March 20, 2015 |
Editor's note: Beer or wine? We posed that question to Don Russell, whose "Joe Sixpack" beer column appears weekly here, and Marnie Old, a local sommelier and wine author who writes the "Cheap Buzz" column in the Daily News with Assistant Managing Editor Gar "Buzz" Joseph. With Buzz as referee, let the games begin. B UZZ: Hey, Marnie, I read that you're going to debate Pennsylvania beer vs. Pennsylvania wine on Tuesday at World Cafe Live. Marnie: Yes, it's a "people's choice" dinner during Philly Wine Week to determine which drink is the best food partner, loosely based on my first book, He Said Beer, She Said Wine . Buzz: How's it work?
February 7, 2015 |
Back in September, dry Haddonfield became one of a growing number of New Jersey municipalities where local wineries can sell their wines at local businesses. Jersey Java & Teas was first to host one of the so-called wine outlets, which require state permission. The restaurants MiaMare and Little Tuna followed. Come Saturday, for one afternoon from 1 to 4, glasses will be tipped all around the downtown district. They're calling it "Haddonfield Uncorked," a first-of-its-kind event for the historic borough, which elected to go dry more than 140 years ago. In addition to the three businesses that are permanent outlets for three South Jersey winemakers, a dozen others via one-day festival permits will host local wineries, which on Saturday will offer tastings and sell bottles.
December 26, 2014 |
For many, sparkling-wine season comes only in December and is divided into two worlds: a small group of old-reliable big names, and a vast world of unknowns that may intrigue, but are too unfamiliar to risk a once-a-year purchase that rarely comes cheap. This year, we asked five local wine experts for guidance to open your world of bubbles with picks for splurge and value bottles. Not surprisingly, many are not the usual famous labels - but "grower" Champagnes (produced by the same estate that grows the grapes)
December 19, 2014 |
The holiday season is a time when I want to impress friends and family with a special meal, but I don't want to miss all the fun and socializing and arrive at the table sweaty and exhausted. Since I want the meal to register a notch above a typical supper, I've learned it's best to plan a menu that can be prepared largely ahead of time, with a few quick trips to the kitchen during cocktail hour. Rich, indulgent ingredients like red meat, red wine, cream, and chocolate can make the simplest dishes taste extraordinary, and they're the perfect way to savor a celebratory meal during a cold, dark winter evening.
December 5, 2014
B UZZ: Hey, Marnie, I'm in charge of beverages for our office Christmas party, but I'm not sure how much wine to get. Any advice? Marnie: Figuring out how much wine to buy for parties is always a challenge, since consumption can vary widely, but here are some rules of thumb I use: First, calculate the number of guests and the length of the event. I usually plan on one drink per person for the first half hour, then one more per hour thereafter. Buzz: Ha! My friend Howard will go through twice that.
December 4, 2014
I REALLY HAD NO intention of writing about this ever again. I'd said most of what I needed to say in print, on Facebook, on the radio and on television, and was getting tired of going around in circles about the phrase "statute of limitations. " There were other things to think about during my birthday week, like how many Starbucks gift cards I was likely to get and whether actually asking for a bottle of Sambuca with a bow on it was declasse. But then, someone said something that, like a red flag in the face of a bespectacled 5-foot-1-inch bull, made the steam flow.
November 21, 2014
B UZZ: Hey, Marnie, what kind of red wine should I get for Thanksgiving? Marnie: That depends on what you're serving. Is it the traditional holiday meal? Buzz: Yup. Turkey and ham, cranberry relish, sweet potatoes and stuffing - the works. Marnie: OK, Buzz, there's really only one thing to bear in mind, then, when you choose a wine. I know you prefer dry wines, but you should get something that tastes noticeably sweet. Buzz: I quit drinking Bali Hai and Mad Dog 20-20 in college.
November 21, 2014 |
According to a recent poll by Food & Wine magazine, 58 percent of Americans who drink wine on Thanksgiving (and that's 86 percent of drinkers) go for pinot noir. It's no wonder, since that mid-weight red is among the most flexible choices to handle the wide range of flavors on the table. But which pinot to purchase? I side with the 68 percent of those surveyed who go for American for this definitively all-American holiday. And in years past, I've gravitated toward the earthier, tarter bottles from Oregon.
November 12, 2014
P ATRICK MICHAEL Carrow, 46, of Bella Vista, is owner and creative director of Patrick Michael Accessories, in North Philly. Carrow creates one-of-a-kind handbags, clutches, wallets and wine totes from discontinued fabrics he sources from textile mills overseas. The business, started in 2009, sells from a website, at craft shows and at boutiques. Q: How'd you come up with the idea for the biz? A: I've always collected beautiful fabrics, and one night I stacked all the fabrics and, after running errands, came back and saw this harmony of color, print and texture.
November 7, 2014
B UZZ: Hey, Marnie, why do wines need to rest before they're ready to drink? Marnie: Most wines are ready to drink immediately, Buzz. Certainly all wines in your favorite bargain category. If it's on the shelf for less than $25, there's no need to age it any further, so drink up. Buzz: No, I mean when you make wine, not when you buy it. My Italian father-in-law makes his own homemade red. I helped him crush grapes in September, so when we visited last weekend I wanted to drink the batch we made.