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Belgian Endive Tarte

Belgian Endive Tarte

For me belgian endive is a vegetable quite difficult to cook with. But here we have a lovely side-dish for meat, fish, sea-food or solo. ENJOY   Ingredients 5-6 heads of belgian endive 25g butter 2tbsp golden caster sugar 150g Stilton&Roquefort&Gorgonzola 3-4 tbsp crushed walnuts or pecans ready-made puff pastry   Preparation 1. Halve the […]

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Wine in a hot car – is it ruined?

Wine in a hot car – is it ruined?

A recent thread on the Wine Berserkers forum - http://www.wineberserkers.com/forum/viewtopic.php?f=21&t=85187 – prompted me to write this post, which is likely experienced by many wine lovers around the world. Many of us have dropped into a store or restaurant with wine in our car, perhaps forgetting how hot it can become, in a very short time, during […]

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Empire of Booze

Perhaps my favorite part of France is the Roussillon, the area closest physically and culturally to Spain. My wife calls it Sprance. I love it for the scenery, the food, and the rugby-mad locals but most of all for its traditional fortified wines. One I tried last summer was a Rancio Sec from Domaine des […]

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A Brief History of Florida Wine

Question: Where in America were the first grapes planted to make wine?  California?  New York?  Washington? How about Florida?  That’s right – a state largely known for growing oranges can trace its winemaking roots back over 400 years, when starving French Huguenots harvested grapes near what is now known as the city of Jacksonville.  And […]

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BerserkerDay V (Jan 27, 2014) – the biggest yet, with over $300,000 in wine sales

BerserkerDay V, the fifth iteration of the annual celebration of membership on Wine Berserkers, was held on January 27th, 2014.  Each year, on January 27th (the founding of the WineBerserkers community on its current domain), dozens of wineries and retailers participate in providing incredible offers to Wine Berserkers guests and members, often featuring veritcals, sample […]

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News

Wine in a hot car – is it ruined?

Wine in a hot car – is it ruined?

A recent thread on the Wine Berserkers forum - http://www.wineberserkers.com/forum/viewtopic.php?f=21&t=85187 – prompted me to write this post, which is likely experienced by many wine lovers around the world. Many of us have dropped into a store or restaurant with wine in our car, perhaps forgetting how hot it can become, in a very short time, during […]

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WineBerserkers announces the launch of BerserkerBuys

April 24, 2014   Wine Berserkers, the world’s largest and most active online wine community, proudly announces an innovative new feature of our forum community – BerserkerBuys. Playing off the tremendous success of the annual BerserkerDay, where wineries and retailers from around the world post offers available only during BerserkerDay, only on the forum, we’ve […]

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BerserkerDay V (Jan 27, 2014) – the biggest yet, with over $300,000 in wine sales

BerserkerDay V, the fifth iteration of the annual celebration of membership on Wine Berserkers, was held on January 27th, 2014.  Each year, on January 27th (the founding of the WineBerserkers community on its current domain), dozens of wineries and retailers participate in providing incredible offers to Wine Berserkers guests and members, often featuring veritcals, sample […]

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Ridge Lytton Springs – winery and tasting room

Ridge Lytton Springs – winery and tasting room

A highlight of our recent trip to Sonoma was a long-awaited visit to the Ridge Lytton Springs tasting room and winery.  This unique facility is primarily solar-powered, and built with hay-bale construction (rye hay, I’m told, which is the most critter-resistant).  One doorway has glass panels so you can actually see the hay-bale construction. The […]

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Asimov: Chenin Blancs That Aren’t What They Used to Be

NYT’s Eric Asimov discusses the results from a tasting of South African Chenin Blanc: WINE tastings are intended to illuminate, but sometimes confusion gets the upper hand. This was one of those times. The subject was chenin blanc from South Africa, a category I last addressed around five years ago. Back then, I lamented the […]

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Other Recent Posts

Poulet au vinaigre

Poulet au vinaigre

| October 31, 2014 | 0 Comments

Ingredients 2 chicken breast or guineafowl suprémes 250ml cream (30%) 50ml tarragon vinegar 1 glass white wine 350ml chicken stock 4-5 twigs tarragon 1 shallot + knob butter   Preparation 1. Heat butter and shallot softly   2. Add white wine, chicken stock   3. Also  add vinegar and 100ml cream   4. Add fresh […]

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Monkfish Saltimbocca

Monkfish Saltimbocca

| October 30, 2014 | 0 Comments

Very easy and such a sublime dish you will definitely impress your family and guests. Promised. Ingredients 8 little pieces of monkfish filet 8 slices Parma/Serrano ham 8 sage leaves 1 lime Preparation 1. Put one fish filet in a slice of parma or serrano ham and wrap it up   2. Add sage on […]

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Belgian Endive Tarte

Belgian Endive Tarte

| October 28, 2014 | 0 Comments

For me belgian endive is a vegetable quite difficult to cook with. But here we have a lovely side-dish for meat, fish, sea-food or solo. ENJOY   Ingredients 5-6 heads of belgian endive 25g butter 2tbsp golden caster sugar 150g Stilton&Roquefort&Gorgonzola 3-4 tbsp crushed walnuts or pecans ready-made puff pastry   Preparation 1. Halve the […]

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