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Wine of the Month Club | Rabbit Electric Corkscrew

Alright!  Here we are, page one of the Wine of the Month Club Christmas Catalog.  And this is really cool because Metrokane is a very famous company in the wine products business. And now, they just came out with Electric Corkscrew.  I’ve been trying to break this thing for like 30 days at my house…. read more »

Wine of the Month Club | The Best Ports I Have Tasted

  Paul:                      Welcome to the continuing winemakers series of the Wine of the Month Club.  Last week, we brought you Champagnes for the holidays, and I must bring you ports because I love port during the holidays, and actually any celebration. Kevin:                   Oh, it’s great. Paul:                      I have Kevin Epicurean Wines here with us.  And… read more »

Wine with Food: Seafood

By Paul Kalemkiarian February 1982 Whether you are serving fish and seafood as a course, or as an entree, they deserve a wine of their own. There is no beverage more suitable than wine for the gastronomic delights of the bounty from our seas, lakes, rivers, and streams. It would be an injustice to a… read more »

To Pop or Not To Pop. That is the question!

How to Open Champagne By Paul Kalemkiarian December 1983 Champagne should be served at a tem­perature of about 45° F. which can be achieved best by gradually chilling overnight in the re­frigerator. How­ever if time is a fac­tor, a minimum of three hours in the refrigerator or thirty minutes in the freezer immediate­ly before serving… read more »

Uncorking a Bottle of Wine

By Paul Kalemkiarian June 1983 There are some finer points about uncorking a bottle of wine. The inspection of the bottle before opening, and the actual uncorking procedure deserve some review. Some people have referred to the latter exercise as “dressing the bottle”, which I think carries it a bit far! But no matter, a… read more »

The Shape of Correct Wine Glasses

  By Paul Kalemkiarian April 1983

Death by Chocolate

This recipe is to ‘die’ for..   Ingredients: 8 oz. Dark Semisweet Chocolate 2/3 cup Butter 1 cup Sugar 4 Eggs 4 tbsp. All-purpose Flour 1-1/2 tsp. Baking Powder (or 1 tsp. Baking Soda) 1 tsp. Vanilla Extract 4 tbsp. Sour Cream   Preparation: Preheat oven to 350F. Line a circular 10-inch cake tin with… read more »

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Swordfish Puttanesca

Ingredients: 6 tbsp. extra-virgin olive oil 6 swordfish steaks (about 6 oz. each and 1/2″ thick), skin removed Kosher salt and black pepper, to taste 3 cloves garlic, finely chopped 2 anchovies in oil, finely chopped 3 cups whole peeled canned tomatoes in juice, about 28 oz 3/4 cup large green olives, pitted and roughly… read more »

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Napa Valley circa Prohibition

           Here is an interesting story about Napa Valley which few people know. In the early 1900’s, Napa’s Main Street rivaled that of many larger cities. There were saloons and gambling houses. There was also a high cultural society. and an opera house, which in turn became one of the first “tasting… read more »

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Soy Marinated Tuna

Ingredients: 4 3-oz. pieces sashimi-grade yellowfin or bluefin tuna 1/4 cup soy sauce 2 tbsp. sake 2 tsp. mirin 4 cups cooked sushi rice Thinly sliced pickled ginger, for garnish Finely chopped nori (seaweed), for garnish Thinly sliced shiso leaves, for garnish Thinly sliced cooked omelet, for garnish Wasabi paste, for serving   Preparation: 1…. read more »

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