Looking for a tasty pairing for your holiday guests? Why not try a modern twist on a holiday tradition. Instead of serving that door-stopper weight of a fruit cake, we recommend port fruit bars with Pedroncelli Port. As part of their year-long 90th Anniversary celebration, the fine folks at Pedroncelli introduced us to their own limited selection vintage Four Grapes Port. They make it from three of the same grape varieties typically used in traditional […]
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Only a Ginger can call a Ginger….SNAP!
Méthode WineWonkette: DIY Fancy French Ginger Liqueur
Rodney Strong Redux for November TasteLive Tuesday!
Rodney Strong is giving us the opportunity to share with our readers an inside look at a TasteLive event, with a chance to participate in December.
Continue readingJune 10th is National Iced Tea Day!
Wines of the Loire Valley: Muscadet
Sinfully Decadent Delights and Festive Champagne
What can a chicken teach us?
Cooking Techniques – Make Your Own Fish Stock
It really is about technique, so don’t think of this as a recipe. Almost all ingredients can be removed or replaced it is just a matter of taste. All that is really important is that the shells, bones and heads are quickly sauteed; the wine doesn’t have any off flavors or strong taste, and that the mixture doesn’t boil.
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