The house of Delouis was born in 1885, with the purchase of a vinegar factory in Limoges, France, where they have produced high quality vinegar products ever since. Based on a tradition of Natural Quality, that is no additives, preservative or artificial flavors aggregated, Delouis produces some of the finest vinegars out in the market today. The best wine vinegar naturally begins with the best wine; so it is not surprising that the traditional wine-producing region of Champagne would deliver to us one of the finest White Wine Vinegars in the market. Made from the delicate white wines from the Champagne region in France, this is a superb vinegar, excellent for cooking or seasoning.

Customer Review: Good value

I saw this vinager in a magazine, I think it's a good value and a pretty bottle. I had a problem with the first delivery. I had gotten only one bottle when I had ordered two and it had leaked, so half of it was gone. I called the company and they fixed it no problem. I would order this vinager again.

Customer Review: Wonderful!

I discovered the vinegar from reading "Fine Cooking" (Issue 84 Feb/Mar 2007) where it was ranked number one by their blind tasting panel.
It is complex and richly flavored. Highly recommended.

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Understanding Wine Technology was originally written for students of the diploma examination of the Wines & Spirits Education Trust in the United Kingdom, and the Master of Wine examination as set by the Institute of Masters of Wine. However, this is the only book to explain the complexities of the science and technology of wine in simple terms, and therefore fills a gap in the large market of wine information by making wine?s technical mysteries accessible to those with no scientific education. This new edition brings the literature up-to-date, relaying in its plainspoken tradition the recent advances in wine science and technology. The topics covered range from the secrets of the vineyard, the processing of grapes to produce juice, the intricacies of fermentation, stabilization of the resulting wine, treatments, quality control and quality assurance, and bottling.

Customer Review: Great introduction to wine production for the beginner.

This book is a great introduction to wine science for the non-scientist. It is well written and thorough. While it's not a book for someone who's looking for information on how to troubleshoot problems in the winery or find answers to exactly what kind of equipment would be best for their unique situation, it does explain many different types of equipment, wine-making techniques, and the science behind the process. It is an invaluable resource for anyone interested in working in or starting up a winery.

Customer Review: This Book Is FILLED With Errors!

This book is filled with misleading technical information. I am an enologist, and would NOT recommend it for anyone seriously interested in wine making. Wine textbooks may be more expensive, but they are comprehensive and present the correct, full, scientific information.

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“Picking Sundays,” Holy-Field Vineyard and Winery’s annual grape harvest, are tentatively set for 8 a.m. Aug. 17, 24 and 31 and Sept. 7, 14, 21 and 28. E

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Made from the freshest duck livers, this amazing mousse has a creamy, silky texture. After preparation, the mousse is then marinated in Port Wine, a smooth wine originating in Portugal. Port is densely aromatic, delivering a fresh yet musky fragrance of fruits and spices, with a hint of the wooden barrels they are fermented in. Terroirs dAntan has a great French tradition they have carried across the ocean into North America, and they select a limited number of All Natural meat suppliers according to its high standard of quality. All meats used in their All Natural products are guaranteed antibiotic and hormone-free, and are free of preservatives, artificial ingredients, and nitrites. Animals are fed with the purest natural feeds (no animal by-product). Shelf life indicated when properly refrigerated between 34° and 36°F. Consume 10 to 14 days after opening.

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The poisoning of a Napa Valley bride has oenophile Nikki Sands researching what may have been a killer bottle of wine.

Customer Review: Great Heroine

Nikki Sands is a great heroine who makes the mix of mystery and wine a winner. This series is loaded with good old fashioned who dunnit plotlines, a quirky character, a nice blend of romance and the wine info, which isn't overbearing or pretentious makes this the kind of book I like to read.

In this second installment of the wine lover's mysteries, Nikki has been invited by her boss who she has a crush on to the wedding of the year. She's walking on air until the obnoxious bride winds up dead in the dressing room. Suspects are plenty but the police zero in on Nikki's friend Isabel. Nikki makes it her plight to set Isabel free and prove her innocence. She does so with help of Isabel's brother Andres, which makes for a wonderful love triangle between Nikki, Derek and Andres.

The author surprised me with who the killer turned out to be, and I found myself having a good laugh throughout the book, which has subtle comedy throughout.

Pick up this series and start reading. You won't be dissapointed.

Customer Review: Wine has turned

Nikki Sands works at a Napa Valley winery and spends her off time solving mysteries. When her best friend, Isabel, is accused of murdering her former lovers bride, Nikki begins looking for the real murderer. I was looking forward to reading an interesting mystery set in Northern California wine country. What I found was a disappointment. The characters were not fully developed, more like stick figures. The heroine/detective is a 35 year old that doesn't know what she wants to do, just as the book doesn't know whether it is a mystery or romance. And it can't be deemed a romantic suspense.

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Forum white wine vinegar is made from Chardonnay wine and has a smooth, delicate flavor. Aged in oak barrels, Forum chardonnay wine vinegar is ideal for enhancing fish and sea food dishes, giving them a fresh, distinctive, Mediterranean flavor.
Net Weight: 16.8 oz.

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The owner of 125-year-old Chateau Montelena Winery who helped put Napa Valley on the world wine map at the Paris Tasting of 1976 said he is in talks to sell the winery to a French man who owns a winery in France as well as luxury resorts.

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It’s time for a toast! Designed for recording the memorable aspects of each bottle of wine, the entry pages of this journal include an easy scoring system and plenty of space for pasting in labels. A completed journal becomes a handy personal reference book for both connoisseurs and casual sippers.

128 pages (guided), 8 x 5 inches

Customer Review: Great value for the price

I've just bought the wine journal and it it very nice! I is made lovely and all my labels fit in there. As a red wine lover I do not like that the journal has two parts - for reds and whites , but I am planning on putting reds in pages for whites.

Customer Review: I've researched others and this one is great

I ordered this as a gift and just received it. I think its great, the layout of the journal pages is simple and straightforward. There is plenty of room for writing your review - so many journals will have one line to fill in 'taste' (isn't that what its all about?). And there is an open page to the left of each journal page that lets you paste in wine labels. I'm too lazy to peel off labels and the pages are so nicely designed that it wouldn't look bad or look like anything is missing if you didn't include a label. Some journals have a giant open spot on the page itself. It has a very simple scoring system with just 1 - 5 stars, and just circle what applies in a couple of different categories.

Its great as a gift, its a very nice looking book, hard cover, great design. I highly recommend it.

(If this review was helpful, please indicate so)

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The Michelin Guide to San Francisco 2008 is the latest title to be updated in a world-renowned series of hotel and restaurant guides. Each listing is recommended by Michelin's team of anonymous, independent inspectors based on a process that has stood the test of time. Michelin awards select restaurants stars for culinary excellence. The guide is organized by neighborhood and detailed descriptions of each listing provide the reader with a picture of everything from the ambience to the cuisine. This guide celebrates the culinary diversity San Francisco and is perfect for locals and visitors alike.

Customer Review: It makes your mouth water!

I visit the San Francisco area a couple of times a year (actually, I spend most of my time in the Wine Country, where I have family), and it's always great to have reliable recommendations for dining there. The Michelin San Francisco, Bay Area and Wine Country Guide has the imprimatur of the Michelin name, and I can vouch that its reviews of the dining establishments I've "vetted" myself (Spinnaker's, Brix, Kenwood, Cafe Citti, Wolf House) are absolutely spot-on, which makes me eager to try more of Michelin's recommendations. I might quibble about the exclusion of a few of my favorite places (particularly the superb Italian cuisine and cozy, old-California ambience of the Swiss Hotel in Sonoma, which I urge the Michelin raters--and whomever is reading this review--to consider), but in general this guide gives readers a cornucopia of excellent restaurants and hotels to choose from.

Customer Review: I'll sound like a cheapskate but...

the Michelin Guides in Europe, for the most part, are thousands of pages long (2,010 for France, 1,300 for Italy) and are similar in price to the individual guides for San Francisco/Napa, LA, and Las Vegas, none of which are more than 350 pages. I'd really like to see a combo California-Nevada guide. Come to think of it, an "East Coast" (Bos-Wash) guide would be great too. Geographically the populated part of California + the more populated parts of Nevada are about the same size, though only about 75% as populous, as France. The Northeast corridor is similar in population and even smaller geographically, so why not give us a comparable deal? I'd feel a lot better about shelling out the dough every year or two if the US guides had expanded coverage.

Anyway, the guide for San Francisco is well done and worth buying if you live there or get there often. The LA guide I found to be lacking in review quality and to some degree writing style. I don't know anything about Vegas restaurants.

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igourmet does cheese tastings at wine shows across the country and one of the things we always notice are the nifty plates that have built-in wine glass holders. When we found these lovely acacia wood cocktail plates that also held your wine glass, it was obvious we should offer them to our customers. We have included 4 cheeses for you to serve at your next wine and cheese party: Mountain Gorgonzola from Italy's famed Lombardy region. It is mild yet tangy, creamy yet firm, with a pale interior laced with streaks of blue. (1/2 lb.) Exta Aged Farmer Gouda is ripened for a full 18 months to develop its nutty, caramel-like flavor. It is always a crowd pleaser. (1/2 lb.) Manchego is Spain's most famous cheese, made entirely from pure La Mancha sheep's milk. Manchego is prized for its rich, complex flavor and its satisfyingly grainy texture. (1/2 lb.) Buche de Chevre: is a classic French goat cheese that is slightly aged, giving it a lot of character. Formed in the shape of a log (Buche is French for log), enjoy this cheese on salads, as a snack, or with fruit for dessert. (1/2 lb.) Comes with 4 appetizer trays. Dimensions: 9.5"x5.5" each. Please note that any item temporarily out of stock will be substituted with a similar item of equal value

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