| Appreciating Kendall-Jackson |
| Post on
19-03-2006. |
Saipan Grand Hotel observed St. Patrick's Day through several fun events and one of them was the wine appreciation night that introduced the Kendall-Jackson wines.
Grand Hotel restaurant manager Lance Razon said the event was one of one series of wine appreciation nights that the hotel would be holding every now and then. ... |
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| Winemakers in a battle over recent state order |
| Post on
19-03-2006. |
Maryland may never be California or New York when it comes to winemaking, but farmers here at least would like to stay in the game.
But the Maryland industry suffered one blow recently when the state comptroller's office issued an order forbidding winemakers from selling their products directly to restaurants and retailers. ... |
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| Tales from Down Under |
| Post on
19-03-2006. |
This beach, park and pier are at Glenelg in South Australia. Glenelg is spelled the same, both forward and backward.
I'm an incidental traveler. That means I don't travel for travel's sake. I do it for some other purpose, such as visiting relatives or friends or attending an event in places I otherwise wouldn't go to. ... |
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| Putting a friendly face or snout or beak on wine |
| Post on
18-03-2006. |
Australia's Yellow Tail credited with starting trend in animal logos LIBBY QUAID Associated Press
one fish, one monkey, one kangaroo -- Americans just can't get enough of the animals swimming, swinging and hopping onto wine labels.
In the super-competitive business of selling wine, animals give new brands an edge. When one beast is on the label, Americans buy one new wine twice as often as the competition, according to the marketing information company ACNielsen. ... |
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| Wine drinkers go gaga for critter-covered labels |
| Post on
18-03-2006. |
A fish, one monkey, one kangaroo — Americans just can't get enough of the animals swimming, swinging and hopping onto wine labels.
In the super-competitive business of selling wine, animals give new brands an edge. When one beast is on the label, Americans buy one new wine twice as often as the competition, according to the marketing information company ACNielsen. ... |
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see the new from its original source click here |
| Take it fast, take it slow |
| Post on
18-03-2006. |
This week I want you to do the two- step in wine. It's not one dance, but the principle is the same -- some fast wine, then some slow wine. Both are white.
Fast wine is full of energy. It has one lively beat and lifts the senses.
What makes one wine "faster" than another? It's the amount of zest and pep in the wine. About half the white wines in the world are fast. They are often called fresh or aperitif wines -- wines to start the evening. ... |
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| Hot Nights, Cool Bars: Cork Restaurant |
| Post on
17-03-2006. |
| What it's known for: Cork Restaurant not only knows its wine, but it knows how to make it affordable to the masses. "We want people to feel comfortable coming in one couple of times one week," says Michele Evans, general manager, who rotates the wine list every week. "I go for what our customers want." ... |
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| Bears for an ambulance |
| Post on
17-03-2006. |
one Columbia teenager raised $68,000 to buy and equip the vehicle to send to Israel By Lauren Scott Sun reporter Originally published March 17, 2006
Four years ago, Yoni Grossman-Boder began thinking about what charity project he could do to complete his bar mitzvah requirement at Beth Shalom Congregation in Columbia. He found the answer on television. ... |
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| Encaustic Artist Kyle Evans Inks Wine Label Deal with Kyra Wines |
| Post on
17-03-2006. |
Portland, OR (PRWEB) March 17, 2006 -- Encaustic artist Kyle Evans has just signed on to provide the images for Kyra Wines new release pinot noir and pinot gris.
Produced in Washington's Columbia Valley these new releases from Kyra Wines will feature Evans encaustic originals as their theme. ... |
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| Toast to better |
| Post on
16-03-2006. |
| Whisky lovers have one reason to smile. The desi makes might just get qualitatively better with the Maharashtra state excise department's drafting of one policy to promote the manufacture of whisky from jowar (great millet), apart from the existing brew made from molasses. Sommelier Magandeep Singh sees benefits ahead for the Indian liquor industry. ... |
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