June 28, 2000 |
Time to put on airs Even the best wines need it I had the gang over for a tasting last week. The wine was some light summery white stuff that you'll read about here in a week or two. It was pretty easy to decode - simple fruit flavors and crisp acidity. Lots of fun but not very challenging. When we were done tasting, I felt I owed them something, some wine that was worthy of their efforts, that told them how much I care. So I pulled something from the cellar, a bottle that had gotten some very nice reviews in the wine press.
June 14, 2016 |
HARRISBURG - Wine on supermarket shelves. Beer sold in 12-packs. Sunday liquor purchases. Is this really Pennsylvania? Last week's enactment of a law that will let hundreds of stores add by-the-bottle wine sales was the latest in a slow drip of efforts by lawmakers and regulators to loosen the state's long-derided grip on its system of alcohol control, and nudge the Keystone State into the 21st century. What remains to be seen is whether the changes will be enough, for now, to quell the advocates who have called for turning over the system to private enterprise, or whether it will, instead, just speed the momentum in that direction.
June 7, 2000 |
Yeah, but is it wine? I'm enjoying a glass of Bordeaux with my friend the chef. Actually, enjoying is too frivolous a word. He is silent, eyes closed, leaning back in his chair, lower lip pulled in, head tilted slightly back to heaven. I am gaping off into the distance while the flavors bounce around from my tongue to my brain. The wine has layers and layers of taste and aroma. Deep and rich, it goes on forever. My wife walks by. She has seen this tableau before, so she doesn't bother to check either of us for a pulse.
March 18, 2010
There are few miracle gadgets in the food world that actually work, but Vinturi's clever wine aerator is a notable exception. Just pour the wine through the stylish lucite funnel, listen to the gurgle as tiny holes infuse the vino with a speed-breathing equivalent of an hour in a decanter, and sip. The results can be startlingly clear - especially in a more rustic bottle, where the rough edges seem to be polished down, the fruit aromas become more...
July 26, 2007
Most of these lower-alcohol wines from four Philadelphia restaurants are also available retail. Percentages reflect the alcohol content. Prices are per bottle. Meritage , 500 S. 20th St., 215-985-1922 2005 Montinore Riesling, Oregon, 12%, $36; also at selected state wine stores, $10.99. 2005 Orvieto Antinore "Campogrande," Italy, 11.5%, $34. 2004 Château Bonnet (Bordeaux), France, 12%, $45; at selected state wine stores, $12.99. 707 , 707 Chestnut St., 215-922-7770 2006 Rudi Wiest Riesling, Germany, 10%, $47.50; at selected state wine stores by special order, $11.69.
September 25, 2002 |
Don't you wish your grandfather made wine in the basement? Wouldn't you like to have the kind of close-knit neighborhood where people dropped by with a plate of lasagna, or you knew the person who baked your bread - and the one who made your wine? Fortunately, for all of the part-time, wannabe Italians, there's a chance to get in on the fun and the food of an urban, Italian-American neighborhood. It's called the Vendemmia - "Italy in the Park" - and this year marks the festival's 6th annual celebration of the grape harvest in South Philly.
January 10, 2001 |
There was a time, maybe 30 or 40 years ago, before the wine revival was in full swing, when a few brave souls sampled beyond the edges of the ordinary. Hard as it is to believe now, cream sherry was one of the exotic and daring drinks of the late '60s. (If you dig out an old copy of Gourmet magazine, you may see a half-page ad for one of the brands.) The drink, as I remember it, had a concentrated nutty flavor, a thick texture and a musky, raisiny finish. Unfortunately, it was also a little too sweet.
September 20, 2000 |
I came across three eccentric, delicious red wines in the last few weeks, wines that had some quirky characteristic that made them stand out from the crowd of low- to-medium priced wines. What they had in common was that they each seemed to call out for meat from the grill, some slab of beef or chop of lamb to ground their high-flying flavors. Now I have to admit a prejudice. I love my grill. I have nurtured its flavor and my technique for years. I would cook my kid's oatmeal on it if I could figure out how. I do make Thanksgiving's turkey on it. I have three different kinds of wood for smoking and a little homemade censer for smoking herbs.
May 17, 2007 |
With the high price of gas taking a chunk out of budgets these days, entertaining at home rather than at a restaurant may ease the strain. An impromptu appetizer-wine party is a good way to gather friends, add a little spice to life and have some fun. It's incredibly easy to pull off if you enlist some help from the array of quality products now available at supermarkets and specialty stores. You don't have to make everything yourself - or feel stress or guilt about serving ready-made items.
June 19, 2014 |
HARRISBURG - Everyone expects the cork on the bubbly to pop. But the whole bottle? In the realm of Pennsylvania's multibillion dollar liquor business, it was like a comet sighting. Suddenly, glass bottles of sparkling wine were exploding. In the stores. In the halls of the Liquor Control Board headquarters. On someone's kitchen counter. Eight incidents so far, officials say. So the LCB is issuing what may be its first warning ever to consumers about a potentially explosive shipment of wine.