At Hanzell Farm and Vineyard in Sonoma, Jason Jardine, president and director of winemaking, explains how the property’s menagerie of chickens, sheep, geese, pigs and more are critical to controlling the cover crops as well as improving soil health. WineSpectator.com members can read James Molesworth’s full report: https://www.winespectator.com/articles/a-new-hanzell-emerges Explore Wine Spectator’s free newsletters: https://winesp.ec/34j2K6u Introductory
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#wine #wines #lifestyle #food #redwine Red wines are made from black grapes fermented with the grape skins (which is where the red colour of the wine comes from), seeds, and stems. Red wine is high in tannins, which causes that bitter, dry taste in your mouth after you take a sip. Starter Picks: Cabernet Sauvignon,
Every Monday Tom Cannavan of wine-pages.com chooses a new wine of the week. For 25th July 2022, the Bila-Haut Cotes du Roussillon Rouge from Michel Chapoutier’s estate in the Roussillon, France is his choice.
Detailed tutorial at http://www.fivegallonideas.com/wine/ How to start a batch of wine in under a minute. With this method you can make wine for pennies a bottle. Follow the link above for the full tutorial which includes the equipment you need (you only need to spend about 5$ on equipment.) *Credits* Music: Electro Swing / Nu
Head to https://top100.winespectator.com/ for more on our Top 100 of 2018!
How and why do grape growers prune their grapevines? Charlie Barra demonstrates spur-pruning on a 25 year old Chardonnay vine on his organic vineyard at Barra of Mendocino. Charlie describes spur pruning as the ideal way to produce perfect wine grapes the following year as compared to cane pruning. This was shot on location at
11°C is supposed to be the perfect storage temperature for wine. However anything between 5°C and 18°C will be ok for most styles of wines, provided it is kept at a stable temperature throughout. While storing bottles of wine in your hotel, make sure that there is not much temperature variation on a daily basis.
Every Sunday Tom Cannavan of wine-pages.com chooses a new wine of the week. For 31 July 2016 the The Flower and The Bee Sousón 2014 from Galicia in Spain is his Wine of the Week.
Looking for a mouthwatering dinner idea that’s sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion. Recipe – Ingredients – For The Chicken – 2 tsp (10ml) –
After more than 17 years producing some of Tuscany’s most renowned wines in Bolgheri, Ornellaia winemaker Axel Heniz is going back to Bordeaux. Wine Spectator has learned that Lawrence Wine Estates has hired Heinz to serve as CEO of Château Lascombes. Partners Gaylon Lawrence and Carlton McCoy purchased the Margaux second growth six months ago.
Not all Olive Oil is the same! Ever wonder if the Olive Oil you use is lacking in nutrients? Well you can usually tell by the color, smell and taste! Dr. Gundry shares with us the method to tell Good Olive Oil from Bad Olive Oil. Want to get an Olive Oil guarantied to have
Every Monday Tom Cannavan of wine-pages.com chooses a new wine of the week. For 16th August 2021, the Terre Nere, Etna Rosso red wine made from the Nerello Mascalese grape on the Island of Sicily.
One of the most exciting winemakers today Luca D’Attoma of Duemani Wines in Tuscany…oh, and he doesn’t use any Sangiovese. Whaaaa?
A frequent Wine Spectator Top 100 wine. Wine Enthusiast Magazine made it an Editors’ Choice and scored it 93 points. http://www.wineexpress.com//shopping/prod_detail/main.asp?productID=37279&AFID=YTB
The wreath making video illustrates how to make a base wreath, using oak branches and moss, that can be adapted to different seasons and holidays. An oak branch wreath adorned with moss makes a suitable base for any type of DIY wreath you are dreaming of. Flowers, leaves, and other seasonal clippings can turn a
World Central Kitchen (WCK), the charitable organization founded by chef José Andrés that has served nearly 300 million meals to communities in need in more than 45 countries, has announced that Erin Gore will be taking the reins as chief executive officer. For almost four years, Gore has led WCK’s philanthropic relationships and development team,
Along with opening a new restaurant in White Plains, N.Y., and another in Manhattan, acclaimed chef-restaurateur David Burke has brought his flair to Rhode Island, his first location in the state. Earlier this month, Burke and David Burke Hospitality Management (DBHM) took over food and beverage operations at the Preserve Sporting Club & Residences in
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