Holed up post-blizzard, our editors consider lobsters with David Foster Wallace, imagine how dietary restrictions would fly in Middle Earth and share Long Island-inspired seafood cookbooks. Dig in.
Tag: wine
Martha Clara’s Clusters is a port-style wine made from a blend of merlot, cabernet franc and cabernet sauvignon.
Although we could can seasonal produce all year, there’s something about the harvest season that has us stuffing and hoarding Mason jars. To help you take advantage of pear season, we share one of our favorite recipes from Sherri Brooks Vinton’s latest book “Put ’em Up! Fruit.”
I couldn’t help thinking that for those who think biodynamics is a mysterious dung-filled bull horn of mystery (Bonterra actually uses a demure logo of the infamous biodynamic symbol on their single-vineyard series), listening to Blue, Chichocki, and Koball talk about it would make sense of the agricultural practice to even the most brow-furrowed doubter.
If you couldn’t make it to the joyous sipping and supping fest that was Brooklyn Uncorked last week, check out this video recap. And remember that Long Island wine country is open all year long.
Plenty of city dwellers, short on space and free time, have entertained the idea of moving to the country and learning to make wine. But Peter Becraft actually did it. And he’s apparently pretty good!
Join Edible Manhattan and Slow Food NYC for a tasting of more than 100 wines from over 15 regions of Italy. Buy tickets here, and receive a complimentary copy of the new Slow Wine guide, which will be discounted for Edible readers!
Last week in the Finger Lakes, the New York Wine & Grape Foundation invited a few adventurous and strong-backed sommeliers and wine writers to help with the 2012 harvest as part of a new exchange and education program among New York wineries and city-bound industry professionals. Our very own Amy Zavatto, Edible’s wine correspondent, was one of those lucky few who got to stomp some grapes.
In our current issue, Rachel Nuwer profiles fermentation fanatics who’ve learned to harness the wild microbes in our kitchens to make home-preserved foods funky, flavorful and good for your gut.
At this month’s sixth annual Brooklyn Uncorked, over 700 wine and food enthusiasts flooded the former Williamsburgh Savings Bank–a spectacular building with soaring ceilings that’s better known as Skylight One Hanson–to nibble and sip the various food and wine offerings from over 60 vendors.
