DOCSLIB.ORG

Copyrighted Material

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

INDEX A The Exemplary Nature of a Symbiosis Barrier to imitation 46 Acid (in wine and food) 107–111 between Food Dishes and Barsac (wine) 291 acetic 107 Cognacs 150–153 Basics of wine evaluation 23–26 citric 107, 109 The Italian Wine and Food Basque 235 in food 110 Perspective 5–8 Baton Rouge 68 in wine 108 Which to Choose First, Wine or Bayou La Seine 190 lactic 107 Food? 102 Bazzoni, Enrico 5, 8 levels 109, 119, 121, 123, 125 Appellation 55 Beamsville Bench 208 malic 107 Appellation d’Origine Controˆle´e (AOC) Beaujolais 29, 84, 109, 158, 192, 260, tartaric 107 30, 55, 59, 79 298 types Arbois (wine) 191 Beerenauslese wines 292 Acidity 32, 33, 102, 103, 107, 134, 170 Archestratus 6 Bentwood box cookery 235 Adaptation (to sensations) 26 Archetypal ingredients 78 Beurre blanc 224 Affective testing 22 Armagnac 295 Bianco di Custoza 195 Aftertaste 216 Aroma 24, 28 Bias 26 Aging (wine) 159, 272 wheel 24 Biscotti 302 Agri-food systems 46 quality 24 Bitterness 32, 33, 138 Alcohol level 104, 156, 270 Aromatic compounds 24 in cheese 272 Aligote´ (wine) 136 Artichokes 224 in food 133 Alois Lageder, Pinot Bianco 16 Asiago 278 in food and wine pairing Alsace 291 Asparagus 224 in wine 132 Alto Adige 15 Asti Spumate 299 Amarone 278, 292, 297 Astringency 32, 154, 155 how to identify 32 American Culinary Federation (ACF) 68 Attitude 311 Bittersweet Plantation 49, 67 American Viticultural Area (AVA) 55 Auslese 170, 292 Black Muscat 294 Amerine 52 COPYRIGHTEDAutochthonous vines 6 MATERIALBlackening 171 Amontillado 213, 294 Blanc de Blancs 133 Analytical testing 22 Blanc de Noirs 133 Anti-Saloon League 57 B Blaufra¨nkisch 242 Aperitif(s) Blind tasting 26 Baby Duck (wine) 288 Bayou La Seine: An American Blue Nun 31 Restaurant in paris 190–193 Badia di Coltibuono 14 Baked goods 301 Blue-veined cheeses 279 Canoe Restaurant and Bar 168–169 Bluysen, Frederic 190 Chef John Folse & Company 67–69 Baking 171 Bluysen, Judith 190 Elements of Wine Service 20–22 Balance Body 158, 170, 182 Food and Wine of the Pacific between wine and cheese 272, 280 Northwest 234–237 between wine and food elements 9–11, as texture 154, 168, 171 How Should Menus and Wine Lists 253–263 in wine 133 Be Organized 46–48 in wine 107–108 in wine and food pairing 172 Peller Estates Winery 130–131 Barbaresco 104, 105 Boise 235, 236 Release Weekend Wine and Food Barbera 158, 160, 174, 278 Boissy, Etienne 270, 271 Menu from On the Twenty 210– Barding 244 Bone dry 104 211 Barolo 104, 112, 160, 277, 278 Bordeaux 83, 291 317 318 Index Botrytis cinerea 291–292 grating 278 rhetoric 78 affected wines 291 Gjetost 278 tourism 78 Bottle opening 20–21 hard 278 Custard 296 Bouquet 24, 25, 28 semi-soft 273, 275 desserts 296 Braising 171 soft ripened 275, 276 Bread pudding 296 Cheese-friendly 272 D Brie 276 Chef John Folse & Company 67 Danhi 49 Brights’ President (wine) 288 Chef John Folse Culinary Institute at Danish Blue Castello 278 Brillat Savarin 276 Nicholls State University 67 Dante’s Inferno 6 British Columbia 235, 236 Chianti 29, 84, 158, 277, 278 David Hill Vineyard 247 Brock University Cool Climate Classico 14, 277, 278 de Gaulle, Charles 276 Oenology and Viticulture Institute Chiles 80 Decision tree 231, 253, 254 (CCOVI) 131 Chocolate 297 Deep-frying 171 Brodi, Tom 168 dark 297 Degustation menu 312 Broiling 171 desserts 297 Degree days 51 Brut 135 milk 297 Demi-sec 135 nature 134 white 297 Champagne 296, 298 Bubbles 24 Chocolate-based dessert pairing decision sparkling wine 135, 298, 300, 302 Buhler, Lawrence 130 process 298 Demisecco 294 Buttery (flavors) 108, 214 Church, Philip 236 Denominac¸a˜o de origem controlada 55 Citrus desserts 299 Denominacio´n de origen 55 Clarity 23 Denominacio´n de origen calificada 55 C Classic wine and food marriages 84 Denominazione di origine controllata 6, Cabernet Franc 158, 174, 275 Classic wine grapes 30 55 Cabernet Sauvignon 29, 30, 158, 39, Clearwater River Valley 236 Denominazione di origine controllata e 174, 194, 277, 297 Climate 51, 79 garantita 55 Cahors (region) 89 map 52 Dentzer, Yvelise 150, 153, 271 Cajun and Creole cuisine 67, 190 zones 53 Dessert(s) Cajun Trinity 191 Cognac 150 based on nuts 300–301 Cakes 301 Collagen structure 171 breads 301 California 294 Color 23 categories 295 Canada Columbia River 235 wines 289–295 Green Building Council 50 Columbia Valley 55, 236, 241 Diacetyl 108 Canadian 50 Commander’s Palace 49 DiDio, Tony 17 ice wine 288, 290 Competitive advantage 309 Differentiation 310 Canopy climate 52 Components 11 Dıˆner Symbiose 152 Cantal 277, 278 Concord grapes 288 Distinctive capability 309 Capabilities 56, 82 Consistency 24 Distinguished Restaurants of North Cap Classique 133 Contribution margins 47 America (DIRo˜NA) 68 Capsicum peppers 80, 190 Cookies 301 Dolce 294 Carbon dioxide 133 Cooking method 170 Dolcetto 155, 160 Carbonation 24 Cool climate (zone) 51, 53, 60 Dom Pe´rignon 31, 58 Carneros (AVA) 52 Corked (wine) 21 Domaine de Clovallon (winery) 50 Cassati alla Siciliana (dessert) 302 Corks 21 Donaldsonville 66 Castling, Catherine 50 Corkscrew 21 Dosage 130, 289 Cava 100, 133, 135 Corte´s, Hernando 56 Double and triple cream cheeses 275 Cave Spring Cellars 208 Corvina (grapes) 292 Doux sparkling wines 135, 300 Caviar 9, 132 Cost percentage method 47, 48 Dried Cedar planks 243 Coste, Pierre 29 fruits 292, 299 Ce´rons 291 Costigliole d’Asti 6, 7 grape(s) 292, 293 Ce´vennes 79 Coˆte d’Or 52 grape and late harvest processes 291, Champagne 58, 134, 297, 298, 301 Coˆte de Beaune 60 292 Chardonnay 30, 38, 60, 75, 133, 158, CoˆteduRhoˆ ne 245, 277 grape wines 292, 301, 302 256, 265, 277, 279 Coˆte Roˆ tie 245 Dry 294 Chateau St. Michelle 240 Court of Two Sisters restaurant 68 heat cooking method 171 Eroica Riesling 240 Cream 274 movement 57 Cheese(s) Cream Sherry 294 sherry 294 blue 278 Cre`me brulee 296 White Port 294 blue-veined 278, 279 Crepes Suzette 298 Vermouth 294 che`vre 273 Crisp 107 Duxelles 93 cottage 273 Cryo-Cluster 290 Cougar Gold cheddar 246 Cryoextraction 290 cream 273 Culinary E fresh and soft 273, 274 etiquette 49 Earthy (flavor) 59, 212 firm 277 identity 49 Eberspaecher, Alex 188 Index 319 Edelfa¨ule 291 Cajun Matriochka 191 smoked corn and chicken pasta and Effervescence 24, 131, 135, 136, 138 Cajun pralines 76 Sauvignon Blanc 258 Eiswein 288, 290 Caesar salad 266 soul pork roast 75 Elmer, Ruben 168 cedar-planked Idaho Rainbow trout spice-cured salmon with spring radish, Entrepreneurs 68 served with citrus-dusted melon, yogurt, and Abiti caviar Epernay yeast 130 asparagus tips and micro-greens 169 Escoffier 78 244 strawberries served ‘‘au naturel’’ 299 Ethnic chicken & sausage gumbo 70 sweet and spicy chicken etouffee 74 diversity 57 chicken en papillote 183 tiramisu 297 flavors and influences 49 classic hollandaise sauce 227 voodoo greens 72 Evaluation sheets 29 coq au vin 83 walnut lacey cookie cup filled with Extract 25, 154, 157 crab cakes Rex 73 homemade vanilla ice cream and Extra dry 135 dark chocolate truffle tart, roasted pine strawberry-rhubarb sauce 248 nuts and cre`me fraiche 169 white truffle risotto 94 duxelles 93 Fortified Muscats 294 F egg pappardelle alla lepre 15 Fortified wines 292–295 Fabric sample reference anchors 155 fiesta macque choux salad 71 French False fine wine 29 ‘‘fire and ice’’ Northwest oysters 240 national drink 29 Fanet 59 French onion soup 93 nouvelle cuisine 78 Fat(s) 169 geoduck sashimi 241 oak barrels animal and dairy 172, 256 Grand River venison loin, oka poutine, Onion Soup 93 plant-based 110 kumquats and mulled red cabbage Sancerre 9 Fendant 24, 135 169 Quarter 69 Fermentation 271 gratin of sea urchin and scallops with Frizzante 135 Finish 26, 216 Cognac 151 Frog’s Leap 50 final de boca 216 grilled beef sirloin 267 Fromage blanc 273, 274 fin de bouche 216 grilled fish 227 Frostbite 290 Fino Sherry 171, 213, 294 grilled pork loin with mustard and Frozen grape wines 290 molasses 184 Flabby 32 Fructooligosaccharides (FOS) 104 grilled portobello mushrooms 94 Flavor(s) 12, 208 Fructose 104 Mardi Gras king cake 77 categories 210 Fruit marinated asparagus with prosciutto di contrasting 210 desserts 298, 299 Langhirano 16 dominant 208 flavors in dessert wines 291, 299 onion rings 92 intensity 25, 214, 215 flavors in fortified wines 292–295 oysters Marie Laveau 70 layering 190 flavor in wine 51 panang curry 10 perception 210 type 299 pasta al pesto 226 persistency 26, 216 Fruit-forward wines 59, 199 pasta mixtures 124 profiles 217 Fume´ Blanc 119 pecan pie 301 similar 210 Fusion 81 peach Melba 298 types 211 peaches in Champagne 298 Floc de Gascogne 294 plums poached in red wine 298 Foie gras 169 G poached pears 298 Folse, John 67 Gastronomic identity 46, 47, 48, 50, 66, pumpkin pie 296 Food and Wine of the Pacific Northwest roasted Columbia Basin pheasant 82, 85, 234, 308 238 marinated in grappa with German in Italy 82 Food and Wine Taste Pyramid 11, 98 bread dumplings 243 Gastronomy 46, 67, 150 Food roasted garlic 92 Gavi 195 and-wine evaluation 249 roasted loin of venison with smoked General Menu Planning 237 evaluation 249 trio of beets and Syrah demi-glace Geoduck clams 241 fattiness 176, 177 246 Geography 46, 79 habits 56 Rouge Creamery Oregonzola and German intensity and persistency level 208 Washington State Cougar Gold Beerenauslese 290 Sensory Anchor Scale 98, 99 cheddar served with thyme- dumpling (servietten kno¨ del) 241 Sensory Pyramid 13 infused honey, apricot-orange Eiswein 288, 290 spice level 197–198 conserve and dried cherry- Kabinett 10, 171 Food Item(s) hazelnut compote 247 Rieslings 10 Asian chowder of coconut, smoked salade Lyonnaise 109 Spatlese 290 lingcod,
Recommended publications
  • CATERING MENU V = Vegetarian VG = Vegan GF = Made Without Gluten Price Per Person Unless Otherwise Noted

    CATERING MENU V = Vegetarian VG = Vegan GF = Made Without Gluten Price Per Person Unless Otherwise Noted

    Descanso Gardens is one of Southern California’s most magical botanical delights, with seasonal floral displays that form a breathtaking backdrop for private events. A favorite location for romantic weddings, the Gardens also provide a memorable setting for business meetings and retreats, corporate cocktail parties and charity galas. Whether you’re hosting a group of 20 or 200, The Kitchen For Exploring Foods’ exceptional cuisine and personal service and curated event design will provide the perfect accent to your Garden event. Menus Created by The Kitchen For Exploring Foods CATERING MENU V = vegetarian VG = vegan GF = made without gluten Price per person unless otherwise noted. Prices subject to change without prior notice. AT DESCANSO GARDENS Catering and SpecialAll food and Event beverages, Sales event | labor 213 are 864 subject 2241 to a |taxable [email protected] 22% administrative fee and applicable sales tax, currently 9.5%. RECEPTION One Hour Service: 3 to 6 appetizers recommended | Two Hours Service: 6 to 12 appetizers recommended 20 guests minimum APPETIZERS MEAT $4 each Beef Empanadas guacamole and chives Braised Short Ribs Crostini horseradish sauce and fresh chives Crispy Rice Cakes with kobe beef carpaccio and korean bbq sauce GF In & Out Style Beef Sliders organic cheddar cheese, thousand island, tomato, dill pickle chip and iceberg lettuce Mini Beef Meatballs with san marzano tomato sauce and micro grated parmesan Rare Roast Beef with horseradish sauce in crispy potato shell Crispy Fried Olives italian sausage and
  • Riesling Originated in the Rhine Region of Germany

    Riesling Originated in the Rhine Region of Germany

    Riesling Originated in the Rhine region of Germany 1st mention of it was in 1435 when a noble of Katzenelbogen in Rüsselsheim listed it at 22 schillings for Riesling cuttings Riesling comes from the word “Reisen” means “fall” in German…grapes tend to fall off vines during difficult weather at bud time Riesling does very well in well drained soils with an abundance of light, it likes the cool nights. It ripens late so cool nights are essential for retaining balance Momma and papa Parentage: DNA analysis says that • An aromatic grape with high Gouais Blanc was a parent. acidity Uncommon today, but was a popular • Grows in cool regions wine among the peasants during the • Shows Terroir: sense of place middle ages. The other parent could have been a cross of wild vines and Traminer. Riesling flavors and aromas: lychee, honey, apricot, green apples, grapefruit, peach, goose- berry, grass, candle wax, petrol and blooming flowers. Aging Rieslings can age due to the high acidity. Some German Rieslings with higher sugar levels are best for cellaring. Typically they age for 5-15 years, 10-20 years for semi sweet and 10-30 plus years for sweet Rieslings Some Rieslings have aged 100 plus years. Likes and Dislikes: Many Germans prefer the young fruity Rieslings. Other consumers prefer aged They get a petrol note similar to tires, rubber or kerosene. Some see it as fault while others quite enjoy it. It can also be due to high acidity, grapes that are left to hang late into the harvest, lack of water or excessive sun exposure.
  • Coq Au Vin from ​The New York Times Ingredients: 3 Pounds

    Coq Au Vin from ​The New York Times Ingredients: 3 Pounds

    Coq Au Vin from The New York Times ​ Ingredients: 3 pounds chicken legs and thighs 2 ½ teaspoons kosher salt, more as needed ½ teaspoon freshly ground black pepper, more to taste 3 cups hearty red wine, preferably from Burgundy 1 bay leaf 1 teaspoon chopped fresh thyme leaves 4 ounces lardons, pancetta or bacon, diced into 1/4-inch pieces (about 1 cup) 3 tablespoons extra-virgin olive oil, more as needed 1 large onion, diced 1 large carrot, peeled and diced 8 ounces white or brown mushrooms, halved if large, and sliced (about 4 cups) 2 garlic cloves, minced 1 teaspoon tomato paste 1 tablespoon all-purpose flour 2 tablespoons brandy 3 tablespoons unsalted butter 8 ounces peeled pearl onions (about 12 to 15 onions) Pinch sugar 2 slices white bread, cut into triangles, crusts removed ¼ cup chopped parsley, more for serving Preparation: Season chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. In a large bowl, combine chicken, wine, bay leaf and thyme. Cover and refrigerate for at least 2 hours or, even better, overnight. In a large Dutch oven or a heavy-bottomed pot with a tightfitting lid, cook lardons over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to 15 minutes. Using a slotted spoon, transfer lardons to a paper-towel-lined plate, leaving rendered fat in the pot. Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry. Heat lardon fat over medium heat until it’s just about to smoke.
  • Got Grosses Gewächs?? Taking the Fear out of German Wine Classifications

    Got Grosses Gewächs?? Taking the Fear out of German Wine Classifications

    1/25/2017 Got Grosses Gewächs?? Taking the fear out of German wine classifications Lucia Volk, PhD, CSW Wine Educator, MindfulVine.com SWEbinar January 28, 2017 Brief Introduction: Lucia Volk PhD in Anthropology Wine Educator, MindfulVine.com Professor at San Francisco State University Riesling Promoter 1 1/25/2017 Overview of today’s SWEbinar 1. What is the VDP? 2. Overview of the German Wine Classification System 3. The Search for Distinction 4. Meet some VDP Members 5. Pros and Cons of the VDP Classification System Got Grosses Gewächs?? SWEbinar January 28, 2017 1. What is the VDP? Verband Deutscher Prädikatsweingüter => Association of German Prädikat Wine Estates Incorporated as VDP in 1971 Approx. 200 members, who cultivate 5% of German vineyards and produce approx. 3% of German wine Average vineyard size: 25.5 hectares [60+ acres] Average production: 156,000 bottles [13,000 cases] 2 1/25/2017 1. What is the VDP? Let us all say it: Verband Deutscher Prädikatsweingüter Fir-bant Doy-tsher Pre-dee-kahtz-wine-ghyy-tar 1. What is the VDP? The current Verband Deutscher Prädikatsweingüter emerged from a previous organization founded in the town of Trier on the Mosel in 1910, called the VDNV 3 1/25/2017 1. What is the VDNV?? Verband Deutscher Naturweinversteigerer => Association of German N-Wine Auctioneers And here is how you say it: Fir-bant Doy-tsher Na-tour-wine-fir-stahy-ga-rar 1. What is the VDNV?? Association of German N-Wine Auctioneers - founded 26 November 1910 - 4 regional wine associations [Rheingau, Mosel, Pfalz, Rheinhessen] started to coordinate wine auctions for unchaptalized (“Natur”) wines - Goal: to distinguish between “pure” estate- bottled and “modified” by-the-barrel wines 4 1/25/2017 VDNV Wine Auction, 1926 [VDP archives] German vineyards are among the world’s coldest 50th parallel of latitude continental climate 5 1/25/2017 German vineyards are among the world’s coldest 50th parallel continental climate 1.
  • CSW Work Book 2021 Answer

    CSW Work Book 2021 Answer

    Answer Key Key Answer Answer Key Certified Specialist of Wine Workbook To Accompany the 2021 CSW Study Guide Chapter 1: Wine Composition and Chemistry Exercise 1: Wine Components: Matching 1. Tartaric Acid 6. Glycerol 2. Water 7. Malic Acid 3. Legs 8. Lactic Acid 4. Citric Acid 9. Succinic Acid 5. Ethyl Alcohol 10. Acetic Acid Exercise 2: Wine Components: Fill in the Blank/Short Answer 1. Tartaric Acid, Malic Acid, Citric Acid, and Succinic Acid 2. Citric Acid, Succinic Acid 3. Tartaric Acid 4. Malolactic Fermentation 5. TA (Total Acidity) 6. The combined chemical strength of all acids present 7. 2.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 8. 3.9 (considering the normal range of wine pH ranges from 2.9 – 3.9) 9. Glucose and Fructose 10. Dry Exercise 3: Phenolic Compounds and Other Components: Matching 1. Flavonols 7. Tannins 2. Vanillin 8. Esters 3. Resveratrol 9. Sediment 4. Ethyl Acetate 10. Sulfur 5. Acetaldehyde 11. Aldehydes 6. Anthocyanins 12. Carbon Dioxide Exercise 4: Phenolic Compounds and Other Components: True or False 1. False 7. True 2. True 8. False 3. True 9. False 4. True 10. True 5. False 11. False 6. True 12. False Chapter 1 Checkpoint Quiz 1. C 6. C 2. B 7. B 3. D 8. A 4. C 9. D 5. A 10. C Chapter 2: Wine Faults Exercise 1: Wine Faults: Matching 1. Bacteria 6. Bacteria 2. Yeast 7. Bacteria 3. Oxidation 8. Oxidation 4. Sulfur Compounds 9. Yeast 5. Mold 10. Bacteria Exercise 2: Wine Faults and Off-Odors: Fill in the Blank/Short Answer 1.
  • Food and Wine Pairing a Sensory Experience

    Food and Wine Pairing a Sensory Experience

    FOOD AND WINE PAIRING A SENSORY EXPERIENCE ROBERT J. HARRINGTON JOHN WILEY & SONS, INC. FOOD AND WINE PAIRING A SENSORY EXPERIENCE FOOD AND WINE PAIRING A SENSORY EXPERIENCE ROBERT J. HARRINGTON JOHN WILEY & SONS, INC. Chapter-opening photo credits: p. 3: Courtesy of Carroll Falcon p. 65: Courtesy of Chef John Folse & Company p. 101: Courtesy of Nicholls State University p. 129: Courtesy of Carroll Falcon p. 167: Courtesy of Nicholls State University p. 187: Courtesy of Nicholls State University p. 287: Courtesy of Nicholls State University This book is printed on acid-free paper. ࠗϱ Copyright ᭧2008 by John Wiley & Sons, Inc. All rights reserved Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, e-mail: [email protected]. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose.
  • Developing a Grape Site Selection Gis for the Inland

    Developing a Grape Site Selection Gis for the Inland

    DEVELOPING A GRAPE SITE SELECTION GIS FOR THE INLAND PACIFIC NORTHWEST By IAN-HUEI YAU A thesis submitted in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN SOIL SCIENCE WASHINGTON STATE UNIVERSITY Department of Crop and Soil Sciences DECEMBER 2011 To the Faculty of Washington State University: The members of the Committee appointed to examine the thesis of IAN-HUEI YAU find it satisfactory and recommend that it be accepted. Joan R. Davenport, Ph.D., Chair Markus Keller, Ph.D. Richard A. Rupp, Ph.D. Wade H. Wolfe, Ph.D. ii ACKNOWLEDGMENTS I would like to thank my family for their unwavering encouragement. My mother, father, brother and sister have largely made me who I am, regardless of how different we may be. I would like to thank my committee for their expertise and support on this project. First and foremost, my committee chair Dr. Joan Davenport whose faith in my ability and tireless responsiveness carried me much of the way. To Dr. Richard Rupp whose mutual love of learning through teaching absolutely made my working days in Pullman. To Dr. Markus Keller and Dr. Wade Wolfe whose viticultural prowess and accomplishments lend my inaugural foray into the world of grapes much needed credibility. I would like to thank my fellow graduate students in the Crop and Soil Sciences Department and others at Washington State University for the diversity of perspectives the academic environment offers. I would especially like to thank those who regularly nourished me, physically and mentally, with tabbouleh or a receptive ear.
  • Bonair Winery Owners and Vineyards

    Bonair Winery Owners and Vineyards

    BONAIR WINERY Gail and Shirley Puryear “Experience the Dream” BW-WA-121 Phone 509.829.6027 Fax 509.829.6510 OWNERS: Gail and Shirley fell in love with wine (and each other) as college exchange students in the wine country of Chile in 1967. After graduating from Washington State University, they moved to Southern California. It didn’t take them long to discover the wine country of California. Careers and children intervened for the next nine years, but in his spare time Gail read wine books, made wine, and taught wine appreciation courses. In 1979 the family moved back to their native Yakima Valley and purchased the five acres that is now the location of the original estate vineyards, the hospitality center, and the winery. They planted the chardonnay and cabernet vineyard and sold the grapes to Quail Run Winery. Not satisfied with just growing the grapes, they decided to jump into the fledging Washington Wine industry and bonded the winery in 1985. Their family and friends felt sorry for them because they thought that no one would find a winery at the end of a dusty country road. Shirley quit her teaching job in 1987 to work the vineyards and tasting room. Gail quit his job as elementary school principal in 1992 to devote his winemaking skills full time to the winery. Bonair Winery now encompasses 35 acres of prime vineyards in the heart of the Rattlesnake Hills AVA. A state of the art winemaking facility and a beautiful new hospitality center with spacious picnic areas are open year round.
  • February Cookery Demonstration with Neven Maguire

    February Cookery Demonstration with Neven Maguire

    A gift from Neven Cookery Demonstration Recipes with celebrity chef Neven Maguire Images courtesy Paul Sherwood Welcome! I am delighted to welcome you all here tonight to my cookery demonstration. Firstly I want to thank the organisers for inviting me here. I would also like to thank all the wonderful local artisan producers for coming and showcasing their wonderful products! For me, cooking is all about using the best local, seasonal and Irish food. Tonight’s recipes are all about fast healthy food that all the family will enjoy. I hope you enjoy the dishes I cook tonight and that you will try them at home. You may be lucky enough to win them tonight! If you have any questions about food please come up and ask me or my team. Thank you again for coming and let’s have a fun evening. Neven Image courtesy Barry Cronin Sweet Potato and Coconut Soup with Ham Serves 6–8 I like to use leftover ham hock in this soup, but you could use shop bought or even bacon would work well. It keeps well for 2–3 days in the fridge. It can also be frozen for up to 1 month, but it may need to be blitzed with a hand blender when reheating, as it may split. Ingredients Method 900g (2lb) sweet potatoes, Preheat the oven to 200°C (400°F/gas mark 6). Place the sweet cut into cubes potatoes in a baking tin, drizzle over half the honey and roast for 2 tbsp Donegal Rapeseed Oil 25–30 minutes, until tender.
  • Operating Vineyard & Winery

    Operating Vineyard & Winery

    YAKIMA COUNTY, WA 713.03 +/- ACRES Operating Vineyard & Winery ASKING PRICE $6,999,999 • COMPLETE WITH MULTIPLE WINE BRANDS • BULK WINE SALES • CONTRACT PRODUCTION • SPIRITS PRODUCTION • TASTING ROOM • WEDDING VENUE • PERSONAL HOME AgriBusiness Trading Group, Inc., 509.876.8633, [email protected], AgTradeGroup.com ACRES: 713.03 M/L CITY: Zillah, WA COUNTY: Yakima County, WA THE OFFERING PRICE: $6,999,999 This operating, vertically integrated vineyard and winery business asset lies in South Central Washington State LISTING AGENTS approximately fifteen miles Southeast of Yakima, WA in Yakima County. It is located on Vintage Road in Zillah, WA and is within the Rattlesnake Hills American Viticultural Area, a sub-appellation of the Yakima Valley and Columbia Adam C. Woiblet Valley AVA’s. The sale of this asset includes planted vineyards, retail winery complex, wine production and barrel President & Designated Broker storage facilities, vineyard equipment shop, a main residence, two farm employee homes and all equipment to continue AgriBusiness Trading Group the winery business and vineyard farming operation. [email protected], 509.520.6117 The sale also includes all of the current business assets, inclusive of brands, inventory and sales channels allowing a new owner to continue and expand operations. Using the current vineyard, facilities and equipment, at its full capacity, Steve Bruere an operator could potentially produce 50,000+ cases of wine annually. President & Owner Peoples Company New business components have recently been added by the current owner/operator. These include bulk wine exports to the European markets and installation of a large distilling system on site. These additions have created alternative [email protected], 515.240.7500 market channels for the estate grown wines and also an alternative use for the wine grapes to be distilled into spirits, including brandy and vodka.
  • 2016 Charles & Charles Riesling

    2016 Charles & Charles Riesling

    2016 CHARLES & CHARLES RIESLING ART DEN HOED VINEYARD • YAKIMA VALLEY • WASHINGTON STATE THE VINTAGE The 2016 vintage’s slightly different profile is due to the cool September and October months, which allowed an even gentler ripening. Also, the fact that it’s our third year working with this vineyard and we believe that we are directing the farming a little better, particularly from an irrigation point of view. THE WINE The result is a wine that has a unique richness for Riesling as the high tones are even a bit higher. There's a touch more of the high tone key lime Mosel component that shines through to make for a more dynamic and complex profile. The aromatics have a distinct citrus zest, key lime, apricot, peach and summer flowers. Thankfully, none of the aromas or flavors dominate, allowing an underlying salinity and mineral component to shine through. The wine is beautifully balanced from a kiss of sugar and bright acidity. pH – 3.05 RS – .12g/L Alc – 12% 15,000 cases produced THE TERROIR This Riesling is 100% from grapes grown on the Art Den Hoed vineyard, right on the outside edge of the Rattlesnake Hills AVA, in the Yakima Valley. Aside from Art’s great farming, what makes this vineyard special for world-class Riesling is the gently sloping, high elevation (1,250 feet) and shallow, well-drained Warden Series silt loam soils. The higher elevation maintains a mountain climate with much more moderate summer temperatures. THE LABEL Hatch Show Print, the legendary poster shop from Nashville, TN created the original label from which this is based.
  • Geroestetes Knochenmark Auf Zwei Arten &#8211

    Geroestetes Knochenmark Auf Zwei Arten –

    Loaded Potato Skins – aus Resten kochen Ich hatte vor Kurzem Baked Potatoes gemacht und hatte welche uebrig. Was macht man damit, ausser Kartoffelbrei? Natuerlich Loaded Potato Skins. Ich habe einfach Dinge genommen, die ich zuhause hatte und so ein neues Mahl kreiert. Ich habe sie als Vorspeise serviert. ************ A short time ago I made Baked Potatoes and I had some leftovers. What do you do with them other than mashed potatoes? Loaded potato skins! I just added ingredients I had at home. So, I could create a new meal and I served it as a starter. Man braucht dazu: Ca 6 Baked Potatoes ½ Buechse Maiskoerner 2 EL gebratene Speckwuerfel (ich habe die Gekauften genommen, die ich noch von den Baked Potato Toppings hatte) 3 Fruehlingszwiebeln, gehackt 1 handvoll Reibkaese 100 g Frischkaese Salz und Pfeffer Paprika Chili Die Kartoffeln halbieren und das Weiche der Kartoffeln bis auf 5 mm aus den Kartoffeln kratzen. Die Fuellung zerdruecken und mit allen anderen Zutaten mischen. Sehr gut wuerzen. Die Kartoffelschahlen in eine eingefettete Gratinform legen, mit der Fuellung gut belegen, etwas Reibkaese darueber streuen und im Ofen bei 200 C Grad 20-30 Minuten backen. Die Kartoffelschahlen heiss servieren. ************ You need: Approx. 6 Baked Potatoes ½ can Kernel Corn 2 tbsp fried Bacon Bits (I used the store-bought ones I still had from the toppings) 3 Spring-Onion, chopped 1 handful grated Cheese 100 g Cream Cheese Salt and Pepper Paprika Chili Cut the potatoes into halves and scrap the inside out until you are left with a 5 mm thick layer. Mash the filling and mix it with all other ingredients.