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| | DR. VINO
FEBRUARY 14, 2012 Who invented wine’s 100-point scale?
We quite often talk about the 100-point scale and its impact on wine, but is it correct to say that Robert Parker “ invented ” it? He certainly popularized the approach and it has come to be large part of his legacy as other magazines shifted to the numerical system.
| || | WHY WINE BLOG
FEBRUARY 12, 2012 Seghesio Langhe Nebbiolo 2008
Sometimes you can open, pour and taste a wine and not expect anything other than just a drinkable table wine and get much more. That happened today when Shirley asked for a Marsala to use in a new Chicken Marsala recipe she was trying.
DR. VINO The Internet has “shrouded [wine] in ignorance”
| TUESDAY, FEBRUARY 14, 2012
“The Internet has changed the way we think about wine. Once shrouded in mystery, it’s now shrouded in ignorance.” ” That’s in the latest post from Hosemaster of Wine. Needless to say, I think it has been a huge net (pun intended) positive, since increasingly knowledgable consumers posting online is one of the most exciting things about the wine world today. BS be gone! But click through for context; it’s funny. wine writing MORE >>
BROOKLYN GUY LOVES WINE You be the Sommelier
| SUNDAY, FEBRUARY 12, 2012
If I may say, I've become rather adept at the frugal practice of making one whole chicken stretch for many tasty meals. I buy a very high quality chicken - these days I like the White Feather chickens from Bo Bo Farms. My idea is to roast the chicken, but jut the thighs, legs, and breast. The back, neck, feet (yes, you get the feet when you buy a Bo Bo chicken), and other parts go into the stock pot. MORE >>