Eric Asimov is the chief wine critic for the NY Times and author of How to Love Wine: A Memoir and a Manifesto. Eric was inducted as one of the 2013 James Beard Foundation Who’s Who of Food & Beverage in America. ...
Enjoy our Big Apple edition… two amazing entrepreneurs who have taken their passions to create successful businesses. First we talked to Allen Katz of NY Distilling about his craft Gin made in the heart of Brooklyn. ...
Angry Orchard Traditional Dry (5.5% ABV) is crafted in the style of English draft ciders and imparts bittersweetand slightly spicy flavors with a bright apple aroma. Its dryness makes mouths pucker and look forward to another sip ...
From this white is pale straw; zesty, high-pitched aromas of lemon and lime zest and white flowers. Dry and precise, with lively citrus and orchard fruit flavors that show good clarity and lift. Finishes tangy and dry, with good cut and subtle spiciness. ...
Bartholomew Broadbent’s deep roots in Portugal inspired him to provide a wine that would be the most reliable and traditional of all Vinho Verdes, and to resolve the usual lament that Vinho Verde never quite tastes like it tastes in Portugal. ...
Classic Viognier displaying honeysuckle notes on the nose leading to a crisp and clean palate with plenty of apricot and peach notes. This full-bodied aromatic white has clean mineral notes that refresh the palate with every sip. The perfect match for the back porch. ...
Jean-Charles Boisset, President of Boisset Family Estates, grew up in the vineyards and developed a life-long passion for wine – both its production and its enjoyment. ...
In this spirit of the fundamental blending premise, Winemaker Bill Arbios has created this exciting blend of Bordeaux varietals from carefully selected vineyards from the most esteemed corners of Sonoma County. This wine’s blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot contributes to...
Nice light salmon color, typical of Bandol. The wine expresses some citrus, Pomelos (a delicious type of grapefruit) and lots of white fruit aromas and minerality. ...
Unbaked scones freeze beautifully, making them a great impromptu fresh-from-the-freezer start to a lazy Sunday. Semifreeze them on a baking sheet, and then transfer to gallon-sized resealable freezer bags (label the scone flavor!). When you bake frozen scones, add 4 to 5 minutes to the...