Tag: wine

lobster flickr davehoban147

What We’re Reading: January 4, 2014

Holed up post-blizzard, our editors consider lobsters with David Foster Wallace, imagine how dietary restrictions would fly in Middle Earth and share Long Island-inspired seafood cookbooks. Dig in.

Fit To Be Fortified

Martha Clara’s Clusters is a port-style wine made from a blend of merlot, cabernet franc and cabernet sauvignon.

Put em Up Fruit Sherri Brooks Vinton

RECIPE: Pears Poached in Wine from “Put ’em Up! Fruit”

Although we could can seasonal produce all year, there’s something about the harvest season that has us stuffing and hoarding Mason jars. To help you take advantage of pear season, we share one of our favorite recipes from Sherri Brooks Vinton’s latest book “Put ’em Up! Fruit.”

Talking Biodynamics & Balance with Bonterra

I couldn’t help thinking that for those who think biodynamics is a mysterious dung-filled bull horn of mystery (Bonterra actually uses a demure logo of the infamous biodynamic symbol on their single-vineyard series), listening to Blue, Chichocki, and Koball talk about it would make sense of the agricultural practice to even the most brow-furrowed doubter.

EDIBLE GLIMPSES: Stomping Grapes in the Finger Lakes

Last week in the Finger Lakes, the New York Wine & Grape Foundation invited a few adventurous and strong-backed sommeliers and wine writers to help with the 2012 harvest as part of a new exchange and education program among New York wineries and city-bound industry professionals. Our very own Amy Zavatto, Edible’s wine correspondent, was one of those lucky few who got to stomp some grapes.

Brooklyn Uncorked in Photos

At this month’s sixth annual Brooklyn Uncorked, over 700 wine and food enthusiasts flooded the former Williamsburgh Savings Bank–a spectacular building with soaring ceilings that’s better known as Skylight One Hanson–to nibble and sip the various food and wine offerings from over 60 vendors.