Feb 08 2009

Michael Broadbent’s Vintage Wine

Published by under Wine Books

Unquestionably unique, demonstrably delightful, Michael Broadbent's Vintage Wine is the culmination of one of the most extraordinary careers in the world of wine. Michael Broadbent quite possibly knows more about fine, old wines than anyone else alive, and he writes about them with unparalleled expertise.
Hired by Christie's in 1966 to revive their wine auctions, Broadbent threw himself into his work, searching out great collections of the world's finest wine--and keeping meticulous tasting notes. Here are evocations of Chateau d'Yquem from 1784--one of Thomas Jefferson's favorites--and hundreds of vintages and thousands of wines right up to the present.
Years of "cellars visited and pillaged, involving the checking and packing of dust- and grime-laden bottles in distinctly dank and chilly conditions," jet-set auctions around the world, legendary tastings and society events, have all helped to create an unrivalled store of vinous anecdotes as well as an unsurpassed wine-tasting history.

EXCERPT

From a tasting of 1784 Chateau Yquem:
"The most renowned vintage of the late 18th century and well-documented thanks mainly to the original copies of the letters and orders of Thomas Jefferson. . . . Jefferson did not trust wine merchants and insisted on bottling at the chateau. . . . The wine has a warm mahogany-amber colour with a pronounced yellow-green rim. Initially, the nose, unsurprisingly, was creakingly old but after fifteen minutes settled down to reveal a remarkably rich, tangy, honeyed scent."

Customer Review: The Bible of ollder world wines

There is no other referance book like it. Admittedly a very personalized review of wines that Michael Broadbent has tasted over his lifetime.

Customer Review: the ultimate vintage book

Simply stated this is the best vintage book ever published. I am ordering a second copy as I keep the first in the wine cellar for making selections and need a second for my library so my guests can see what they are drinking. There is none better!!!

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Feb 07 2009

Trockenbeerenauslese Sweet Wine Vinegar by ChefShop.com

Published by under Wine Gourmet

250 ML
Trockenbeerenauslese is the German name for the wine that is used to make this wonderful vinegar, and that's a mouthful. This is one of the smoothest, finest vinegars we have ever tasted and had in our collection. Add it to butter with onions or mushrooms and everyone who tastes will want the secret recipe ..... or when everyone is discussing the wines of the evening, pull this out and have them try it, straight up, and their jaws will drop!
Tasting Notes:
With only 2.5% acid the folks at Acetoria suggest this as a drinking vinegar, but we think it makes a tremendous vinegar for everything from salads to entrees.

Since it's made from white grapes that were left on the vine to shrivel until they have developed the "noble rot," the sugars become very concentrated.

The resulting wine is thick, rich and complex. This wine is then allowed to acetically ferment to 2.5% acidity. This is one of the most truly amazing "sour" liquids we've ever tasted - it doesn't have enough acid to be legally labeled as a vinegar.

It feels thick and lush on the palate, with light caramel notes and hints of dried fruit.

Serving Suggestions
Use it in place of sherry vinegars on light salads or seafood salads - it will work particularly well with chunks of smoked salmon, smoked oysters, or smoked mussels. Use it a sauce base - deglaze your pan after searing or sautéing some nice cut of meat, like ribeye steaks, add some stock reduce and you'll have an exceptional pan sauce. It will also take the flavor of sauté mushrooms to new heights. And of course, you can always drink it.

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Feb 07 2009

Tilapia in Herb Wine Butter

Published by under Wine Gourmet

This light meal consists of a poached tilapia filet topped with a dollop swirl of white wine, lemon and herb butter and served over a bed of green beans. All natural. Preservative-free.

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Feb 07 2009

Moon Northern California Wine Country (Moon Handbooks)

Published by under Wine Books

San Francisco resident Philip Goldsmith knows the best way to experience Northern California's wine country, from buying fresh produce at Rutherford Gardens to getting swirling and sniffing lessons at Goosecross Cellars to enjoying a hot-air balloon ride over southern Sonoma. Goldsmith provides great trip ideas such as One Week in Wine Country, A Romantic Weekend, and Outdoor Highlights. Packed with information on dining, transportation, and accommodations, Moon Northern California Wine Country has lots of options for a range of travel budgets. Every Moon guidebook includes recommendations for must-see sights and many regional, area, and city-centered maps. Complete with information on scheduling an appointment at the Lincoln Avenue Spa for a relaxing mud bath for two, biking through Deer Creek Valley, and sampling cabernets throughout the county, Moon Northern California Wine Country gives travelers the tools they need to create a more personal and memorable experience. With expert writers, first-rate strategic advice, and an essential dose of humor, Moon guidebooks are the cure for the common trip.


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Feb 06 2009

Sweet Italian Peppers in Wine Vinegar(Peperoni Agrodolci)

Published by under Wine Gourmet

On the outskirts of Vicenza, Zuccato has been packaging some of Italys most enjoyed pickled vegetables and antipasti since 1898. We think these Italian kitchen essentials are the finest in their price range.

Today one of the most popular and widely used Italian vegetables, the sweet pepper, in fact, didn't arrive in Italy until the end of the 18th century.

A popular addition to sauces, red and yellow peppers - considered the best - are also terrific preserved in wine vinegar and served as antipasti.

We think they add a colorful flourish and flavorful burst to any antipasti tray. A delicious accompaniment to spicy Italian meats and southern Italian cheeses.


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Feb 06 2009

Champagne: How the World’s Most Glamorous Wine Triumphed Over War and Hard Times

Published by under Wine Books

Throughout history, waves of invaders have coveted the northeast corner of France: Attila the Hun in the fifth century, the English in the Hundred Years War, the Prussians in the nineteenth century. Yet this region – which historians say has suffered more battles and wars than any other place on earth – is also the birthplace of one thing the entire world equates with good times, friendship and celebration: champagne.

Champagne is the story of the world's favourite wine. It tells how a sparkling beverage that became the toast of society during the Belle Epoque emerged after World War I as a global icon of fine taste and good living. The book celebrates the gutsy, larger–than–life characters whose proud determination nurtured and preserved the land and its grapes throughout centuries of conflict.



Customer Review: An interesting angle on history

Champagne's role in history - a fascinating read. I learned things I never knew before.

Unfortunately, some of the "facts" presented in the book seem to be stretches. For example, here's a quote from the book:

"Champagne was a patchwork of warring fiefdoms whose leaders kept the province in constant turmoil....In 1095 Pope Urban declared "Let those who until now have been moved only to fight their fellow Christians now take up arms against the infidel." With these words, the First Crusade began. His call for a holy war struck a particularly responsive chord with his fellow Champenois, as warlords and others put aside differences and set off for Jerusalem, accompanied by their armies and retinues."

The book suggests this was the convenient excuse to invade another country -- to prevent fighting among themselves at home.

Customer Review: Silly Nonsense

I found this book--which I finally threw down unfinished in irritation after the umpteenth faux "fact" was presented--trite beyond belief. I presume that a history is factual. This was not. The authors presented so much factually wrong, unsupported information and claims that I finally decided I could not justify spending more time reading it. For instance, they claim that both Louis XVI and Marie Antoinette drank champagne with a last meal before their executions. Well, Louis did enjoy a fairly good meal--without champagne--before his execution. Marie Antoinette, however, was so brutally treated and degraded by her captors as the Widow Capet before hers that there most assuredly was no "last meal" for her, much less a champagne chaser. Her maid recounted the details of her prevailing upon her to eat a few mouthfuls of some vermicelli which she warmed up on her stove in her cell. If she drank anything it was water--likely from the nearby and very polluted Seine. Anyone offering her champagne would have most certainly ended up being arrested for royalist sympathies. With all the many fine sources out there on both of these executionsw, how can the Kladstrups get away with printing such trite, factually wrong drivel merely to add some silly patina of faux glamour to their thesis? Then they go on to describe the aristocrats being guillotined, describing how the victims were forced to kneel and put their heads on the block. Have the Kladstrups even the remotest familiarity with how a guillotine works?? There is no block. There is no kneeling. There is no cooperation by the victim whatsoever. Read any source on the topic. Yet again, the Kladstrups trot out rubbish which is not even factually close to correct. Their description of the executions of Desmoulins and Danton--whom they falsely claim were drunk and singing a drinking song as they awaited their executions--round out this litany of utterly fabricated nonsense by which they attempt to link champagne to just about every event in French history. So. With so much drivel and made up "fact", how can one trust, much less enjoy, any of their other assertions in this so-called history? Definitely a candidate for recycling--or the outhouse.

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Feb 05 2009

Sweet Baby Onions in White Wine(Cipolline all’Aceto di Vino)

Published by under Wine Gourmet

On the outskirts of Vicenza, Zuccato has been packaging some of Italys most enjoyed pickled vegetables and antipasti since 1898. We think these Italian kitchen essentials are the finest in their price range.

Full-flavored, mildly sweet baby onions hand-packed in white wine vinegar to capture and preserved harvest fresh flavor.

Excellent accompaniments to charcuterie, tramezzini and sliced meats.


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Feb 04 2009

Wine Spectator’s Ultimate Guide to Buying Wine, Eighth Edition

Published by under Wine Books

Here’s something no wine aficionado should be without. The experts at Wine Spectator magazine have tasted tens of thousands of wines to provide oenophiles with a complete reference of exceptional wines from around the world. Because it guides its readers to only the most satisfying selections, the Wine Spectator, one of the foremost publications on the subject of wine, is valued for the select reviews that appear in each issue. This comprehensive buying guide includes more than 10,000 listings, representing all recent vintages from 40 countries, organized by both wine and country of origin. Each entry includes a full review and rating. Make no mistake—these are the most interesting wines available, all rated on Wine Spectator’s unique 100-point scale. This is the only volume that gathers all the results of the magazine staff’s most current tastings into one convenient resource, and along with our other successful Wine Spectator titles, it’s sure to be a strong addition to our successful wine and spirits category.

Customer Review: A new format that is not as useful

Past issues of the Wine Spectator Ultimate Guide included all of the past vintages for each wine listed. This one is departure from that, and only covers a short window (couple of years) for each wine. If I had know that I wouldn't have bought it.

Customer Review: Invaluable reference book for all wine drinkers/collectors

No serious wine buyer/collector should be without this. Easy to use reference guide, with ratings against multiple vintages. I have yet to find a wine not listed in here, and the only downside is that this much information does not fit in a handbag (so memory is required for restaurant ordering)!

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Feb 04 2009

Stonewall Kitchen Red Wine Vinegar Dressing – 11 oz

Published by under Wine Gourmet

Pure virgin olive oil from Spain, rich red wine vinegar and zesty spices make this simple salad dressing exceptional. Toss with fresh salads or use as a spirited marinade.

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Feb 04 2009

Sherry: Mitchell Beazley Classic Wine Library

Published by under Wine Books

This is the fifth, fully revised and updated edition of Sherry, first published in 1961. It explores the fascinating, turbulent history of the sherry region and details its wine production—from the planting of vines in the south of Andalusia and the complex stages of fermentation, ageing, and blending, to the moment it leaves the bottle. Included are details of the traditional family names and new boutique bodegas.


Customer Review: In depth about Sherry

If you REALLY want to know about sherry then purchase this. Sherry is difficult to learn about due to the variety of styles and this text really makes it easy.

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