected designation of origin.
Continue readingMore TagPlease Don’t Spill Burgundy on My Brassiere
Given that the TSA has decided we can no longer carry on liquids over 3 ounces and they must fit into one little quart-sized bag and we tend to have enough hair care products to max that out, what are we to do if we find some fabulous wine that we want to enjoy at a later date, in the comfort of our own home?
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To Hell with States’ Rights! – Part I
There are a number of states that make it next to impossible for a consumer to get wine direct-shipped to her. Most of these laws effectively protect the three-tiered system, that takes wine from the winery, to the distributor, to the retail establishment. And I would argue that there is a pretty strong lobby that seeks protectionism for its state-run wineries, and its distribution system.
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