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.
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 [...]
Oh, you’ll survive, to be sure! I know you can make it! But I also know, and you know…that you may be in some discomfort long about Friday, either from:
a) too much eating; or
b) too much cooking!
So here are some quick tips that strive to solve both crises:
As you may have heard…this fall I embarked on an insane 36-hour odyssey with 7 like-minded foodies/winies…by private jet to my four favorite funky eats on the Eastern seaboard. We had the good sense to bring a videographer along…and now, today, you can see a compression of our gastronomic compression! Enjoy! (We’ll be doing something like this again soon…let me know if you’d like to be part of it!)
I’m not the biggest fan of the rich, red, powerful wines made in the famous southern Rhône villages (like Gigondas)…but two things can attract me to them:
1) Wines with some age; and
2) Wines from more elegant vintages.
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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