The 2001 Chateau Laroze St. Emilion is perfect right now…
http://www.wineexpress.com/shopping/prod_detail/main.asp?productID=35839&AFID=YTB
Nitsa Knoll, Jordan Winery’s in-house floral designer, offers a quick video tip for anyone purchasing flowers as a gift. (If your local grocery store doesn’t have a floral department, you can use the same approach at a flower shop as well.) Get more tips from Nitsa at http://www.winecountrytable.com.
We asked Sean O’Callaghan how a winelover should visit Tuscany? Where should she go? How should she explore? Sean offers his ideas on both, with a city he thinks is a better visit that Sienna and a town not to miss on the coast? Sean O’Callaghan is winemaker and co-owner at Riecine in La Gaiole
Part 2 of me introduction to Orange Wine. Get ya chops round some of these bangers. In this video I’ll be showing you some of me GO TO oranges.
[Subscribe Now] http://tiny.cc/Subscribe2019 | http://tiny.cc/MainInstagram [All] https://linktr.ee/julianspromos | Some people ask what’s the secret to deep composure and self-control is, we say you have to maintain the balance between fast growth and smooth growth while holding down a Good Vibez. This team is extremely excited to let you experience our Caribbean’s GOOD VIBEZ RIDDIM. It’s
This recipe for chicken liver pate makes more than enough for eight; any extra will come in handy as a ready-made snack. Subscribe to FOOD & WINE’s YouTube channel! Click here: http://www.youtube.com/subscription_center?add_user=foodandwinevideo INGREDIENTS: 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon
Marvin R. Shanken and Wine Spectator’s senior editors held a blind tasting seminar for 1,200 people at the 2007 Wine Experience. Here are some of the fun outtakes.
Kyle’s bullish on this Spanish red from Toro…ugh.
Winemaker Fred Scherrer talks about the choices he makes when choosing to blend Pinot Noir from different vineyards in California’s Russian River Valley. He explores the role of clones and vineyard sites in detail. Fred makes wine at the Scherrer Winery in Sebastapol, California in the Russian River Valley. He sat down with Ask a
One of series of videos, supported by the Ohio Wine Producers and led by Lauren Fiala, wine professional who, fortunately for us, is living here in our great state. Lauren is the Lodge at Geneva wine specialist, Kent State University instructor and WSET4dip award winner [one of only about 10,000 in the whole world!] has
Getting started on wine doesn’t have to be intimidating! This video will be a beginner’s wine guide to the best cheap wine brands from all over the world. And out of all places, we’re going to supermarket chains and grocery stores picking out the best wines to show that good wine doesn’t always have to
When selecting your bone in ribeye roast, you should figure about 2 pounds per 1 bone. While you’ll lose a few ounces because of the bone, you’ll still be left with at least 24 ounces of beef left per bone which should definitely feed at least 2 people. So, in the end, a 4-bone rib
In Barbaresco, the local grapegrowers’ coop makes super wine at a great price (the ’01 scored 93pts and cost $55, which is a relative bargain). Wine Spectator’s Jo Cooke dropped in as the village came together for harvest.
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Frank Cornelissen used to ferment his grapes in amphora but now prefers to use small fermenting bins and then transfer the wine to amphora for aging. In this video he explains why. See all of our videos on Amphora and Kveri (qveri) : https://www.youtube.com/playlist?list=PLddUmDhg4G_JTWgyCVGgrFMwnB_xjrC_U In another video, Fred of Domaine de l’Ecu explains why he
Wine gets a global competition for the digital and video age – A platform for the skill of the Sommelier to be matched with a wine loving celebrity. Unlike most international competitions which attract the mediocre chasing meaningless medals, these “Battles” require the experts to enter their best wines and all to be judged blind.
What’s the difference between cooking wine and drinking wine? Rita Held of Mizkan explains and shares a quick pasta sauce tip using Holland House cooking wine.
Just in case you haven’t had enough wine during the holidays, these indulgent truffles will satisfy your sweet tooth and take off the edge. For more Hungry AF recipes: http://taste.md/1JmN1ge INGREDIENTS 8 oz. bittersweet chocolate, roughly chopped ½ cup heavy cream 3 tbsp red wine (Malbec and Cabernet Sauvignon are great) ½ cup cocoa powder