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.
July 2, 2003
Raspberry wine pie Total time: 30 minutes, plus 4 to 6 hours (or overnight) chilling time Servings: 8 2 cups raspberries, divided 3/4 cup port, divided 1 (1/4 ounce) envelope unflavored gelatin 2 tablespoons cold water 1/2 cup sugar 1/8 teaspoon salt 1 cup whipping cream, whipped 9-inch almond biscotti pie crust, chilled (see below) 1. In a small bowl, combine half a cup of the raspberries and one-fourth cup of the port.
May 6, 2009 |
Air is one of the most talked about but most misunderstood elements in wine. We say a wine needs to "breathe" as if it just needs a few minutes to freshen itself up, releasing its seductive perfume. In fact, most wines have been waiting years just to cast off a little gas. In the end, the result is the same: To be appreciated, a wine needs to smell its best. To do that, it needs more air, faster, than you might think -- but not for the reasons you might have heard.
June 3, 2010 |
Reporting from Paris — At L'Ebauchoir, an upscale bistro in Paris' 12th arrondissement, a quickly gentrifying neighborhood east of Bastille, a swarm of wine professionals — journalists, bar owners and sommeliers — is diligently tasting a range of Chenin Blancs from the Montlouis area of France's Loire Valley. At the stroke of 7 p.m., two vignerons, Bertrand Jousset and Damien Delecheneau, interrupt the tasting with an ear-splitting call to attention. They are standing at the front of the restaurant, beside an oak wine barrel attached to a small bottling machine, and are about to demonstrate a crucial step in the making of a new kind of Montlouis: a thoroughly dry, gently sparkling wine officially named Pétillant Originel but often called by its makers Pétillant Naturel, or more affectionately, Pet'Nat.
December 20, 2013 |
Join photographer Joanne Heaviland for the “Ultimate Italian Experience.” This 11-day, 10-night excursion starts in Rome and continues on to the picturesque Amalfi Coast and the Mediterranean-chic towns of Positano, Amalfi and Ravello. Included are a photo workshop, an Italian cooking class, a tour of a mozzarella di bufala organic cheese farm, wine tasting and a tour of the island of Capri. Participants also learn photography techniques, including lighting, composition, landscape and portrait photography.
November 25, 2009
Noir Food & Wine . LOCATION 40 N. Mentor Ave., Pasadena; (323) 634-0700; (626) 795-7199; www.noirfoodandwine.com. PRICE Cheese and charcuterie, $9 to $16; soups and salads, $8 to $15; main courses, $13 to $19; snacks and sides, $4 to $11; desserts, $8. Corkage fee, $15, or one bottle free corkage per bottle purchased. DETAILS Open from 11:30 a.m. to 3 p.m. and 5 to 11 p.m. Monday through Friday, and Saturday from 5 to 11 p.m. Wine and beer.