November, 2011

Degrees of Steak Doneness Chart

I would have killed to have this chart when I was a Server! It would have been printed and laminated, and shown it to any table who complained about their steak cooking temp without good reason! That might have affected my tips though…but then again…I spent the majority of my time serving in England, and tips are few and far between. It’s also worth pointing out that no matter how long you stare at this…

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Est! Est!! Est!!!

An Italian white wine named Est! Est!! Est!!! got its name from a medieval story (you decide whether it’s true)…. A bishop was planning to travel the Italian countryside and asked his scout to find inns that had good wines, marking the door with “Est” (“It is” or “This is it”). The scout was so excited about the local wine found in the area that he marked one inn’s door “Est! Est!! Est!!!” I’m not…

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Cantina Trexenta Contissa Vermentino di Sardegna

Grape 85% Vermentino [ver-men-tee-no], 15% Chardonnay and Sauvignon Blanc (% varies by vintage)   Facts If you’ve gotten this far into the article, I have to congratulate you! The title of this article is more than an ample mouthful for most! For that reason, I wouldn’t expect to find this wine too widely carried by retailers, although it’s worth seeking out!   I’ve thrown in some holiday snaps into this post from my trip to…

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Marie Antoinette vs. Helen of Troy

The shape of the shallow and wide-mouthed Champagne glass is claimed by the French to be a tribute to the breast of Marie Antoinette, but the Greeks claim the glass is a tribute to the breast of Helen of Troy.

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Wine on TV – Why it Won’t Work.

Do you ever wonder why there aren’t any TV shows (at least good ones) focused on wine? I do. Food seems to hog all the limelight, and has amassed its fair share of personalities: Gordon Ramsey, Emeril Lagasse, Paula Deen, Rachael Ray, Nigella Lawson, Delia Smith, Bobby Flay, Anthony Bourdain, and Jamie Oliver, to name just a few. Who does wine have? No-one. Seriously. No-one. But there has to be a reason why food is…

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