A Free Wine Encyclopedia!Orvieto is a white wine from Italy that is named after a town located southeast of Florence and north of Rome. All wine called Orvieto must originate from grapes grown in a zone of vineyards of sixteen communes around the town, by specific area limitation according to the DOC (Denominazione di Origine Controllata) regulations …. read more »
In 1968, Vincenzo and Audrey Cilurzo planted the first premium varietal wine grapes in Temecula, CA. Then, in 1978, they started their winery. They were among the pioneers for this appellation that is rapidly gaining recognition as one of the better wine grape regions in the world. This, of course, is with all due respect… read more »
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 »
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 »
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 »
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 »
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 »
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 »
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 »
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 »