The mercury was pushing 95°F (35°C) and the dew point was well into the sticky zone. … On a hot day, good Vouvray lifts a salade NiçoiseRead more
Author: Pat and David
Harvest brings Battersby’s big tastes from small kitchen
A few times a year our neighborhood restaurant in Harvard Square, Harvest (harvestcambridge.com), holds a Sunday … Harvest brings Battersby’s big tastes from small kitchenRead more
Zucchi oils exemplify art of blending EVOOs
To blend or not to blend? We’d like to believe that the world’s best olive oil … Zucchi oils exemplify art of blending EVOOsRead more
Finca La Beata shows Bobal at its meatiest
Regular readers know we’ve been doing a survey of Bobal wines from the Utiel Requena region … Finca La Beata shows Bobal at its meatiestRead more
Venusto infuses Bobal charm with modern discipline
As we work our way through some exciting wines from D.O. Utiel Requena in Valencia, Spain, … Venusto infuses Bobal charm with modern disciplineRead more
Biserno wines burnish the potential of Cabernet Franc
As a young man, the Marchese Lodovico Antinori (above) helped revolutionize Italian winemaking with his Bordeaux-blend … Biserno wines burnish the potential of Cabernet FrancRead more
Old vine Bobal complements hearty pork paella
The Viticultores de SanJuan bodega is owned by the Valsangiacomo family (above), which represents the fifth … Old vine Bobal complements hearty pork paellaRead more
M Rosé d’Anjou is perfect with seaside lobster roll
Wine is subtle, wine is complex, wine can even be a transcendent experience. But sometimes wine … M Rosé d’Anjou is perfect with seaside lobster rollRead more
Even Japanese cooks love asparagus
In Cook Japanese at Home, author Kimiko Barber demystifies Japanese cuisine for western cooks. But she … Even Japanese cooks love asparagusRead more
Pouilly-Fumé complements asparagus-prosciutto risotto
We sang the praises of Sancerre a few weeks ago, lauding its round fruit combined with … Pouilly-Fumé complements asparagus-prosciutto risottoRead more