Owner: McDuff's Food & Wine Trail URL:http://mcduffwine.blogspot.com Join Date: Fri, 21 Sep 2007 21:46:56 -0500 Rating:0 Site Description: Thoughts on wine, food and related cultural phenomena Site statistics:Click here
Weingut Keller: Shining Star in the Rheinhessen 2007-09-19 16:09:00 February 2004. Day two of a group trek through a corner of Germany and a crescent of France. Our first of two appointments of the day was with one of the brightest new stars of German winemaking circles, Klaus Peter Keller
. Accolades have come aplenty to Weingut Keller over the last several years, perhaps topped by the bestowal of the VinItaly International Award in 2002. Or perhaps they would favor father Klaus being named Best Winemaker of the Year in the 2000 edition of Gault-Millau’s Weinguide Deutschland. No matter. Suffice it to say that the Keller’s have made a big name for their estate in an area of the Rheinhessen known more for mass production and mediocrity than for top quality, small grower wines.Flying the flag at Weingut KellerKlaus Peter had anticipated our arrival, hanging out an American flag at the winery’s main entrance and greeting us shortly after we passed through the gates. Weingut Keller’s property consisted at that time of 12.5 hectares, spread t Read more:Shining
A Few Seats Left at Brandywine Prime's Autumn Wine Dinner 2007-09-18 14:07:00 Looking for something to do this Thursday night? Interested in checking out a new restaurant or in taking a drive out of the city? There are a few seats remaining for the Autumn
Wine Dinner
I'll be hosting on September 20 at Brandywine Prime in Chadds Ford, PA. The event will focus on local ingredients and dishes which represent the transition from summer into autumn. The wines alone are worth the ridiculously reasonable price for the event: $75 per person, all inclusive. The evening will kick off with a reception beginning at 6:30 PM. I hope to see you there.Preview the menu and wine selectionsMake a reservationBrandywine Prime | Routes 1 & 100, Chadds Ford, PA | 610-388-8088 Read more:Seats
WBW #37 Roundup and #38 Theme Announced 2007-09-18 09:06:00 Tyler Colman, aka Dr. Vino, has posted the roundup from WBW #37: Go Native. You’ll find write-ups, including mine on the Marcillacs of Domaine du Cros, from over 50 authors (the highest ever participation rate) regarding wines made from indigenous vines.Next month’s edition, scheduled for October 15 and being hosted by the folks at Catavino, will focus on the table wines of Portugal. Ryan and Gabriella are encouraging participants not only to skip the fortified wines of Porto and Madeira but also to sidestep the most common table wines of Portugal: Vinho Verde and the reds of the Douro. This will make shopping, at least in my part of the States, one of the most challenging parts of the event. But hey, I'm always open to a good excuse to visit a few wine shops. Read more:Theme
Notes on a Wedding 2007-09-16 19:49:00 Sorry folks, no tasting notes, just some reflections on a beautiful day. Two of my dearest friends, Bill and Kelly, tied the knot Saturday. The ceremony was beautiful and I don’t think the bride and groom could have asked for a more perfect evening for their reception, set outdoors in the garden and patio areas of the Delaware Center for Horticulture. Even at their own nuptials, a most important occasion, Bill and Kelly went out of their way to ensure a fantastic wine selection for their guests. On top of a good bubbly, white and red to satisfy all of their guests at the bar, each dinner table had its own regional wine theme. Fourteen guest tables, fourteen regions, a different white and red at each table, plus a few random bottles for the head table…. It’s always reassuring – if for nothing but a good reality check – to know other people who are fanatical enough about good food and wine to think of them always.The head table had a global themeIt was a day I’ll rememb Read more:Notes
New Classes Announced at Tria Fermentation School 2007-09-16 14:28:00 Philly’s own Tria Fermentation School
has just announced its October schedule of classes. As usual, many of the wine courses have filled-up fast. There are still plenty of seats remaining, though, for some of the beer and cheese sessions as well as for what should be a very interesting class featuring the wines of one of New York’s finest importers, Rosenthal Wine Merchants. Check out the schedule. And be sure to keep an eye out for future listings. I’ll be back on the slate in November with a class featuring the wines of Northeastern Italy. Read more:Classes
, New Classes
Exploring Burgundy: Bourgogne Aligoté 2007-09-13 09:21:00 Bourgogne Aligoté is best known in two respects. First, it’s “the other white grape” of Burgundy. It’s not unfair to think of Burgundy as Chardonnay country (along with Pinot Noir, of course). Arguably the finest Chardonnay based whites in the world emanate from the famed enclaves of the Côte de Beaune: Meursault Perrieres, Le Montrachet, Corton…. The list goes on and on. Less obviously, there’s also the occasional row or plot of Pinot Blanc, which can be anonymously blended into some of Burgundy’s regional whites, particularly in the Côte de Nuits. But if it’s Aligoté, the label is required to tell you so. The AOC authorities don’t want it to be confused with Burgundy’s pride and joy. This reasoning is not unjustified, as Aligoté is certainly a vine of less noble heritage and potential than the Chardonnay.Second, Aligoté is most frequently consumed as the base for kir. Take a glass of crisp, lean, dry, neutrally flavored white, add a teaspoon or so o Read more:Exploring
WBW #37: Drink Indigenous 2007-09-12 11:07:00 Known as Pinenc in Madiran and Béarn, Braucol in Gaillac, and Fer or Fer Servadou in most wine texts, the vignerons in the Aveyron department call their local vine Mansois. By whatever name it’s known, Fer is decidedly obscure and certainly indigenous to the greater Southwest of France, most particularly and importantly to the tiny AOC of Marcillac. For it is only in Marcillac, along with the even more esoteric Vins d’Estaing and Vins d’Entraygues et du Fel, that Fer Servadou plays a solo role.The linguists among you may recognize the etymon Fer as the Latin root of ferrous: of or relating to iron. In the case of Fer Servadou, this is a direct reference to the wood of the vine which is “hard as steel” and hence quite demanding for vineyard hands during picking and pruning seasons. Whether it is by nature of the iron rich soils, known as rougier, of the Aveyron or simply the imagination at work with words, the wines from this region often do possess an iron-like, sanguine Read more:Drink
Wine Dinner at Brandywine Prime 2007-09-11 20:55:00 On Thursday, September 20, 2007, I'll be hosting a wine dinner at Brandywine Prime in Chadds Ford, PA. The event will focus on local ingredients and dishes which represent the transition from summer into autumn. As always, I've chosen the wines with an eye to regional affinity, a progression of style and intensity, and an instinct for flavor, texture and structure in the context of each wine's marriage with each dish. Cost for the dinner will be $75 per person, all inclusive. The evening will kick off with a reception beginning at 6:30 PM. Please join me.Preview the menu and wine selectionsMake a reservationBrandywine Prime | Routes 1 & 100, Chadds Ford, PA | 610-388-8088 Read more:Dinner
Festa di Fungi in Kennett Square 2007-09-10 09:16:00 In a lot of ways, the annual Kennett Square
Mushroom Festival, held this past weekend, was just like any other small town’s summer street fair. 60,000 people descended on the village over the course of the weekend. Vendors, hawking funnel cakes, stuffed animals, lemonade and jewelry, lined the main street. A small carnival set up at one end of town, offering rides, face painting and sticky snacks for the kids in the crowd.But given the fungal theme of Kennett’s festival, mushrooms of various ilks – deep fried, stuffed and sautéed – also shared the food vendors’ stage. Local snack food magnates Herr’s were there handing out samples of their new mushroom flavored potato chips. Mushroom cultivation demonstrations and farm tours were setup and organized around town. And ‘shroom themed crafts, clothes, even garden furniture, were featured among the goods for sale.What really made this year’s festival worth the trip for me was the presence of real, local food available
Hermann J. Wiemer Vineyards Sold to New Owner 2007-09-05 07:06:00 I was originally introduced to the wonderful Finger Lakes Rieslings of Hermann J. Wiemer by fellow food addict philadining. I’ve also written about Wiemer’s wines here in the past, citing the estate as producing one of the finest Rieslings of North America. Wiemer studied his art in Germany and brought the sensibilities he learned there to play in crafting all of the wines at his New York estate. So it was with trepidation that I learned recently, through a post at LennDevours, that Wiemer has recently sold his estate to a new owner. Transfers of ownership like this tend to take one of three inevitable directions: good intentions eventually leading to decline, homogenization or brand dilution through insertion into the new owner’s larger portfolio, or – all too rarely – a slow, steady improvement in the hands of a talented and inspired new leader. Here’s hoping for the lattermost scenario.Best wishes to Hermann, who will stay on in an advisory role. And best of luck t Read more:Owner
, Vineyards
Weingut Ratzenberger, Pearl of the Mittelrhein 2007-09-03 18:07:00 February 2004. Philly – Paris – Frankfurt. After filing a claim for lost baggage – thanks, Air France – our group piled into three rental cars and headed straight to the riverside village of Bacharach. Following a quick stop at the hotel and a bite to eat – bratwurst and Jever Pils at Restaurant der Zupferkanne – it was straight to Weingut Ratzenberger, our only appointment of the day and the first destination of a nine day wine trip to Germany and France. Finding our way up the valley road to Steeg, Jochen Ratzenberger greeted us at his winery’s street-front door, paused for a moment to grab some stemware and led us right back out to our vehicles. Typical to the pattern at almost every winery in Europe, weather allowing, our tour would begin in the fields. Not surprisingly given the view we’d appreciated from the Bacharach village square, our route took us straight up hill and onto the single lane, switchback access roads to the vineyards.The view from BacharachS Read more:Pearl
Tales from the Crypt 2007-09-03 15:44:00 Taking inspiration from the prolific archival blogging of Lyle Fass at Rockss and Fruit, I’ve decided to reopen the pages of past travel journals in order to portray some of the people, places and tastings that have made explorations in the wine world so special to me. My hope is that you’ll enjoy the visits through my words and that we’ll all [re]discover something along the way. Keep on the lookout for these posts, which will appear as time permits under the label of Tales
from the Crypt
.
Michael Jackson's Last Grand Cru 2007-09-01 16:47:00 Scanning through the recent listings on Foobooz, I was struck with the sad news that MichaelJackson
passed away, immediate causes unknown, on Thursday, August 30. Though a renowned authority on whiskey, Mr. Jackson was and will always be know as one of the world’s leading authorities on beer. Many of his books should be included at the core of any serious beer geek’s library.In his heyday, Michael was one of the most colorful and enjoyable champions of beer I’d ever encountered. His annual visit to Philadelphia for the Book and the Cook festival, during which he conducted thematic tastings in the rotunda at the University of Pennsylvania Museum, held a regular spot on my calendar for many years. Perhaps most memorable was his “duel” between Belgian beers and American knockoffs. His presentation that day really sparked the fires that have kept me interested in the beers of Belgium ever since. I last had the pleasure of meeting Michael at the 8th Annual Michael Jackson
Be Read more:Grand
Earliest German Harvest in Recorded History 2007-08-29 07:44:00 Lending credence to a slew of recent discussions about the effects of global climate change on the traditional delicacy and relatively low alcohol of the Rieslings -- and wines in general -- of German
y, here's a short video clip from Reuters which reports on the August 28 start of the earliest harvest ever recorded in German wine making history. Though the images are clearly not from a top quality estate, the early harvest is likely to continue as a pattern throughout Germany's wine regions. Read more:Harvest
, History
Exploring Burgundy: Morey-Saint-Denis 2007-08-28 07:04:00 Morey-St.-Denis
sits in the heartland of the Côte de Nuits, sandwiched between its more famous neighbors Chambolle-Musigny to the south and Gevrey-Chambertin to the north. Though its wines are not as undervalued as those of Auxey-Duresses, for instance, they can be somewhat easier on the pocketbook relative to the wines from neighboring communes. Perhaps most surprising is the fact that Morey-St.-Denis suffers in recognition even compared to Nuits-St.-Georges, which includes no Grand Cru vineyards, in spite of the fact that Morey does sport its fair share of great growth sites. In fact, over 50% of the acreage in Morey-St.-Denis is rated either Premier or Grand Cru, one of the highest concentrations of top sites in all of Burgundy.So why this relative obscurity? Up until the 1960’s, nearly all of the fruit grown and wine produced in Morey was sold to négociants. And much of it was labeled, depending upon style, as either Gevrey-Chambertin or Chambolle-Musigny. It’s only sin Read more:Exploring
, Saint
Two Cities, Two Cheese and Beer Events 2007-08-27 22:10:00 ‘Tis the season, apparently, for beer and cheese festivities. In one day, I’ve received notice of two events in two of my favorite cities, both featuring a panoply of curds and suds.For the New Yorkers among you, and for those who are good last minute planners, my favorite NYC indie cheese shop, Saxelby Cheese
mongers, will be co-hosting a night of Chocolate, Cheese and Beer this Wednesday, August 29, from 7-9 PM at Jimmy’s No. 43 in the East Village. The tasting will feature seasonal, American farmstead cheeses paired with Jimmy’s selection of craft beers and a slew of chocolate goodies. Reservations are required and can be made by via e-mail to nycdat@gmail.com or by calling Saxelby Cheesemongers at (212) 228-8204.Jimmy’s No. 43 | 43 East 7th Street, New York, NY 10003 | 212-982-3006From New York straight to Philly, Garrett Oliver, brewmaster at Brooklyn Brewing Company, will be teaming up with the crew at DiBruno Brothers’ new Chestnut Street location on Thursday, Sept Read more:Cities
Sunday Brunch at Teresa's Next Door 2007-08-27 08:25:00 Many years ago, in a galaxy far, far away, Teresa
’s Café – a casual, Italian/American BYO located in the heart of the Main Line community of Wayne, PA – was among my semi-regular stops for casual business lunches. In the subsequent years, I’d more or less forgotten about the place, as my regular dining orbit now more naturally revolves around Philadelphia itself. However, the name had resurfaced of late in the context of its new sibling, Teresa’s Next Door
(TND), a Belgian style bar and bistro. The original Teresa’s remains a BYO for wine but patrons now have the ability to stop in next door for a beer, cocktail or for alternate and late night meal options. With a friend in for a Sunday
visit, we called TND to confirm that they’re open for lunch and then headed on over.In concept, Teresa’s Next Door is clearly Wayne’s answer to Philadelphia’s Belgian stalwarts like Monk’s Café and Eulogy. The bottled beer list is biblical in proportion, focusing primarily o Read more:Brunch
, Sunday Brunch
The Question of Corks 2007-08-22 16:46:00 If you’ve been following this blog for any length of time, you may have noticed that I’m not much of an adherent to the school of writing short, quippy posts. That said, I do occasionally rant as much as the next food and wine blogger. Lately though, I’ve found myself inclined to take on some larger topics, from an exploration of Burgundy, including a brief discussion of oxidation, to the culture of wine shopping and the frightening combination of “enjoying” wine with a smoke.. Should we bloggers be leaving the big issues only to the “big guys?” That wouldn’t be any fun, now would it?If there’s a topic that has been bandied about in the wine world more than any other in the past few years, it must be the issues surrounding TCA and the continuing use of natural corks. One of those arenas where science meets ritual, the cork question has captured the attention of just about everyone who is remotely interested in wine. We’ve all heard the debates about the pros a Read more:Question
Exploring Burgundy: Auxey-Duresses Blanc 2007-08-21 22:30:00 Undeniably, Auxey-Duresses must be counted among the lesser known appellations in Burgundy. Its wines can be something that’s far too uncommon in the rather rarefied market for Burgundy: good values. Premier Cru bottlings from some of the best producers in the commune can still be had for prices that don’t exceed by much the price for the basic Bourgogne Rouges and Blancs from some estates in more illustrious areas. Auxey’s whites lack the richness of the wines from neighboring Meursault. Its reds may give something away in breed to the wines of Volnay, just to the North. However, the lean structure and lacy texture of Auxey-Duresses – I’m speaking of both red and white here – can give wines of immense character.Auxey-Duresses Blanc “Vieilles Vignes,” Domaine Jean-Pierre Diconne 2002Jean-Pierre Diconne is at once among the most respected and most old-fashioned of producers in Auxey-Duresses. His cellars are rustic, his wine making techniques straightforward and na Read more:Exploring
Wine in the Grocery Store? 2007-08-19 21:46:00 Taylor, blogger extraordinaire behind Mac & Cheese, left a comment in passing recently:“....I did wine… in Wilmington! Yay! If only they (DE) could get wine in the grocery store.”Her comment got me thinking. Would it really be a good thing if wine were available in grocery stores in Delaware? Or more precisely, is it a good thing for wine to be available in grocery stores in general? I’m not thinking of the small, gourmet oriented shops that like to play things down by putting “grocery” in their name. I’m talking about the big guys: Acme, Giant, Safeway, Piggly Wiggly, Food Lion and their equivalents throughout the rest of the country and the world. And yes, I’m also thinking of Whole Foods and Trader Joe’s, two big players that market themselves as small guys that care.My real point is this: to what extent are people willing to sacrifice quality for the sake of convenience? I’m all for being able to walk into the super market, grab a cart and slalom the aisl Read more:Grocery
, Store
WBW #36 Roundup and #37 Theme Announced 2007-08-19 13:42:00 Finally on the road to recovery after a bout of back spasms, Lenn Thompson of LennDevours has posted the roundup from WBW #36: Get Naked. You’ll find write-ups, including mine on the Saint-Véran “Tirage Précoce” of Domaine Corsin, from over 30 authors regarding unoaked Chardonnays from around the globe. Next month’s edition, scheduled for September 12 and being hosted by Dr. Vino, will focus on wines based on obscure, indigenous grape varieties. It’ll be a perfect opportunity to skip the big boys and reach for something new or unusual. Bonus points are on offer for write-ups that feature the same vine from two different areas: one ancestral and one transplanted. I’m already considering the options…. This one should be fun. Read more:Theme
Exploring Burgundy: Hautes Côtes de Nuits 2007-08-16 08:55:00 Bourgogne Hautes Côtes de Nuits, Domaine Olivier & Anne-Marie Rion 2004 (Petit Pois, Moorestown, NJ)The divided story of the Rion family is becoming an increasingly typical one as the generations roll on in Burgundy. The middle of three sons of Daniel Rion, Olivier Rion has been at the helm of his family’s estate, Domaine Daniel Rion et Fils, since 2000. At that time, his elder brother Patrice, who had carried the torch since Daniel’s retirement, left the family business to solidify his own company which he started ten years earlier. Patrice sold his share of Domaine Rion – one-third according to the Napoleonic code – to Olivier. In the midst of all this, Olivier started his own Domaine based on property inherited by his wife, Anne-Marie, and on some small plots they’d purchased together. The resulting estate, Domaine Olivier & Anne-Marie Rion, currently makes tiny quantities of just three wines, all of them estate bottled: a Bourgogne Rouge, Hautes Côtes de Nuits and Read more:Exploring
A Burger and a Beer: Royal Tavern 2007-08-15 16:08:00 By now a senior member of the recent explosion of gastropubs in Philadelphia, RoyalTavern
has been garnering praise from a wide sector of Philly foodies ever since it opened its doors. After far too long a period of good intentions, I finally paid it a visit recently. I couldn’t think of a better place to enjoy a burger and a beer before a show at the TLA (recently and ridiculously renamed “Fillmore at the TLA,” but that’s another story…). So, we headed over to Bella Vista early in the evening, avoiding the crowds and crap on South Street in favor of an easy walk down Passyunk Avenue.Straight off, I knew it was my kind of bar. Basic setup, dark but not so dark you can’t see, a little funk in the air but not so much as to scare your new friends away, and a bar at which it’s comfortable enough to eat. If you’re self-conscious about your lack of ink – I’m not – The Royal might not become your new daily hang. But if you’re looking for a bar with a friendly vi Read more:Burger
Exploring Burgundy: Petit Chablis 2007-08-14 07:00:00 Petit Chablis, Domaine d'Elise 2005 (Wine Traditions, Falls Church, VA)By Burgundian standards, Domaine d’Elise, established in 1970, is an estate in its infancy. Current proprietor and winemaker Frédéric Prain acquired the property in 1982. As well known, perhaps, for his collection of sports cars as for his wines, M. Prain came to wine late in life after a career as a civil engineer. His 13-hectare property consists of a single parcel that abuts the Premier Cru Côte de Lechet and spans into Petit Chablis. Two things distinguish Frédéric's wines from the norm in Chablis: late picking and late bottling. The former provides, obviously, very ripe fruit and the potential for roundness in the finished wines; the latter is more complicated, as it entails not only lees aging but also results in wines that show an autolytic character in the bottle. All of the estate’s wines are fermented and aged in vat; oak does not play a role.My relationship with the wines of Domaine d’E Read more:Exploring
, Petit
Exploring Burgundy: Bourgogne Rouge 2007-08-13 09:04:00 If there’s a great love of which I’ve spoken over the years but one with which I’ve spent far too little time, it’s Burgundy. Its wines, both white and red, are hard to beat for their possibilities of finesse, character, depth and charm. Exploring
them can be a daunting task. Given the geographical intricacy of the region’s AOC system, the bewildering number of producers, the ever present conundrum of style and the flat out question of quality, choosing a good Burgundy is one of the more complicated events faced by those interested in exploring its potential. Starting me on the road where I currently find myself taking one of those long overdue visits was a chain of relatively unrelated events: eye-opening inspiration in the form of a workday tasting of Nuits-St.-George “Grandes Vignes” from Domaine Daniel Rion, a trip to New York which included a shopping stop at one of my favorite wine stores and, most recently, participation in Wine Blogging Wednesday #36. It was
Remembering Michael Jackson: Raise a Glass for Charity 2007-09-28 13:26:00 In tribute to The Beer Hunter, MichaelJackson
, who lost his battle with Parkinson’s Disease on August 30 this year, Belgian bars, brew pubs and draft houses all over the world will be hosting toasts to his memory this Sunday, September 30. 9:00 PM marks the official start of the toast, with ensuing celebrations running the course of the evening. Many establishments are taking this as an opportunity not just to celebrate Michael’s life but also to raise funds for the National Parkinson Foundation. Participating venues in the Philadelphia area include:Tria (both at 18th & Sansom and 12th & Sansom)Monk’s Café (16th and Spruce)Grace Tavern (2229 Grays Ferry Avenue)The Belgian Café (2047 Green Street)Nodding Head (1516 Sansom Street)If you’re unable to make any of these or the many other events around the globe, why not raise a glass at home. And consider making a donation directly to the NPF in memory of Michael Jackson. Read more:Charity
, Glass
, Remembering
Teresa's Next Door Revisited 2007-09-26 22:19:00 As I promised a revisit not long ago, I ventured back to Teresa
’s Next Door
for a look at the evening shift this past weekend. As with my initial visit, which was by chance on Teresa’s very first day offering brunch, our timing was less than ideal. This time around, the timing issues were twofold. First, it was Saturday night – the busiest, most popular night of the week to dine out. But hey, we were hungry and thirsty. Second and more importantly, the home delivery edition of the Sunday Philadelphia Inquirer, at least the part of it that includes the weekly restaurant review, had hit porches and driveways throughout the Philly burbs that morning. Craig LaBan threw two bells Teresa’s way, a pretty good review by his standards. Knowing that it might get frenetic – and did I mention that we were hungry and thirsty? – we showed up early to beat the crowds. As we entered and were led to a booth, I could smell fear in the air, the hostess, manager and servers all anticipat Read more:Revisited
Dolcetto d'Alba "Dei Grassi," Elio Grasso 2006 2007-09-24 20:57:00 Dolcetto seems to be one of those varieties, much like Cabernet Franc, that gives wines that people either love or hate. I’ve yet to find many if any folks who are simply lukewarm about either. In both cases, I think the negative end of the response scale stems from the challenging aspects of the wines. Intense, occasionally weedy aromatic nature along with a sometimes prickly or lean texture can make the wines so “different” that some just can’t embrace them. For me, the love comes from the fact that both, when produced without a lot of fiddling around, give very characterful, food-friendly wines.The typicities of Dolcetto, exemplified by soft tannins, low acid and aromas of cherry and tobacco, can make it easy to spot in blind tastings. I’m not sure I’d have easily picked the new vintage of Elio Grasso’s Dolcetto d’Alba “Dei Grassi,” though. It’s particularly dark garnet, almost purple, in the glass. While cherry is present on the nose and palate, it’s
The Philadelphian Invasion Continues 2007-09-23 19:46:00 Philadelphia’s current invasion of the New York food, wine and street culture scene started in March 2006, when restaurateur and “dinner as theater” mogul Stephen Starr opened not one but two trendy spots – Buddakan NYC and Morimoto NYC – in Chelsea. One of the Philadelphia area’s few independent fine wine shops followed suit shortly thereafter, dropping anchor near Union Square in June 2006. The most recent wave – call it Manayunk Attacks – occurred this month, as La Colombe Torrefaction and Cadence Performance Cycling Center, both of which lend substance to Manayunk’s Main Street scene in Philly, opened shops in TriBeCa.Scenes from the originals (clockwise from top left): Cadence's Manayunk storefront; La Colombe's placard as seen from their Main Street sidewalk café; José Maldonado rules the roost at Cadence; a very fine Macchiato at La Colombe.I’m happy to report that this does not appear to be simply an effort by a few of Philly’s most successful stars Read more:Invasion
Corks and Caps 2007-09-22 13:25:00 Recently noted during my travels through the blogosphere, both Wannabewino and Wino Sapien – I’m sure there are others – have taken to calling attention to closure selection when writing up wines. I’ve posted about corks and screwcaps here before so it’s obviously a topic of some importance to me. Nonetheless, I’d never thought to mention the closure in the context of my tasting notes. While that may have something to do with the fact that I don’t actually post all that many tasting notes, unless in the context of a winery visit or larger scale event, it still seems like the right thing to do. So, henceforth and forthwith, look for the closure of choice, along with the usual price, alcohol level, and importer/distributor information, at the end of each of my WTNs.The current ratio, minus plastic.
Recommend Site To A Friend
