Navigation
Wine & Words Archives
- August 2010 (2)
- July 2010 (5)
- June 2010 (3)
- May 2010 (3)
- April 2010 (5)
- March 2010 (3)
- February 2010 (6)
- January 2010 (3)
- December 2009 (9)
- November 2009 (7)
- October 2009 (3)
- September 2009 (5)
- August 2009 (6)
- July 2009 (3)
- June 2009 (3)
- May 2009 (13)
- April 2009 (10)
- March 2009 (16)
- February 2009 (21)
- January 2009 (3)
- December 2008 (8)
- November 2008 (12)
- October 2008 (9)
- September 2008 (2)
- August 2008 (5)
- July 2008 (1)
- June 2008 (1)
- May 2008 (3)
- April 2008 (2)
- March 2008 (2)
February 2009
Economy Friendly Wines from Italy and Chile
Wed, 02/25/2009 - 1:10pm — The Wine GuyTenuta Canale “Pergolato” Rosso Toscano 2006, Regular Price $9.25 Tenuta Canale is located close to the medieval towns of Monteriggioni, San Gimignano and Siena, in the heart of the Chianti hills, where the Aiello farm has been producing wines for centuries. The wine is designated “IGT” (Indicazione geografica tipica), meaning a wine that is typical of its geographic area, in this case Tuscany.
Read more ››
Mistress of the Art of Death
Ariana Franklin, Putnam 2007 Hardcover, Publisher's Price $25.95, Wine & Words Price $6.98
Read more ››
Washington's Secret War: The Hidden History of Valley Forge
Thomas Fleming, Smithsonian Books, 2005, Hardcover
Publisher's Price $27.95, Wine & Words Price $6.98
Read more ››
BelGioioso Mascarpone
In 1979, BelGioioso Cheese Company President Errico Auricchio moved his family from Italy to America to start a cheese company like the one his grandfather had founded in Italy over a century ago. The result -- the complete line is made with the freshest milk and from authentic Italian recipes.
Read more ››
Salmon Run wines from Finger Lakes
Thu, 02/19/2009 - 12:44pm — The Wine Guy
This week we Feature two wines from the winery of Konstantin D. Frank & Sons in on Keuka Lake near Hammondsport, NY. This is the upstate New York Finger Lakes region, an area known for orchard fruits and Welch's Concord grape juice...until Dr. Kontantin Frank started what has been known as the "Vinifera Revolution."
Read more ››
Membrillo (Quince Paste)
Quince paste is called Crema de Membrillo in Spanish. The word membrillo derives from the Latin melimelum, which means honey apple and refers to quince or a preserve made of quince. This relative of the apple and pear is a native of the Caucasus resembling a large, yellow, lumpy pear. Making quince preserves was one of the first uses of the pectin that occurs naturally in fruit. Spanish quince paste is most often eaten with traditional Spanish cheeses, such as Manchego and aged Mahon.
Duerr's Lemon Curd
The English Stillroom was the housekeeper's domain, where she distilled essences and extracted oils from herbs and flowers to flavor her recipes and made the natural lotions and potions for the household. Lemon curd is a wonderful example of a stillroom product. They are made in small batches, using dairy butter and fresh eggs from the farmer down the road. This Lemon Curd is, perhaps, the best we have tasted, with an intensely lemony flavor that is delicately balanced with the sweetness of sugar and butter.
Read more ››
Red lumpfish caviar
Lumpfish caviar is an excellent alternative to pricier Caspian Sea varieties. This specialty caviar is a perfect addition to a gourmet meal; used as a substitute in recipes calling for the more traditional roes. It also makes a beautiful garnish, especially alongside sushi. Originally from Iceland, ours is from neighboring Sweden.
Available at Wine & Words...& Gourmet, Washington ONLY
Marcona Almonds
Native to Spain alone, yet prized the world over, Marcona Almonds are a true culinary phenomenon. Enjoyed for thousands of years in their homeland, these wonderful almonds are becoming increasingly popular with the nation's top chefs. Unique in shape and texture, Marconas have an unrivaled sweet, delicate flavor. Ours are roasted over wood fire and dusted with sea salt. Marconas pair perfectly with goat cheeses and are ideal in salads.
Bajamar Piquillo Peppers
In the Fertile Ebro River Valley of Navarra in northern Spain, a few artisan companies jar vegetables of premium quality. One of their specialties and an important feature of Spanish cuisine is the piquillo pepper. These small red peppers are grilled on beech and oak charcoal, individually hand peeled, and preserved according to traditional craftsmanship to maintain all of their aromas, flavors and texture. The flavor is sweet and distinctly different from the roasted red bell peppers to which you might be accustomed.
Read more ››
