Tom Natan

    Are big food and wine flavors ruining our palates?

    … sauce that’s triple X … then someone else has to have the chile sauce that’s XXXX. I think that’s definitely part of our DNA as well.” And, frankly, it’s also a way to cover up less-than-perfectly prepared food. “If you have a really hot sauce and your rice isn’t perfectly cooked — if you’re doing some kind of a stir fry — you definitely won’t…

    The other champagne grapes

    … The leaf on the right is from a Pinot Meunier vine at Champagne Bernard Mante. The underside looks whiter than the other leaf, because there are little white-colored hairs on it. These hairs help keep insects away, and also give the plant its name. “Meunier” means “miller” as in flour miller, and it look like the underside of the leaf…

    1 readers - By Vine Art ... from the palate of first vine wine online

    Small plates, big service

    … great cuisines in a meal doesn’t have to be difficult! Nooshe Joon! Tom Persian-Style Meatballs in Tomato Sauce Serves 8 as an appetizer or tapas-style course Meatballs 1/2 cup basmati rice, soaked in cold water for at least one hour 4 cloves garlic, smashed and peeled 3 tablespoons dried mint, or 1 cup loosely packed fresh mint (you can…

    2 readers - By Vine Art ... from the palate of first vine wine online

    Our wine is better than your water

    … One of the wagons in the Vendanges des Artistes was painted with this: Our water is better than your wine. I guess that’s what passes for trash talk in the wine world. (The photos in this post are from the video made by Sebastian Nickel at vnickel.com) It’s harvest and wine-making time again. Harvesting is the busiest time of the year for most…

    1 readers - By Vine Art ... from the palate of first vine wine online
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