Submitted by The Wine School of Philadelphia
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Date: Friday, June 20th Part of the Wine by Region Series Tickets (or Seats) Available: 20 |
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With the Euro rising and the cost of French and Italian wines going through the roof, American wines are suddenly some of the best values on the market. Tonight, we will explore the wines of California, Oregon, Washington State, and more, and discuss strategies for buying in this new wine economy.
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List Price: Price: $37.99 |
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Submitted by The Wine School of Philadelphia
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Part of the Wine 101 Series Tickets (or Seats) Available: 20 |
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The smart & fun class that over two thousand people have attended since 2001, and still sells out every week! The premise of this class is to introduce the most important building blocks of wine knowledge. Come with an open mind, because we will also dispel many of those wine myths that are too often bandied about.
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List Price: Price: $37.99 |
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Submitted by The Wine School of Philadelphia
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Date: Friday, June 13th Tickets (or Seats) Available: 20 |
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The smart & fun class that over two thousand people have attended since 2001, and still sells out every week! The premise of this class is to introduce the most important building blocks of wine knowledge. Come with an open mind, because we will also dispel many of those wine myths that are too often bandied about.
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List Price: Price: $37.99 |
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Submitted by Barry’s Wine Notes
Having enjoyed (and re-ordered) the Goisot’s red I was looking forward to seeing how ’sister’ would show.
Goisot Bourgogne Blanc Cotes d’Auxerre
“La Gondonne” 2004
Saint-Bris-Le-Vineux,Burgundy, France
100% Chardonnay..and spends
12 months in oak. Very strong aroma of
butterscotch..which decreased with airing..
some honey and flowers as well….
on the palate..very ‘old vine’ feel..
and after checking I was told
30+ year old vines….
so there’s hope for me yet!
A Chablis..chalky-slate style…
and decent acidity….oak not overdone..
Points 15.5
Submitted by The Cheap Gourmet
Ben & Jerry’s Ice Cream Stores are offering free ice cream between the hours of noon and 8:00 pm on Tuesday, April 29th. Reason being is Ben and Jerry need your help to make a political statement. Ben and Jerry’s label their ice cream as free of recombinant bovine growth hormones or rBGH/rBST. In other words, they don’t add dangerous chemicals to their ice cream and they are proud of it.
However, Monsanto, the giant chemical company who manufactures rBST and other deadly chemicals are trying to ban the labeling of milk as hormone-free. Monsanto claims these labels are unfair because they imply hormone-free milk is safer than milk laden with the chemicals they manufacture. I don’t know about you, but I’d prefer to eat pure ice cream and dairy products over products loaded with chemicals and hormones.
If you believe that you should have the right to know what chemicals are added to your ice cream and want to protect your consumer rights, it’s time to join the crusade. Doing so, will earn you a free cone and let your voice be heard!
All you have to do to get your hormone-free cone from Ben and Jerry’s is visit Citizens for Health website to download and sign the Ben & Jerry’s thank you letter. Then take the letter to the nearest scoop shop to claim your free cone and your right to hormone-free ice cream.
Submitted by Chef Tom Cooks
This recipe always reminds me of my grandmother. She made the best Swedish Meatballs and the sauce was incredible. Here is my own variation that I make today. I like to serve mine over wide egg noodles. Now you don’t have to travel to Ikea for some of these meatballs!
1 pound ground beef
1/4 pound ground pork
3/4 cup instant potato flakes
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/2 teaspoon grated allspice
1 egg
1 tablespoon grated onion
1/2 cup light cream
1/2 cup water
3 tablespoons butter
2 tablespoons vegetable oil
Mix the ground beef and pork together. Next, mix in the rest of the ingredients except for the butter and oil. Add one tablespoon of butter. Work until mixture is smooth.
Form the mixture into balls no larger than a walnut. Heat the remaining butter and oil in a skillet. Fry a few meatballs at a time and shake the pan so that the meatballs brown on all sides. Continue to fry about 3-5 minutes for each batch. Remove from the skillet and place on a paper towel lined plate. Reserve the pan drippings.
Sauce:
2 tablespoons flour
2 cups beef stock
1/2 cup light cream
pan drippings
Combine all ingredients in a saucepan over medium heat and allow to thicken.
Submitted by Barry’s Wine Notes
Sunday’s comprise of playing football (soccer) in the morning..watching some on TV later..and every second sunday..doing my Radio Show. Today..sunshine…warm…a quick photo of a bird in it’s nest in the garden..not sure for how long though as the local cat is prowling..but I have put up poles to prevent it getting a running leap.
The football pitch was dry for the first time in weeks….perfect. We drew 4-4 (not perfect)..and I scored a great headed goal (I chose the word ‘great’ carefully..awesome would have been too much)..and injured my right hand (also not perfect)..so off to the doctor’s
tomorrow. After a lazy hazy afternoon…no Radio Show today..so chose a good bottle and sat outside for the first time this year. Simple food of sliced potatoes from the oven with some bacon and salami….and…….this is what you have been waiting for (all the above is of no interest to anyone except me and the cat…so…..)……..
A Pinot Noir from California. A favourite vineyard of mine. Jim Clendenen has a large range of PN’s and I have never been disappointed. I wanted to try the 2005 but this was offered so..here we go.
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Au Bon Climat ‘Le Bon Climat Vineyard’
Pinot Noir 2004
California, U.S.A
Cool, slightly reserved bouquet at first… I like to open wines and ‘live with them’ as they develope…after all..I’m going to spend 2 hours with this one…After 45 minutes it opened up….and became as ‘one’ with the flavour…which was attractive from the word go…very up-front..loads of jammy fruit…ripe strawberries..some cherry..some marzipan…reined in oak..with good acidity…will age well…
Points 18
Submitted by Barry’s Wine Notes
Swiss cheese…everywhere.
Swiss watches..easy to buy..if your pocket is deep enough(remember this point as we continue).
Swiss women…no..that’s not right..where was I?…….ah yes..
Swiss Wine.
You walk into any wine store or supermarket and you see thousands of bottles of it.??!!..If you really do..you have been eating too much cheese!!
The truth is..you hardly ever see it on general offer..only from ’specialists’.
There used to be a Swiss chain of restaurants in Germany..Mövenpick..but all you ever got was a white Fendant!
Have times changed?…well..not really…the Swiss keep their wines to themselves..but I have found a few goodies..Gantenbein and Chappaz. As to prices..remember the Swiss watches?
It depends what you will pay for a wine..the prices of the two below are in my price range (I haven’t got one really…as all wine freaks will identify with)..BUT..are they worth what is in the glass?
Domaine Simon Maye
Pinot Noir Vieilles Vignes 2005
Wallis, Switzerland
Palish colour..cool, dusty strawberry nose…a rustic style…dry tannins…fruit at the back…
This was enjoyable..but down the list of wines that I would buy at this price. This costs €30..so I expect a liitle more..at least € 5 too much…but they have to subsidise the cheese you know..
Points 16.75
This house is known for it’s Syrah..and I was after their Vieilles Vignes..which had very good reviews…but I could only obtain the simple bottling.
Domaine Simon Maye
Syrah 2003
Wallis, Switzerland
Deep dark colour…earthy aromas..chunky & funky..really rude nose…but one-dimensional..I kept hoping somewhere the flowers would appear from the desert…but it remained reserved and slightly boring. At € 23 I would prefer this French Syrah..better value.
Points 15
Submitted by Barry’s Wine Notes
My first sin was…
it’s none none of your business….
and although this is probably the first Zinfandel I have made tasting notes of….
I must have had a glass pushed in front
of me at some time…
I made preliminary precautions before deciding what to try..after reading so many negatives
about the grape….and this one is probably
not the most typical. After tasting it..
anything less elegant would not have
been my style.
Green & Red Vineyard
Chiles Mill Vineyard Zinfandel 2005
Napa Valley, California, U.S.A.
Smoke…some dried plums on the nose….a fairly big mouthful..like stuffing a whole bowl of raspberries in at once….but there is an elegance and coolness that reins it back in…medium soft tannins..and a spicy touch. The 14.5% Alcohol left it’s mark…but I stopped at the halfway stage..otherwise a pounding head in the night would have lost it a point!
Points 16
Submitted by Barry’s Wine Notes
After tasting this grower’s Nicodemus I wasn’t 
sure what style I would be
getting here. Agreed…the
aforementioned wine was a mix of other
grapes…but can Bordeaux growers
produce Burgundy…see what I mean?.
Well..if you had blindfolded me and
let me taste 10 different bottles of
Spätburgunder…I think I would have
chosen the correct one. A case of the
grower putting his own mark on the
wines..and why not..cos in this case..
it works.
Submitted by The Wine School of Philadelphia
Sella & Mosca 2004 Cannonau di Sardegna Riserva, DOC, Sardegna
Located in the northwesteren part of the island, Sella & Mosca has become Sardinia’s signature winery. Its vast acres of vineyards have made it and Argiolas the names most synonymous with wine from this ancient culture.
Cannonau is Garnacha…but nothing like its Spanish ancestor. It is potent, leathery, earthy and infused with the “macchia” that grows wild in the rocky, untraveled interior. Mouth filling flavors of dark forest berries ride along on mild waves of tobacco and dry herbs. There is a tannic structure that provides a solid foundation without sacrificing the primal, rustic nature of the wine.
The best Sardinian wines are simple, direct, authentic - and this fits the description. Have it with lamb or pork. Even better, with one of the unusual pastas found only in Sardinia accompanied by a local pecorino. Or orzo tossed with fresh herbs and drizzled with olive oil.
Submitted by Barry’s Wine Notes
The recent tastings on the blog have been from a mixed case..and although a few scored higher…this and the Goisot were not only very good..but well-priced..this littl
e gem costs
€ 17…and it’s beautifully packaged..
look at that photo!
David Reynaud, along with his mother Marceline, runs this vineyard. Up until 2002 production was sold to the local co-operative but then David decided to bottle under his own label which needed a new cuverie.He makes two cuvées of red Crozes from three very different and separate plots. The top cuvée, Les Croix, is made from grapes from a plot of older vines (over fifty years old).
Domaine Les Bruyeres
Crozes-Hermitage
Les Croix Vieilles Vignes 2004
Rhône , France
A soft ‘Jungle Book’ funky Syrah(100%)..
spices and tobacco..really lovely mouthful..soft, plush..light raspberry fruit..just a touch of tannins..very sexy..what more can you ask for?..
and a tip..open and drink..in my opinion..needed no airing.
Points 16.5
Submitted by Vino Keeno, The Grapevine for the Recreational Wino
Chateau Petrogasm, I LOVE you. I want to pop several corks with you, and find myself in a compromising position in the morning. Yes, I’d even do the walk of shame for you, Chateau Petrogasm. My butt is firmly planted on the bandwagon. I’ll be your largest sycophantic follower.
What in the heck is Chateau Petrogasm?
It is a wine review website, of course. What did you think it was?
Why all the gushing?
Because the lovely folk at Chateau Petrogasm have boiled the art of wine reviewing down to it’s purest form. Never before have I seen a more brilliant take on the whole industry. Their style exposes the feeling of the wine, in a way that transcends words, obliterates language barriers and says more than any verbose wine label, sniffy descriptor or hoity-toity tasting note could accomplish.
How do they achieve such a feat?
Simple. They just post one image as the wine review. A photograph. That’s it. No aromatic intangibles. No descriptions of dirt or vines or climate. No lengthy discourses on flavors you’ll never pick up on. One picture.
As a graphic designer and wine lover, I am in awe of the simplicity of their wine reviewing tactics. Jealous as hell I didn’t think of it, but mainly, I want to bear Chateau Petrogasm’s love child. And if I could drink all of those spendy wines in the process, that wouldn’t hurt either.
Well played, Chateau Petrogasm. I humbly genuflect. And I’ll see you at 8.
(Click here to see which wine was reviewed with a photo of a horse’s ass.)
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Submitted by Wine Reviews from the Wine School
The Wine School is pouring a garnacha these days that is flat-out charming me: The Las Rocas de San Alejandro 2005 from Catalyud, Spain. Not only is it fabulously fresh with notes of ripe cherries–a classic quaffing wine–but it also finds a sense of varietally-accurate depth with waves of dried Mediterranean herbs. What really strikes me, though, is what an excellent pairing partner it makes for pizza. Sprinkle a bit of oregano on your pie and you’ll be taken aback; order it with some sort of herb sausage and your life may never be the same. And if there’s anything better than a wine that’s equally delicious on its own as it is paired with pizza, then I haven’t found it yet.
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Submitted by Chef Tom Cooks
My brother made these over the weekend and they were amazing. The little addition of the honey at the end is a nice flavor twist.
Take 6 potatoes with skin on and cut into small cubes.
In a pan, use the drippings from 6 pieces of bacon along with a 1/4 stick of butter over a medium-high heat.
Cook the potatoes until they start to look crispy.
Season with salt, pepper and parsley.
Once the potatoes look pretty much done pour a little honey over the top and mix together well.
Serve
Makes 4-6 servings
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Submitted by The Cheap Gourmet
My beloved Toastmaster Toaster Oven died yesterday. To the best of my recollection, my sister gave me my Toastmaster as a housewarming gift nearly 15 years ago. As you can see, it served me well. In our household the toaster oven is an integral part of cooking, so I decided to snoop around online and comparison shop. I love being able to shop from home, don’t you? Especially with the cost of gas these days!
I came across a website called Wize. This consumer research and product review site provides a wealth of knowledge on just about any type of product you could ever want or need. Wize.com provided me with 132 toaster oven reviews.
You can narrow your search by clicking on various parameters such as price range or manufacturer. The first thing I did was check to see if Toastmaster still offered the model that died. Unfortunately, they do not, but they do have a toaster oven nearly identical. The Toastmaster TOV200 offers convection cooking, which is a feature I have oftentimes said I wish the old unit offered.
The reviews weren’t all that favorable on the Toastmaster brand, so I decided to see what other options were available. Being cheap, I started out by looking at toaster ovens in the “Less Than $40″ category. This yielded 19 results, but none had a very high WizeRank.
Wize.com has a rating system and each product displays a button showing how consumers rank their product. According the site, a rank of 90-100 means you can buy with confidence. 75-90 means the product might meet your needs. I was looking for a toaster oven that fell into the 90-100 category.
After reviewing the various price categories, I noticed a “New Releases” link. I clicked and there it was… the perfect toaster oven! First of all, this toaster oven is manufactured by Cuisinart. I LOVE Cuisinart products and have never had a bit of trouble with them. This stainless steel beauty can bake, broil and toast AND offers the convection oven I longed for. It has room for six slices of toast, which is perfect for my family. Now I’ll be able to toast bread for our BLT’s and no one will have to eat cold toast 
Once I decided on my toaster oven, I was provided with three places where I could buy it online. Prices ranged from $99 through eBay to $139 through Amazon. Which do you think I chose? I clicked on the eBay link, entered my info and poof, my toaster oven will be on its way next week.
Although it cost a bit more money than I anticipated paying, I feel I got a pretty good deal. The Cuisinart cost $123.19 including shipping. If it lasts as long as the last one, the amortized cost is about $8.20 per year. That’s quite a bargain, eh?
It was sad to dump my Toastmaster in the trash can. I felt as if I should have given her a proper burial considering all the years of service. So, I placed her in a trash bag and tied the handles in a bow.
Next time you need a toaster oven or want to research a variety of products, check out Wize.com. It’s a really cool community where you can chat with a live representative and ask questions about the products or leave a review of your own. Overall, I give it 5-stars and will definitely use the service again.
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Submitted by Barry’s Wine Notes & Memories
We recently had part of our garden dug up..it was wood stumps..and it was breaking up..and dangerous to walk on when wet.
It was a bird’s paradise towards the end..plenty of juicy worms etc…
Now there is stone..and this daft bird can’t figure it out..so it sits on my bike..and thinks…and think..and thinks. In desperation he tries between the stones in the other part of the yard..which means I have to brush up the mess every few days. Maybe I should hang a sign out….
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Sometimes you discover a brilliant business idea, so brilliant that you just have to tip your cap to the creators. In the case of San Francisco-based The Amazing Food Wine Company, LLC, I’ll just have to lift a cork from one of their bottles of wine and say, “It’s about time that someone introduced this concept to wine lovers throughout the world.”
“Wine That Loves” is a new line of five fine wines made specifically to pair with classic American dishes. Of course, the “Wine That Loves Pizza” is a red wine that pairs well with pizza but they also have a line of sommelier-paired wines for roasted chicken, grilled salmon, pasta with tomato sauce. If you happen to be one of the 200 million people worldwide that loves grilled steak, depicted below is the wine that perfectly pairs with grilled steak.
This high flavor-intensity dish requires a high intensity wine. If the wine has too little intensity, the flavor of the wine will be lost and you will miss the opportunity to enjoy the interplay of the two flavors.
Grilled steak has a dark and mellow flavor, so the right wine needs low acidity. Too much acidity would create a sharp taste that sticks out and distracts from the pleasure of the dish.
Because of the mouth-filling flavor of grilled steak, the right wine needs to be medium in tannin to give the wine a taste impression that is big enough to match the substantial mouth presence of this dish.
The dominant flavors of this dish are dark so the wine that complements it needs fruit flavors that are in the dark fruit family. Other dark flavors in the wine bring an interesting complexity to the overall taste experience.
For those novice wine consumers that are thinking that the quality of wine has been sacrificed for marketing dollars, think again. The Company’s Wine Director Ralph Hersom is a wine expert who was wine director at the world-famous Le Cirque restaurant in New York City (one of the best restaurants in the world). He was also Cellarmaster at Windows on the World in New York.
Lunch time for me. I’ll take a slice of pizza with sausage and the wine that pairs perfectly with pizza.
Wine the way it should be!
Submitted by The Cheap Gourmet
Everyone who knows me knows that I love to cook. However, even professional chefs get a day off and I’m in serious need of a vacation. My husband and I are planning a trip to Atlanta, Georgia to visit his relatives. While looking for hotel reservations, I discovered a great website that offers just about any type of accommodations, as well as vacation packages, discounted airline tickets and rental cars. But, the best part is HotelReservations.com offers Bed and Breakfast packages too!
I found the most adorable B&B, called The Gaslight Inn. The inn is located in the historical Virginia-Highland neighborhood near downtown Atlanta. It’s close to shopping, restaurants, theatres, art galleries and museums. This is one of my favorite areas near Atlanta, so I was pretty excited when I found this place.
I absolutely cannot wait to be served breakfast in bed. No cooking, no clearing the table, no washing dishes. Just a yummy Southern breakfast served directly to our room by a friendly staff and all we have to do is eat it. Life doesn’t get better than that, does it?
After much discussion, my husband and I decided on the Stress Relief package. For a mere $50, we’ll receive a bottle of our choice of wine or champagne and can relax and unwind with an assortment of in-room spa products. Plus, we get to wear those plush white robes that are so comfy you could walk around in them all day.
We’re still debating on whether to book the Suite or Deluxe Room with Kitchen. The Suite is only $16 more than the Deluxe Room; however, it has two Queen beds. The Deluxe Room has a Queen poster bed, which I think is quite romantic. The problem is, I don’t want to be in a room with a kitchen because I’m trying to get away from cooking!! And, my husband loves my cooking so much he doesn’t want us to go anywhere without a kitchen, LOL!
At HotelReservations.com, they claimed they could save us up to 75-percent. Being the skeptic that I am, I looked up the Gaslight Inn and located their website. Much to my delight, I discovered that we could save around $50 per night, depending on our date of arrival, by booking through the HotelReservations.com website. Even with the addition of the Stress Relief package, we’re still saving $50. I, for one, like to get more bang for my buck. After all, they don’t call me the Cheap Gourmet for nothing!
If you’re looking to get away for the weekend, think about heading off to a Bed and Breakfast. There is an incredible aura surrounding these places. Most are transformed from grand historic homes and carriage houses. It’s like stepping back in time.
I’m certain I’ll be writing a review on the Gaslight Inn and can’t wait to share the experience with you. I desperately need a vacation and am anxiously awaiting being served breakfast in bed!
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Submitted by ChiefWino
Holly Morris stopped by the restaurant a few mornings back for TV spot on wine and food. Check it out!
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Submitted by THE WINE SCHOOL OF PHILADELPHIA
There is gin, and then there is Hendrick’s. It is a wondrous elixir that comes packaged in a quaint apothecary’s bottle reminiscent of the Victorian era. The apothecary bottle was originally intended to protect the healing powers possessed by the liquid within. It only makes sense that a gin as intricately flavored as Hendrick’s, as expressively powerful, as infused as it is with “delightfully odd†aromatics, would be bottled in such a vessel.
Many curatives have been concocted over time. Dame Edith Sitwell’s English Eccentrics cites a long list of restoratives that were doled out in the 16th, 17th, and 18th centuries to invalids suffering an array of ills. Along with sundry plants and herbs, ingredients included live hog lice, black tips of crab’s claws, the inward skin of a capon’s gizzard, goose dung, human skulls.
Remedies became more refined over the years, with a plethora of paregorics and soporifics coming to the fore in order to soothe what ailed ye, and yes, to help ye sleep. Gin itself was first produced in
Counting among the 11 botanicals used in Hendrick’s (with a notable exclusion of hog lice and goose dung) are angelica, chamomile, caraway, coriander, meadowsweet, lemon and orange peels, orris root, and, of course, juniper. Its final triumph is the addition of Dutch cucumber and Bulgarian rose petal. This gin is an aromatic wonderland.
The distilling process plays a great role in imparting these gorgeous aromas. Using Carter-Head and Bennett Stills (both built in the 1860s, the Carter-Head being only one of four operating in the world today), the botanicals are steeped in neutral grain alcohol in the Bennett Still while a much more “luxurious distillation†takes place in the Carter-Head. It is there that baskets of botanicals experience a steady vapor passing over them before returning to liquid form. A leisurely bath, indeed! The two spirits are then combined with the rose petal and cucumber.
It is difficult to convey the delight one experiences once Hendrick.s is in the mouth, on the palate. It forces one’s eyes closed. It positively dares one to swallow. Offer Hendrick’s to one who professes an aversion to gin, and you will most likely witness a most zealous conversion. Hendrick’s is divine on its own or with a splash of soda or tonic. And with its rich infusion of spices and herbs, it makes a great cocktail.
I had the pleasure of meeting one of
I decided to stick to the classics and Katie made me the finest gimlet I’ve ever experienced. Van, another customer, had his mixed with Tanqueray; and the difference, in a side by side tasting, was significant. My drink was much more delicate, his not so refined.
Then it was to the Gibson, the classic martini garnished with pickled onions. I was eager to see whether the spices, herbs, and floral aromatics in the Hendrick’s could hold up to an onion or two. My companion Paul wasn’ as delighted as I –he likes his Gibsons a bit coarser–but I was thrilled at the subtlety that Hendrick’s imparted to this drink.
So whatever ails ye, be it dropsie, chilblains, good old-fashioned religious or love melancholia, or perhaps nothing at all, Hendrick’s Gin (straight up or concocted in a fashion) is sure to be the cure you are seeking. I leave you with the classic Hendrick’s Gimlet. Simply shake, strain, raise to lips, smell, sip, and sigh.
Hendrick’s Gimlet
2 oz Hendrick’s Gin, ½ oz Rose Lime Juice, 1 lime wedge
Pour the gin and lime juice into a mixing glass ½-filled with ice cubes. Shake then strain into a cocktail glass and garnish with lime wedge.
Special thanks to Dame Edith Sitwell, Katie Loeb at Chick’s Wine Bar, Cocktailer Extraordinaire Paul Aliferis, SG, Margot Inzetta, and www.hendricksgin.com, one and all, for providing content, insight, great reading, company, and, ultimately, a lovely experience. It was a pleasure.
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Submitted by THE WINE SCHOOL OF PHILADELPHIA
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Date: Friday, April 4th Director’s Cut: Wines of the Chairman’s SelectionA Special Director’s Cut Class Tickets (or Seats) Available: 20 |
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The PLCB offers some of the best wine deals around with their Chairman’s Selection program. The only problem is knowing what to buy. If you’ve ever wondered which wines are worth the money, this is the perfect class for you. Tonight, we will taste 8 of the best wines available in state stores right now, discuss what makes them such great values, and offer strategies for getting the most out of these wine deals. This class is a must for all Philadelphians who are serious about buying wine–and for those who just like to drink well without spending a fortune!
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List Price: Price: $53.99 |
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Submitted by The Cheap Gourmet
Since tomorrow is Valentine’s Day, I’m thinking we should send our soldiers some love. I’ve started my own personal Soldier Love Message Campaign and invite you to join me at soldiersvoice.wordpress.com.
All you need to do is post a comment under the “Send Our Soldiers Some Love” post. Wish them a happy Valentine’s Day. Tell them that you care and appreciate all they are risking. Post a Valentine’s Day poem. Share a funny story that will make them laugh. Let them know they are in your thoughts and prayers. Write whatever you want to say, whether it is a short message or a long letter.
Thank you in advance for helping bring some love to the troops. You have no idea how much this simple act can lift their spirits. And, if you could, invite your friends and family to stop by too. Our troops need all the love they can get, so let us shower them with love messages!
May the love you share today be returned to you ten-fold. Happy Valentine’s Day!
Click here to send your Soldier Love Message now.
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Submitted by Barry’s Wine Notes & Memories
There are Italians and there are ITALIANS…a small pizzeria or trattoria can have it’s attractions…but we have been regular visitors to our favourite Ristorante ‘La Fattoria’ for over 20 years.This is a top-end restaurant…with food to die for…a superb atmosphere…you never leave feeling cheated…owner Chester Sauri still enthusiastic.and head waiter Daniello a walking dynamo..throwing in a song or two on request!
I usually take a bottle of red along…choose a white from the diverse wine-list.This time…I spent the first 30 minutes choosing both white and red.
Jermann Pinot Grigio 2006
Friuli, Italy
Fresh..minerally..spicy nose..good texture..
quite luscious..stylish..nutty..complex..
but very drinkable.
Points 16
Argiolas Turriga 2000
Sardinia, Italy
The Turriga is a single vineyard wine, 85% Cannonau..known elsewhere as Grenache..and a mix of Malvasia Nera, Carignano, and the very obscure Bovale Sardo.
From particularly low yields, the grapes are
vinified traditionally and the wine is then transferred to new French oak casks for a period of approximately 18 months maturation.
Deep ruby red…full-bodied wine with aromas of
cherries & blackcurrant..some burnt smoke…chocolate….
big & chunky at first..became round and smooth…spice, tobacco.Needs meat to show it’s best..which is what
it got..my favourite main course..duck filet
with figs and dates…luvverly!
Points 17+
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Submitted by The Cheap Gourmet
Are you passionate about authentic Italian cooking? Then I have a resource for YOU! Olive Nation offers an abundance of authentic Italian Olive Oils, aged Balsamic Vinegars, Pastas, Sea Salts, cookbooks and gifts.
Several years ago, I worked at a 5-star Country Club, famous for their amazing desserts. We served a dainty dessert on Mother’s Day that consisted of raspberries filled with balsamic vinegar and dusted with powdered sugar. Shortbread cookies, spread with fresh lemon curd were arranged along the edge of a china plate with the raspberries positioned in the middle. The flavor was out of this world and I practically begged the Chef for the recipe. He never would relinquish it.
While visiting Olive Nation, I discovered the recipe and nearly fell out of my chair with excitement! Olive Nation uses San Giacomo, a Balsamic vinegar that has been aged in barrels for 5 to 7 years. Imagine my surprise when I looked at the bottle and realized this is the exact brand we used at the Country Club.
Olive Nation offers a wide range of Balsamic Vinegars. This thick, sweet smelling vinegar is made from the unfermented juice of grapes and slowly aged in wooden barrels. True gourmet Balsamic vinegars are aged from 6 months to several years, whereas the ones sold in grocery stores are aged in stainless steel tanks for only a few months. Once you taste the authentic Balsamic Vinegars offered at Olive Nation, you’ll never settle for less!
As you may already know, I am a huge fan of Olive Oil and use it in nearly all my cooking endeavors. Olive oil is made from olives. First they are milled to turn them into a paste. Next, they are put under pressure to extract their oil. Olive oils are graded based on their acidity level. Extra virgin olive oil contains an acid level of less than 1-percent and presents a rich and intense flavor. Virgin olive oil typically registers an acidic level of 1- to 3-percent.
Olive Nation offers a variety of olive oil from various regions within Italy. From the southeast region of Apulia to northwest region of Tuscany, you’ll find mild, bold and fruity olive oils for every occasion.
Looking for authentic Italian pasta? You’ll fall in love with the selection available at Olive Nation. From organic spaghetti, penne, eliche (corkscrew) and egg tagliatelle to corn ditalini and a corn pasta sampler, you’ll be certain to find something to get your creative Italian juices flowing.
Sea salt is a necessary part of Italian cooking and Olive Nation offers a wonderful selection for all your cooking needs. Olive Nation sea salts are harvested by hand and dried under the Italian summer sun. No preservatives or chemicals are added to this gift from Nature. Once you try the real thing, you’ll be hooked for life. The difference in taste is absolutely astounding!
Olive Nation has an entire section dedicated to Italian recipes. Here you’ll discover authentic pasta dishes including Spaghetti with Lemon Cream and Peppers, Summer Pasta Salad and Penne Pasta with Zucchini and Pecorino Cheese. Other recipes selections include Oven Roasted Sweet Potato Fries, Roasted Shrimp with Garlic Oil, Coffee Macaroons and my all-time favorite Italian dessert, Tiramisu.
Currently, Olive Nation is offering FREE shipping on orders placed before February 11th. It’s their Valentine’s Day gift to you. Each product is backed by a 100% Satisfaction Guarantee and a 30-day money-back guarantee. Gift certificates are available in amounts for $10 to $250.
Learn more about Olive Nation, shop in the online store and discover amazing authentic Italian recipes at www.OliveNation.com.
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