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Sparkling Wine

MAGAZINE
January 16, 1994 | Dan Berger
In the English tradition, steak off the grill calls for claret, which at the Grill means something like 1985 Chateau Talbot, $55, a decent wine that should work with the beef. Or try 1989 Chateau Greysac, a modest but decently rich red at $20. Still, most Californians prefer something brawnier, such as domestic Cabernet Sauvignon. The Grill offers two dozen Cabernets: Best bets are 1988 Silver Oak "Bonny's Vineyard," $35, or 1989 Caymus, $35.
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ENTERTAINMENT
August 28, 1987 | RUTH REICHL
Everything's pretty peachy in the south of France right now. I found on a recent visit peaches are popping up everywhere. Peaches perfume the air in all the grocery stores, prettify the plate on which your duck is presented, peer over the edge of every fruit basket. Grab a glass of Champagne and you suddenly discover that even your glass smells of peaches. The trendy new drink showing up everywhere is Brut de Peche--a peach libation far better than Bellinis.
FOOD
December 29, 2004 | S. Irene Virbila
Previsionistes (that's what my Paris friend Luis calls those who anticipate the future) should have a few bottles of bubbly already tucked away -- for the new year, or any other suitable occasion. Those who do not, which is quite possibly most of us, should go shopping. Now. Don't wait for New Year's Eve when wine clerks' patience is running short and stocks are depleted. Here are a few to hunt down to ring in the new year or keep on hand for that unforeseen something to celebrate.
OPINION
June 14, 2012
Re "Would rail project foul the air?," June 11 Where did America go? Where is the drive to build much needed infrastructure that creates jobs? It worked after the Great Depression. Regarding California's bullet train, you can continue to look for reasons not to build it, but that's not what made this country great. Once upon a time, California would not have thought twice about moving this project forward. Now you can't swing a dead cat without hitting someone who is trying to stall it. Yes, the environment will be affected slightly while the system is built.
MAGAZINE
November 27, 1988 | ROBERT LAWRENCE BALZER
WHEN IT COMES to wine making, Mendocino County's fine reputation continues to expand. John Parducci's stalwart pioneering of quality wine; the Fetzers; the newcomer, Jepson Vineyards; plus a few small wineries such as Husch, Navarro, Lazy Creek, Handley Cellars, Christine Woods and Greenwood Ridge all are contributing to the growing reputation of Mendocino County and the Anderson Valley in premier wine-making circles.
FOOD
December 27, 1990 | DAN BERGER, TIMES WINE WRITER
New Year's Eve almost always means headaches the next morning. But it is possible to imbibe without the consequences. Now that the state of California considers you legally drunk with a .08% blood alcohol level, it's prudent to consider some of the following suggestions. --Nonalcoholic Beer: The technology to make these is improving and now a number of excellent ones exist. My favorites are Firestone from Santa Barbara and Clausthaler from Germany.
FOOD
December 12, 1985 | DANIEL P. PUZO, Times Staff Writer
Producing Champagne, in essence, involves making wine twice. Within this two-tiered process, there is an incredible array of choices available to each Champagne master. The numerous decisions, such as what grapes to use, the length of aging and the degree of sweetness, account for vast differences in the wine's style, taste and color. Certainly the most complex procedure for making wines that sparkle is through bottle fermentation, known as the classic French methode champenoise .
FOOD
December 15, 1988 | DAN BERGER, Times Wine Writer
Time was, when an American President dined with a foreign head of state, the wine they toasted each other with would be Champagne from France. French Champagne is known worldwide as an exceptional beverage, not to mention good for smashing against bows of new boats, celebrating graduations or even cementing East-West agreements. But things change.
FOOD
September 16, 1993 | DAN BERGER, TIMES WINE WRITER
When most wine critics talk about matching food and wine, all they talk about is chi-chi foods. Not long ago I received a missive from Ken Forrester of Little Rock, Ark., asking why we can't make suggestions for wine that goes with the foods most Americans eat--fish sticks, hamburgers and tuna casserole. That got me to try various food and wine combinations to see what worked. The results of this informal investigation were interesting, though not definitive by any means.
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