18 April 2014

Bottle Juice

Topic

Magazine

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By Avi of HaKerem: The Israeli Wine Blog 12 days ago.
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Style Magazine, a large Hong Kong paper, has a great new article about Israeli wine. Check it out here.

Grape ambitions

Winemaking in the Middle East enjoys a long history, but the time is now ripe for Israel and Lebanon to enter the world stage, writes Alexis Lai

THE COOL WINE CAVE OFFERS THE PERFECT ENVIRONMENT FOR THE STORAGE AND AGEING OF WINE.

WE RECOMMEND

STYLE

03 APR 2014

Watch out

STYLE

03 APR 2014

Scents of adventure

STYLE

03 APR 2014

Sounds good

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By Jennifer Richler of Slate Articles 24 days ago.
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A few days ago, an old friend sent me a panicked email. She had just finished reading Ron Suskind's beautiful essay in the New York Times Magazine about raising a son with autism: " Reaching My Autistic Son Through Disney ." Suskind describes how, at almost 3 years of age, his son Owen "disappeared." The child was once "engaged, chatty, full of typical speech," but then he stopped talking, lost eye contact, even struggled to use a sippy cup.

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Superb finesse and ripe, elegant fruitiness make this wonderful champagne well worth the price.

Jamie Goode, S Magazine Sunday Express, December 2011

40 year old vines are the source of this excellent cuvée from the outstanding 2002 vintage. Smoky, flinty, and yet at the same time toasty and honied. The palate shares these creative tensions combining tropical and citric notes, but with a delicate, lacy texture, and then a long almost savoury finish. Very fine, and very good value indeed.

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…journalist, and so the really important moment for me was when I was working for Wine Magazine after university my editor, Joanna Simon send me to Vosne Romanée to write a story about the 1985 vintage in Burgundy. I thought, "blimey these wines are good," - I wrote a piece about it which won an award. It is the piece that made me as a wine journalist.

So, does Burgundy still hold a place in your heart?

Yes - it's a region which, more than any other, is about …

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By Mutineer Magazine of Mutineer Magazine 1 month ago.
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Mutineer Magazine is proud to once again be sponsoring Tales of the Cocktail's Official Cocktail [...]

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By Mutineer Magazine of Mutineer Magazine 1 month ago.
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Mutineer Magazine is proud to once again be sponsoring Tales of the Cocktail's Official Cocktail [...]

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By Ryan Woodhouse of Blog 1 month ago.
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…packaging right, a very stylish and eye catching bottle, enough to land them on the Forbes Magazine list for coolest wine labels of 2013! The label is designed around the Family crest and the ornate plaster moldings in the estates spectacular 15th century manor house in the photo above. A wine that is truly proud to be English.

Wiston Estates award winning label in Forbes Magazine.

2011 Wiston Estate " South Downs Rose" Brut, West Sussex $ 49.99

Another …

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By winebratsf of Luscious Lushes - a wine, food, and travel blog 1 month ago.
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aka the Water Witch); Food & Wine Magazine's "Winemaker of the Year" Aaron Pott ; wine auctioneer, musician and vintner Fritz Hatton ; pioneering Napa Valley grape grower Andy Beckstoffer ; Blake Gilbert , director of ultra-premium winery Bond, and other surprise stars.

2:30 - 3:30 p.m. Take the "Last One Standing Challenge" presented by The Culinary Institute of America: A blind-tasting and knowledge challenge that will put everyone …

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By Carlo De Vito of East Coast Wineries 2 months ago.
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…which received a 90 rating from Wine & Spirits Magazine. With a Master of Oenology degree from France's prestigious Universite Montpellier I, Gilles Martin has directed the operations of more than two dozen wineries during his fifteen years of viniculture experience and has been the head winemaker at Sherwood House since it's inception. His resume' is impressive. I consider …

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By Carlo De Vito of East Coast Wineries 3 months ago.
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Connecticut Magazine's May cover featured "Fifty Dishes to Try Before you Die" and included the Creole Shrimp entrée served in our Fireside Tavern restaurant. Dining is available on Fridays, Saturdays, and Sundays. Dining is available by reservation only, and typically fills weeks in advance.And if you can get their in late spring to early fall, there is nothing nicer, than eating there outside if possible!!! I'd always rather go to the winery itself when possible! …

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