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 Articles for june 2008

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Deglazing With Wine

Written By: Alexandra Perez-Urbina on Wednesday, June 4, 2008

The fun and benefit of deglazing food with wine (And how to deal with wine reduction).

Why do we cook with wine? The reason we use wine in food is to bring out the flavors of food. We cooks have to be careful not to over do it or be too stingy. There's no point in putting too little wine into food, since you won't be able to taste, and there's no point in putting a lot of wine into food because you won't be able to taste...read more

 

Sorry All of Our Wines Were Fake

Written By: Kasey Carpenter on Wednesday, June 4, 2008

What happens when half a million dollars worth of wine is proved fraudulent?

By now most of us have read about the Ponsot that was pulled from the Acker Merrall & Conditt auction back in April. Twenty-two lots of Ponsot that was estimated to be worth well north of half a million dollars was pulled during the auction at the request of Ponsot. It seems that some fakes were apparent in the line up. So they must have been...read more

 

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2003 Grivot Clos Vougeot

Written By: Michael Zimberg on Wednesday, June 4, 2008

Fresh white truffle, spicy black cherries, and mint aromas soar from the glass. Its color is very dark. It is complex, hearty and young. Amazing wine making here. Very deep, tannic, powerful and masculine. Will age a long time. Silky smooth and long. Outstanding mouthfeel. Clearly of grand cru quality. Retail $115. Mikey's Grade

...read more

 

Video Transcript: Soave Showdown

Written By: ClassicWines.com Team on Wednesday, June 4, 2008

Brian Freedman: Welcome to the Classicwines.com Soave Showdown; I am your host Brian Freedman. Today we will be tasting two of the most underappreciated white wines of Italy, Soave from the Veneto Region around Venice, which is made from the Garganega and Trebbiano di Soave grapes, try saying that quickly five times, I dare you after drinking...read more

 

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Video Transcript: Champagne Showdown

Written By: ClassicWines.com Team on Wednesday, June 4, 2008

Brian Freedman: Welcome to the Classicwines.com Champagne Showdown; I am your host Brian Freedman. Today we will be discussing inexpensive bottle of bubbly. Now when we say inexpensive we are talking under $30 which when it comes to champagne is really quite a bargain. So today we will be discussing two bottles: First the Champagne Jacquart,...read more

 

2006 Merry Edwards Pinot Noir Russian River

Written By: Michael Zimberg on Wednesday, June 25, 2008

Lightly colored for a California pinot. Looks more a Burgundy. Muted aromas with some forrest floor. Fairly lean, astringent and under ripe (like I am sucking a lemon), although I get some pretty floral strawberries, raspberries and pomegranate. Solid, easy to drink wine, but not a good value. I would like this at under $20 per bottle, but in...read more

 

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Not Your Typical Wine Dinner

Written By: Randy Torban on Wednesday, June 25, 2008

Wine and Food Pairings at Marmont Steakhouse

Who isn't a fan of wine dinners -- food prepared by an executive chef, and wine selected especially for those dishes. Great pairings not only make for a great night; they also give you plenty of ideas to take home with you. There's just one thing: I don't want so much structure throughout the whole meal. I'd like the education, but I would...read more

 

The Currency of Wine

Written By: Kasey Carpenter on Wednesday, June 11, 2008

Fluctuations in dollar value and gas prices can have far reaching effects.

So we have dealt with more microscopic levels of finance in terms of what it costs to manufacture, say, a nice bottle of Pinot. But what about the global market? What are the issues that we have to face with the ever-sinking dollar, the ever-thermal cost of gas, and all points in between? Yeah, even wine is coming under the crush of these...read more

 

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2004 Kistler Pinot Noir Sonoma Coast

Written By: Michael Zimberg on Wednesday, June 11, 2008

I've never been disappointed by a Kistler Pinot Noir. Find some, buy it, and invite me to have a glass. This is their lowest end pinot noir, and it is by all counts delicious. It has a beautiful dark ruby color, and brooding earthy nose. There's a compelling powerful candied cherry flavor (but not too sweet) that gives away its California...read more

 

My Path to the Kitchen

Written By: Alexandra Perez-Urbina on Wednesday, June 11, 2008

The history of a cook in the making.

My road to the culinary world was somewhat indirect -- career wise, anyway. I started out my life wanting to be a musician. I played the violin from the age of ten, and I loved my instrument. Practicing six to eight hours a day was not a big deal to me -- "practice makes perfect" was engraved into my little brain, and I wanted to make it...read more

 

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