Biscuits, by their very nature, are not tacos. They are fluffy and light, and crumbly if they’re done right. Tacos are pliable and dense, and not biscuits. So you see the conundrum in the idea of a Chicken Biscuit Taco released today by Taco Bell.
The new breakfast item, which …read more
Varietal: 80% Merlot, 10% Petite Sirah, 6% Malbec, 4% Petite Verdot
Region: Paso Robles, CA – USA
Winemaker’s Notes: Dark crimson in color, with cigar box aromas infused with generous sweet vanilla oak. Bold flavors of blackberries, cherries, currants, and spice complimented by sturdy tannins and balanced …read more
Doesn’t it seem to you like these stories lately about microbes in soil affecting wine are making the concept of terroir even more complicated than we thought it was? We used to think terroir was a matter of the physical structure of the soil and the climate, or …read more
On Friday and Saturday, April 10 and 11, McMenamins Edgefield Winery will hold its 14th Annual Celebration of Syrah, a two-day revelry of wine, food and fun. The 74-acre Edgefield property will host winemakers from the Pacific Northwest and beyond who will showcase their best Syrahs throughout the weekend. Syrahs …read more
Have metallic embossed label, will travel
Before you ask… yes, I am still not quite up to the full-on feature articles, and am woefully behind. Look, I’ve got major issues on the homestead, people, so you’re going to need to be patient (or, simply enthrall yourselves with any of the other …read more
Yes, wine writing is “an imprecise art,” as the headline on Philip White‘s opinion piece in the Adelaide (Australia) InDaily News says.
As someone who’s had lots of experience in wine writing (magazines, books, blogs), I’m the first to authenticate Philip’s viewpoint that “writing about smells and flavours and …read more
If you’re craving a bit more earthiness in your Easter side dishes, the richness of a dish like creamed spinach may not fit the bill.
Perhaps, Portugal’s “Esparregado de Espinafres” (spinach mousse) is the key with a balance of velvety textures and earthy notes. The dish offers up layers of flavor …read more
Growing up, Portuguese kid stew was as ordinary to me as beef stew was to my American friends. Whenever there were mentions of “cabrito,” my smile lit up! Around this time of year, my younger self would be jumping for joy around my mother’s kitchen, since this was often the …read more
Just to had to share these images of steaks that Giovanni picked up at his local butcher in Brescia yesterday for our supper.
Arianna grilled them to perfection.
Brescia province has always been famous for the quality of its beef and its …read more
It’s certainly true, as Robert Parker pointed out in his recent interview in The Drinks Business, that high wine prices are “a problem and a concern” and that they are creating “a caste system” in which “the younger generation” cannot afford top wines from regions such as “Burgundy, …read more
We have been coming to Verona and Vinitaly since 1967. We have watched it expand over the years and have endured the labor pains of growth along with many other long persevering Italians along with people from around the world. We are seriously considering not coming back to …read more