January 11, 2007. A Happy (belated) New Year.

First off, a Happy New Year and good health to all. It has been a busy past year and unfortunately this has led to a slowdown in new posts lately. This year we start of with a new look and hopefully try to write more about wine and also it's natural partner - food. Besides, would you trust the advice of someone in wine if they couldn't tell chicken from pork?!! Stay tuned.

Comments

Unknown said…
Nice site. Chanced upon it by accident via search.

Dan
www.winekakis.com
10:11 PM
Post a Comment

Popular posts from this blog

May 6, 2006. Some 2003 Bordeaux Tasting notes

Image
2003 Pichon Baron - Pauillac. Green peppers & Cassis,but to a certain extent possibly overcooked?Slightly alcoholic whiffs which blow off later - overall pleasing nose with some impact. On the palate however, it just doesn't come across as well even slightly light/thin in relation to the first impression from the nose . To me, the wine seemed a little disjointed and could have been due to the fact that we opened it a just few days after it arrived (~US$75-85). 92+? pts 2003 Lynch Bages - Pauillac. Again that slightly overcooked Cassis & green pepperish smell. This one doesn't blow off with time and seems to be quite present - to the overall detriment of other elements. Huge lashing of tannins - folks this is not close to the 2000 by a mile(~US$48-50). 88points. 2003 Leoville Barton - St. Julien. Black fruits, green peppers(slight) - at first has a little hint of the smells from the previous 2 bottles but a) goes away with time b) is not an overpowering factor and adds...
Read more

Adventures in Italy

Image
We only spent one night in Rome and that was the gastronomic low point of the trip. Thinking we couldn't go wrong by picking the most crowded joint in the vicinity.... oops bad luck. We just could not understand why there were so many people. Maybe they served the leftovers to the tourists? The fish was stale and the lamb was pretty sad as well. Sub-standard food, expensive and mediocre service ( restaurant pictured below). One of the best places in terms of food was in the town of Lucca. Over lunch we went to this lovely little place called "Canuleia". The fresh vegetable salad with burrata cheese was lovely. Being quite creamy on the inside, the cheese liquids gets mixed up with the olive oil and vegetables outside resulting in a lovely dressing - I'm sure it was deliberate. Last but not least, a lovely wine from Tenuta Campo di Sasso called Insiglio . You may not have heard of this outfit but this is where Lodovico Antinori went when his beloved Ornelia was sold. ...
Read more

March 21, 2007. Champagne demystified

Much myth and disinformation exists around the wine and history. Perhaps it's better to start from the beginning. With annual production >300 million bottles a year - make double sure you are getting the real deal. Champagne Trivia #1 - Originally Champagne was not fizzy Originally, Champagne at least up until the 17th century was probably more along the lines of a rose than the sparkling we know today. #2 - Dom Perignon did not invent Champagne That was more marketing blitz byMoet & Chandon in the early 20th century. Actually, it was the English who added sugar to still wine from Champagne before our famous Benedictine monk. #3 - Napoleon's favorite Champagne house was Moet & Chandon. Jacquesson came in 2nd - the medal awarded to the house was for the grandiosity of the cellars. History In 1728, the law forbidding shipment of wines in bottles was revoked. Soon after, many Champagne houses began to appear. Among them Ruinart, Moet, Cliquot, Heidsick and Jacquesson t...
Read more