Unconventional Wine Regions

If grapes can be grown somewhere, it seems that there is always someone who will proclaim it the new hot wine region. Climate change is wreaking havoc on some traditional growing regions, while it simultaneously creates new ones in unexpected places. Global warming, it seems, is the proverbial ill wind that blows some good for someone. Weather is not the only factor that goes into growing good grapes to make wine. The type of soil […]

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Drinking well in tough times

Below is a video from Wine Spectator with some tips for drinking good wine at a decent price. These days that becomes more and more of a priority. Times are tough all over. The video has some good ideas before the last person comes on to just plug their site, and even then it isn’t that bad of an idea to check their bargain wine suggestions. Just be careful, I have had some pretty nasty […]

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Another Wine Byte 11: Wines with a Tan

I would also assume that back in my grandmother’s day, the winery owner’s wife had pale skin and the people that harvested the grapes were tan. And the depth of one’s tan indicated one’s station in life. The same might be said of wine. While tannins pucker your mouth, and make it feel like all the moisture is being sucked out, they are considered beneficial in wine. Natural tannins like those found in Cabernet Sauvignon indicate potential longevity and ageability.

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Be a Home Superstar Chef (Part 6 – Restaurant Supply Houses)

This is part 6 of our on-going Home Superstar Chef series. The previous posts in this series were Part 1 – Good Pans, Part 2 – Shallots, Part 3 – Pine Nuts,  Part 4 – Knives, and Part 5 – High Heat Cooking. This one will focus on restaurant supply houses and while it will be shorter than most of the posts in this series, it may be one of the most helpful. While I […]

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Flavor Profiles – Food and Wine

Approaches to Food & Wine: Are You a Mad Scientist or Methodical Scholar? When learning to cook or to pair wine with food, I am of the opinion that Jacob’s scholarly approach is the best way. Once a good foundation is laid, let the mad scientist Alex loose. Over the years I have taken the opposite approach when learning a new skill and have regretted it, despite having some success.

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Saving a bottle for just the right occasion

Wednesday was our fourth wedding anniversary, and to celebrate we went to California and drank a a lot of wine last weekend. However, on the actual date we visited one of our favorite restaurants, Killen’s Steakhouse. At Killen’s we split the amazing hunk of meat that they feature on the front of their Web site, a 32 oz dry-aged Kobe long bone-in ribeye. This may have been the single greatest steak that I have ever […]

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Another Wine Byte 8: Any Port in the Storm

Once home, we began unpacking various wine club shipments that had arrived in our absence. Joe’s mom noticed a bottle of port, and asked “What do you do with port?” Joe pointed to the 10 lb. bar ofGuittard chocolate he got me for Valentine’s Day, and we proceeded to open a bottle of Frog’s Tooth Tawny Portoad, we picked up in Murphys during our fabulous visit to Twisted Oak Winery. All for the sake of teaching Joe’s mom a little about port, and chocolate, of course.

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