Talkin' Wine & Food for Thought

 Wine_Guy_James_McKelvey

 

 

 

NEWS AND REVIEWS ON WINE, FOOD, BOOKS...AND THE PEOPLE WHO LOVE THEM

 


 

Sometimes it's Good to Have the Blues

Cabrales

...blue cheese, that is. Don’t be scared! Tangy, salty, pungent blue cheese is not everyone’s taste, I know. But in order to stimulate some blue sales (and turn you on to something mighty tasty), we’ve decided to Feature some of the blues we have in stock, offering samples, recipes, wine pairings...and a 20% discount from the regular sale price.
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Some "Best Buys" in Wine

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I am by no means a slavish adherent to the scores given to wines by the big-name wine tasters - Robert Parker of The Wine Advocate, Wine Spectator magazine, Steven Tanzer’s International Wine Cellar and Wine Enthusiast magazine. Sometimes I disagree with their assessments and I have the audacity, amateur that I am, of having my own opinion. I also don’t trust that wineries with big advertising budgets for the slick publications like Wine Spectator don’t get a better deal in the tastings.
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A couple more newbies for Fall

Pacific Rim White Flowers Sparkling Riesling Brut

Pacific Rim White Flowers Sparkling Riesling Regular $16.95/ Feature $13.56
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What's New?

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We’ve had a great time this last couple months exploring some of the wines we carry from two of the great wine regions of the world - Spain and France. It’s fun for us to search for wines that fit particular slots in a theme, but sometimes we miss a few newbies that come our way and don’t fit into the theme. When that happens, we need to have a catch up of “What’s new?”
 
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French Wines II: Burgundy, Rhone, Provence, Languedoc

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For Part II of our little jaunt through some of the wine regions of France we are going to start in Burgundy, with stops in the Maconnais and Beaujolais, then south through the Rhone Valley, making a side trip to the east into Provence and another to the west into Languedoc-Rousillon. There’s lots of good wine to sample along the way, so let’s get started
Burgundy
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French Wines I: Loire, Bordeaux, Alsace, Savoie

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There’s something about French wine. It’s not just the confusing and arcane labelling laws or the marginally pronounceable (to American English speakers) names. No, it’s also that the French are just darn good winemakers.
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Wines of Spain II:Southern and Mediterranean

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We continue our tour of Spanish wine regions in the autonomous community of Catalunya. That’s the way the Catalans name what they think of as their native country, though you might be more familiar with the English designation “Catalonia.” The Catalan capital is the city of Barcelona, where all the street and other official signs are in both Castellano (“Spanish") and Catalan.
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Can You Say "Queso"? - Some Cheeses of Spain

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One of our favorite foods from Spain is cheese, or as we say when we order there..."queso" (KAY-so). Since most of Spain is dry and mountainous, most Spanish cheeses are made from the milk of the sheep and goats that can handle the scrubby provender and rugged terrain. The exceptions are in the northern foothills of the Pyrenees, the Atlantic coast ("green Spain") and the Balearic Islands in the Mediterranean. This month, to go with our featured Spanish wines, we have chosen to highlight some of the various styles of cheese to be found in this cheese-loving nation.
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Wines of Spain I: Northern Spain

Spanish wine regions

From the mountainous Pyrenees border with France to the Straits of Gibraltar, the gateway to the Mediterranean, Spain is a country, literally, of ups and downs. It is the second most mountainous country in Europe, after Switzerland. From a grape growing and winemaking point of view, this up and down nature means there are lots of microclimates. The weather varies depending on altitude and proximity to the ocean, and the soil varies depending on which particular geological wrinkle a specific plot occupies.
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American Cheeses for July

America is a country of immigrants. Our forefathers and mothers brought their food traditions with them. This month we celebrate American cheesmaking with American versions of cheeses from England, France and Italy.

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