Tag Archives: Food

Carbonic Maceration: Art of Nouveau

by Erika Szymanski Originally published in Palate Press: The online wine magazine Today, the third Thursday in November, marks the launch of the 2010 vintage of Beaujolais Nouveau.  The young, light, fruity wines are often made with a special process called carbonic maceration, which leads to some of their characteristic aromas and flavors.  Contributing editor [...]

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American as Apple Pie: The resurgence of artisanal American cider

by Sarah Chappell Originally published in Palate Press: The online wine magazine In America, apple cider is a fixture of country fairs, farmers’ markets and hayrides around the nation. Children dunk apple cider doughnuts into warmed and spiced apple cider in the fall. In the summer, served chilled, it is a refreshingly natural alternative to [...]

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Making Vegetarian Pairings the Life of the Party

by Beth Elderkin Originally published in Palate Press: The online wine magazine When was the last time you read a wine tasting note and found the comment: “This wine pairs great with artichokes, tomatoes, and rice!”? Most of us would likely agree that suggestions like this are few and far between. There are many wine [...]

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Kiss the Cook

by Diane Lawrence Originally published in Palate Press: The online wine magazine I run with a cooking crowd. My friends make their own sushi, consider ile flottante and crème brûlée to be comfort foods, wax rhapsodic about the merits of artisanal cheeses, and subscribe to magazines like Saveur and Cook’s Illustrated. We know where to [...]

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