Friends of Wine

From verjus to vin cotto, grapes are used to create versatile cooking ingredients
Sam Gugino
Issue: June 15, 2004

An old axiom of charcuterie makers is that everything on the pig is used except the squeal. When it comes to the wine grape, you could say that everything is used except the wind whistling through the vineyard.

For the full article, check out the new issue of Wine Spectator, on newsstands June 15, 2004.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories