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Kitchen Essence on Snooth

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    Forum post in the topic Whatcha drinking tonight-...


  • For several years now, I've been tipping 10% on bottles of wine and 20+% on food (depending on service).  I feel no more effort is exerted by the servers if I'm drinking a $200 bottle of wine than they would for a $30 bottle. So, why should they, by simple math, profit from one of the highest price point items in the restaurant?  Seems going to ... Read More

    Forum post in the topic Tipping % for a bottle(s) of...


  • In 1976, Amerine and Roessler ( U.C. Davis professors) counseled tasters to avoid emotive and anthropomorphic terms such big, finesse, hard, intense, lingering, long, rich, silky and velvety.  They stated in their book "Wines, Their Sensory Evaluation" that these words should be avoided at all costs.  How does the forum feel of this? Read More

    Forum post in the topic wine descriptors


  • What's the worst wine you have ever had? I had some Don Luciano Shiraz over the weekend (which is a $4.00 wine I picked up at Wal-Mart...just to see). I had had the Don Luciano Chardonnay and it was OK, but the Shiraz I had smelled like road kill (very heavy sulfur)--I wonder if I got a bad bottle.  Has anyone else tried it? Read More

    Forum post in the topic Worst Wine Ever...


  • I am not a fan of molecular cuisine, why? for me, it is more an expression of art than an expression of cooking.I am not taking the credit for the great chefs of the world, Adria (El Bulli) included. I admire and praise chefs who use molecular cuisine and acknowedge their FANTASTIC skills but this cuisine feels like foreplay without and 'end'! I... Read More

    Forum post in the topic Molecular vs. Traditional...


  • Youll suddenly notice that no one invites you to dinner anymore. My Chef instructor warned us one day during a class in culinary school. Just one of a number of humorous things he would tell us we could expect once entering the world of professional cooking. I dont think we actually believed him at the time but Im here to tell you that he was... Read More

    Forum post in the topic No one invites you to dinner...


  • About this time in 1999, I took an unknowing, impassioned first step into what has now turned into a ten-year love affair with wine.  Today I find myself back in my old stomping grounds of New York City pouring wines at a trade tasting.  Not as a volunteer, but as a vintner.  From a career in magazine publishing to wine production, it is amazin... Read More

    Forum post in the topic Ten Years Back (and Forward?)


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