Fan interactive call-in show with Spicy Raider Girl and Protect the Shield. Make sure you tune in and be ready to drink your favorite wine and participate in our weekly Raider themed games. If you tune into the top tier Raider outlets like Sanjit T, Mitchell Renz, WifiWillie, SamoanRaider, Raider Honcho, OLV Raiders Network, and
Chef Abram Bissell of the Modern shares a bright, elegant salad recipe that pairs delicate white asparagus and peas with a rich, homemade ranch-like dressing. Wine Spectator’s Hilary Sims explains why a fruit-forward, citrusy Sauvignon Blanc enlivens the dish’s fresh flavors.
In this video I test 3 Oysters Red Wine in a variety of pens and nib sizes. Created by InShot:https://inshotapp.page.link/YTShare
Describes the initial steps in making strawberry wine. Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them andor yeast nutrients
Have you heard of the To Kalon Vineyard? Screaming Eagle? Opus One? Plumpjack? All located in Oakville. Cabernets from Oakville are the cream of the crop. https://www.wineexpress.com/xanthos-2016-cabernet-sauvignon-oakville-napa-valley
It’s been a busy week for E.&J. Gallo and for white wine lovers tracking the news. Following the announcement of its acquisition of Chardonnay powerhouse Rombauer on Aug. 29, Gallo has purchased Napa-based white wine specialist Massican. The deal includes the Massican brand and its inventory of wines. Massican does not own vineyards or a
A behind the scenes look at Hawk Ridge Winery from grape to wine. For more Local News from WFSB: https://www.wfsb.com/ For more YouTube Content: https://www.youtube.com/channel/UCByGc7P_siORkC1pum8T3_Q
The Rejoicing Vine is the ultimate destination for sparkling wine enthusiasts and lovers of nature. It combines the artistry of sparkling wine production with a commitment to sustainable farming practices.
Broth: 5 lbs chicken feet 2 celery 2 carrot 2 onion 2 tb salt 6 peppercorn Cover with water and bring to a boil. Once broth has reached a boil, reduce to a simmer for 24 hours. Add water as needed Salsa Verde: 3 poblanos 6 tomatillos 6 milpas tomatillos 1 serrano 1 jalapeno 1
Kyle and Tristen give their impression of the 2022 Chateau Rouget after tasting the wine En Primeur in Bordeaux. Link to the wine: https://www.winex.com/rouget-pomerol-2022-pre-arrival.html Link to all 2022 Futures: https://www.winex.com/pre-arrivals/bordeaux-2022.html
In the aftermath of the devastating wildfires in Maui, members of the hospitality community on the island and beyond have stepped in to provide relief. Local restaurants and nonprofits from both Hawaii and farther away are working to ensure the people of Maui are fed and taken care of, while giving them the space for
For today’s tasting Wine-Searcher’s Wine Director, David Allen MW, looks at a half bottle of mature Sauternes from the delicious 2007 vintage. The wine in question is Chateau d’Arche 2007. It is fair to say the wine exceeds his expectations. Chateau d’Arche is a wine estate based in the sweet white wine producing commune of
Travel with us to the Savannah Bee Company for a tour, honey and wine tasting. Bees are such a vital part of our eco system. The staff at Savannah Bee Company are extremely knowledgeable about bees. It is a must visit if you go the the Savannah, Georgia area. Definitely stay for the honey tasting
Every Monday Tom Cannavan of wine-pages.com chooses a new wine of the week. For 14th September 2020 the Domaine de Fondrèche, Persia Ventoux Rouge 2018, a Syrah wine from the Rhone Valley in France.
A match made in culinary heaven: Roasted Garlic Gnocchi paired perfectly with an exquisite BC Pinot Noir and a crisp, fresh BC Riesling. See the full detailed recipe at: WineBC.com under Perfect Pairing Recipes. #BCWine #BuyBC #HerestoBC
Chef Iacopo Falai of Casa Lever in New York prepares a slow-cooked veal shank served over a saffron risotto with parsley sauce. Wine Spectator’s Hilary Sims and Rori Kotch explain why a Barolo contrasts nicely with this Italian recipe.
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