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I recently moved to the city from North Carolina, which trounces the Big Apple in the trees and greenery department, but where spring is often a season measured in hours rather than weeks. There’s something to be said for a higher latitude (though I’m sure bemoan the same difference in December). Tomato season will surely also see the South rise again, but at the moment New York is winning the farmers’ market battle with its secret weapon of a long spring. At a recent gathering of fellow NYC wine peeps, I was lucky enough to be served the dish pictured here: blanched heirloom carrots, beets, and daikon radish, with edible flowers, homemade mint oil, and a dolloped mixture of ricotta ... Read more »
True story: I’m obsessed with quinine. That’s right, quinine. I first got into because it's mildly bitter aftertaste is so refreshing with warmer weather and because I learned that the real stuff glows under a black light. I continue to justify the infatuation because it makes me feel stronger. Not stronger in the “rocket fuel” way that bubbly affords or the “I can do anything” way that too much booze in general can produce; it’s more substantial than that. I took a gander at what the internet had to say. From the Quechua people of Peru and Bolivia to the Allied forces of World War II, many cultures throughout history would agree; cinchona bark extract in the form of ... Read more »
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2001 was a phenomenal vintage in many parts of the world, perhaps especially in Southern France and Italy. Having passed its first decade of life, this Bandol is ready to show everything it is made of: its splendid terroir, and the high quality of this v
Fresh and very drinkable Provencal red with lots of deep red fruits, herbs and spice.
O. Decelle - P.J. Villa, Bourgogne Blanc, 2010