This was designed to be a live “speed tasting” of wines. It’s kind of hard to do without an internet connection! We’ll taste twelve wines in an hours and write ...
What do you do with a beautiful, spacious home with a spectacular view that is sitting vacant and unused? Well, if you're Mike Janko, you spend six months renov...
Ira says he's "almost obsessive" about keeping yields to three tons or less per acre. He employs extended maceration and fermentation and is utilizing the talents of Ed Sbragia, winemaker emeritus for Beringer as a consultant.
I was assigned to pair a dish to go with the 2009 Château Paynaud Bordeaux Supérieur Rouge, 50% Merlot/35% Cabernet Sauvignon and 15% Cabernet Franc . After some digging, I found a recipe for wasabi mashed potatoes, and yes, they are amazing.
During our visit we saw an eagle in its nest and several alligators. I got within about six feet of a big one to snap his picture. I grateful he didn't snap me!
One taster who left their name off the sheet said 'It tastes like more, as in I definitely want more." They thought the nose was amazing and that it rivaled some well known Pinots from the Willamette Valley and the Santa Rita Hills. Tony said "yum yum yes!"
We were in for a real treat that evening. Our group once again climbed aboard a bus, After our driver got his bearings straight (he only got slightly lost), we came upon the magnificent Castello dell'Oscano. It's tough putting into words how grand this 15th century castle is.
Sous chef Anthony Bartolotta displayed a huge wheel of Danish blue cheese and proceeded to make an amazing blue cheese dressing that topped grilled romaine lettuce. Grilled lettuce? Absolutely. Try it sometime. It's delicious.
Linda Kissam, Mark Simpson, Sue Montgomery, Tom Plant, Robin Dohrn-Simpson, Judee Jachim Smith & Ginger Giordano
I've been tasting a lot of wine lately,...
When your guests are paying $275 a head, he's aware you'd better deliver. The kitchen employs 30 chefs, all of whom have undergone extensive training. He hopes his guests leave excited and with fond memories, something they can relate to and even laugh about. Before we left, he prepared a salad for me to photograph. Alas, before I could dig my fork in, the plate was whisked away.
