Food Philosophy #37: La Banca del VinoWe continue on our exploration of food mecca with our tour of La Banca del Vino, the wine bank of the University of Gastronomy in Pollenzo, Italy. Jonathan, our helpful guide from Part I, not only gave us a tour of the facility,...
The fruity nature of a good ruby port wine combined with sweet red grapes makes a delightful sauce to serve over thin veal cutlets....
#70: Food and Wine Pairing at Pour I visit the new wine shop Pour on Manhattan's Upper West Side and speak with owner H. Tres Meyer and Beverage Director Jerri Banks about their novel approach to selling wine for food pairing.Be sure to check out Food Philosophy #34...
We've been chasing after them for as long as we've had legs to run and the extra brain cells required to do more than avoid falling on our faces; from Nessie to Yeti to Sasquatch to Squid, the allure of mythical beasts has been too strong to resist....
The wine world moves pretty fast. If you don’t stop and look around once in a while, you could miss it....
We all have times of silent reflection, meditation or prayer in which we voice to ourselves things both profound and petty....