Food and Wine Blog

Submitted by The Cheap Gourmet

WineBible.com is one of the most informative sites on wines I have ever found. What originally drew my attention to their website is the fact that they sell Virgin Wines. I have always admired Sir Richard Branson. Not only is he the founder of Virgin Records and Virgin Airlines, he also created Virgin Mobile. I’ve had cell phone service with Virgin Mobile for years and absolutely love their service and affordable plans. But, I digress.

I located Virgin Wines at WineBible.com and learned some fascinating information about wine. At the Wine Bible website, you can discover the history of wine, wine grape varieties, wine producing countries and anything else you could ever want to know about wines.

Unfortunately, WineBible.com wines are currently available to residents of the United Kingdom. However, their website is a wealth of knowledge for anyone interested in learning more about specific types of wine, how to pair them with food and their origins.

The good news is, by using WineBible.com, I discovered a Pinot Noir wine I was interested in and when I “Googled” it, I found a supplier in the U.S. I also discovered, “The World Atlas of Wine” by by Hugh Johnson and Jancis Robinson which was promoted on WineBible.com and available through Amazon.com. With a click of a button, I was able to purchase this book through Amazon’s U.S. division.

While I wish I could take advantage of the many delectable wines and resources offered at WineBible.com, I found their online Wine Guide to be extremely informative and helpful. Additionally, I know there are many visitors to The Cheap Gourmet Blog who reside in the U.K. who can take advantage of the deep discounts and wine resources located at this wonderful wine site.

Even if you don’t live in the U.K., take a moment to stop by WineBible.com. You’ll find a wealth of knowledge on French Wine, Spanish Wine, Italian Wine, Virgin Wines, how to buy wine online and much more. It’s one of the best wine websites I’ve ever found and I hope you will enjoy it too!

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Submitted by The Cheap Gourmet

SBS Teas owner, Lady Babs, is celebrating her 65th birthday on Thursday, May 15th. She invites you to celebrate in her joy of being eligible for “Senior Discounts” and is offering everyone a whopping 15% discount on their entire purchase.

If you’ve never tried SBS Teas, now would be an excellent time to order. Be careful though… once you try these high-quality loose leaf teas you’ll never settle for anything less. SBS Teas offers a wonderful selection of custom-blended teas including black, green, white, chai, oolong, organic, iced teas and more.

Not a fan of tea? No worries…SBS Teas also has an amazing selection of coffees and cocoas. My favorite coffees include Bird Friendly Organic, Black Forest Cake and Rainforest Crunch. My favorite cocoa selections include Belgian Dark Chocolate, Raspberry Chocolate and Triple Fudge Hot Cocoa.

If you’re like me and can’t get enough coffee, tea or cocoa on the inside, you’ll flip over the amazing SBS Teas body products. These all-natural products include body wash, body lotion, body scrubs and bath perfumes. These delightful bath and body products are available in a variety of scents including: Chocolate Decadence, Blackberry Sage, London Lemon Curd, Vanilla Grapefruit and Zen Tea.

Mark your calendar to join Lady Babs in her 65th Birthday Celebration on May 15th and save 15% on your ENTIRE ORDER! The discount will automatically be deducted from your order at check-out.

While you’re waiting for Lady Babs birthday to arrive, take a moment to download The Cheap Gourmet’s FREE Tea Report — “Think Outside the Cup - Cooking with Tea“. This 16-page report focuses on the many ways to combine tea with cooking. You’ll learn how to use tea as a spice, meat and vegetable marinade, meat tenderizer and more.

Click on the banner below and place your order on May 15th to save 15%. You’re going to love the massive collection of custom-blended loose leaf teas, exotic and flavorful coffees and rich, decadent coffees and soothing body products. Enjoy! and be sure to wish Lady Babs a Happy Birthday!

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Submitted by Wine Reviews from the Wine School

Feudi di San Gregorio 2005 Falanghina, Campania
Regali 2006 “Principessa Gavi” Gavi, Piemonte

Fontanafredda 2006 “Briccotondo” Barbera, Piemonte
Allegrini 2004 “Palazzo delle Torre” Rosso Veronese, Veneto

Monrosso 2004 Chianti, Toscana
I Muraci 2004 “Fortediga” Maremma Rosso, Toscana

Morgante 2005 Nero d’Avola, Sicilia
Di Majo Norante 2001 “Ramitello”, Molise

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Submitted by Wine Reviews from the Wine School

Tenute Dettori 2003 Tudori “Badde Nigolosu”, Sardegna

Attending a large scale wine tasting with over 150 producers represented reminds me of a major league tryout camp - there are the usual suspects who always turn up, a couple of can’t miss prospects that are showing well, and that unexpected gem that appears from out of nowhere. Except in this case nowhere is Sardinia.

Those who have read previous reviews have probably noticed that I often favor wines that are authentic, that are the creations of makers who take the road less traveled rather than the superstrada of standardization. Alessandro Dettori freely admits, and takes pride in the fact, that his wines are what they are and are not crafted to the expectations of others.

Tudori is 100% Cannonau, and from the moment it spills into the glass it is obviously not ordinary. Its tomato juice color and consistancy are tell tale signs that it hasn’t been fined, filtered or clarified and would be an immediate deal killer for those used to more extracted versions of the grape.

The production philosophy is to play down tannic strength and remove any semblance of heaviness in the texture and mouthfeel, allowing the true nature of Cannonau to emerge. The result is hard to define. There is definately less of a “garrigue” presence and bite. The fruits are mellow and roll smoothly across the tongue. It doesn’t exactly have finesse in contrast to other Sardinian reds… maybe less rough and rustic? Put it like this..you try it, and in the spirit of Signore Dettori, you nod in satisfaction or put it down and walk away.
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Submitted by Chef Tom Cooks

1 boneless chicken breast
3/4 cup hot teriyaki sauce
1 tablespoon honey
1/4 tomato, diced
mayonnaise
salt and pepper, to taste
lettuce
4 slices 7 grain bread

Marinate the chicken breast in the hot teriyaki sauce and honey for at least an hour.  Cook on both sides on a hot grill.  Let cook and dice the chicken.  In a bowl, mix together the diced chicken, tomato, salt, pepper and mayonnaise.   Assemble sandwich with mixture and a lettuce leaf on 7 grain bread.

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Submitted by Wine Reviews from the Wine School
Date: Tuesday, June 10th
Time: 6:00pm – 7:00pm
The Prime Rib, 1701 Locust Street

The Sommelier Smackdown

A Special One-Hour Competition

Tickets (or Seats) Available: 20

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Submitted by Wine Reviews from the Wine School

Tomorrow evening, Frank Cipparone, the Wine School’s resident Italian-wine expert, and I will do battle in a Smackdown for the ages. Planetary polarity may shift. Weather patterns could run amok. Children and grown men may very well weep. Indeed, the amount of energy generated by the CERN’s Large Hadron Collider will, in all likelihood, pale next to the element-shifting vino-passions unleashed on May 12th.

Or, you know, it could just be a tie.

Either way, things should get interesting: The rules this time are a bit different than they have been in the past. The menu includes two vaguely Italian courses and two kinda-French ones. And for the pairings, Frank is only allowed to use Italian wines, whereas I’ll be limited to those of l’hexagone. Strategy, as well as a real sense of creativity, will be crucial. For there is much more at stake here than the thrill of victory.

This time, nothing less than pride itself is on the line. And, perhaps, the future off the human race. (Vive la France!

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Submitted by Chef Tom Cooks

This recipe is a classic.

6 eggs
2 tablespoons mayonaise
1 teaspoon Dijon mustard
Salt, to taste
Fresh ground black pepper, to taste
Dash of onion powder
paprika, for garnish

Hard-boil the eggs and the place into cold water immediately. Drain and chill in the refrigerator. Remove the shells, then cut each egg in half long-ways. emove the yolk from the white with a spoon. Mash the yolks until smooth and add the mayonnaise and mustard. The mixture should be thick. Add slt, pepper and onion powder, to taste. Carefully spoon into the whites and dust the tops with paprika. Cover with plastic wrap and keep chilled until you are serving.

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Submitted by Barry’s Wine Notes & Memories

Just in case you start to pine as there will be no notes from
Sunday 11th May until Sunday 18th May..don’t worry…
I’ll still be drinking..but in the Black Forest….
no..not in the actual forest…but in our little hideaway..
Rebstock..Kappelrodeck-Waldulm
Don’t drink any bad wines while I’m away!!!

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Submitted by Barry’s Wine Notes & Memories

Don’t ask…OK……if you insist..the last time I bought..let alone drank….a Beaujolais was yonks (a long time) ago. It used to be a headache wine…
New wine drinkers would ask why Beaujolais does not appear on the label..well..you gotta learn the ‘Villages’ names..then you will know that Moulin à Vent, Chiroubles etc were the ‘better’ wines….Morgon belongs to that group.
I was interested in the 2005 as Burgundy had a wonderful vintage..and if the Pinot Noir was OK..then why not Gamay. As the 2004 was also available..it lent itself to a comparison tasting.
As the photos show..perfect Beaujolais weather…the 2004 photo is particularly
attractive..with the evening sun casting shadows.

Marcel Lapierre Morgon 2004
Beaujolais, Burgundy, France
Milky colour…light to medium bodied…..odd smell at first..seems a little volatile…earthy..dusty cherry..seems like it is bubbling under in the glass…never really got going…a poor bottle..or is it a closed period…whatever it is…not a pleasure at the moment
Points 14.5

Marcel Lapierre Morgon 2005
Beaujolais, Burgundy, France
This is another kettle of fish(where does that saying come from?)..bright colour, clear…light purple..firm, tight nose…very reserved..flowery…no more…palate shows sweetish fruit with lively acidity..cherries…needs a year or two if the nose is anything to go by…
Points 16

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Submitted by Wine Reviews from the Wine School

Benjamin Wallace – author of The Billionaire’s Vinegar – will be appearing at the Free Library of Philadelphia on Sunday, May 18, 3:00 PM for a talk and book signing.

Writer Wallace took six years to track down the players in this Byzantine story surrounding the world’s most expensive bottle of wine: the 1787 Chateau Lafite Bordeaux that sold at auction (1985) for $156,000. Everyone from Thomas Jefferson to Robert Parker get drawn into this facinating tale of deception and high-stakes wine collecting.

The story made news in both the Wall Street Journal and The New Yorker, but those tellings only scratched the surface. We haven’t had a chance to review the book yet, but its getting some great press already.

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Submitted by Wine Reviews from the Wine School

First Flight
1. Louis Latour 2001 Puligny-Montrachet 1er Cru “Sous les Puits,” Burgundy (FR)
2. Francois Chidaine 2005 Montluis sur Loire “Les Tuffeaux,” Loire Valley (FR)

Second Flight
1. Az. Ag. Elvio Cogno 1999 Langhe “Montegrilli,” Piedmont (IT)
2. Hastae 2000 Barbera d’Asti “Quorum,” Piedmont (IT)

Third Flight
1. Chateau Larmande 2001 Saint-Emilion Grand Cru, Bordeaux (FR)
2. Montirius 2004 Gigondas, Rhone Valley (FR)

Fourth Flight
1. Guido Porro 2003 Barolo “Vigna Lazzairasco,” Piedmont (IT)
2. Cantine Martinelli 2003 Sagrantino di Montefalco, Umbria (IT)

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Submitted by Barry’s Wine Notes & Memories

Just in case you pine cos there will be no notes from
Sunday 11th May until Sunday 18th May..
I’ll still be drinking..but in the Black Forest….
no..not in the actual forest…but in our little hideaway..
Rebstock..Kappelrodeck-Waldulm
Don’t drink any bad wines while I’m away!!!

Visit 1800blogger to see all of our industry leading blogs.

Submitted by Wine Reviews from the Wine School

In the theatre of the absurd, playwrights gave artistic articulation to Camus’ philosophy that life is inherently without meaning. How perfect a read is Desert Island Wine, where author Miles Lambert-Gocs reminds us how inherently meaningless so much wine talk can often be.

[Some important characteristics found in the theatre of the absurd: dialogue that is full of cliche’ and nonsense, characters forced into repetitive or meaningless acts, plots absurdly expansive, a dismissal of reality.]

Hm.

Lambert-Gocs loves his wine, but not at the expense of sense of humor. With wicked wit does he serve up those “mincing Brits”, traverse Boolgovia (a newly liberated communist country just east of Vienna) to try their new and exciting wines; and unearths the missing pages of such literary classics as Moby Dick (Melville), The Suffering of Young Werther (Goethe), Notes from the Underground (Dostoevsky), and The Stranger (Camus) - works that apparently suffered major cuts due to the temperant environments in which they were writ. But for Lambert-Gocs, we can now appreciate them entire.

This book is full of wonderful vignettes and laugh-out-loud moments. “Just ask Parker if he cares if his wife is a 6 or a 5 by anyone else’s standard.” That’s Dionysus talking, by the way, in the chapter covering CNN’s interview with the great god of the vine. And the interview with the proprietor of the renowned Gobs-of-Fruit Vineyards is especially enlightening.

There are chapters on appellations (”A Personal Stake in Names”), sparkling wines (”Bursting the Bubble of Effervescence”), Jefferson (”Report to Tom”), and Quality Recognition Deficiency Syndrome (”Blind Spot”). Socrates even has his say. And for those of you nature lovers out there, Lambert-Gocs’ guide to how to spot and track enophiles is a must-read.

Lambert-Gocs leaves us with a “Wine Bore Bonus (no funny business)” - a factual, sourced account on the ancient Greek grape variety that begat cabernet. As the author of The Wines of Greece - the definitive work on the history and traditions of Greek wine - Lambert-Gocs knows a thing or two on the subject, and even here his writing flows with the same brimming intelligence.

Ionesco said, “Explanation separates us from astonishment”, and Miles Lambert-Gocs puts aside punditry and all that blathering, instead laying before us a book filled with delightful anecdote, conjecture, and pure fun. Wine talk can certainly be without meaning for any number of us, but I daresay there’s few among us who would state that drinking wine is without any meaning. That said: add Desert Island Wine to your summer reading list, open whatever pleases, and enjoy.

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Submitted by Wine Reviews from the Wine School

Date: Saturday, October 25th Time: 5:00pm – 7:00 Foster’s Homeware in Old City A Foodie Thanksgiving A Special Cooking and Pairing Event Tickets (or Seats) Available: 20
Thanksgiving is just around the corner, which means that it’s time to start planning for the big meal. And tonight is the perfect time to begin, as Keith Wallace, founder of the Wine School and accomplished former executive chef, will take you through a menu of delicious, inventive Thanksgiving dishes that he will prepare specially for you. Brian Freedman, Keith’s colleague and director of wine education, will discuss pairings and explain why turkey is not as difficult to pair with wine as you’ve always been told. The class is a must for all foodies who want to put a little more pop in their holiday season. Choose: Premium (+$10.00) Discount Which is right for you?
	List Price: $80.00 Price: $65.00

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Submitted by Wine Reviews from the Wine School

Date: Saturday, October 11th Time: 5:00pm – 7:00 Foster’s Homeware in Old City Autumn Food and Wine A Special Cooking and Pairing Event Tickets (or Seats) Available: 20
Rich meats, root vegetables, and hearty red wines—is there anything better than the classic dinners of autumn? Actually, yes: Learning how to cook delicious meals at home and then pair them perfectly…which is exactly what this class is all about. Tonight, Keith Wallace, founder of the Wine School and accomplished former executive chef, will take you through a menu of favorite autumn dishes that he will actually prepare. Brian Freedman, Keith’s colleague and director of wine education, will discuss pairings and lead a wine tasting unlike any you’ve ever been to before. Choose: Premium (+$10.00) Discount Which is right for you?
	List Price: $80.00 Price: $65.00

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Submitted by The Cheap Gourmet

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With Dessert University you can learn how to make any dessert known to man (or woman!). Expert videos will teach you how to make brownies, torts, truffles, cakes, exotic desserts, international desserts, death-by-chocolate desserts, gourmet quality desserts, and even health conscious desserts. You will be the envy of your friends, family and neighbors and everyone will invite you to their pitch-in events. With the click of a button you can quickly and easily become a master in the kitchen!

By now you’re probably wondering how much this culinary training course will cost you, right? Believe it or not, Dessert University is currently available for only $34.95. Yes, you read that right — you can have access to mouth-watering, tantalizing-tastebud sensations for a mere $34.95. There are no limits and no recurring fees. Once you pay the $34.95, you will have instant access to the entire Dessert University program.

This all-in-one package includes:

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Submitted by The Wine School of Philadelphia

First Flight: Lager vs. Ale
1. Philadelphia Brewing Company “Kenzinger,” Philadelphia (PA)
2. Köstriker Schwarzbier, Thuringia (GR)

Second Flight: Hops
1. Pilsner Urquell, Plzen (CZ)
2. Founders Brewing Company “Centennial” India Pale Ale, Grand Rapids (MI)

Third Flight: Caramel and Melanoidin
1. Orkney Brewery “Skull Splitter” Scotch Ale, Orkney (SC)
2. Weihenstephaner “Korbinian” Doppelbock, Freising (GR)

Fourth Flight: Bubblegum and Clove
1. Maredsous Triple Belgian Abbey Ale, Denée (BE)
2. Ayinger “Ur-Weisse” Dunkel Weizen, Aying (GR)

Fifth Flight: Conditioning
1. Brasserie DuPont “Forêt” Bottle-Conditioned Saison Ale, Tourpes (BE)
 

Submitted by The Wine School of Philadelphia

First Flight
1. Gunderloch 2005 Dry Riesling, Rheinhessen (GR)

Second Flight
1. Beyond 2006 Sauvignon Blanc, Constantia (SA)
2. Cousiño-Macul 2006 Chardonnay “Antiguas Reservas,” Maipo Valley (CH)

Third Flight
1. Coldstream Hills 2006 Pinot Noir, Yarra Valley (AS)
2. Falesco 2006 Sangiovese, Umbria (IT)

Fourth Flight
1. Las Rocas de San Alejandro 2005 Garnacha, Catalyud (SP)
2. Craneford 2005 Shiraz, Barossa Valley (AS)

Fifth Flight
1. Falesco 2005 Merlot, Umbria (IT)
2. Jardin 2004 Cabernet Sauvignon, Stellenbosch (SA)
 

Submitted by The Wine School of Philadelphia

Filed Under Wine Tastings

Submitted by Barry’s Wine Notes

What do you drink after such a good previous evening?……nothing you could say…and it might have crossed my mind…until…..the smell of Sauerkraut drifted past my nostrils….and we have been here before…the best ‘marriage’….is a Riesling….and it just so happens I have a bottle of the 2008 prize winner for German Riesling……that needed trying anyway….so I HAD to open it…….am I convincing anybody?…

Submitted by Barry’s Wine Notes

Being a ‘blog drinker’ can be hard work. It’s not so bad when I have to drink a bottle every two days…but then I get invited to friends..so more bottles are available…..that’s not the problem though..I have to then write up about the evening and the wines…such hard work! So here we are you lucky readers….
The 4 regulars..Volker, Robert, Axel and myself met at Volker’s house. The table was full of Tapas…ideal when drinking wines. The promise was of 4 wines..one white..the rest reds. All served blind..the 3 reds had been decanted.

Knipser Riesling Auslese Trocken
Halbstück 2003
Rheinland-Pfalz, German
I guessed at a 5 year-old Spätlese trocken…so wasn’t too far away.
Volker and myself had bought a few bottles at a tasting a few months ago…Yellow-gold colour, classic Riesling nose..nutty..citrus fruit aromas, melons and peaches, AND..petroleum!!
Ripe fruit, very clear definition, full, again citrus acidity but the fruit (Restsüße) just wraps it up to present a super Riesling…minerals and spices..perfect now.
Points 17.5

Wines 2 & 3 served together…and the sight of the first one told me..and everyone..this was Pinot Noir. After trying them both..I found similarities and thought same vintage..maybe German Spätburgunders…they turned out to be Californian…both Burgundian in style…but I really should have known as I have had wines from both growers recently.

Calera Pinot Noir ‘Ryan’ 2004
California, U.S.A.
Medium-pale colour, brown rim..
burnt, smokey aromatic nose..
red cherries…sweet fruit on the
palate but the correct dose of
acidity ensures it remains
well-balanced and lively..
quite fleshy..has 14.5% alcohol
but it carries it well and at no
point do you get that ‘hot’ feeling.
Points 17.25

Au Bon Climat Pinot Noir 2004
‘La Bauge au dessus’
California, U.S.A.
A little deeper than the above in colour….
nose more intense..sweet strawberry fruit..
with currants…smokey note..very fruit driven…..there are firm tannins..
but this should no detere lovers of
Pinot Noir. Jim Clendenen is a master of
this grape……a velvet feeling will
have you drinking this now…
and why not..but this will continue
to evolve over the next 4-5 years.
Points 17.75

The last decanter on offer contained definitely no Pinot Noir.

Viader Napa Valley 2005
California, U.S.A.
Deep ruby-red colour…intense dark fruit….creamy sweet oak…classy…..
This is 69 % Cabernet Sauvignon and 31% Cabernet Franc….and the style could only be from California…this could not have been a Bordeaux. One always has the impression of a little Syrah in the mix…you could even call this a feminine style..but it’s the high proportion of C.F. that makes this very approachable now….elegant and supple..very compact but it is just so drinkable…mint and violets appear..smooth…and a long finish. This ain’t cheap..thanks Volker.
Points 18

An excellent selection..and another example that California has got it back together….the two Pinots were very European….and the Viader was beautifully balanced. Bravo!

Submitted by The Wine School of Philadelphia

Submitted by The Wine School of Philadelphia

Submitted by The Wine School of Philadelphia