- Our Blog
Champagne Ed Mc Carthy was at it again talking about his favorite topic, Champagne. This time it was Rosè Champagne for the New York Wine Press at The Brasserie, NYC. Ed said that Rosè Champagne has a long history. Clicquot was already making a Rosè Champagne in 1777. Ed Mc Carthy Less than 6% of the Champagne made today is Rosè but 15% of the Champagne sold in the U.S. is Rosè.
Other than a great bottle of wine, here are some books that I would highly recommend for your favorite wine and food lover this holiday season. The Italian Vegetable Cookbook, $22 Michele Scicolone is the author of 20 cookbooks. Among them is the best selling “The Italian Slow Cooker.” There are 200 recipes in the book, which come from home cooks, chefs, produce vendors and v ...
. Morellino di Scansano is a wine that does not get the recognition that it deserves. Often overlooked because of the popularity of other wines from Tuscany, Morellino di Scansano like those, is based on the Sangiovese grape but is a much better value for the money. A tasting and lunch of Morellino di Scansano wines was held at Eataly in NYC.
The Romance of Wine JAN. 23, 2015 The Pour By ERIC ASIMOV I am a romantic about wine. I don’t mind saying it, even though some people may consider that soft and unrealistic, lacking the sort of rigor necessary to avoid being manipulated by fairy tales and marketers. Nonsense. Romance is the essence of wine.
This article is of interest to me because I am going to spend a few days in Naples and two week in Rome in February. I always found Naples to be much more chaotic then Rome. It will be interesting to see if the Romans will follow the rules. Good luck Mr. Mayor. The following article appeared in The Wall Street Journal When in Rome, Follow the Rules, or So the Mayor Says Mari ...
Primo Franco of the Nino Franco Winery is the first man of Prosecco and I always enjoy hearing him speak about his wines. Though Michele and I had visited him in Valdobbiadene a few months ago and tasted a number of old Proseccos from the Primo Franco line, I was delighted when Tony DiDio of Tony Di Dio Selections invited me to a tasting which included a few older vintages I ha ...
From beginning to end, it was a wonderful holiday season with good food, good wine and most of all good friends. January 6 marked the end of the season. Though it is not celebrated much here, in Italy it is the feast of the Epiphany, when good Italian boys and girls receive gifts delivered by the Befana, a good witch.
The Telegraph.co.uk Saturday 10 January 2015 Italy’s prosecco makers go to war against British pubs selling it on tap A group of prosecco makers, with the support of the Italian government, threatens legal action against British pubs for serving the fizzy wine from kegs The consortium believe serving prosecco from a keg is unforgivably gauche Photo: Alamy ...
The following article was posted in PIAZZA LIFE by Gianluca Rottura. I posted this article because I agree with Gianluca and I applaud his understanding of the Italians and their culture, also the subject of Coffee in Italy is very important to me. Starbucks Will T.K.O. Italy Posted on January 6, 2015 Culture is everything.
Is a Great Wine Palate, God Given, Learned or Bought Lettie Teague talks to wine collectors, olfactory researchers and reviewers to get to the bottom of the oenophile’s quest: Can a great palate be acquired? The Wall Street Journal By LETTIE TEAGUE Jan. 2, 2015 8:59 a.m. ET WHEN ONE WINE lover wants to compliment another, the words “great palate” are often bestowed.
How Italians Celebrate New Year This article tells where the Italians go and what they eat and drink to celebrate the New Year A rise in the sale of lentils and grapes, traditional symbols of good luck to be eaten on New Year’s Eve, has been reported as Italians prepare to see in the New Year, farm group Coldiretti said Tuesday.
The following article appeared in The Washington Post. It is very interesting and gives an excellant account of the process of disgorgment. How old is your nonvintage champagne? Look to the back label. By Dave McIntyre Columnist December 28 at 8:00 AM You can’t tell the age of your favorite bubbly just by pouring it.
The folowing article appeared in the New York Times The Opinion Pages | CONTRIBUTING OP-ED WRITER Can Italy Still Make Things? DEC. 23, 2014 Beppe Severgnini MILAN — It’s the day before Christmas. Renzo and Lucia are in their shiny new Alfa Romeo, on the way to their grandparents’ apartment in central Milan for the traditional Christmas Eve family dinner.
Something to think about at this time of year!! EUROPE | NAPLES JOURNAL In Naples, Gift of Coffee to Strangers Never Seen By GAIA PIANIGIANIDEC. 24, 2014 Photo The Storico Gran Caffè Gambrinus, which honors the Neapolitan tradition of the “suspended coffee.” The practice, which boomed during World War II, has found a revival in recent years.
Fines Bulles of the Loire Valley An invitation for lunch and a tasting of 12 sparkling wines from the Loire Valley at Bouley in New York City seemed like a perfect opportunity to experience these very interesting wines. Bouley Restaurant is one of my favorites and though I had visited the Loire Valley only once, I enjoyed my stay there and liked the sparkling wines.
Michele was in a taxi, on her way home from Denver where she was at #Craftsy filming #slowcooker cooking classes. The video, featuring 7 lessons and 12 recipes from #TheItalianSlowCooker, #TheFrenchSlowCooker and #TheMediterraneanSlowCooker will be available in February or March. Stay tuned! She told me to put up the water for pasta and and to reheat the sauce that she left.
I have have been going to Rome since 1970. It is my favorite city -even with all its problems. This article by Roger Cohen expresses my feeling for Rome and why I am returning there again in February. The New York Times The Opinion Page, Roger Cohen, Op- Ed Columinst, Dec 4th 2014 ROME — It is always a pleasure to return to Rome and find that some things never change.
At the Wine Media Guild Blanc de Blancs tasting at Felidia Restaurant, Champagne Ed McCarthy divided the Blanc de Blancs in two groups, the lighter drier ones (see Part I) Blanc de Blancs with Champagne Ed , and those with more body and more dosage. He said that the fuller bodied Blanc de Blancs have more complex flavor and are more suited to go with a main course like lobster, ...
writing on wine, food and travel