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Import Selection: Shiraz – Bin 50, 1985; Lindemans

Editorial Forenote: If you number among the misfortunate few – as I do – who tasted some of the unadulterated rubbish that was washing ashore from Down Under ’round the early 1970’s, you well understand my wholly pleasurable reaction to reviewing this wine and the many other fine Australian se­lections finding their way into the… read more »

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Domestic Selection: Johannisberg Riesling, 1987; Freemark Abbey

Heads are bowed at the mere mention of Freemark Abbey. Odd­ly enough, the great rever­ence commonly bestowed upon this winery has not a thing to do with religious affiliation, but simply quality. Originally developed as vineyard land, circa 1875, the property changed hands several times before finally receiving its current esteemed name in 1939. Three partners:… read more »

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Import Selection: Cotes de Duras, 1987; Bichot

The firm of A. Bichot & Cie is well known in France and in Eu­rope as a leading wine purveyor. They are négociants-éleveur which implies that they do not grow any grapes or vinify wine. They negotiate and purchase wine from different vintners, bring in the wine to their cellars, age them, blend them, and… read more »

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Domestic Selection: Zinfandel, 1984; T.K.C. Vineyards

This zinfandel comes from a zinfandel specialist. He is one of very few California winemakers who prefer to produce only one kind of wine. In the case of Harold Duffer, his love is zinfandel. But he has more loves than that: he loves his winery in Plymouth, Cal­ifornia enough to commute 487 miles, about twice… read more »

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Adventures in Eating: Main Course Vegetable

A hundred years ago, the French gas­tronomer Brillat-Savarin wrote exten­sively on the experience of tasting . “It is no easy matter to determine the precise nature of the organ of taste. It is more complicated than would appear at first sight. Clearly, the tongue plays a large part in the mechanism of degustation; for, endowed… read more »

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Adventures in Eating: Tofu-Eggplant Casserole

Friends give me interesting recipes, and that is fun, as I get the exposure to a variety of palate preferences. This month’s recipe intrigued me, as it was easy, inexpensive and nutritious. A great combination. However, herein lies the tale. I am printing the recipe as given me, but along with that, how I altered… read more »

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Adventures in Eating: Texas Style Fajita Sauce

How, when, and where, the name and the food we call Fajita got its start, is unknown to me. Even some verbal re­search in Mexican restaurants unearthed… nada. To further complicate the matter, I learned that a Fajita in Texas is different than what we call a Fajita in California. Nevertheless, we now can order… read more »

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Adventures in Eating: Main Course Vegetable

A hundred years ago, the French gas­tronomer Brillat-Savarin, wrote exten­sively on the experience of tasting . “It is no easy matter to determine the precise nature of the organ of taste. It is more complicated than would appear at first sight. Clearly, the tongue plays a large part in the mechanism of degustation; for, endowed… read more »

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Adventures in Eating: Brie En Croute

It is a little unsettling to write this column for the holidays, as I must think ahead when I know I am not emotionally ready for the holidays. That always begins after Thanksgiving. My benchmark is Halloween, when I begin thinking of Thanksgiving. The way merchandising is going these days, I fear Halloween will soon… read more »

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Adventures in Eating: Georgian Beet Appetizer

This is P.K., Sr. writing this month. I just pulled rank on Rosemarie and asked her for the recipe portion of this column, requesting that I do the pream­ble. The reason: She is a creative food wiz­ard, and her wizardry deserves this ac­colade. For my birthday, she decided to treat me, our daughter, and son-in-law, to… read more »

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