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Try Banyuls vinegar!
Filed under: Wine, Stores & Shopping, France, Artisan Foods  Several weeks ago, I wrote about the many ways to savor sherry wine vinegar. Banyuls vinegar is like sherry wine vinegar's more refined and delicate French cousin. Like Port and sherry wine, Banyuls is a fortified wine which means that alcohol is added to it. Banyuls vinegar develops a walnut flavor, taste of gingerbread and vanilla, and aroma of fresh plums after being aged in wooden barrels for five years. It comes from the Pyrenees, close to Spain. Like sherry wine vinegar, it makes a great vinaigrette.
Where can you find this vinegar?
You...
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The New York Times Dining & Wine section in 60 seconds: Snobbery, specialty coffee, slow-cooked beans
Filed under: Wine, Coffee, East Coast, Business, Vegetables, Recipes, Newspapers, America, in sixty seconds, Coffee shops, Celebrities 
Vanity Fair's Graydon Carter picks up his second restaurant, Monkey Bar. His first, the Waverly Inn, has been luring a high wattage crowd for two years, despite not being officially open.
L.A.'s fast food moratorium raises questions about choice and personal responsibility.
The Minimalist makes chapati, Indian flat bread.
A recipe for slow-cooked green beans.
Eric Asimov sips the crisp white...
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Hebrew University study shows that red wine can increase your longevity!
Filed under: Wine, Science, Beef, Poultry, Did you know?, France, Health & Medical, Food News .jpg) Over the past few years, as wine has undergone repeated studies, it has started to seem like the modern-day fountain of youth. According to its various supporters, it can fight off streptococcus bacteria, reduce the risk of Alzheimer's disease, and flush one's system with antioxidants. Still, all of these pale beside wine's greatest claim to fame: the so-called French paradox.
For years, scientists have wondered how the French, who have one of the most saturated-fat rich diets in the world, manage to have such...
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The New York Times in 60 seconds: Ice, white wine and apricots
Filed under: Wine, East Coast, Farming, Business, Vegetables, Recipes, Fruit, Newspapers, America, in sixty seconds, Summer 
The Curious Cook discusses cooking with cold - liquid nitrogen-chilled foams, inside-out pancakes cooked on the icy "anti-griddle."
Eric Asimov sips the white wines of Greece.
Supermarkets add more varieties of fruits and veggies, to compete with farmers markets.
The Greenmarket debates grower rules.
China temporarily allows shipments of California strawberries. Strawberry shortcakes for all gold medalists!
Honey-apricot parfaits, with recipe.Wine If you've ever run a race - or missed a meal - you know the name "Clif Bar." Packed with protein and carbs, these pocket-sized portions can get you through a tough race or a long meeting.
Between energy bars, sports gel, and even kids' granola bars, the Clif family has sure made a name for itself. So now that they've conquered the sports food arena, why not go for something a little more...laid-back?
Clif Bar's owners, Gary Erickson and Kit Crawford, fueled by motivation, entrepreneurial spirit, and probably a few bites of Maple Nut-flavored Clif bar, are now pouring their energy...
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Why you should read 101 Wines
Filed under: Tastings, Wine, Lunch, Dinner, Books, America, Celebrities  If you're a Vayniac, you already know that Gary Vaynerchuk came out with a book called 101 Wines Guaranteed to Inspire, Delight, and Bring Thunder to Your World. Marisa announced the book here at Slashfood about a month and a half ago, and I just got my hands on a copy a few weeks ago.
I didn't put it down until I had at least looked at every single wine on the list. It's Gary first list of favorite and recommended wines, and it's...
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The New York Times Dining & Wine section in 60 seconds: Picnics, rooftops, jerks
Filed under: Wine, East Coast, Recipes, Barbecuing, Newspapers, Lists, Grilling, America, Summer 
The Minimalist gives us 101 20-minute picnic ideas. Cold peanut noodles! Savory lentil salad! Cheese balls with fresh herbs! Thanks, Minimalist!
Jamaican jerk: an underrated form of barbecue. I agree.
Cold red wine? Eric Asimov says it's OK. So it must be OK.
Newsflash: rooftop dining is nice. But sometimes your napkins blow off the roof. Uh oh!
A book review of 'Beyond the Great Wall,' about Chinese dishes little...
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Regift that bottle of wine with humor and charm
Filed under: Wine 
I am not much of a drinker. There was a time, about four years ago, when I could hold my own at a bar, but these days, a single beer or glass of wine makes me tipsy and if I go for a second, I am instantly ready for bed. However, for someone who hardly drinks, I have a fairly extensive collection of wine, beer and hard alcohol in my apartment. The bulk of the booze is leftover from my grandparents, who always kept a well-stocked bar so that they'd be able to serve guests their choice of pre- and post-dinner cocktails. The beer is from Scott's...
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Diary of a Distiller: Chapter Six - All bottled up and raring to go!
Filed under: Wine, Pork, Summer, Diary of a Distiller 
Some times you need to work like mad, other times you want to just chill out and wallow around enjoying life and making a pig of yourself. Today started like the former, and ended up the latter. Or was it the other way around?
Since I last wrote in my journal it has been bottling time at the winery. We had several batches that were ready to go and so we decided to get as much done in one fell swoop as possible. I've bottled wine a few times here at Winterport. Usually Jody and...
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Wine glasses for posers (like me)
Filed under: Wine, Beer 
Scrolling through my daily Thrillist email blast, I found a tout for "Sommelier Wine Glasses." Ever feigning an earnest and legitimate interest/knowledge of wine, I clicked through, only to find this truly stellar stemware.
These kegger-cups-cum-wine-glasses are ideally suited for people like me who pretend to care about Viticulture, but are actually throwin' back jugs of Carlo Rossi.
Just remember, these are hand-blown glass, so try and refrain from playing Wine Pong. (Or worse, Flip Cup.)
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