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After all the experiments with homemade beer and Sake, I could not resist to realize the banana wine. But I think I did well to try because the result it really worth the effort ! Let me know and leave me thumb up.Thanks ! If you would like to support the channel, do not hesitate
This oven-baked cod recipe, brought to you by award-winning chef Frida Ronge, is not only tasty… it’s sustainable too. Recipe here in our Blue CookBook: https://stories.msc.org/en/blue-cookbook/oven-baked-pike-perch/ Connect with us: Instagram: http://www.instagram.com/mscecolabel Facebook: http://www.facebook.com/mscecolabel Twitter: http://www.twitter.com/mscecolabel Website: http://www.msc.org #BigBlueFuture
At legendary Napa Valley winery Inglenook, vineyard manager Enrique Herrero and associate winemaker Chris Phelps talk to senior editor James Molesworth about experimenting with new viticultural techniques for Cabernet.
The 2001 Chateau Laroze St. Emilion is perfect right now…
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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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