Light dark

• November 2009

  “It went great, I was just going to wait till I had a moment to collect my thoughts on the subject. THese best part about this group is that everyone in really into experimenting. You'd be amazed by how many different...”

  Forum post in the topic Wine and Cigars??? by Eric Guido

  
  

• November 2009

  Goulash: The ultimate comfort food Zinfandel: The ultimate comfort wine Nostalgia is a powerful thing, especially when it comes to food.  Having grown up only blocks away from some of the best...

  From the article Goulash, The ultimate comfort food

  
  

• November 2009

  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...

  From the article A Bootful of Wine - A Visit to Terrabianca

  
  

• November 2009

  “This year I got the opportunity to participate in a winery employee project. Me and a few of other employees at Loxton Cellars got half a ton of Syrah grapes to make our own wine from. We’ll do all the work and we’ll...”

  Forum post in the topic Gundlach Bundschu Visit ... (Sonoma... by HondaJohn

  
  

• October 2009

  “Expectations and experience tend to soften excitement in wine, muffling the high pitch of greatness to meager moans. It can be difficult to savor the high highs once a sensory resume has been established, just as the...”

  Forum post in the topic 100 Point Wine, Before & After by Brad Coelho

  
  

• October 2009

  “That's possibly true. I don't know of any studies where wine was aged 10 years in light and 10 years in dark though. I think that bit about light is because most wine was aged in dark places by default - cellars have no...”

  Forum post in the topic Wine preservation. Diference... by GregT

  
  

• October 2009

  Experiments in the Vegetarian Kitchen with Beaujolais and Butternut Mac & Cheese Karen UlrichIMBIBE NEW YORK Tucked away just south of Mâcon, at the tail end of Burgundy, sits Beaujolais—the oft neglected, yet vigorous...

  From the article Experiments in the Vegetarian Kitchen with Beaujolais and Butternut Mac & Cheese

  
  

• October 2009

  “Katie. Sound advice from the masses and I'll cast my agreement - drink whatever you like, and dont let anyone tell you what is "right" or "wrong" to pair food with. Personal tastes are just that - personal... Once you...”

  Forum post in the topic Vegetarian Wine Lover Needs Help! by TL NJ

  
  

• October 2009

  The Brilliance of Burlotto I recently had the chance to spend dinner with 4 wines from one of my favorite producers;; Commendatore G.B. Burlotto. Not only does Burlotto produce traditionally styled Barolo, but from some...

  From the article A dinner with the wines of Burlotto

  
  

• October 2009

  Poultry and red wine, but which wine? Pinot Noir to the rescue Eric Guido is back this week with a great recipe for Roast Chicken. Long considered the dish to judge a chef by, the simplicity of a...

  From the article Pairing food and wine: Roast Chicken and Pinot Noir

  
  

prev 1 2 3 4 5  ...  10 next