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WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Simmer the mixture, covered, until the carrots are very tender, about 30-40 minutes. When it is cool enough, puree the soup in a blender, food processor or with an immersion blender. Chill thoroughly. To serve, divide the borscht among four soup bowls and garnish each with the reserved diced beets, the sour cream and the fresh herbs (ifusing).
WINE REVIEW ONLINE
Wine With . . . Baby-Back Ribs . by Paul Lukacs and Marguerite Thomas . Mouthwatering wine and food matches don't just come in fancy restaurants, with luxurious dishes like caviar or foie gras. They also come at home--with all-American fare like fried chicken, macaroni and cheese, and that down home favorite, ribs.WINE REVIEW ONLINE
3 teaspoons honey. 2 duck breasts (about 2 pounds total) salt and pepper. 1 teaspoon each minced fresh thyme leaves, parsley, and chives. Cut the nectarines in half and discard the pits. Place the wine, chicken stock, thyme, garlic, vinegar, and honey in a large saucepan. Bring the mixture to the boil; then reduce the heat.WINE REVIEW ONLINE
Transfer to a bowl, then whisk the marinade ingredients together and pour over the meat, tossing gently. Cover the bowl and let macerate for an hour, or up to 4 hours refrigerated. When ready to cook, dilute the cornstarch in 2 tablespoons water and set aside. Blot the meat but save the marinating liquid.WINE REVIEW ONLINE
Rollie's winery is called Midsummer Cellars and it's tiny, rolling out just 1600 cases a year. The winery his father founded, Heitz Wine Cellars, has a prime location on Highway 29. Rollie's brother David is still the winemaker, while his sister Kathleen is the president. Rollie left the family business in 1997 after 18 years to work forRobert
WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Simmer the mixture, covered, until the carrots are very tender, about 30-40 minutes. When it is cool enough, puree the soup in a blender, food processor or with an immersion blender. Chill thoroughly. To serve, divide the borscht among four soup bowls and garnish each with the reserved diced beets, the sour cream and the fresh herbs (ifusing).
WINE REVIEW ONLINE
Wine With . . . Baby-Back Ribs . by Paul Lukacs and Marguerite Thomas . Mouthwatering wine and food matches don't just come in fancy restaurants, with luxurious dishes like caviar or foie gras. They also come at home--with all-American fare like fried chicken, macaroni and cheese, and that down home favorite, ribs.WINE REVIEW ONLINE
3 teaspoons honey. 2 duck breasts (about 2 pounds total) salt and pepper. 1 teaspoon each minced fresh thyme leaves, parsley, and chives. Cut the nectarines in half and discard the pits. Place the wine, chicken stock, thyme, garlic, vinegar, and honey in a large saucepan. Bring the mixture to the boil; then reduce the heat.WINE REVIEW ONLINE
Transfer to a bowl, then whisk the marinade ingredients together and pour over the meat, tossing gently. Cover the bowl and let macerate for an hour, or up to 4 hours refrigerated. When ready to cook, dilute the cornstarch in 2 tablespoons water and set aside. Blot the meat but save the marinating liquid.WINE REVIEW ONLINE
Rollie's winery is called Midsummer Cellars and it's tiny, rolling out just 1600 cases a year. The winery his father founded, Heitz Wine Cellars, has a prime location on Highway 29. Rollie's brother David is still the winemaker, while his sister Kathleen is the president. Rollie left the family business in 1997 after 18 years to work forRobert
WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Transfer to a bowl, then whisk the marinade ingredients together and pour over the meat, tossing gently. Cover the bowl and let macerate for an hour, or up to 4 hours refrigerated. When ready to cook, dilute the cornstarch in 2 tablespoons water and set aside. Blot the meat but save the marinating liquid.WINE REVIEW ONLINE
1 tablespoon white wine or apple cider vinegar. ½ teaspoon sugar. 1 teaspoon Dijon mustard. Salt and pepper. Chop the mint leaves and combine them in a small bowl with the remaining ingredients. Grill or broil the lamb chops, and when they are done top each with a small spoonful of mint sauce. Pass remaining sauce at the table.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Simmer the mixture, covered, until the carrots are very tender, about 30-40 minutes. When it is cool enough, puree the soup in a blender, food processor or with an immersion blender. Chill thoroughly. To serve, divide the borscht among four soup bowls and garnish each with the reserved diced beets, the sour cream and the fresh herbs (ifusing).
WINE REVIEW ONLINE
Wine With . . . Baby-Back Ribs . by Paul Lukacs and Marguerite Thomas . Mouthwatering wine and food matches don't just come in fancy restaurants, with luxurious dishes like caviar or foie gras. They also come at home--with all-American fare like fried chicken, macaroni and cheese, and that down home favorite, ribs.WINE REVIEW ONLINE
3 teaspoons honey. 2 duck breasts (about 2 pounds total) salt and pepper. 1 teaspoon each minced fresh thyme leaves, parsley, and chives. Cut the nectarines in half and discard the pits. Place the wine, chicken stock, thyme, garlic, vinegar, and honey in a large saucepan. Bring the mixture to the boil; then reduce the heat.WINE REVIEW ONLINE
Transfer to a bowl, then whisk the marinade ingredients together and pour over the meat, tossing gently. Cover the bowl and let macerate for an hour, or up to 4 hours refrigerated. When ready to cook, dilute the cornstarch in 2 tablespoons water and set aside. Blot the meat but save the marinating liquid.WINE REVIEW ONLINE
Rollie's winery is called Midsummer Cellars and it's tiny, rolling out just 1600 cases a year. The winery his father founded, Heitz Wine Cellars, has a prime location on Highway 29. Rollie's brother David is still the winemaker, while his sister Kathleen is the president. Rollie left the family business in 1997 after 18 years to work forRobert
WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Simmer the mixture, covered, until the carrots are very tender, about 30-40 minutes. When it is cool enough, puree the soup in a blender, food processor or with an immersion blender. Chill thoroughly. To serve, divide the borscht among four soup bowls and garnish each with the reserved diced beets, the sour cream and the fresh herbs (ifusing).
WINE REVIEW ONLINE
Wine With . . . Baby-Back Ribs . by Paul Lukacs and Marguerite Thomas . Mouthwatering wine and food matches don't just come in fancy restaurants, with luxurious dishes like caviar or foie gras. They also come at home--with all-American fare like fried chicken, macaroni and cheese, and that down home favorite, ribs.WINE REVIEW ONLINE
3 teaspoons honey. 2 duck breasts (about 2 pounds total) salt and pepper. 1 teaspoon each minced fresh thyme leaves, parsley, and chives. Cut the nectarines in half and discard the pits. Place the wine, chicken stock, thyme, garlic, vinegar, and honey in a large saucepan. Bring the mixture to the boil; then reduce the heat.WINE REVIEW ONLINE
Transfer to a bowl, then whisk the marinade ingredients together and pour over the meat, tossing gently. Cover the bowl and let macerate for an hour, or up to 4 hours refrigerated. When ready to cook, dilute the cornstarch in 2 tablespoons water and set aside. Blot the meat but save the marinating liquid.WINE REVIEW ONLINE
Rollie's winery is called Midsummer Cellars and it's tiny, rolling out just 1600 cases a year. The winery his father founded, Heitz Wine Cellars, has a prime location on Highway 29. Rollie's brother David is still the winemaker, while his sister Kathleen is the president. Rollie left the family business in 1997 after 18 years to work forRobert
WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Transfer to a bowl, then whisk the marinade ingredients together and pour over the meat, tossing gently. Cover the bowl and let macerate for an hour, or up to 4 hours refrigerated. When ready to cook, dilute the cornstarch in 2 tablespoons water and set aside. Blot the meat but save the marinating liquid.WINE REVIEW ONLINE
1 tablespoon white wine or apple cider vinegar. ½ teaspoon sugar. 1 teaspoon Dijon mustard. Salt and pepper. Chop the mint leaves and combine them in a small bowl with the remaining ingredients. Grill or broil the lamb chops, and when they are done top each with a small spoonful of mint sauce. Pass remaining sauce at the table.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Simmer the mixture, covered, until the carrots are very tender, about 30-40 minutes. When it is cool enough, puree the soup in a blender, food processor or with an immersion blender. Chill thoroughly. To serve, divide the borscht among four soup bowls and garnish each with the reserved diced beets, the sour cream and the fresh herbs (ifusing).
WINE REVIEW ONLINE
Wine With . . . Baby-Back Ribs . by Paul Lukacs and Marguerite Thomas . Mouthwatering wine and food matches don't just come in fancy restaurants, with luxurious dishes like caviar or foie gras. They also come at home--with all-American fare like fried chicken, macaroni and cheese, and that down home favorite, ribs.WINE REVIEW ONLINE
3 teaspoons honey. 2 duck breasts (about 2 pounds total) salt and pepper. 1 teaspoon each minced fresh thyme leaves, parsley, and chives. Cut the nectarines in half and discard the pits. Place the wine, chicken stock, thyme, garlic, vinegar, and honey in a large saucepan. Bring the mixture to the boil; then reduce the heat.WINE REVIEW ONLINE
Transfer to a bowl, then whisk the marinade ingredients together and pour over the meat, tossing gently. Cover the bowl and let macerate for an hour, or up to 4 hours refrigerated. When ready to cook, dilute the cornstarch in 2 tablespoons water and set aside. Blot the meat but save the marinating liquid.WINE REVIEW ONLINE
Rollie's winery is called Midsummer Cellars and it's tiny, rolling out just 1600 cases a year. The winery his father founded, Heitz Wine Cellars, has a prime location on Highway 29. Rollie's brother David is still the winemaker, while his sister Kathleen is the president. Rollie left the family business in 1997 after 18 years to work forRobert
WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Simmer the mixture, covered, until the carrots are very tender, about 30-40 minutes. When it is cool enough, puree the soup in a blender, food processor or with an immersion blender. Chill thoroughly. To serve, divide the borscht among four soup bowls and garnish each with the reserved diced beets, the sour cream and the fresh herbs (ifusing).
WINE REVIEW ONLINE
Wine With . . . Baby-Back Ribs . by Paul Lukacs and Marguerite Thomas . Mouthwatering wine and food matches don't just come in fancy restaurants, with luxurious dishes like caviar or foie gras. They also come at home--with all-American fare like fried chicken, macaroni and cheese, and that down home favorite, ribs.WINE REVIEW ONLINE
3 teaspoons honey. 2 duck breasts (about 2 pounds total) salt and pepper. 1 teaspoon each minced fresh thyme leaves, parsley, and chives. Cut the nectarines in half and discard the pits. Place the wine, chicken stock, thyme, garlic, vinegar, and honey in a large saucepan. Bring the mixture to the boil; then reduce the heat.WINE REVIEW ONLINE
Transfer to a bowl, then whisk the marinade ingredients together and pour over the meat, tossing gently. Cover the bowl and let macerate for an hour, or up to 4 hours refrigerated. When ready to cook, dilute the cornstarch in 2 tablespoons water and set aside. Blot the meat but save the marinating liquid.WINE REVIEW ONLINE
Rollie's winery is called Midsummer Cellars and it's tiny, rolling out just 1600 cases a year. The winery his father founded, Heitz Wine Cellars, has a prime location on Highway 29. Rollie's brother David is still the winemaker, while his sister Kathleen is the president. Rollie left the family business in 1997 after 18 years to work forRobert
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Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Wine Review Online is the web platform for top U.S. wine journalists: Mary Ewing-Mulligan, Robert Whitley, Michael Franz, Linda Murphy, Ed McCarthy, Michael Apstein, Paul Lukacs, Marguerite Thomas, Rebecca Murphy, James Tidwell, Wilfred Wong and Rich Cook.WINE REVIEW ONLINE
Transfer to a bowl, then whisk the marinade ingredients together and pour over the meat, tossing gently. Cover the bowl and let macerate for an hour, or up to 4 hours refrigerated. When ready to cook, dilute the cornstarch in 2 tablespoons water and set aside. Blot the meat but save the marinating liquid.WINE REVIEW ONLINE
1 tablespoon white wine or apple cider vinegar. ½ teaspoon sugar. 1 teaspoon Dijon mustard. Salt and pepper. Chop the mint leaves and combine them in a small bowl with the remaining ingredients. Grill or broil the lamb chops, and when they are done top each with a small spoonful of mint sauce. Pass remaining sauce at the table. Saracina, Redwood Valley (Mendocino County, California) “Winter’sEdge” 2018 ($30)
Why is this wine so captivating? Maybe it’s because the grapes came from dry-farmed organic vineyards. Or maybe because they came from old vines. Or maybe it’s the unique field blend of Carignan and French Colombard, which is then blended with Grenache. Whatever the reason, it’s a great combination of fresh, crunchy red fruit and spice. Weighing in at 14.5 percent stated alcohol, it is not overdone or over ripe. Indeed, it’s a light- to mid-weight energetic red that really is captivating. Try with anything — chicken, beef, burgers — grilled this summer. It’s their first vintage. I hope it’s not their last.93 MICHAEL APSTEIN
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Posted by Mary Ewing-Mulligan on June 2, 2021 at 8:35 PM Chenin Blanc in Two Renditions__
DRY CREEK VINEYARD, DRY CHENIN BLANC, CLARKSBURG AVA 2020 ($16) and CHAPPELLET NAPA VALLEY CHENIN BLANC “MOLLY CHAPPELET” 2020 ($40): I have in front of me two glasses of Chenin Blanc wine from California, both of which I enjoy and admire. But stylistically, they could hardly be more different. One is fairly light and refreshing, a lively wine that’s ideal for summer drinking. The other is rich, provocative, sensuous, the kind of wine that you wantto sip and ponder.
Actually, it’s not unusual for Chenin Blanc to show a range of faces. Even in the grape’s two classic production areas, the Loire Valley and South Africa, a Chenin Blanc wine can be dry, off-dry, or sweet, including notable botrytised wines; it can be oaked or unoaked; it can be a still wine or a bubbly; it can be an everyday wine or it can be a wine worthy of a special occasion. In the U.S., Chenin Blanc vineyards are scarce compared to Chardonnay’s, and only a few producers take it seriously enough to produce a varietal Chenin Blanc. And yet it is something of a geek’s wine that serious winemakers want to take a crack at—and serious tasters are curious to taste in every manner of rendition. Dry Creek Vineyard Dry Chenin Blanc — the light, lively refreshing wine in my duo — is a California classic. Winery founder David Stare found his Chenin Blanc inspiration in Vouvray, in the Loire Valley. He began producing Chenin Blanc in 1972, his first vintage, and Dry Creek Vineyard has made this wine every year since then. For more than 30 years now, the grapes have come from the Wilson Ranch in the Clarksburg AVA, southwest of Sacramento. The wine is produced in a very straightforward way — cool fermentation in stainless steel “barrels” — that neither adds nor subtracts any flavors apart from those of the grapes themselves. In the 2020 Dry Creek Vineyard Dry Chenin Blanc ($16), the aromas and flavors suggest melon, white peach and mango with a slight floral whiff and, in the mouth, a marked note of slatey minerality, which I particularly enjoy. Winemaker comments mention watermelon and cucumber, descriptors are missing from my own notes but in retrospect, ring true. The wine is dry although not bone dry, with light medium body. Typically of Chenin Blanc, high acidity lurks beneath the wine’s slightly oily texture. The long finish is worthy of a much more expensive wine. Despite its high acidity and simplicity of winemaking, this is not a generic high-acid, crisp, light wine a la a simple Pinot Grigio: it fills the breadth of your mouth in a way that high-acid whites generally do not. Thoroughly intriguing, and yet such an easy, delightful wine, with only 12.5 percent alcohol. The 2020 Molly Chappellet Napa Valley Chenin Blanc ($40) is the rich, provocative, sensuous player in my duo. It hails from Chappellet’s Pritchard Hill property in the Vaca Mountains of eastern Napa Valley. When the family moved to Pritchard Hill in 1967, Chenin Blanc already grew there. After eventual replanting of the vineyard, the vines today are more than 15 years old. The company is dedicated to perpetuating Chenin Blanc; winemaker Phillip Corallo-Titus claims that “Chappellet isn’t Chappellet without Chenin Blanc.” This wine’s aromas and flavors are exotic and compelling, with notes of melon, guava, dried white fruits and blossom, along with a light smoky overtone and lemony notes on the finish. In your mouth, the wine is dry and full-bodied, with acid that’s medium on the cusp of high, and full-throttle 14 percent alcohol that gives the wine considerable weight and presence in your mouth. The texture is viscous with a contrasting mineral earthiness. Some sweetness in a wine of this weight and depth style would be logical and harmonious; the dryness of this wine instead is provocative. Winemaking for this wine involved light pressing of the grapes followed by cold fermentation in an approximately 50-50 combination of neutral barrels and stainless steel tanks and finally six months of aging on the lees. Both the barrel fermentation and lees aging enhance the wine’s textural richness, while the unoaked portion enhances its freshness and energy. Both of these interpretations of Chenin Blanc have fascinating aromas but also strong structural elements that create a complete wine. Light and refreshing or provocative and thought compelling: that’s your choice. Personally, I can think of situations appropriation toeach style.
_2020 DRY CREEK VINEYARD DRY CHENIN BLANC, CLARKSBURG AVA_, $16, 90Points
_2020 MOLLY CHAPPELLET NAPA VALLEY CHENIN BLANC_, $40, 92 Points_
__Read Mary Ewing-Mulligan's Wine Column: "ON MY TABLE"_
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I have in front of me two glasses of Chenin Blanc wine from California, both of which I enjoy and admire. But stylistically, they could hardly be more different. One is fairly light and refreshing, a lively wine that's ideal for summer drinking. The other is rich, provocative, sensuous, the kind of wine that you want to sip and ponder. Actually, it's not unusual for Chenin Blanc to show a range of faces. Even in the grape's two classic production areas, the Loire Valley and South Africa, a Chenin Blanc wine can be dry, off-dry, or sweet, including notable botrytised wines; it can be oaked or unoaked; it can be a still wine or a bubbly; it can be an everyday wine or it can be a wine worthy of a special occasion. In the U.S., Chenin Blanc vineyards are scarce compared to Chardonnay's, and only a few producers take it seriously enough to produce a varietal Chenin Blanc. And yet it is something of a geek's wine that serious winemakers want to take a crack at-and serious tasters are curious to taste in every manner of rendition.more >
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