In my never-ending quest for light, agreeable, food-friendly reds–the same quest that will lead to my imports of delirious dry Lambrusco in a few months!–I have been researching the Schiava vein. If you’re into the reds of Italy’s Austrian border region, Alto Adige…you’ve probably read about all the other reds, like Lagrein, and French varietals.
Americans have good reason to associate kimchi with Napa cabbage; one of my Korean sources tells me that over 75% of all kimchi made in Korea is made with “choson paech’u,” or Napa cabbage. Delicious in taste, lovely in texture, this cabbage preserves extremely well, since about 90% of the cabbage’s liquid is drawn out of it during the salting phase of kimchi-making.
If you remember the TV show of this name from the 1990s…no, all this has nothing to do with Robin Leach! No, this is about…luxurious caviar and glorious Champagne themselves!
After decades of dreaming this…and years of laying the business groundwork…I am now ready to begin offering you the exclusive David Rosengarten Gastronomic Selection caviar, provided by the world’s greatest caviar company, Petrossian, based in Paris.
David’s Wine of the Week: 2010 Chehalem Pinot Noir, Ridgecrest Vineyards, Ribbon Ridge, Oregon ($48)
Here’s the problem in the New World/Old World Pinot Noir game: most of the Oregon/California stuff seems to go for dramatic effects (ripeness, oak) no matter what the pedigree of the wine, whereas red Burgundy is subtle as hell at the lower appellations (and prices), rising to drama only as we get into expensive terroiritory (Premiers Crus and Grand Crus). It makes everything fiendishly confusing, particularly at a blind tasting.
It’s the spectacular hot sandwiches of Philadelphia that get all the buzz, but do not underestimate for a minute that city’s seriously delicious cold sandwiches, which are known as “hoagies.” Everywhere you turn in Philly, someone is slapping something–usually meat, usually Italian in spirit–on a hero. The best sandwich-makers realize that terrific ingredients make terrific [...]
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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