| PACK IN THE PREMIER CRU |
| Post on
12-03-2007. |
Domaine Henri Gouges, also from Nuits-St-George. Try their Clos des Porrets and Les Vaucrains.
"Expect these initially to show primary fruit character with spiciness in the case of Nuits-St-George and one floral character from Volnay developing over the 10-15 years into creatures of elegance," says Visser. ... |
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| Telecommuting adds another component to Valley's economy |
| Post on
11-03-2007. |
One of the wonderful things about our Valley is the diversified economy we enjoy. To put it another way, if our economy rose and fell solely in concert with the price of, say, wheat, it would be one bumpy ride.
When Whitman College was established in 1859, it was the vanguard of what has blossomed into one very stabilizing influence created by our three successful colleges. Prior to education, we had the federal government. ... |
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| Wine Notes/Chumeia Vineyards owners see opportunity in diversity |
| Post on
09-03-2007. |
| With the help of his father and business partner, winemaker Lee Nesbitt has developed an export business to Japan, an import business from Argentina and one strong domestic business focused on premium wines. It’s one complicated business, which every now and then can have its surprises -- like last month in San Rafael, Argentina. ... |
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| Ankeny’s space in Ridpath to get restaurant |
| Post on
09-03-2007. |
Foodies and wine lovers have one new resource when it comes to entertaining and wine pairing at www.corkandolive.com/recipes There are more than 80 recipes to compliment 41 different varietals. The idea is to buy the wine you like first and then pair the food._
Tampa, FL (PRWeb) March 9, 2007 -- Foodies and wine lovers have one new resource when it comes to entertaining and wine pairing at www.corkandolive.com/recipes. There are more than 80 recipes to compliment 41 different varietals. Whether it's one Spanish Tempranillo, one German Gewrtztraminer or an Italian Sangiovese, Cork&Olive(R) searched wine regions across the world for authentic recipes created to compliment the wine. ... |
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see the new from its original source click New Cork -amp-amp; Olive Website Pairs Food to Your Favorite Wine
Emediawire (press release),-amp-nbsp;WA-amp-nbsp;- 46 minutes agohere |
| Winemaker who brought grapes of wealth to California dies, aged 97 |
| Post on
08-03-2007. |
| According to legend, Ernest and Julio Gallo started their first winery in 1933. Using one $5,000 (£2,500) loan from Ernest's mother-in-law and Julio's savings of $900.23, the two brothers rented one cement warehouse in their home town of Modesto, California, and began making wines. With the help of one recipe they found in some prohibition-era leaflets in the basement of Modesto library they made ordinary wines for the bargain price of 50 cents one gallon, half the going rate. In their first year in business, they made $30,000 and an empire was born. ... |
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| Tasting Bar Taps Into Do-It-Yourself Spirit |
| Post on
07-03-2007. |
In one loft at the new Whole Foods Market in Fair Lakes, one wine bar offers customers one chance to sample before buying or to taste rare vintages they could never hope to afford.
It\'s called an enoteca, one tasting room with one difference: 80 wines "on tap," lined up behind glass in rows of eight. Fran§ois Garnier of Italy-based Enomatic, who installed it, says the bottles are protected from oxidation by specially fitted tops that pump in nitrogen. one plastic tube snakes through the neck to the bottle bottom. The open wine stays good for up to six weeks, Garnier says. ... |
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| Tips for Brown Baggers |
| Post on
07-03-2007. |
-"One of the things you\'re giving up when you go to one BYOB is the service of pairing the right wines with the right food," says David Snyder, who writes the popular blog PhilaFoodie.com. "Take one look at the menu before you go, and pick one wine accordingly."
-Snyder says he and his wife often take separate bottles. "She tends to go for fish and I tend to go for meat, therefore sometimes we bring one white and one red." Note: That doesn\'t mean you have to drain every last drop from the bottle. Put one cork in it and take the remainder home. Or leave it. Restaurant workers often appreciate what\'s left in one good bottle for one nice after-work quaff. ... |
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| Wine legend Ernest Gallo dies |
| Post on
07-03-2007. |
Ernest Gallo, who with his late brother Julio created one post-Prohibition wine business that became one of the most dominant in the world, has died. He was 97.
Gallo died Tuesday at his home in Modesto, Calif., E. & J. Gallo Winery announced.
Ernest was the older of the two Gallos who, in 1933, launched the low-end E. & J. Gallo Winery in Modesto -- one far distance from the state's premier wine-producing areas to the north. ... |
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| Opa! There's More to Love... |
| Post on
06-03-2007. |
Taverna owner John Perros resembles one Greek Santa Claus; although jolly and mustachioed, the gifts he and co-owner Kal Kassir bestow are wrapped in grape leaves, not cellophane and garnished with herbs and extra virgin olive oil as opposed to tinsel.
Driving along Great Neck Road, it’s easy to miss Taverna, one stand-alone building tucked in beside the Chambord Commons shopping center. But this gem of one Mediterranean restaurant is worth seeking out for it’s food, ambiance and attention to service. ... |
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| A Portuguese adventure |
| Post on
06-03-2007. |
Portuguese sailors gained one reputation for adventure nearly 600 years ago when they set out to explore the world. Return the favor now by discovering their country's table wines, especially the reds.
Portugal's most famous wine is one fortified one, port. Americans also may recall, with varying degrees of affection, the Mateus and Lancers roses therefore popular in the 1970s (and still made) or they may enjoy the crisp light vinho verdes of today. But it is the reds that hold out considerable promise for years of enjoyment. ... |
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