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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:
 Tecnorati
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| [11/07/2006, 00:01] | Custom Wine Racks | | I found a really great site for custom wine racks. I found wineracks.com and I absolutely cannot decide which design I like best. They have a selection of smaller capacity wine racks that can store three to forty eight bottles of wine. Wineracks.com has wine racks in both wood and metal. I?ve found several that suit my current needs and several that I wish my needs would suit! Some of the different styles are just simple stackable racks that assemble without tools. There are other wine racks that are elegant, solid oak racks with tabletop and stemware storage. The twelve bottle modular wine racks are made of pine and can be configured in many different ways. There are kits available to add and expand these wine racks. Wineracks.com has this item listed for $22.50. The Cha Cha Wine Racks sold by wineracks.com are made of colored plastic. They snap together with clips and come in four colors. The colors that the components for these wine racks come in are orange, light blue, green and white. Each color is sold separately for $22.50. I was particularly taken with the Lisbon wall wine racks. They are black wooden wine racks that hold both bottles and stemware. Wineracks.com has the Lisbon wall wine racks listed for $69.00. I am pretty sure that I do not want the Accordia wine racks that wineracks.com have for sale. My mother had one that looked like this when I was growing up and I always thought that it was ugly. I much prefer any other style. The Bali fifteen bottle wine racks were inspired by contemporary Indonesian style. I like the wavy look of these wine racks. The price for the Bali wine racks is $96.00. These come in a natural color. There are also twelve bottle Bali wine racks that are $72.00 in either crimson color or black. I do believe that my favorite wine racks have to be the cellar cubes. Wineracks.com has the cellar cubes in both unfinished Pine and Mahogany. The Mahogany cellar cubes sell for $59.95 and the Pine cellar cubes sell for $34.95. These wine racks require simple assembly and the holes are pre-drilled and the hardware is provided. | | | |
| [05/08/2008, 00:11] | Wine Tasting: Smith Woodhouse 1994 Colheita Tawny Port | | 
I had the opportunity to taste the 1994 Smith Woodhouse Colheita Tawny Port this week. What a nice way to usher in spring in the Midwest. The single harvest port is a lovely, translucent red amber color and a leisurely sniff yields hints of plums and cherries. A taste confirms those notes with a little bit of oak and walnuts. It's a rich, well-balance wine, perhaps a little on the sweet side.
A neighbor of mine just started working in a cheese store and we paired the port with a creamy, truffle brie. The richness in the cheese was perfect and cut the sweetness in the port. Tawny port is also a classic accompaniment to creme brulee.
The wine purveyor suggested serving it slightly chilled in the summer (a Portuguese tradition), but I haven't tried that yet.
The 1994 Smith Woodhouse Colheita Tawny Port is available throughout the United States and Canada. Suggested retail is $46. Aged port wine will keep for four-six weeks once opened.
For more information on Smith Woodhouse port wines, visit their Web site.
(photo © 2008 S. Mitchell) See full article.
Related Entries:
Port, Just of Old Men? - 19 December 2006 Cooking with Wine - 21 March 2007 Salad Dressing Wine - 25 April 2007 Wine Origins: Truth in Wine Labeling - 17 April 2008 
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| [05/20/2008, 19:34] | Sonoma Jazz + Announces 2008 Lineup for the Always Popular Wine & Song Series | |  Wine & Song Series Announced for Sonoma Jazz + May 24-25?Experience an event like no other!
What distinguishes Sonoma Jazz + from other festivals is an atmosphere of dolce far niente (?the good life?) that spreads far beyond the stage. The great white tent is an elegant distinction, but the sound of wonderful music and the quiet clinking of wineglasses heard all around the Plaza on the weekend afternoons ? that?s the good life as we know it. You?ll certainly remember 2008?s stars ? Kool and the Gang, Herbie Hancock, Al Green, Diana Krall, Bonnie Raitt and Al Jarreau. But you?ll also recall a lesser-known singer?s turn of phrase as you sip a fantastic Zinfandel, the bounce in a swing tune that accompanies a superb Pinot, or the pleasure of the atmosphere along with a Chardonnay. That?s wine and song, as it was meant to be. | | | |
| [05/19/2008, 23:49] | Williams Resigns from Phelps After 32 Vintages | | | Craig Williams and Tom Shelton, winemaker and president/CEO, respectively, of 1 Vineyards, resigned from the Napa winery on Friday afternoon, according to their attorney. The two longtime executives' departures from the famed Phelps winery was not a surprise, sources said, since they had been been mired in a drawn-out dispute over compensation. | | | |
| [11/18/2007, 15:34] | UnScrew This | | The much-promised, overly hyped Riesling Review has now arrived (brought to you by Mylanta) Jill, Yulia, P-Cat, and myself (Jay) converged at Boozer Headquarters (my place) last Wednesday for the Riesling blind tasting. P-Cat's writing a column for a local newspaper and needed to taste through a bunch so we decided to make it A Thing. We each got a bottle from a different geographic locale, figuring the areas that needed representation were Germany, Alsace, Austria, New York, and Australia (don't blame me for the last one, ok?) AND, since we live the malt liquor lifestyle, we tasted them blind, each bottle wrapped lovingly in two layers of plastic bags. Ghetto super star, that is what we are. Here are my rather lame notes: Wine #1: Apricot, honeysuckle, rose petals on the nose; palate is lime, tangerine - stones, touch of cream, but thin. Wine #2: SULPHER! Yikes, burned my nose hairs. V pale in glass. Diesel, swampy nose. Palate of bitter green orange, lemon zest, pink grapefruit. Long finish due to acidity. Wine #3: Light, aromatic greens - fresh, sweet grass, white flowers, honeydew. Melon-apricot palate with stone minerality and balanced acidity. Yum. Wine #4: Diesel, wet stones. Sweet apricot, honey. Wine #5: Swamp water. Grape-lemon pucker candy. Sour Patch kids. Yuck. We no like. Results: 1: Paul Blanck 05 from Alsace (score 1 for me!) 2: Grosset 05 from Australia (upset of the CENTURY, folks!) 3: Domaine Wachau 06 from Austria (amazing value - our favorite, hands down, at only $12.99) 4: Fritz Haag 05 Kabinett from Germany (which we all guessed because of the residual - oops, sorry, forgot it was supposed to be a dry Riesling tasting..) 5: Red Newt Cellars 06 Reserve from NY State (surprising only in that is sucked so badly for the money - tasting like bad NYState wine, so I guessed this one immedately...) It was interesting too in that every wine except the Red Newt was screw cap. Go figure. Still not a huge fan of Riesling, especially since I tasted all these the night before some serious food poisoning that had me leaving pieces of myself roadside throughout the state for the next two days and I can't help but link the two incedents. Screwed indeed. | | | |
| [05/15/2008, 03:39] | Mouton Cadet (White) 2006 wine review by (PB) | | 
This lightly golden Bordeaux smells like a wonderful Riesling or Gewürztraminer on first sniff and then evolves quickly to a Sauvignon Blanc blend. Peaches and grassy notes are very nice on the swirl with flowery bouquet.
This wine is 40% S. Blanc 50% Semillion and 10% Muscadelle and it tastes precisely like what it is. This wine comes in at $7.50 and is food friendly, and okay as an aperitif. Raise a glass to be sure. | | | |
| [07/27/2007, 20:04] | BC?s Feast of Festivals | | | The secret is out: there?s always something to celebrate in British Columbia, particularly in the regions famed for their wine and food: Vancouver, Whistler, the Okanagan Valley and Vancouver Island. Eat, drink and be merry at ten of the most... | | | |
| [04/21/2008, 16:27] | Food and Wine Match - Spicy Chickpea Fritters | |  These lovely little fritters will pretty much go with most white wines, at least those that are blessed with a crisp acidity and a medium-to-full body. I selected the Periquita White for the simple reason that it is currently reduced to a bargain £3.99 at Waitrose.  Wine Tasting Note: Periquita White, 2007, Setabul, Portugal.
Currently on offer at Waitrose for £3.99.
Even at the normal price of £4.99 it's a fine little blend of Arinto and Moscatel from the Setubal Peninsula, south of Lisbon. The Arinto gives the crispness and freshness, while the Moscatel lends a lovely aromatic component plus a level of spiciness to the flavour that proved to match so well with the fritters.
Scribblings Rating - 90/100 [3.75 out of 5]
The fritter recipe comes from the regular food-blog event, Waiter There's Something In My..., that I co-host over on SpittoonExtra with this particular round, 'Pulses', selected and hosted by Cooksister. As a regular host I do try and make some of the dishes submitted to each round. The varied creations from across the globe never ceases to amaze. The Spicy Chickpea Fritters came from Australian blogger Kazari at I Think I Have A Recipe For That. The mix of caraway, cumin and coriander also complimented the wine; the yoghurt sauce is a must too!
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| [05/10/2008, 22:03] | Mimosas, champagne or prosecco? | |  The always erudite Eric Felten bemoans the Mimosa, “the official semi-alcoholic drink of brunch” as “an ordeal.” True enough because of OJ from a carton and cheap, off-dry bubbly. Then he spells out his recipe for success with the drink: freshly squeezed orange juice and good dry champagne.
In my limited cocktail making, I have come to learn that the fresher and better the ingredients, the better the cocktail. But I’ve also learned that there really aren’t that many great wine cocktails. While I agree in principal with Eric’s suggestion for the Mimosa makeover (though his suggestion of Veuve Clicquot is hardly the driest champagne around in these days of brut zero), I can’t bring myself to put OJ in my Bollinger (his second, and much better, champagne suggestion). If I have a fresh OJ and a glass of fine champange I’d rather enjoy them separately and never the twain shall meet. For me, it’s a nice dry cava or prosecco that is the best way to go with the fresh OJ in a Mimosa. What do you say? Is the Mimosa where you’d put your Bollinger? Should you use great champagne in a Mimosa? Image: istockphoto | | | |
| [05/12/2008, 03:15] | Valle Reale Montepulciano D'Abruzzo 2005 Wine Review (NW) | | 
Tasting notes: Rich nose of crushed blackberry, spice, and a layer of dusty earth Dense, fruity core Moderate tannins on finish with raspberry, cocoa, spice, and pepper Very nice wine! This wine costs $20 and is a step up from the delicious and simple "Vigne Nuove" label that prices in around $12. It's slightly more dense and structured, showing darker fruit flavors and more spice. I rarely see this wine and should have grabbed more. The Montepulciano D'Abruzzo wines are common now, but almost exclusively just the entry level bottlings. It's unusual to see the next step up, such as this. Hope you find one. And raise a glass! | | | |
| [01/01/1970, 02:00] | hint Water | |  Drink water, not sugar. As the name suggests, Hint has just a, well, hint of flavor in each bottle. There?s no sugar or added sweetness, no preservatives, and the natural flavors are very subtle ? you get a little on the nose before drinking, then a bit on the finish. It?s a nice, refreshing alternative to the sweet sports drinks and waters currently flooding the market. hint flavors are: mango grapefruit, pomegranate-tangerine, lime, raspberry-lime, peppermint, pear, tropical punch, strawberry kiwi, and cucumber. Honestly, you REALLY gotta like peppermint and cucumber to enjoy these two flavors. But the rest are very good. An interesting note: each bottle has a bit of trivia/history associated with the flavors inside. For example, the ?Tropical Punch? flavor bottle has the history on how the ?pineapple? got its name. So not only will it quench your thirst, it?ll make you a bit smarter as well. XX - Highly Recommended - Tasting Panel |
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| [05/13/2008, 08:04] | Anderson Valley Pinot Noir Festival: May 16-18, Philo, CA | |  California Pinot Noir lovers take note. Wine lovers with a free weekend, listen up. It's Spring, and the wine events are coming fast and furious. It seems like every week there's a new wine tasting to go to. But some are more worth paying attention to than others.
Anderson Valley is known for two things in California, and not coincidentally, it has more or less two major wine tasting events per year. The first, the International Alsace Varietals festival took place a few months ago, and I was sadly prevented from attending. The second is the annual Pinot Noir Festival, which it looks like I'll also be unable to attend, much to my disappointment. But if you're a fan of Pinot Noir and you don't have plans this coming weekend, I seriously recommend it. It's definitely worth the three hour drive. Not only is this a gorgeous time of year in the Anderson Valley, but the Pinot Noirs on offer include a few of the better ones in the state. This isn't a huge tasting, and consequently you'll find very few huge wineries there. Instead you'll find a bunch of small, dedicated growers and producers pouring their (mostly) small production wines. The event includes a technical conference and BBQ on Friday May 16th. One of the guys speaking at the technical conference is John Winthrop Haeger, author of North American Pinot Noir, which is one of the definitive works on the grape. Saturday features the grand tasting and winemaker dinners, and those who choose to stay through Sunday can wander around to the many open houses hosted by the valley's wineries. Participating wineries include: Baxter Winery, Black Kite Cellars, Breggo Cellars, Brogan Cellars, Cakebread Cellars, Copain Wines, Drew, Elke Vineyards, Foursight Wines, Goldeneye Winery, Greenwood Ridge Vineyards, Gryphon Wines, Handley Cellars, Harmonique, Husch Vineyards, Jim Ball Vineyards, La Crema, Lazy Creek Vineyards, Londer Vineyards, MacPhail Family Wines, Madrigal Vineyards, Navarro Vineyards, Phillips Hill Estates, Philo Ridge Vineyards, Raye's Hill Vineyards & Winery, Roederer Estate, Roessler Cellars, Saintsbury, Scharffenberger Cellars, Standish Wine Company, Toulouse Vineyards, Williams Selyem and Zina Hyde Cunningham Winery. The full conference details can be found on the event web site. 11th Annual Anderson Valley Pinot Noir Festival
Grand Tasting
Saturday, May 17th, 11:00 AM - 3:00 PM
Goldeneye Winery
9200 Highway 128
Philo, CA 95466
707-895-3202 The $85 tickets to the Grand Tasting can (and should) be purchased in advance online. The Friday technical conference will cost you an additional $100 (yes there is wine to taste at this event), and winemaker dinners vary in price. If you are driving up for the event, I recommend giving yourself a bit of extra time to get there. Perhaps drive up in the morning and have some breakfast before the tasting.
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| [01/01/1970, 02:00] | Slow Food | |  Take your time, think a lot, pour yourself a glass and enjoy a dose of slow food cooking by our very own superchef Toby Puttock. "Slow food to me is the whole deal; a morning's work just to eat lunch, shopping for the vital ingredient, long preparation times, perhaps a glass of wine and a chat whilst preparing the mise en place. Most importantly a whole lot of love goes into the making of the meal. With this, I consulted one of my best mates' Cordell Khoury, who also happens to be my partner in the kitchen at Termini. He suggested we make a day of it at his family's beach house. We packed up the car and hit the coast for an extensive cook'n'chat session. And this was the result. Three dishes, six hours of preparation, eating, drinking, going off, all peppered with a heap of fun. Enjoy." Risotto Milanese  This risotto is the signature risotto of Milan (hence the name). The main ingredient is saffron which belongs to the lily family and grows only to about 15cm high. True saffron, has purple flowers. The first reference to saffron cultivation dates back to 2300 BC. Its origins are most probably Greece or Asia Minor where forms of the spice are known in the wild state. What you need
(serves four) 350g of vialone nano rice
15g of onion
900g of stock
50g of white wine
1g of saffron
80g of butter
50g of parmesan cheese
Salt and pepper What to do
In a large and low casserole pot, saute the onion in a little butter. When the onion starts to become transparent, add the rice, stirring constantly, until it too starts to become transparent. At this stage moisten with the sauvignon and boiling stock until the rice is covered. When necessary add some stock. After around 10 minutes (when the rice is al dente) remove the pot from the heat and stir in the parmesan, butter and season to taste. At this stage I always put a lid on the pot, which causes the rice to swell up with the steam trapped inside the pot. Serve immediately. If you really want to get authentic, ask your butcher for some bone marrow. About 10 minutes before the rice is ready place the marrow on a metal tray and into the oven, where it'll turn brown. At this stage the marrow should pop out from the bone. Now just place the marrow on top of the finished risotto and serve. Pork Shoulder, Porcini and Lemon Farce with Chateau Potatoes This is a mish-mash of different dishes I've learnt in my different cooking experiences. The pork is a variation of a dish I once made in London at the River Cafe, the potatoes I learnt at school during my training and the sauce is the result of the whole dish. It's a classic roast -- Sunday lunch style. What you need
(serves four) 1kg of pork shoulder
20 slices of copa (or prosciutto)
250g of dried porcini (fresh if available, but then you will need closer to 400g)
1 lemon
1 bunch of thyme
100g of prosciutto fat
2 cloves of garlic
2 medium potatoes What to do
Place the dried porcini in a bowl covered with warm water. With a sharp knife, butterfly the shoulder of pork. Dice the whole lemon and prosciutto fat into small pieces and blitz along with 150g of the porcini. This should give you a creamy consistency. Using a palette knife smear this farce or stuffing over one side of the pork. Season well. Lay out your copa (or prosciutto) in a large adjoining square and place the filled pork in the centre. Roll the pork in the copa so that it's totally encased. With some butcher's string truss the wrapped pork so that the copa doesn't fall off during cooking. Seal the encased pork in a frying pan with a little oil and then place on a baking tray covered with foil and cook in a pre-heated oven on 200 degrees celsius for around 40 minutes. Meanwhile peel and slice each potato lengthways into four pieces. With a small knife turn each potato so it has seven sides and looks like a barrel. Place in a small pot with cold water and bring to the boil. Test if they're cooked by sticking a small knife in them and once they are, brown the potatoes in frying pan with a little butter. When the pork is ready, remove the string and slice about one centimetre thick. Serve immediately with the potatoes, the excess porcini and a little of the porcini juice. Bread and Butter Pudding Never underestimate the old bread and butter pudding. This dish is a regular at Termini, although Cordell always replaces the bread with croissant. It's addictive, simple and the perfect way to really bloat yourself after a huge meal. What you need
(serves four) 2 croissants
2 T of sultanas
Strawberry jam
Creme anglaise
50g of butter and extra for greasing the moulds What to do
Gently break the croissant in half and spread it with butter and strawberry jam. Butter a couple of souffle moulds and break the croissant into pieces that will fit into the moulds. Layer a piece of croissant with a sprinkling of sultanas. Repeat this process until the moulds are full. Finally, pour the creme anglaise over the top. Place the filled moulds on to a baking tray and into the oven at 200 degrees celsius until the tops are browned. Run a small knife around the outside of the moulds to remove the puddings. Serve in a bowl with more warm creme anglaise, or my favourite, vanilla ice-cream. For a dose of Toby in the kitchen, book yourself a seat at Termini in Fitzroy Street in St Kilda, 03-9537-3465. |
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| [05/18/2008, 02:07] | Basic Wine and Cheese Pairings | | 
Wine and cheese are a classic combination, but there are so many different kinds of each, how do you know which ones will complement one another. It's easy if you follow a few basic rules:
Pair wine and cheese of the same region together. A good and simple rule is to pair items from the same part of the world together. A good example is Chianti and Parmesan.
Pair salty with sweet. A salty cheese goes best with a sweet wine. The classic example of this is Stilton with Port.
Pair creamy cheeses with tannic wines. Full-bodied red wines go best with creamy, soft-ripening cheese, such as Red Bordeaux with Brie.
Pair acid with acid. This may not be an obvious choice, but it's very good together. An example is Sauvignon Blanc with goat cheese.
Pair rich cheeses with bubbles. Champagne and other sparkling wines go well with rich cheeses, like the French port de salut or chevre.
(photo © istockphoto) See full article.
Related Entries:
Wine Party in Budapest - 02 September 2006 Wine & Cheese for a Cause - 04 May 2007 Food & Wine Pairings Made Simple - 04 October 2007 eWine Match Makes Pairing Wine and Food Easy - 07 March 2008 
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| [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. | | | |
| [05/04/2008, 03:09] | Working - I Think So | | With the help of Bron Marshall and J I seem to be back on track. I'm now under www.winosandfoodies.com . Which means you will need to alter your subscription in your readers as originally my URL was set to winosandfoodies.TYPEPAD.com and that is where you would have subsscribed to.
Thanks Bron.
Posting soon. | | | |
| [05/20/2008, 07:00] | Alois Lageder Pinot Bianco Alto Adige 2006 | | | There's beautiful mineral and apple character on the nose, with hints of apple. Medium- to full-bodied, with good fruit and a clean, crisp finish. Drink now. 13,750 cases made. | | | |
| [01/01/1970, 02:00] | BottleWise | |  Having smuggled, er, legally transported wine in my checked luggage across country borders many times, BottleWise is a ?D?OH, why didn?t I think of this first!? kinda thing. My usual modus operandi for carrying wine in my suitcase is to double-bag the wine bottles in the finest grocery store plastic, twist-tie them twice for maximum liquid retention, then roll ?em up in a pair of jeans or sweatpants or heavy sweatshirt for optimum shock absorption. Except for one unfortunate casualty (I saw my suitcase drop off the belt from the plane?s baggage door onto the tarmac, after which the gorilla, er, baggage handler heaved it 10 feet into the cart transport), this method has worked flawlessly over the years. With BottleWise, they?ve taken my proven method and spruced it up a bit. When opened, the bag houses two separate compartments, each compartment holds one 750ml bottle in an airtight plastic sleeve. When folded and secured, the bag measures approx 16? x 11? x 5?, which is about the equivalent of two bottles rolled up in a pair of XL sweatpants. (BTW ? I?m not an XL. I like my clothes baggy, okay!) According to the manufacturer, ?In case of breakage, the airtight sleeve(s) keeps wine from spilling into your suitcase and ruining your underthings.? (Hmm, pinot-scented panties? never mind.) We wanted to test BottleWise appropriately, but with our limited travel budget (did I mention that we accept free press trips), we had to improvise. We filled each plastic sleeve with 750ml of water, then threw the bag abound a bit. Then, ?cause we were bored, we ?Myth Busted? its ass and threw it out of a second story window just to see what would happen. Nothing! It held perfectly.* BottleWise also comes with a shoulder strap should you desire to wear it as a fashion accessory. There are two models: The Duo and the Duo Plus. Colors for the Duo range from black to, er, black. (Hey, it worked for Henry Ford.) If you order the Duo Plus, you get more color choices ? Burgundy and Cork. Cork?s a color? Who knew. Personally, I?m waiting for the screwcap color. Costs:
BottleWise Duo - $49
BottleWise Duo Plus - $59 Visit http://www.bottlewise.com for more info and/or to purchase. * We can?t guarantee that your BottleWise bag will pass this test. But the sample they sent us did. - DR |
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| [01/01/1970, 02:00] | 2005 Kistler Chardonnay Cuvee Cathleen, 750 ml - 189.99 | | | 96-100 points Parker: "The 2005 Chardonnay Kistler Vineyard Cuvee Cathleen is a selection of the finest lots from all the vineyards, but most of it comes from the Kistler Vineyard. Full-bodied, firm, and backward, it is behaving more like a red wine than a Chardonnay. It boasts fabulous concentration, superb ripeness, plenty of honeysuckle, orange rind, and tropical fruit characteristics, copious minerality, and enormous length as well as richness. This beauty is as good as any Chardonnay made in either the New or Old World." | | | |
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A magnificent Malbec! It picked up a trophy at the inaugural Wines of Argentina Awards held in Mendoza in 2007, having wowed the international panel of judges - included among them wine expert Jancis Robinson, who gave it an impressive 17 out of 20. This mulberry and spice-flavoured red wine was made by Herve Fabre, who was originally involved in the Bordeaux wine trade, before he and his wife fell in love with Argentina and moved there to establish a boutique winery. Herve's experience in producing top quality wines shines through in this tremendously rich, silky-smooth wine. Ripe blackberry and bramble aromas merge seamlessly with spicy oak and vanilla flavours. Full bodied, yet seriously smooth and warming. This 89 Parker point wine is sure to survive for many years to come. Definitely a wine to enjoy with fine food ... try it with rare roast beef or a juicy steak.
Price: 11.99 GBP
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