harvey steiman

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Blogs  :  Harvey Steiman At Large

Rethinking Wine in Cooking

Danish chef Christian Puglisi of Relæ explains how to use wine like seasoning

Posted: December 18, 2014  By Harvey Steiman

Good cooks know that just splashing a bit of wine into a sauce or a dish as it cooks is no way to get the most out of it. What matters is how good the wine is, when and how much is added, and how long it's cooked.

In the recently published Relæ: A Book of Ideas (Ten Speed, $50), chef Christian Puglisi outlines his approach to using wine, honed working at El Bulli and Noma. At Relæ, his restaurant in Copenhagen, he uses wine directly from the bottle only for long-cooked dishes where wine must bathe the food, such as beef Bourguignon or Piemontese brasato. But for most dishes, especially sauces, he prefers to boil down the wine in advance and add it to taste.

Dec. 15, 2014 Issue  :  Tasting Reports

Washington's Sleek New Whites

Eye-opening Chardonnays star in the latest vintages

Posted: December 15, 2014  By Harvey Steiman

Dec. 15, 2014 Issue  :  Features

Decoding the Penfolds Bin Numbers

Posted: December 15, 2014  By Harvey Steiman

Dec. 15, 2014 Issue  :  Features

Australia's Icon

With Grange as its foundation, Penfolds has built the country's most respected winery

Posted: December 15, 2014  By Harvey Steiman

Blogs  :  Harvey Steiman At Large

What's in That Flavor Profile?

What a good cocktail can teach us about wine

Posted: December 11, 2014  By Harvey Steiman

These days a cocktail can be a lot more than a simple vodka-and-tonic (my go-to choice in years past). Bartenders—no, pardon me, mixologists—can do dazzling things Mr. Boston never heard of, using the same fresh and vibrant ingredients as successful chefs. And, I've noticed, these barkeeps aim for more or less the same balance of alcohol, acidity, sweetness and disparate flavors found in good wines.

Blogs  :  Harvey Steiman At Large

Chris Ringland Back in the U.S.A.

And a bit of a mea culpa from the winemaker

Posted: December 3, 2014  By Harvey Steiman

When he was the winemaking partner with Dan Philips for the ultimately ill-fated stable of Grateful Palate Australian brands, Chris Ringland learned a thing or two about how to produce really good Barossa Valley wine to sell for a lot less than you might think it should. He has now put his connections and know-how to work on a brand called CR Wines, which includes a popular $25 Shiraz made entirely from Barossa grapes.

Nov. 30, 2014 Issue  :  News

California Winery in Trouble For Volunteer Help; Burgundy in Oregon

Posted: November 30, 2014  By Ben O'Donnell, Harvey Steiman

Nov. 15, 2014 Issue  :  People

The Sparky and Sarah Show

At Mollydooker, Australia's Marquis family matches strong personalities with big reds and bold winemaking

Posted: November 15, 2014  By Harvey Steiman

News & Features  :  News

Philip di Belardino, a Larger-than-Life Figure in Wine Marketing and Education, Dies at 68

The Banfi vice president of fine wines knew how to forge business and friendships

Posted: November 14, 2014  By Harvey Steiman

News & Features  :  News

Australia's Peter Lehmann Wines Sold to Casella, Maker of Yellow Tail

Casella hopes its marketing and distribution know-how can help iconic Barossa winery

Posted: November 12, 2014  By Harvey Steiman

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