AltWeeklies Wire
On Drinking Yquemnew
There I stood, a proud half-owner of a 1997 Chateau d'Yquem.
Santa Barbara Independent |
George Yatchisin |
02-04-2008 |
Food+Drink
Finding An Organic Balancenew
Eating organic can be expensive, but with a few simple guides, you can maximize healthy eating options without breaking the wallet.
Jackson Free Press |
Sarah Christine Bolton |
02-04-2008 |
Food+Drink
Attention, Shoppersnew
An unofficial guide to the Burlington area's organic aisles.
Seven Days |
Suzanne Podhaizer |
02-01-2008 |
Food+Drink
Bacon and Eggs for Dinnernew
Recipe for Spaghetti alla Carbonara.
Creative Loafing (Atlanta) |
Kim O’Donnel |
02-01-2008 |
Food+Drink
Wooing with Winenew
Cheers -- hope you get lucky.
Creative Loafing (Atlanta) |
Taylor Eason |
02-01-2008 |
Food+Drink
Greatest White Wine On Earthnew
What follows is my modest plea for sloughing off your comfortable, hand-knitted cardigan of a white—e.g. Chardonnay or Pinot Grigio—for just a few bottles of what might be the greatest white wine on this earth.
Artvoice |
Paula Paradise |
01-31-2008 |
Food+Drink
Sommelier Horror Storiesnew
And the strategies to avoid starring in them.
Monterey County Weekly |
Paul Wetterau |
01-31-2008 |
Food+Drink
Buzzworthy Napa Valley Bottlesnew
hese wines have several things in common. Like Chesebro’s Vermentino, they are just starting to get noticed. Two, they don’t need forever to mature.
Monterey County Weekly |
Paul Wetterau |
01-31-2008 |
Food+Drink
The Spectacular Pebble Beach Food and Winenew
"This all came about with The Masters leaving – and us wanting to continue the event," Rob Weakley says. "The biggest thing we all looked forward to at The Highlands every year was The Masters; we were wondering how we could continue giving something like that to our community."
Monterey County Weekly |
Raymond Napolitano |
01-31-2008 |
Food+Drink
Uncommon Groundnew
Centered up in the Santa Cruz Mountains, Silicon Valley's wine country is anything but typical. Which is why it's no surprise that it has become well known for its distinctive pinot noir, winemaking's best-known maverick grape.
Metro Silicon Valley |
Stett Holbrook |
01-31-2008 |
Food+Drink
Toast with a Tripelnew
Tripels often appeal to people who "don’t like beer" as well as die-hard beer fans, because the style is complex and flavorful, and it doesn’t have the hops bitterness or bite that some people find off-putting.
Port Folio Weekly |
Chris Jones and Diane Catanzaro |
01-31-2008 |
Food+Drink
Buy Booze, Not Long Johnsnew
Fight colds from the inside out: Winter's the time to mainline the biggest, boldest and most alcoholic wines you can find.
Dig Boston |
Tyler Balliet |
01-30-2008 |
Food+Drink
A Texas Cabernet?new
Should Texas winemakers bother trying to produce cabernet sauvignon, or should they throw in the towel and go for grapes that have a better hot-weather track record?
San Antonio Current |
Ron Bechtol |
01-30-2008 |
Food+Drink
The Meat of the Matternew
The quality and nature of food should not be parsed and bogged down in semantics and technicalities.
Baltimore City Paper |
Vincent Williams |
01-29-2008 |
Food+Drink
Tags: cloning
What I Saw, and Ate, at the Pig 'Sacrifice'new
The true story of a bloody day.
Seattle Weekly |
Jonathan Kauffman |
01-28-2008 |
Food+Drink
