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Wine Ebooks:
| | The Complete Grape Growers Guide. |  | | A Complete Guide For Growing Grapes. Converts Very Well At A Reasonable Price! Growing Grapes And Making Wine Is A Very Popular Topic Right Now.
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| | Fool-Proof Wine Values. | | | Learn How To Easily Find Wines Of $50 Quality For $10 Or Less. Impress Friends With Your Expanded Wine Knowledge. Eliminate Your Dependence On Wine Salespeople. And Take The Hassle Out Of Buying Wine.
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| | Making Wine From Home. | | | A Fun And Very Informative Book On Home Wine Making. The De Facto Standard For All Home Wine Enthusiasts With Recipes, Advice And Tricks.
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Blogs & Sites:
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| [02/02/2008, 02:14] | What inspires you? | |  There are lots of things going on in my life these days. Very busy times. But for now, its a good busy…
My second daughter is due any week now (officially March 4th, but the last Dr visit said the baby was already 6 lbs and Kelly is petite so she won’t be in there too much longer…). In my life I find I draw inspiration from many places. Usually my family and friends. A few weeks ago the wine community inspired me. I’m hatching an idea. I’ve spoken to a few of you about it and I’ll more than likely speak to a few more. But for now, I’ll use the pages of WLT to chronicle what I’m doing with my idea and its evolution. Its amazing the what the meshing of a passion with a profession can accomplish. Its a powerful thing when that gets match with inspiration. I have an idea… ShareThis  | | | |
| [10/02/2007, 06:27] | 2006 Muga Roija Blanco | | | 2006 Muga Roija Blanco $12.99 Wine label said: Nothing much… it’s barrel fermented and imported by Jorge Ordonez. Whoopdeedoo. Vineyard66 says: As I am still researching Spanish wines, I’ve noticed that my good friend Bill from California has been spouting off about Muga Roija. Of course, he was speaking about the red wines the area is famous for. I [...] | | | |
| [01/01/1970, 02:00] | "Wine, Food, and Eagles" | | Sun Feb 20th, 2005, Sandy Hook
Join us for eagle watching at the Shepaug Dam along the Housatonic River, wine tasting and hot chocolate at the Winery, and a 3 course lunch with wine at the Inn at Newtown. | | | |
| [11/10/2006, 11:39] | The Little Guys | | 
This merry band of merchants, flying the flag for small, artisanal wineries with distinctive, regional wines came to Fulham last week to give both press and public a chance to see what they have to offer. The lower and upper ends of the wine market are well served by supermarkets and the "establishment" but there is increasing demand for wine between these extremes. The best value for quality of wines with integrity and interest. These merchants are really passionate about their lists and usually have personal relationships built up with the producers so they have fairly extensive knowledge of the vineyards, wineries and vintages. Some of the listings are inevitably idiosyncratic and not all the wines will be to everyone's taste but these are dedicated people who will help you find treasures you will come back for again and again. Jim Monks from Decanter Wines is a private collector who started by bringing in pallets for his own cellar, his approach is unashamedly personal (all the wines are aged in his cellar until he feels they are ready to drink and only then offered to the public) and any commercial success is second to his goal of providing himself with the kind of wine he wants to drink. Luckily, his taste seems to be shared and his wines show very well. Also showing was Nick Dobson a self-proclaimed "niche player" with some outstanding and unusual wines from Switzerland, Austria and Germany. With these countries slowly garnering a following for their wines it is worth knowing where to track down some great examples. Also well-represented were Amordivino, Italian importers; The Big Red Wine Company showing mainly the Southern Rhone on this occasion; Abbe Arrous whose "Cyrcée, Collioure 2002" was the outstanding wine of the day for me; and Leon Stolarski with a wonderfully diverse selection of regional French wine. The full list of tasting notes will be put up on this site but have a look at their website and sign up to their free monthly newsletter asdw.org.uk it is always going to be worth finding something a little bit different and a little bit special. | | | |
| [04/14/2008, 23:39] | Cheese & Sauvignon Blanc | | | Well, I’ve had a crazy few weeks. March is usually a busy time pouring at events and visiting accounts. We’ve also spent a good deal of time preparing to bottle Sauvignon Blanc and finally doing it now. Then came April and my husband, son and I bought a house and have been dealing with moving and then moving again (long story). I also attended a short cheesemaking course…..Here’s a recap of all that is happened as I have been remiss in posting. Say Cheese, and then some….. I attended a cheesemaking course at Cal Poly at the beginning of this month. Learned a lot and had a great time, too (That had a lot to do with the company I was keeping, I’ll have you know—all good fun). I went down there with Marta Kraftzeck (longtime winemaker/viticulturist at Chateau Julien in Carmel Valley), Terry Teplitzky (owner/chef of Michael’s Catering and Wild Thyme Deli here in Marina), and Tony Baker (chef of Montrio Bistro in Monterey). Photos in order: Terry is cutting the cheese (Feta, that is); Tony is making real cream cheese, here I am doing really Gouda, Marta is testing the Mozzarella curd, and last is the whole cheese gang together…..hmmmm
     So what’s cheese got to do with wine, you might ask? A lot, actually, and more than I had even realized. It was clearly stated to us by one instructor that cheesemaking is not a natural process. Milk was meant to be consumed the minute it is produced; nature did not mean for it to be stored or made into cheese. Although not such an extreme example, it occurred to me that grapes are the same way: grapes originated as the fruiting body of a wild grapevine that “wanted” it’s fruit to be eaten by birds or animals so that it’s seeds are carried away and planted elsewhere. Maybe we all need to be reminded of this sometimes: the original intention wasn’t to make people drunk or create a multi-billion dollar industry. [So—there’s a little something to dampen one’s hubris—hee hee] Another commonality: Both cheese and wine are fermented products—cheese is usually cultured with some kind of bacteria and/or mold (molds are fungis and in the same family as yeasts & mushrooms). The primary fermentation in wine is accomplished by yeast (that’s the alcoholic fermentation); the secondary fermentation (which happens in most wines) is produced by bacteria (malo-lactic fermentation) that converts malic acid into the less-acidic lactic acid. I could go on in this “vein”, although it doesn’t make me “bleu” (sorry I’m in a cheesy mood today)....I’ve always been greatly interested in making (and eating) cheese, and certainly this course opened a door into other world for me, and it unexpectedly added other facets and “levels” to my ever-evolving winemaking philosophies, too, and that I always welcome. Neither wine nor cheese may be a product that nature intended, but natural laws nonetheless shape each, and this was another opportunity for me to renew my appreciation of that concept. ....and then there was Sauvignon Blanc I may be solidly in the arms of Pinot Noir, but I will always have eyes for Sauvignon Blanc. I’m admitting it here. Call me easy—maybe—but I truly appreciate all styles of S.B. from all regions of the world (can’t say the same for all P.N…..). We are bottling ours now, finally. This year’s (2007, that is) gave me a little hassle as it never wanted to clean up completely (unlike last year’s offering), so had to resort to the filter (which isn’t as bad as it sounds—and can be good for a wine). I really liked last year’s, but some thought it too acidic, so for 2007, I’m moving very slightly toward a “Napa style”—a portion of this was picked just a tad riper, and I barrel-aged 50% in old barrels to soften it and add a little more complexity. The barrel-aged portion may have gone through a little malolactic fermentation, but mostly the original acid component is retained. This will be released in a few weeks out of necessity, but methinks it should open up and show it’s true character sometime this summer….. Events Doug will pour at the MCVGA tasting at La Playa in Carmel on Tuesday, April 22. Doug and/or I will provide wine for KAZU’s Salon Series dinner with Lynn Rosetto Kasper on Thursday, April 24 (looking forward to this as she is one of my favorite radio & food personalities)... Out and About Dean & DeLuca in St. Helena is selling our 2005 Tondre Pinot Noir. I visited with Spencer Chaffey (spencer.chaffey@deananddeluca.com) over there the other day and had a nice conversation with him….. Napa Valley Wine Exchange: Speaking of Sauvignon Blanc, check out what they have to say about our 2006..... and our 2005 Tondre Pinot. | | | |
| [04/14/2008, 20:48] | Among the Stones - The Wines of Cayuse | | Welcome to our video podcast of the Among the Stones - The Wines of Cayuse - Video Show #30. Click the Image Below to Play the Video: Right Click Here to Download File Some might say Christophe Baron had rocks in his head to plant Syrah in 1997 in Washington’s Walla Walla Valley. But actually, it is the vineyards of Cayuse that are loaded with rocks. As with most of his colleagues, Christophe feels the answer to great wines is to work hard work in the vineyard. But, the weather is a tough variable here in Southeastern Washington. To keep the vines from freezing during the harsh winter, Christophe must bury the vines with rocks and dirt. And, since grafting is a problem because of the cold winters (grafts would have difficulty surviving), all of his vines are all on their own rootstalks. Join us as we listen to this fascinating vigneron, and his take on working among the stones to make great wines from the Walla Walla Valley. For more information on Cayuse Vineyards: www.cayusevineyards.com | | | |
| [05/20/2008, 15:30] | Lemberger--the Wine | |  Lemberger is often the victim of mistaken identity. Tell people you are having some Lemberger and they are likely to ask you why you like smelly cheese. Sometimes, it's not called Lemberger at all, but Blaufrankisch.
As if the name thing isn't hard enough, it's hard to find, too. When you look on most wine store shelves you don't see a lot of Lemberger for sale. This is strange, because it basically tastes like a Merlot that took an unexpected turn and ended up somewhere in the neighborhood of the Beaujolais.
The 2005 College Cellars of Walla Walla Lemberger was a very good QPR wine. ($12.00, Wild Walla Walla Wine Woman) It was like a Merlot in its color--dark ruby-purple. There were nice aromas of cherries, spice, and perhaps even some roses. Initially there was a bit of funkiness and a very sharp acidity, but the wine opened up and mellowed out quickly into high-toned cherry and cranberry flavors. The wine was at its best with food. It's full-flavored but not heavy--and it's a great red wine for the summer' s grilled or BBQed food.
College Cellars of Walla Walla is the not-for-profit teaching winery attached to the Center for Enology and Viticutlure at Walla Walla Community College. Proceeds from the sale of their wine go to scholarships for WWCC students. I highly recommend contributing to this good cause and getting some good wine to boot.
And try a Lemberger if you get a chance. I mean the wine, of course, not the cheese. | | | |
| [05/12/2008, 22:00] | LiveSTRONG With A Taste Of Yellow 2008 - Round Up Part 2 | | 
More yellow inspired food.....
It is only 18 months since Susan in Florida, USA lost her Dad to cancer. She shares a supportive verse and her Mini Filo Cups with Lemon Cream, Ginger Spiced Creme Fraiche Whipped Cream and Fresh Berries at Sticky, Gooey, Creamy, Chewy.
Tatiana in São Paulo, Brazil shares a lovely looking recipe for Yellow Penne With Tapenade at Mixirica.
Jan in New Jersey at Food With A Pinch Of Love shared two recipes.
Her first is a grated corn snack called Bhutte ka Kees and the second picture is her Poha using Tumeric.
Essence of Andhra is the blog of Uma in California and she has made a breakfast dish of puffed rice called Upma.
These fabulously bright Peanut Butter Chocoalte Chunk Cookies are an Ina Garten recipe made by Lori at Recipe Girl. They are in memory of her father and other family members and friends.
Jessica at Fearless Kitchen in Braintree, Massachusettes created her Mellow Yellow dessert by making two different types of yellow ice cream.
This fabulous looking Lemon Cake with Strawberries is from Pixie in England and can be found at You Say Tomahto, I Say Tomayto .
I have never seen or heard of Ployes before but they look a little like a crumpet. They are contributed by Lynn in Levis, Quebec and you can see them at And Then I Do The Dishes.
This healthy looking Fruit Cocktail combines mango, pineapple and orange and is from Madhuram at Eggless Cooking in the US.
Divya from Los Angeles shares her Tomato Rice, also known as Thakkalai Saatham, over on her blog Dil Se.
Mansi at Fun and Food in California celebrates the arrival of spring with her Pear and Almond Yoghurt Cake.
Kristen in Arlington Heights is a cancer survivor and has joined in with her Chocolate Chip Cookie Dough Cupcakes. Cookie dough and cupcakes - how good does that sound! You'll find the recipe at Kristen's blog I'm Right About Everything.
A Flavour Capture is the delightful blog of Charline in Nancy, France. This year Charline has contributed Exotic Cheesecake topped with Passion Caramel.
From the comments I can see some of you have all ready read this post. I think we all agree Kristen at Dine and Dish in Kansas City has written a very powerful post to accompany her Lemon Poppy Seed Muffins.
I'd love to breakfast with Anali at Anali's First Amendment in Quincy, Massachusetts if she served up these Rice Milk Brown Sugar Waffles.
Another entry from France. This time from Carol in Alsace. Her blog Botacook is bilingual so the recipe for these Yellow Spiced Upside Down Cakes is in English and French.
Annemarie at Ambrosia and Nectar in London used the yellow of both cornmeal and saffron for her Mackerel Escabeche.
Mary in Ohio credits her friend's mother Pam for helping her quit smoking.Watching her suffer from cancer was enough to make Mary quit. At Shazam in the Kitchen you will find her Dried Cranberry Black Walnut Corn Muffins containing cancer fighting ingredients walnuts and cranberries.
Erin the Skinny Gourmet in Chicago celebrates her Mothers survival with her entry. You will find a photo of her Lemon Tart at the end of her post.
Jerry in Lewisville Texas at Food and Photo celebrates his mother's early detection of cancer and shares his recipe for Spring Lemon Chicken.
How yummy do these perfect Lemon Slice look? VERY. They are from Y at Lemonpi in Sydney, Australia.
Homecooked in California treated her guests to this delicious looking Pineapple Carrot Cake made from a Barefoot Contessa recipe.
This entry from Kuwait is from Dita at my culina sanctuarium who learnt her positive attitude from watching her mother deal with cancer successfully. Her Thai Chicken Curry and Toffeed Plums & Apples with Spiced Yoghurt sounds wonderful.
Another old friend from New Zealand, Paul at Eatnz comes out of hibernation to support us with his outstanding Lemon Tart.
Minko in Australia shares a story about an inspiring young Australian woman Jessica Disteldirfis. Minko is a cupcake fan and these Lemon and Honey Cupcakes are definitely Couture Cupcakes.
Jesper from Aarhus, Denmark at Cooking All Day enters her first blogging event with a Lemon Fool Layer Cake to celebrate her baby-j's first birthday. She also posts a little more yellow with some pictures of her saffron infused bread known in Scandinavia as lusekatter.
Entries truly have come from all corners of the world. This one at Canela & Comino is from Gretchen in Lima, Peru. She honours her friend P and family with a Chicken Tagine with Olives.
Pane Giallo in Italian means yellow bread. DK in California uses polenta and red peppers and shares her recipe at Culinary Bazaar.
Sandi at Whistlestop Cafe Cooking turned these eggs into a Sweet Squash Fritatta. This is my kinda recipe for a weekend lunch.
Brielle is a young family friend of Cheri at Adventures In the Kitchen in Corona de Mar, California. Brielle is currently undergoing treatment for a rare form of cancer. Cheri and her children decorated these Sugar Cookies For Brielle.
At No Special Effects a beautifully plated and delicious looking dessert of Maple, Salted Buttered Caramel and Pear Helene from Manggy a physicain and food lover from Manila in the Philippines.
From Jude at Cakestorm in Melbourne this Luscious Lemon Slice does indeed look luscious and I intend to make it soon.
A Corn Potato Bread from Tanna of My Kitchen In Half Cups in Dallas Texas is made with yellow cornmeal. Tanna honours her favourite aunt with her entry.
Dalma is a famous Indian dish, from the state Orissa. This is a simple lentil curry with some spices and fresh cilantro and comes form Siri at Siri's Corner in North Carolina.
Ti from Indonesia now lives in Melbourne and blogs at Kitchen Fun With Ti. She shares her recipe for Chicken and Potoatos on Coconut Gravy.
I think this is the most beautiful Tarta Flor De Mango I have ever seen. It is just one of the many fabulous desserts from Tartasacher at Mil Postres.
Johanna in Melbourne Australia at Green Gourmet Giraffe has written a very thoughtful post on the colour yellow. She uses the yellow of corn as her base for a Pumpkin,Corn and Wild Rice Chowder.
This beautifully presented Chickpeas with Pumpkin Lemongrass and Coriander is from Abby in London at Eat The Right Stuff.
Happy Cook at My Kitchen Treasures celebrates the beginning of asparagus season in Belgium with her Asperges op z'n Vlaams.
Chow is from the San Francisco Bay Area and over at Chow Vegan you will find her brilliant and bright Yellow Tomato Bruschetta.
Kazari at I Think I Have A Recipe For That, originally from West Australia but now in Canberra on the east coast, was inspired by eggs at the farmer's market to make an Oven-baked frittata with bacon and vegetables
Courtney is from Austin Texas but currently lives in one of my favourite countries. She is in Barcelona, Spain. She shares a Creme Brulee Cheesecake at The Dough Ball.
Annie at Annies Eats in Indianapolis has been touched by cancer more than most. This beautiful young woman now knows there is no such thing as a bad hair day. She shares her recipe for Pina Colada Cupcakes.
Elle in Northern California at Feeding My Enthusiasms, shares the story of Nora and rejoices that her mother is a survivor of lung cancer. Elle shares an adapted Mollie Katzen recipe for Pineapple, Coconut Orange Muffins.
From Dinner and Drinks in Hillsborough Carolina, Maria raises a toast to the memory of those lost and those who keep on keepin' on with The Curtis Special, a drink containing the golden yellow of rum.
Ngoc at the Professional Bakist in Los Angeles has had her own cancer scare, luckily it was negative. She has plans to run in the Underwear Affair, an initiative for fighting cancers below the waist. Ngoc shares her recipe for Lemon-Artichoke Anelletti with Crabby Crab Cake.
A yellow Pineapple Salad from Ashley at Delish in Texas is in honour of her hubby's recently departed Grandfather. He passed away a short 2 weeks after being diagnosed.
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I have always loved the packaging on Xanadu wines. That ambiguous golden dragon that looks like a knarly old vine really appeals to me. This is a blend of 73% Margaret River and 27% Frankland River shiraz. Dragon is a recent addition to the Xanadu range. It sits above the Secession and below the Estate in the portfolio. 
Kalimna has always been a favourite of mine. I even persist in calling it Kalimna (R) which is now apparently is a trademark! Now that is comes with a stylish embossed screwcap the urge to buy and cellar is even stronger. That being said the last vintage I stashed away was the 1998…but this is certainly a contender..although the outstanding 407 may consume the Penfolds budget for this year. That being said (again), I have not tasted the 389 as yet….that is a job for tomorrow.