档案for the 'food and wine' Category

一个Sommelier的利基:波尔多分类增长

许多侍酒师都能找到他们喜欢的葡萄酒的利基,并让他们的餐厅为那些葡萄酒提供突出的位置。Pascaline Lepeltier在Rouge Tomate的Chenin Blanc,纽约·雷斯斯塔克与Nomad,帕特里克卡帕·帕特里克·卡帕·帕尔·米尔·阿什·阿什·阿什·阿什·阿什·阿什·阿什·帕特里克·帕皮尔

tali_bordeaux有一个新的参赛者进入了利基游戏:Tali Dalbaha正在向波尔多展示一些爱。葡萄酒总监City Winery在曼哈顿在她的名单上组装了所有61个分类增长。等等,波尔多?是的。去年学习侍酒师考试的理论部分,她被组装当前葡萄酒的挑战(所有葡萄酒来自雄伟的2010年葡萄酒),从现在的着名分类庆祝成立160周年。她走近城市酿酒厂所有者迈克尔多夫,他开玩笑说他对她的建议的第一次反应是:“多少?”

After convincing Dorf, Dalbaha set about finding all the wines, which was not only pricey, but tricky. Now, she says, they are the only restaurant in the world to offer the complete lineup of Bordeaux 1855 classified growths.

“This is a great way to introduce people to Bordeaux,” she said. “People love to say that they had a Bordeaux.”

达尔哈哈告诉我,藐视侍酒姆的现行趋势,索明葡萄酒名单上的葡萄酒名单上,“我喜欢梅洛。我认为这是一个伟大的葡萄。“(也许是pomerol上的一个聚光灯将是下一个?)她继续说,“有些年轻的侍酒师感到羞耻地说他们喜欢波尔多。但他们不应该。“

A white truffle sells for $61,250

Sabatino_Largest-White-Truffle2白色松露是一种罕见的美味:蘑菇的短季,平流层价格(每磅2,000美元并不少见),而激烈的香气和口味使这主要是世界超级富人的东西。在诸如意大利煨饭的盘子上剃掉几克白色松露可以在飙升到三位数的餐厅中的价格。艺术家以前已知的P. Diddy有钱引用真菌。显然,当在丹尼尔餐厅用餐时,他会说“刮胡子”,表明他认为这道菜会被一些白色的松露加强。毫无疑问,服务器只是太乐意迫使。

Abundant rains this year in Italy produced something of a bumper crop of white truffles.Ryan Sutton.explores truffle-nomics, pointing out that wholesale prices are down by 50% over two years ago. Restaurateurs have mostly lowered their prices on the rarities too with, for example, Marea charging $100 for 7-8 grams of truffles shaved over risotto, down from $149 last year.

保险杠作物产生了被称为“世界上最大的松露”。上周在意大利中部发现,Balestra Sabatino Truffles在周末将它放在苏富比纽约的街区。1.89公斤(4.16磅)的白色松露以61,250美元的价格销售给中国的电话投标人。这是32.40美元每克. Makes Marea’s pricing seem like a bargain! I’m sure the bidder has a private plane–the kind that shaves truffles, that is.

The consignors say they will be donating the proceeds to charity.

More on truffles:
“The Dark Side of the Truffle Trade” [大西洋组织]
“白色松露:为什么他们的价值是2000美元的价格[时间]

州晚餐W菲律金宝博188官方宾食品:萨姆u

obama_jiro
奥巴马总统刚刚通过亚洲包裹了四个国家的秋千。有很多外交谈话,可以肯定,但询问食物思维想知道奥巴马奥巴马的当地美食是什么样的。感谢Twitter上白宫的官方食物(?)Obamafoodorama(aka Eddie Gehman Kohan), we have some of the foodie details of his trip. The real culinary highlight must have been dining at Sukiybashi Jiro where owner and sushi master Jiro Ono served Obama and Prime Minister Shinzō Abe. Must have been tough to score that rez!

我们总是喜欢看葡萄酒在白宫的州晚餐涌入。金宝博188官方但在马里拉的州晚餐,我们有官方菜单金宝博188官方,但没有葡萄酒列出。你知道这意味着什么:“不可能的食物葡萄酒配对”符合“领导者和升”!读者新旧无疑是唾液,好像它是摄影猎犬和熊本牡蛎!在没有关于实际葡萄酒的情况下缺乏Word,这里是我们最喜欢的两个主题的组合,以及你玩侍酒师的机会!联合国,DEUX,TROIS:VOILA!菜单from the Philippines:Read more…

白葡萄酒......凤尾鱼冰淇淋?!?

gelatoAnchovy gelato and white wine? Wait, someone makes anchovy gelato??

The Times hasa storyabout a handful of “all-natural” gelato shops in Rome that are bucking convention and trying to boost year-round sales. Their strategy? Make savory flavors (such as anchovy, smoked salmon, pepperoni or gorgonzola) and even do wine or beer pairings, particularly to drive sales and interest in the frozen treat during winter months.

The story mentions Claudio Torcè of Il Gelato who estimates only 30 shops in Rome–out of 2,500–use “all-natural” ingredients. The author speaks with Andrea Puddinù, one of Torcè’s students who runs Il Gelato Bistrò. He pairs savory flavors of gelato with Champagne or prosecco as an “alternative to the classic aperitivo.” Marco Radicioni of Otaleg pairs craft beers with them, such as Moinette Belgian blonde with artichoke gelato.

So just in case you thought savory gelato was…不可能的......与葡萄酒配对,有一些勇敢的灵魂冒着寒冷来做。你有没有尝试配对?你能在船上,山羊吗?

不可能的食物葡萄酒配对:花生脆?!

peanut_brittle_wine我们刚刚在本周在纽约完成了另一位我的葡萄酒课。作为任务的一部分,一名学生决定向葡萄酒店搭配“不可能”的食物。她制作了一些自制花生脆,去了分子街葡萄酒,向那里的工作人员提出了挑战,然后从未被这种精确的挑战击中过。但他们上升到它!一些想法提出来,但学生有预算和实际考虑(如果需要),那么那么在那里也是冷的。所以这个建议是......一个Felsina Vin Santo.with 14 years of age on it! Although it wouldn’t occur to me to even pair peanut brittle with wine, the nuttiness of the mature wine and it’s richness worked well. And the brittle was darned good.

So, if some peanut brittle is in your near future, how would you pair it with wine if you had to? Or is it…impossible??

riunite,太好了

One of the popular features on this site is the challenge of the “不可能的food-wine pairing.” But while we often focus on the virtues of sparkling wine with zany foods, there’s one that a classic 80s commercial told us about: Riunite!

Today, a blast from wine advertising’s past. While the refrain of “Riunite, on ice” is well-known, don’t forget the other compelling text: “Riunite and burgers so nice. Riunite and tacos so nice….goes great with all your favorite foods.” Problem. Solved.

凤尾鱼:不可能的食物葡萄酒配对?!?

anchovies_wine_pairing.Anchovies are polarizing: a recent poll found them to be among the three foods the are most disliked by Brits (along with oysters and liver). But then there are people like Jeremy Seysses of Domaine Dujac who recentlytweeted与此标题的一张照片:“圣诞节早期出现:刚收到超过2公斤的西西里凤尾鱼。Mayyyssss的Umami。“后来他阐述了他喜欢他们在凯撒沙拉,萨尔斯岛佛得角,面团和一切,包括饮食“凤尾鱼和鳄梨早餐”。

这不是杰里米需要任何葡萄酒的建议,但也许还有其他凤尾鱼爱好者在那里做。你会与他们配对哪种葡萄酒?或者是......不可能的?!? (Maybe you just eat them for breakfast,sans葡萄酒。)

Ferran Adria会谈El Bulli拍卖 - Somms Talk El Bulli Wine

elbulli_wine_auction昨晚Ferran Adria在镇上镇上促进了今天晚些时候从El Bulli Cellar拍卖葡萄酒。

In a talk, the renowned innovator and leading protagonist of molecular gastronomy laid out what’s happening at the new El Bulli Foundation, the successor to the famed restaurant. The sprawling project includes a museum at the site of the El Bulli restaurant outside of Barcelona, a center in the city (“El Bulli DNA”) which will host 20 chefs as interns, and an online knowledge base known as “El Bullipedia.” It’s set to open March 15, 2015.

For one fleeting month of the year, the center in Barcelona will provide dining experiences (they will not take reservations). Half the seats will be to students and others as a form of social work. The other half will be allocated to members, with membership capped at about 200. “The first who have the chance to become members will be those who have helped us through the auctions in New York and Hong Kong,” Adria told the group in the large hall on the seventh floor at Sotheby’s. Members will also be able to spend a day with the creative team.

与阿德里亚一起是来自餐厅的两名侍者,他们继续与基础合作。我向他们询问了与这种不寻常的菜肴配对葡萄酒的挑战。David Seijas表示,这是一个“噩梦”与食物配对葡萄酒,因为除其他因素之外,用餐者在餐厅去年的一顿饭中举行了50(!)课程。除了纯粹的菜肴数量,他表示,一项挑战是遵循非常规的订单,这可以从蔬菜到海鲜到游戏中的曲折,再次返回食物,当时甜蜜的课程即将到来,甚至那将是结束。“没有订单,”他说,“只有法兰兰的命令!他喜欢惊喜。“Read more…


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