What to Cook: What to Cook This Week

Peruse a few recipes while enjoying some Garbage (the band, that is).

Billecart-Salmon Brut Sous Bois

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Another special bottle for that Father’s Day gift – Billecart-Salmon Brut Sous Bois. Resplendent with a distinctive brown label – showing the tree rings from the oak barrels in which the wine was vinified. You will need to find around £65 to secure a bottle from specialist independents.

The Brut Sous Bois is a unique cuvée, entirely vinified in oak, replicating the traditional methods of champagne production. It has a radiant yellow crystalline appearance with golden glints and a defined aromatic undertone which expresses the mature complexity linked to the vinification in oak barrels. For that added special touch, this cuvée comes in the traditional foundation bottle which was originally used by the House’s founder, Nicolas-François Billecart, back in 1818.

For those who enjoy some technical specifics the Billecart-Salmon Brut Sous Bois is made up of Pinot Noir, Pinot Meunier ...

Billecart-Salmon Brut Sous Bois

Vinography Unboxed: Week of May 22, 2016

bigstock-box-of-wine-on-the-plain-backg-26760620.jpgHello, and welcome to my periodic dig through the samples pile. I'm pleased to bring you the latest installment of Vinography Unboxed, where I highlight some of the better bottles that have crossed my doorstep recently. This week included a couple nice values from Italy in the form of Inama Soave and Selvapiana Chianti Rufina. And, if not of the same blood, then certainly of the same persuasion, two wines from Palmina showed nicely this week, especially their Barbera, which is everything you want a Barbera to be. Other wines of note include the current releases from father and son team Andy and Jesse Katz, whose Devil Proof Malbec and Aperture reds continue to be very high class wines. Dad takes the photos for the labels and helps with marketing, son makes the wines, and it's a good combination (full disclosure: Andy Katz is an old friend and I have ...

Four Seasons Restaurant Is Headed for New Space on Park Ave.

The restaurant, which opened in 1959 on Park Avenue and East 52nd Street, will close in July and move to a new, redesigned space at 280 Park Avenue in late 2017.

Sangria Recipes for Warm Summer Months

Sangria for Memorial Day Weekend

Sangria for Memorial Day Weekend

Warm summer days are perfect for Sangrias. Check out the sangria recipes below. There is also a recipe for Plantation Punch. Read all of the recipes and see which appeals to you! Hope everyone is having a safe and enjoyable Memorial Day Weekend! Safety Tip: When drinking alcohol anytime but especially on hot days, be sure to drink plenty of water. Cheers,
Kathy   Viognier Sangria Sangria from Carlson Vineyards Chumeia’s Merlot Sangria Texas Legato Sangria Savoy-Lee Sangria Narmada’s Midnight Sangria Pickering Winery Sangria Simple Sangria Plantation Punch

Italian Wine Pairings

Italian Wine Pairings

Italian Wine Country

Enjoy this article on Italian wine pairings. Interested in taking a class? Check our or Italian Wine Classes at the Wine School of Philadelphia.

Northern Italy Wine Pairings

Italy is the country of multiplicity and it’s hard to make generalizations. This is especially true when considering the food & wine pairings of  the northern regions. From the borders by the Alps to the northern coastal areas on Ligurian and Adriatic seas, indeed, elevation, climate and landscapes can change radically, and can therefore determine a wide variety of different products. By and large, we can identify four iconic kinds of wine from Northern Italy.
From west to east, with some interesting deviation, they are:
  • Full bodied, long-living red wines
  •  Charmat-Martinotti method sparkling wine
  • Mineral and elegant white wines

Piedmont red wines

Barolo is the name of a small hamlet by the small town of Alba in the (not so ...

Samphire flats

One of the many patches of native samphire to be found an the edge of the Canning river walk east of the Kent street weir. Hard to resist a nibble - less salt than you might expect; crunch and a burst of green, not unlike celery cut with salt.