The pain just keeps on coming. It’s bad enough Giants fans have to contend with RG3 in our division, now I find out the Redskins have their own wine this year!?! Some 80th anniversary commemorative thing, it’s a Cab from California’s Alexander Valley which is a pretty good place for Cabs. They’re selling it for … Continue reading »
Last night I went to a benefit for Look Good Feel Better, an organization dedicated to teaching beauty techniques to cancer patients to help offset the side effects of treatment. Like many NYC benefits, this one was held at Cipriani. I’d already had a pre-party Crémant de Loire so wanted to continue the bubbles theme … Continue reading »
A little scared of the SEO on this one, but it’s worth it. First, it’s pronounced CO-burn’s. I found this out the hard way on my first night in Portugal, and was politely corrected. Still, it’s not like everyone there doesn’t know what they’re dealing with. And many of them do have a wicked sense … Continue reading »
It’s a confusing time in the NFL. Not only do we have these replacement refs making totally dodgy calls, but Eli Manning has revealed his playlist with some very odd songs. Among the John Denver, DMB and Coldplay (killing me), everyone is completely bewildered by the inclusion of Technopop Slashfest’s “Fill Up My Glass” – … Continue reading »
Wine has been made for 1000′s of years, and the grapes all used to be crushed by foot. Very few port houses still do this though since it’s so expensive and time consuming. But to get the best quality out of the grapes, foot treading is the way to roll: it’s gentle, random, and can drag … Continue reading »
It’s squash week at Annie’s Dish List, who is cooking me up a feast. I grabbed a lovely Cali Chard for the butternut and avocado squash soup, and a Cab for the skirt steak. Fall = full-bodied. But denying that it’s still summer is for quitters!!! Warm weather 4eva. Continue reading »
OK, so I’ve been posting a lot about port but figured I should do one that just walks you through the some basics. First, to make port you add brandy to stop the fermentation process and “fortify” it (this makes it higher in alcohol and keeps it sweet). There are a bunch of different styles … Continue reading »
Boating on the Douro for cocktail hour – some YUM cocktails with Chip’s Dry white port, tonic and fresh mint. You can’t get the Chip’s Dry in the states, will have to get some before I leave! Having it with some roasted almonds from their tree and homemade potato chips. Salt/sweet perfection. A baron died … Continue reading »
Had one of the best tasting experiences! We got to try 21 ports from Croft, Taylor’s and Fonseca – 21! And it was 11am! Was amazing to try all of these and compare the different house styles. Croft is kind of spicy and chocolatey, Taylor’s is elegant and complex and phenomenal, and Fonseca is more … Continue reading »
I could spend every morning learning about port grapes from Croft’s insanely knowledgeable and sweet winemaker! We taste each berry – all different but very ripe. I loved the Tinta Roriz. They’re getting picked next week! Continue reading »
