All Natural gourmet nuts with a refreshingly sweet, salty taste 2-Pack gift box contains one each - Merlot, Chardonnay and is deliciously wrapped in cello and a wraphia bow. National Award Winners. All Natural, Gluten Free, No High Fructose Corn Syrup & Certified Kosher

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The popularity of wine has skyrocketed in recent years. While millions of people around the world have come to appreciate both its elegance and its taste, a growing number of collectors also recognize wine as a sound investment. For these individuals, as well as for top chefs, restaurateurs, and wine enthusiasts, the wine auction has become an important place to find truly superior wines--and often at great prices! Those who are unfamiliar with these exciting events, however, may find them somewhat intimidating. Now, in The Wine Lover's Guide to Auctions, internationally renowned wine auctioneer Ursula Hermacinski removes the mystery of wine auctions by providing a clear explanation of how they work. Even the wine-auction novice can become a successful player.

The guide begins by exploring the fascinating history of wine auctions. It then provides information on wine basics and details the mechanics of the auction process--for buyers and sellers. You will meet all the players involved in these events and discover a number of insider secrets that will enable you to save time and money. Rounding out this book are helpful hints on starting--or expanding--your wine collection, choosing the best auction house for your needs, and organizing your own wine tasting.

Whether you plan to participate as a buyer or seller, The Wine Lover's Guide to Auctions will help you get the most out of your auction experience. Enjoy!

Customer Review: Sold!

Ursula Hermacinski has been a wine auctioneer at Christies and elsewhere for over 20 years. Her well organized book is a clear exposition of the auction process.

Part One is a summary of the history and details of auctions and a short lesson in wine basics. Part Two is a superb tutorial in reading wine catalogs; she describes the bidding process, whether you attend in person, by telephone, or increasingly on the Internet. Part Three helps you decide which auction house to use to sell wine, and details many of the pitfalls: bad wines, shipping damage, handling charges, and more. Part Four is the weakest section, a sort of hodgepodge dealing with charity auctions and learning about wine: travel to wine regions and taste lots of wine is the essence of her advice.

The book is crisply written and is a useful source of trade secrets on how to try to buy wines inexpensively. It is well to remember that Ursula Hermacinski, though, is an auctioneer and has a self interest in encouraging buyers and sellers. One reviewer found her "so motivating one can hardly wait to zip off to the next auction and wave that bidding paddle with confidence."

Go slow say I. One of my best auction hints if you are looking for a bargain is to never open the bidding. If the lot is unsold, you may be able to buy the lot by negotiation after the sale.

I've given this book only four stars for two reasons: first, except for general interest, it is applicable to only a tiny group of wine consumers. Second, the wine auction business is fast moving, driven by a number of factors including shipping laws in the United States, the growth of Internet auctions and uncertainty about the legal ramifications, and a serious problem with counterfeit wines.

If Ursula Hermacinski would enhance this book, say with an author's blog on Amazon, so she could keep her readers up to date, the book would be worth five stars for the clarity of her writing.

Customer Review: Publishers Weekly

The Wine Lover's Guide to Auctions: The Art & Science of Buying and Selling Wines
Ursula Hermacinski. Square One, $17.95 paper (256p) ISBN 978-0-757-00275-5

A foreword by wine guru Michael Broadbent intimates that this book is a serious authority on its subject-and it is. Hermacinski, who's been a wine auctioneer for more than 20 years (most of them at Christie's), presents a guide to the wine auction experience that even the most studied oenophile can learn from. The first 48 pages include an entertaining history of wine, auctions and, of course, wine auctions. There's also a solid overview of wine basics, covering grape varieties, regions, bottle shapes and sizes, storage, serving, glasses and food pairing, because understanding wine fundamentals, the author explains, is "an integral key to your success at wine auctions." Though the topic is narrow, anyone with a strong interest in wine might find it worth exploring, because auctions allow buyers to "acquire wines that are not available elsewhere because they are very old or very rare." This book takes readers through auctions' pros and cons, terminology a nd process. Hermacinski wraps up with information on wine collections and furthering one's wine education. Throughout are tidbits of wine-related trivia and an engaging, unpretentious writing style that makes the potentially intimidating world of wine auctions accessible. (July)

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MIxed Pack Gourmet Wine Nuts (2 Tins) with a refeshingly sweet and salty taste. Contains one each - Merlot and Chardonnay. Made from the best quality large gourmet peanuts with all natural ingredients added, then slow cook to perfection. National Award Winners. All Natural, Gluten Free, No High Fructose Corn Syrup & Certified Kosher.

Ingredients: Peanuts, Vegetable Oil, (contains one or more of the following oils: Canola, Coconut, Peanut), Sugar, Salt, Natural Flavors.

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Customer Review: A bit too exotic

I have all of the Food & Wine cocktail books, and this one is the most esoteric. There were too many recipes that were more trouble then they were worth. In some ways, it's as if they were writing this book for professional bartenders rather than someone creating cocktails at home. I have a decent size collection of alcohols, yet found that up to half of the recipes require something that I didn't have. For instance, the vodka section was almost entirely worthless because so many of them required infused vodkas or syrups that you would need to create yourself.

With that said, there were still drinks that were quite good. I enjoyed the Limoncello Collins, the Triestine Iced Tea (made with Cynar which isn't easy to find), and the St. Louis #1 (made with rum and Grand Marnier).

I like the focus on innovative cocktails, but I don't want to spend days creating the ingredients for a drink. I hope the 2008 version has a bit more balance to it.

Customer Review: Big Disappointment!

I was excited about receiving this book. When it came in the mail, I started scanning through it and much to my dismay, most of the cocktail recipes included hard to find ingredients not generally stocked at your local liquor store. Although there are references to websites to purchase some ingredients, I found the cocktail recipes to be complicated and cumbersome. Most of the drinks require exotic garnishes and syrups made from scratch. It's better to go to the bars that offer these drinks and order one rather than try and stock your own home with them.

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Enjoy the Magnificent flavors of Black Truffles, Fine Wines, and Wild Mushrooms from Buckhead Gourmets Wine Sauce Collection. Just heat and serve; allow these sauces to capture your taste buds with their intensity and rich finish. You may use these sauces as a finishing sauce (heat and serve) or as an added ingredient to your favorite recipe. You will have a hard time believing that you are indulging on a Fat Free product. Of course these classic sauces were developed for fine cuts of meats and poultries, but don't stop there. Be creative and introduce a little Wine and Black Truffle flavor to casseroles, stews, or crock pot recipes. Enjoy. Sauce Bordeaux: As its name implies, a Classic French Red Wine Sauce also known as Sauce Bordelaise. It is hearty and robust in flavor with a hint of Black Truffles on the finish. Enhances all meat dishes without overpowering the natural flavors. Sauce Marsala: This classic is prepared with Marsala Wine, Porcini Mushrooms and Black Truffles. Veal or Chicken Marsala has never been easier to prepare. Sauce Hunter: Western European in origin. This Classic Sauce is prepared with Red Wine, Wild Mushrooms and Black Truffles. Traditionally used with the hunters game long ago, it has evolved as a wonderful compliment to all meat dishes and pastas. Sauce Peppercorn: Buckheads version of this peppery sauce is the European style prepared with Brandy, Sour Cream, Whole Green Peppercorns and Black Truffles. From Pork Roast to Filet Mignons, a Classic with any meat dish. Sauce Madeira: A delicate brown sauce prepared with Madeira Wine. Because of the addition of Black Truffles, their sauce compares to the Classic French Sauce Perigueux, the traditional Dordogne regional sauce served with Beef Wellington. Varieties sold separately.

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Fodor’s. For Choice Travel Experiences.

The guide that has it all–spectacular photography, evocative prose, insider tips, and detailed color maps to help you make the most of your trip. Written by longtime local residents, Compass American Guides California Wine Country, 5th Edition provides in-depth coverage of the history, culture and character of one of America’s most spectacular destinations! Follow your Compass to “get” there.

•Discover the state's top wine regions: renowned Napa, welcoming Sonoma, and the up-and-coming Central Coast. Sip your way through the tasting rooms both on and off the beaten path. Star ratings highlight our favorite spots.

•Day-long driving itineraries steer you through the best of each region. A wine-tasting how-to helps you sip like a pro, and timing tips reveal the best strategies for visiting the wineries.

•Follow our lead for indulging. Splurge on a memorable meal---or choose from our recommended picnic spots. Find an intimate inn or a luxe resort. Browse through tempting shops in Healdsburg or slip into one of Sonoma's decadent spas.

Visit Fodors.com for more ideas and information, travel deals, vacation planning tips, reviews and to exchange travel advice with other travelers.

What the critics say about Compass American Guides:
“Lushly illustrated and intelligently written.” —National Geographic Traveler

“The most literate and elegant series of guides ever written about North America.” —Jan Morris

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The Drunken Goat. Semi soft wine cured goat cheese from the region of Murcia. Made from pasteurized pure goats milk from the mountains of Murcia. Rind washed in local wine for 72 hours, and aged for about 75 days giving it its unique taste. Mild aroma, agreeably acid and a little salty.

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When Gourmet magazine debuted in the 1940s, America’s wineries were still reeling from the lingering effects of Prohibition and the loss of wines from war-torn Europe. But for every closed door, there was an open bottle: The bleak postwar years were actually a prelude to today’s unprecedented and widespread appreciation for the grape. New York Times bestselling author Ruth Reichl reread sixty-five years of wine articles in Gourmet to select the best for History in a Glass. The result is a rollicking tale of great meals, great walks, and wonderful drinks as Americans discover the pleasures of wine.
These marvelous essays were written by men and women who were not only on hand to witness wine’s boom but, in many cases, helped to foster the environment that made it thrive. The early days after World War II provided a great opportunity for James Beard and Frank Schoonmaker to reacquaint oenophiles with the joys of European wines. Through tireless dispatches from the Continent, they inspired American vintners to produce world-class wines on their own rich soil.
In subsequent pieces, an impressive, surprisingly diverse roster of writers revel in the sensual and emotional pleasures of wine: the legendary Gerald Asher reflects on the many faces of Chianti; Hillaire Belloc dispenses bits of wisdom by the glass to his niece on her wedding day; the science fiction titan Ray Bradbury rhapsodizes about the earthy pleasures of dandelion wine; Kate Colman explores the moral quandary surrounding a friend’s unintentionally generous gift of a rare Bordeaux; Hugh Johnson reports on Hungarian varieties during the height of Cold War tensions in the early 1970s; even Gourmet’s current spirits editor, James Rodewald, reminisces on the first time he fell in love–with a bottle of Pinot Noir.
With an Introduction by Ruth Reichl, and covering more than six decades of epicurean delights, History in a Glass is an astonishing celebration of all things good and grape.

From the Hardcover edition.

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The Drunken Goat. Semi soft wine cured goat cheese from the region of Murcia. Made from pasteurized pure goats milk from the mountains of Murcia. Rind washed in local wine for 72 hours, and aged for about 75 days giving it its unique taste. Mild aroma, agreeably acid and a little salty.

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The Persian Sufi poet Hafiz (1326-1390) is a towering figure in Islamic literature—and in spiritual attainment as well. Known for his profound mystical wisdom combined with a sublime sensuousness, Hafiz was the supreme master of a poetic form known as the ghazal (pronounced "guzzle"), an ode or song consisting of rhymed couplets celebrating divine love. In this selection of his poems, wine and the intoxication it brings are the image that expresses this love in all its joyful abandon, painful longing, bewilderment, and surrender. Through ninety-five free-verse renditions, we gain entry into the mystical world of Hafiz's Winehouse, with its happy minstrels, its bewitching Winebringer, and its companions in drunken longing whose hearts cry out, "More wine!" Thomas Rain Crowe brings a new dimension to our growing appreciation of Hafiz and his wise drunkard's advice to the seekers of God: In this world of illusion, take nothing other than this cup of wine;
In this playhouse, don't play any games but love.

Customer Review: FALLING IN LOVE

IT IS A WONDERFUL EXPERIENCE TO GO BACK SO FAR IN THE PAST AND FIND LOVE. THE BOOK CREATES A PERSIAN PAST FULL OF BEAUTIFUL POETRY DEDICATED TO LOVE. IT GIVES ONE HOPE FOR THE FUTURE.

Customer Review: Respectable versions, but not original translations

Thomas Rain Crowe's renderings of Hafiz are worth reading. They seem to be fairly close to the original, unlike some Coleman Barks mockeries I've read. (Barks is well-reputed. I am only speaking of his Hafiz renderings.) Rain Crowe does not translate from the original Persian, however, so its to be kept in mind that one is reading an American interpretation of the meaning of Hafiz' words. I'm wary of renderers who do not translate. I would recommend this book as an addition to one's Hafiz collection, but perhaps not as one's sole reference. For a very good original translation, I recommend The Green Sea of Heaven by Elizabeth T. Gray. In addition to excellent translations, it also has extensive notes on the text. Hafiz of Shiraz by Peter Avery and John Heath Stubbs is also an original translation and good, but I prefer Ms. Gray's. Beware of Daniel Ladinsky. You could read his books for hours and never read a Hafiz poem. Ladinsky writes his own poems and sells them as Hafiz poems. Whether you call that "forgery" or "smart-marketing", either way it is dishonest, but I suppose we'll all reap what we sow eventually.

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