Last summer we observed that Rosés were enjoying a resurgence of popularity.  Happily, we can report that interest is continuing.   Click on the image (or this link) to see a nice roundup from one of the hallmark Rosé regions, Provence, courtesy of Snooth online.

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Spring is here (Yea!) and with it, two of the most table-centric holidays of the year… Easter (late this year on April 24) and Passover (eve of April 18).  Wine pairings for these Spring holidays generally follow traditional lines. Bordeaux, Cabernet and Syrah for lamb and brisket. Pinot Noir, Chardonnay and off-dry whites (chiefly Riesling) for ham. Read More

We stumbled on this amazing New Zealand Marlborough Sauvignon Blanc just as we were beginning to think the genre was becoming crowded and rather ordinary.

Mount Nelson Vineyard was created by the brothers Antinori (Marchese Lodovico and Piero) who had been making fine Sauvignon Blanc in Tuscany.  They purchased part of a vineyard in Marlborough (Meadowbank) in 2003, produced their first vintage in 2004 and the rest has been an amazing series of better and better production. Read More

We’ve always tried to find a prime rib roast recipe that wasn’t extremely complicated or took an inordinate amount of time.  Finally, we found one.  Tyler Florence presents a really clever and easy way to prepare a standing rib roast that delivers a perfectly cooked prime rib.  Read More

As long as I can remember, the common wisdom has stressed the serving of champagne and sparkling wines in the classic Prestige Cuvee or flute shapes.  The reasoning went something like this.  Champagne, being a fragile beverage, needs to be enclosed in narrow glasses with small openings in order to hold and enhance the fleeting bouquet while focusing the bead (bubbles).  Sounded right and experience seemed to bear it out so who were we to question this?
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The winter holidays, Thanksgiving through Christmas, are all about the festive table.  Though common entrees include ham, crown roast and prime rib, turkey is the star.

The good news is that nearly any wine goes well with turkey.  It’s the sides that are the challenge.  They run the gamut from sweet, salty, spicy, vegetative (brussel sprouts), tart, creamy and so on.  Remember the rule of thumb that preparation methods, sauces and seasonings determine the wine match more than the protein (entrée) itself.

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Epicurious on-line presents their picks for the most influential chefs here and abroad for the last 15 years.  Quite a list.  See link here

Typical wine writer hype? Not really, according to major growers and Georges Duboeuf, perhaps the most famous négociant/producer in the region.  2009 may be the best year for Beaujolais “… of a lifetime”.  Which is really good news for a region that hasn’t enjoyed much popularity or notoriety in recent years. Read More

How to open a bottle of wine with a shoe. There are many versions of this going around but we think this one from a local restaurant is one of the best.  Note that the foil should be cut away from the top of the bottle.

I know, I know but this really is the best chicken marinade we have ever used.  Easy to put together and it’s ready in an hour… or overnight.  Equally good grilled or pan-roasted.

Recipe Read More