Advertisement
YOU ARE HERE: LAT HomeCollectionsSparkling Wine
IN THE NEWS

Sparkling Wine

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.
Advertisement
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
August 2, 1990 | DAN BERGER, TIMES WINE WRITER
Wine is a great stimulus of conversation, which is why I like being told I'm wrong about a wine. The discussion nearly always leads to better understanding--for one or the other of us. The fact is, you can't be wrong about what you like. If you like sweet red wine from Macedonia, fine--enjoy. It's not my cup of tea, but I'm not going to tell you you're wrong to like it.
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
November 4, 2010
  Domaine Huet Vouvray Pétillant Brut In the Loire Valley, Chenin Blanc is an incredibly versatile grape, producing dry whites and a whole range of semi-sweet to luscious sweet wines. Producers there also use it to make a sparkling wine. The nonvintage brut from Domaine Huet, one of the region's great Vouvray producers, is a wine that can take you through the holidays from a toast at the Thanksgiving table through Christmas and New Year's. And it's considerably less expensive than a Champagne of equivalent quality.
FOOD
May 20, 2010
  Broken jellied wine Total time: 15 minutes, plus setting time Servings: 6 Note: Adapted from Deborah Madison's "Seasonal Fruit Desserts. " This works best with a wine that is naturally slightly sweet and fruity, such as Muscat or even sparkling Moscato d'Asti. 1 (1/4-ounce) envelope unflavored gelatin 2 1/4 cups sweet or sparkling wine, divided 1/3 cup sugar 2 tablespoons fresh lemon juice 1 to 1 1/2 cups fruit, cut or sliced into small pieces and lightly sugared 1. Sprinkle the gelatin over one-fourth cup wine and set aside to soften.
BUSINESS
December 12, 1998 | MARTHA GROVE, TIMES STAFF WRITER
For years now, the nation's consumption of sparkling wines has been flatter than a bad Brut. But next year, it is a foregone conclusion that legions of novices who have never tasted sparkling wine--along with millions of champagne sophisticates--will pop for bottles of bubbly to ring in 2000. Knowing this, or at least yearning for it, every sparkling wine maker worth her spit bucket is uncorking something special for the millennial countdown.
FOOD
January 23, 1986 | NATHAN CHROMAN, Chroman is a free-lance wine writer and author who also practices law in Beverly Hills
Not wanting to be bound by traditional matchups of white wine with fish and red wine with meat, chefs Maurice Toulemon of the University Club and Century Plaza executive chef Raimund Hofmeister worked for at least a year on unusual wine and food matchups for a recent Les Amis d'Escoffier Society Dinner at the Century Plaza Hotel. The annual dinner honored the memory of the late Auguste Escoffier, generally considered the "king of chefs."
Los Angeles Times Articles
|