Entries tagged with 'wine'
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If you've followed the rise of box wine over recent years, you've read the arguments that it's just as good as glass-bottle wine. And, indeed, there are a number of reputable, good-quality wines being packaged in cartons. But, now, an interesting story in The Economist says that, in some cases, the lined cardboard packaging may actually help produce better wine. It all starts with ladybugs. They eat grapes. Sometimes they get mixed in with the fruit as it's processed and their bodies produce chemicals that give the wine an off flavor. But researchers in Canada have found that the carton appears to absorb these chemicals. The cartons may therefore be best, The Economist says, for wines from regions with large...
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On Fridays, Deb Harkness (Good Wine Under $20) joins us to talk wine. Take it away, Deb! Photograph from viZZZual.com on Flickr Gewürztraminer is one of those grapes that’s hard to spell. Because of this, it's often overshadowed by wines like Riesling that are so much easier to pronounce. Despite its tongue-twisting name, it's easy to fall in love with Gewürztraminer because the grape produces wines that are aromatic, spicy, and pair brilliantly with spicy food—especially Asian food. I love Gewürztraminer with Thai cuisine, seafood (especially oysters), and grilled chicken or fish. If you're interested in trying a Gewürztraminer, remember that the grape is grown all over the world. The wines made from the grape range from fruit-forward treats to...
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Grappa by Nardini Virtually everything in the world of spirits is an acquired taste, but some tastes take longer to acquire than others. In today’s Washington Post, Jason Wilson tackles a tipple that can be a particularly rough one to get accustomed to: grappa. Wilson doesn’t beat around the bush when it comes to the way most people view this spirit (which is made from the grape pomace left over from pressing wine), asking rhetorically right at the outset, "You’re afraid of grappa, right?" Wilson writes that Italian winemakers looking to jump on the grappa bandwagon in the 1980s and 1990s bear a lot of responsibility for the spirit’s shabby reputation; by viewing grappa as a marketing tool for their...
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All you need to know when you're looking for cookout wines is this: ZEST. It stands for Zinfandel, Easy on the Oak, South America, and Tempranillo.
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Deb Harkness suggests some food and wallet-friendly Spanish wines to go along with whatever you're grilling this weekend....
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When attending a party at someone's home, the drink options are usually right out in front of you: A beer? Glass of wine? Or maybe a cocktail or some punch? While many people have their standard go-to drink that they choose, there are also the indecisive guests who may want a cocktail but don’t want to deal with the alcohol payload in a martini, or who want to enjoy the flavor of a glass of wine but want something a little more exciting to get into the party mood. Wine cocktails have been making a bit of a comeback at bars and restaurants in recent years, and now Seattle writer A.J. Rathbun has a guide to wine cocktails for home...
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On Fridays Deb Harkness of Good Wine Under $20 joins us to talk some Serious Grape. Take it away, Deb! Last weekend, I was a guest at the 2009 Hospice du Rhône event in Paso Robles, California. Each year, organizers draw together some of the finest winemakers in the world who all have one thing in common: They are passionate about Rhône grape varieties such as Syrah, Grenache, Mourvedre, Viognier, Roussanne, and Marsanne. These are the grapes that go into famed French red blends (like Chateauneuf du Pape and Cotes du Rhone) and coveted white blends (like Condrieu). During two days of seminars and tastings, they share their passion—and their wine—with participants. Today, Rhône varieties are grown all around the...
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Every now and then it is worth putting yourself—and your taste buds—in the hands of professionals to take your knowledge to the next level. Whether you head to a wine store to taste a flight of new wines, go to a restaurant and let a knowledgeable sommelier pick the wines, or attend a cooking and wine class, there are plenty of opportunities for the curious oenophile.
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Photograph from TheBusyBrain on Flickr Somewhere in between alky and non-drinker, there's a community of social sippers that could have another but typically knows when to say nah. Nina Caplan, part of this group, decided to give up wine for a month and write about it for Intelligent Life, a quarterly magazine by The Economist. It’s not difficult. Just dull. I felt unsociable. I missed the glow of self-satisfaction that alcohol brings, and the clear division it offers between work and recreation. I would cook dinner for a friend, watch her down half a bottle of wine and feel guilty for not joining her. Her conclusion: stone-cold sobriety is overrated. She was still tired, lazy, and guilty of overeating...
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Photograph from jesiehart on Flickr Now that spring is here, most of us are starting to make the switch from the heavier, richer, comforting tastes of winter and onto the lighter, brighter flavors of spring. Take a trip to the wine store and pick up a mixed case of affordable red and white wines that will see you through all of the season's meals and special occasions between now and summer. I'm recommending buying two bottles of each of the varieties here. And be sure to ask your merchant if they give an extra 10 percent discount on a case of wine. Most do. For Salads, Fish, and Tuning Up Your Taste Buds Spring's lighter, greener foods pair perfectly...
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