food wine

damn, I thought I had my list pegged, but as I read down all of the posts I found it changing with each new post. I would have to say that toward the bottom of my list is Pinot, my definite fav is Cab Franc, or blends...

A Bootful of Wine - Tasting Notes from Italy A visit to Terrabianca Terrabianca is a medium sized winery in the heart of the Chianti region, in Radda, located just north of Sienna. It is owned by a German, Roberto...

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Dmckr - the shellfish is so hard to pair with reds, it just seems to go so perfectly with the whites. However, I've taken down some very good suggestions folks have written for you here, include the one you posted about...

Yoshi - D9 beat me to it. I think the "zinfandel" you are referring to is the "white zinfandel" - which means they use the red grapes, but they quickly remove the skin so the color of the wine is pink (and much less...

That's interesting, Jimmy re: the health claims or lack thereof. There's a movement to ensure that we all know what's in the food we're eating and drinking. I wouldn't be opposed to seeing the nutritional content. I...

Brad Brad Brad. I'm really claiming no expertise as a botanist. I liked the classes and whatnot but have absolutely no authority at all in that area. I'm just trying to learn what I can. Nonetheless, the thing to...

@Richard I didn't realize you were there, Lisa Mcgugian (Mcgugian wines and Tempest two wines) has her own wine shop in Potts Point there and you have a few great little places around you and there's also the oak barrel in...

Not sure what you mean by a moot point, but am curious why it might be necessary. Anybody doing much chaptalization might be scared (or that place down in Florida that does 'Pure Turkey' wine and lists food coloring as an...

Some good food you're talking about, vks! Even if I don't like the taste of gin, I do like juniper berries in sauces dressing game. The smoked duck breast sounds like it'd be a good match, even if there's no shop where I...