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
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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
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
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
A is for Asparagus in new Alain Ducasse cookbook
It’s asparagus season in our neighborhood. The fields of Hadley, Massachusetts are yielding the delicious spears … A is for Asparagus in new Alain Ducasse cookbookRead more
Utiel Requena wines conjure tastes of northeast Spain
We’re convinced that there is nothing like taste to evoke memories of place. A sip of … Utiel Requena wines conjure tastes of northeast SpainRead more
As spring blooms, Sancerre launches season for whites
Pat has fond memories of traipsing through the Loire Valley one summer. As much as the … As spring blooms, Sancerre launches season for whitesRead more
108 Brasserie redefines British comfort food
The simple but delicious starter of Dorset crab on toast with watercress and apple perfectly encapsulates … 108 Brasserie redefines British comfort foodRead more