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 Articles for july 2008

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The Piedmont Series - Barbaresco

Written By: Dylan York on Wednesday, July 9, 2008

Barbaresco, one of the classic varietals, is the focus of this informative piece.

In the next two articles I will take the two most popular wines made in Piedmont--Barbaresco and Barolo--and explain the defining differences in both. Though both wines are made in Piedmont and are made solely from the Nebbiolo grape, there are distinct differences that you should know of. Interesting enough, both Barolo and Barbaresco were...read more

 

2006 Paumanok Chenin Blanc

Written By: Michael Zimberg on Wednesday, July 30, 2008

A nice quaffing wine, but not a good value. Its complex and tropical, with musty, peachy, very sweet (is there residual sugar?) flavors that do not hold together. Its clumsy. However, it sails into a nice, long finish. From the north fork of Long Island. Retail $27. Mikey's Grade

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Knives 101 - Learning about Cutlery, Part 2

Written By: Alexandra Perez-Urbina on Wednesday, July 30, 2008

Chef Alex continues her lesson about knives, one of the most valuable tools for successful cooking.

Most knives today are made of high-carbon stainless steel or stainless steel. High-carbon stainless steel is the most popular metal in knife construction; it keeps pretty as it does not rust, but it does not keep its edge well. Stainless steel knives are difficult to sharpen and don't often make the best choice as they are disposable, but...read more

 

Gigi Expands Its Palate As It Builds Out a New and Improved Wine Cellar

Written By: Randy Torban on Wednesday, July 30, 2008

Someone once said 'you're either growing or dying.' Gigi looks to make it the former.

One thing that makes a restaurant great is its continuing ability to evolve. One great example of this is Gigi Restaurant and Lounge located in Olde City, Philadelphia. An already well established hotspot, Gigi is known for its great food, strong cocktails, and chill decor, but that just isn't enough for owner Sean T. Glynn. Although happy and...read more

 

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Ice Ice Baby - Chilled Summer Reds

Written By: Romany Reagan on Wednesday, July 23, 2008

Are those ice-cubes clinking in your cab? Why it's ok (gasp!) to put your reds on ice this summer.

My apartment doesn't have air conditioning. This tragedy is born from a combination of long work hours, lack of car and a questionable financial position. Thus, for this article I find myself focused on temperature again. When the heat makes all your thoughts fall right out of your head, you reach for the classic summer beverage: an cool...read more

 

2004 Tolosa Chardonnay Edna Ranch

Written By: Michael Zimberg on Wednesday, July 23, 2008

Almost no smell. Sue says it tastes like a mouth full of sugar water. The other three dump out their glass and are on to the next wine as I write this. Interesting sleek mouth feel, but not much else. Muted, neutral flavors lead to a steely, syrupy finish. I taste no oak, which is refreshing in a California chardonnay. However, there's not...read more

 

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2004 Artadi Vinas de Gain

Written By: Michael Zimberg on Wednesday, July 2, 2008

Rockin. Tastes expensive. Lovely velvet, graphite, mocha and cedar make up the very complex nose. Lush and expansive on the palate, with long, smooth tannins. Very well put together. I am a fan. Still needs more time. With my wife's salmon with spiced red wine. Mikey's Grade

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How to Get A Comped Meal At A High End Restaurant

Written By: Alexandra Perez-Urbina on Wednesday, July 2, 2008

Chef Alex shows us her inside method of getting great chow...for free!

In my miniscule twenty-seven years of experience, I have savored two surreal experiences: walking through the streets of Prague, and eating at a new, esteemed establishment without having to worry about the tab. For a college student -- actually, for most people -- dining at a fine establishment with little worries about the price is...read more

 

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2005 Bedell Cellars Taste Red

Written By: Michael Zimberg on Wednesday, July 16, 2008

Nice looking bottle. Smells strange. I get some compelling methol, dirt, and rustic spring red fruits. Somewhat astringent, and medium bodied, the palate shows some tasty cranberry, and plums, but it doesn't line up exactly against the acids. Not bad, and certainly a wine to think about, but too expensive. At $10 per bottle it would be a...read more

 

Mikey's Variety Sampler

Written By: Michael Zimberg on Tuesday, July 8, 2008

1989 Delas Cote Rotie Siegneur de Maugiron Very complex, olive oil, dried cranberries, I'm drunk already. Well done. With Austrailian Lamb chop from Trimophe. Grade B+ 1995 Daniel Bocquenet Echezeaux Killer cherry, funk, violets. Concentrated cola. Tuns of terroir. With the effort to find. David Beckwith tells me Bocquenet owns some of the...read more

 

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