 E-vine - by: Martin Field Quote “What wondrous life is this I lead! Ripe apples drop about my head; The luscious clusters of the vine Upon my mouth do crush their wine.” Andrew Marvell. The Garden. |   |
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| THE ART OF BLENDING by: Hrayr Berberoglu Creative winemakers everywhere bring out the best of flavour with their skilful blends.
In Bordeaux and Cotes du Rhone, winemakers have been blending for centuries to provide balance, texture, mouth feel, aromatic appeal and longevity.
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| RED HEAT by: Hrayr Berberoglu (CONSPIRACY, MURDER, AND THE COLD WAR IN THE CARIBBEAN)
Alex von Tunzelmann
Henry Holt and Co., New York
449 pages, $ 30.00 | |
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| E-vine - by: Martin Field Contents: Springtime in France, Star drinking. Quotes“There are three kinds of guests: 1. Those one is fond of. 2. Those with whom one is obliged to mix. 3. Those whom one detests.” Edouard de Pomiane. “I do like champagne –but only if it’s got a good bead and you can dance to it.” Martin Field. Sparkling BurgundyEarly June, it’s springtime in France and we’re on the fast train to Dijon, capital of Burgundy. After Dijon, we’ll head towards Avignon, Aix en Provence and Marseille. No rental cars or rural retreats this trip. It’s all train and bus from Paris to Marseille, staying at pre-booked, self-catering apartments in the heart of each town. (Rating-5.00) | |
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| LAMB by: Hrayr Berberoglu Lamb has always been the least popular of red meats in North America. People here prefer beef, pork and veal over lamb, mainly because availability and tradition.
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| SHALLOTS by: Hrayr Berberoglu Any French cookbook, or for that matter any serious gastronomic cookbook, recommends using shallots for salad dressings, sauces, stews, even in roasts. The shallot is the unsung hero of many a chef’s fine creation.
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