Celebrated Oregon winemaker Tony Rynders left Domaine Serene earlier this year because he felt he was ready to hang out his shingle and start making wine for his own label. Overall, he has been cagy about his exact plans.
Long experience has taught me that white wines perform better with more cheeses than reds do, so it brought a smile to my face to read a news story this morning on Reuters about how the winegrowers of Alsace are promoting their (mostly white) wines as perfect matches with cheese.
I practically live on salads when the weather gets warm. And despite the old saw that wine doesn't go with salad, I'm not giving up my glass of the grape just because dinner has some cold veggies in it.
The wine retailer was not amused. He was looking at a bottle of Mollydooker Shiraz Carnival of Love , with its garish red and yellow label, cartoonish font and, heaven forfend, a twist-off cap. The retail price was $90.
Is it a diner's right to bring a bottle of wine to dinner at a restaurant, or a privilege extended by a generous restaurateur? Ask a dozen people and you will probably get that many different interpretations.
Larry Forgione, one of modern American cuisine's true trailblazers, has decided to leave New York to take over a restaurant at Wynn Las Vegas. An American Place is scheduled to open in September at the 2,700-room hotel tucked away off the Tower Suites lobby in what currently houses Tableau.
The crowd that hates screw caps is going to love this one. My ears perked up the other day over lunch with an Australian vintner when he said that his inexpensive (but pretty good) Thirsty Lizard Sémillon-Sauvignon Blanc tasted better out of the TetraPak than it did from a regular bottle under screw cap.
When Harold McGee , writing for the New York Times ' food section, mentioned that Australian wine researchers have identified the chemical component that makes some Shiraz smell like peppercorns, it sent me to my own tasting notes to see how many times I used "pepper" as a descriptor.
Inspired by my pizza odyssey earlier this year, I have been playing around with baking pizza in my kitchen. I know, I know. There's no way I can generate enough heat in my electric oven to make a true Neapolitan pizza, but I can use a pizza stone and turn out a tasty version of a margherita, employing good Italian San Marzano tomatoes, fior di latte mozzarella, fresh basil, excellent extra-virgin olive oil and Peter Reinhart's detailed recipe for pizza dough.
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