July 8, 2012 |
As I drove down the winding country road in the Demone Valley of northeastern Sicily, passing through small towns and villages with old rustic farmhouses in the distance, there was a feeling of growing anticipation and excitement. Even though I had made this trip only once before almost 10 years earlier with my wife, everything looked very familiar. With Mount Etna, the active volcano known as a muntagna by the Sicilians, looming in the distance, Uncle Tony and I made our way along the last leg of our trip from Fiumafreddo to Linguaglossa.
September 28, 1986 |
The quality of wine is often judged by the type of closure that keeps it in the bottle. Those sealed with screw tops tend to be inexpensive and unappreciated by wine aficionados. On the other hand, wines bottled with a cork often get an automatic sense of legitimacy - regardless of whether the respect is deserved. Bad wine should not be attributed simply to the presence of a screw top, according to a presentation at the recent annual convention of the American Chemical Society, held in Anaheim, Calif.
March 19, 1987 |
This supposedly took place at a particularly fancy restaurant somewhere in the United States - the sort of restaurant I've always referred to as La Maison de la Casa House, Continental Cuisine. The wine waiter - or the sommelier, as the folks at La Maison de la Casa House would certainly have called him - arrived at the table with the expensive bottle of wine that had just been ordered. He displayed the label, opened the bottle, placed the cork on the table in front of the customer who had done the ordering, and poured an inch or so of wine to be tasted.
May 21, 2000 |
There's no need for Trumpets to toot its own horn, for I'll happily do it instead. The Kennett Square restaurant with lovely Victorian setting opened six weeks ago in what used to be Samantha's Cafe, offering splendid contemporary cuisine paired with the appropriate wines. The entire restaurant is non-smoking, even the attractive bar, which may mean that the beautiful decor will remain pristine for as long as I hope the restaurant survives. The menu is uncommonly appealing and dishes are prepared with considerable accomplishment.
June 6, 1986 |
One day in the fall of 1980 - shortly after Vartan Gregorian had been passed over for the presidency of the University of Pennsylvania, and shortly after I'd written a column on the subject - I was having lunch in a Center City restaurant when a waiter appeared at my table with a glass of white wine. "Compliments of a friend," he said, motioning across the room. I looked in the direction he indicated and saw Gregorian's goateed face grinning at me. Now, put yourself in my place: How would you react?
October 1, 2000 |
In the Technicolor glow of stained-glass poultry, Rose Parrotta is stomping her feet to Johnny Cash, reliving her wilder days in the apple orchards of New York and filling her Happy Rooster with an infectious energy boost. She welcomes friends to her little restaurant in a playful headlock, leading them around the thick brass bar pole. Even diners unknown to this diamond-studded dynamo get a blast of her charisma. She preens like Vanna White beside her ambitious chalkboard menu, discoursing on everything from her hand-scribbled boutique wine list ("people want forward fruit, but I won't give it to them!"
March 11, 1992 |
Robert M. Jacobs Sr., a wine and liquor sales representative who serviced a number of Philadelphia's top lounges and nightclubs, died Sunday. He was 67 and lived in West Philadelphia. "My father was a great sales representative, a natural who knew how to move a product. He was as comfortable with the owner of a corner tavern as he was with the operator of a top-flight lounge," said a son, Robert Jr. "He represented Calvert whiskey and the Bartolomeo Pio line of wines. " Jacobs grew up in the Haddington section of West Philadelphia, attended Overbrook High School, and served in the South Pacific with the Army Air Corps during World War II. He was a Philadelphia police officer during the 1950s, working out of the 12th District station house at 65th Street and Woodland Avenue.
October 11, 1989 |
Wine is often overlooked as a cooking ingredient. But just as a sip of wine can enhance the taste of the food it accompanies, wine can also add a flavorful dimension when added to a dish during cooking. Some cooks insist on using the same wine that will be served at the table, but that's not an issue to become preoccupied with. The general rule is simply to use a cooking wine similar to or compatible with the one you're served. The quality of the cooking wine, however, is important.
January 2, 2014 |
The party was over hours ago. The lipstick-stained glasses are still in the sink. And oops! You forgot to pump the air out of that bottle of pinot noir, now growing funkier by the minute on your kitchen counter. Fear not. Scientists from Pennsylvania State University are on the case. In a study published in the Journal of Agricultural and Food Chemistry, they described using compounds called chelators to prevent wine from going bad. It was just a laboratory study, and the chelators are not something that will be approved for use by your local vineyard or wine bar anytime soon.
July 15, 2007 |
What kind of business doesn't want you to find it? The kind filled with millions of dollars of wine that is not for sale. Scot H. "Zippy" Ziskind, a South Philly engineer who designs and builds elaborate wine cellars for rich people, also owns a small warehouse on the gritty fringes of Pennsauken. There, he keeps his 1978 MGB sports car, a basketball hoop, and 144,000 bottles of very expensive grape juice. In 56-degree comfort, with 65-percent humidity and a backup electricity generator on the roof, Ziskind babysits 12,000 cases of wines for doctors, lawyers, bankers, restaurateurs and other oenophiles.