Posts Tagged ‘wine’

The Secret to Being a Sommelier: The building blocks of pairing good food and wine

Written by Josh Perilo on . Posted in Arts Our Town Downtown, Dining Our Town, Dining West Side Spirit, Eat & Drink, Lifestyle, On Topic OTDT, Our Town, Our Town Downtown, The Penniless Epicure

It was my friend Brian’s housewarming get-together, and I knew I could always count on a meticulously planned event from him. This time, he had hired caterers to pass around finger foods and corresponding glasses of wine with each food choice. The first two were tremendous: a sparkling wine with a fried oyster and aioli [&hellip
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Keeping Warm with Napa Valley Cabernets

Written by admin on . Posted in Eat & Drink

By Josh Perilo The air has finally become crisp and blustery. The leaves have all but been completely shed from the trees in Central Park. New York City’s requisite two weeks of fall weather have come and gone and we are hurtling, full speed, into winter’s icy clutch. This only means one thing as far [&hellip
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Portfolio Tastings: Malbec Malbec Everywhere

Written by admin on . Posted in Eat & Drink, The Penniless Epicure

By Josh Perilo Bordeaux grape is carving out own niche in marketplace Continuing the theme from my last column, I will feature a “category” of wine this week that I thought shone brightly during this year’s massive portfolio tastings. For those who may not have read the previous column, the portfolio tastings are annual (or, [&hellip
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Antiquated Fixtures of Wine

Written by admin on . Posted in Eat & Drink, The Penniless Epicure

Wine artifacts and customs from the past By Josh Perilo “Her name was Mara Palmer,” instructed Artemus in his genteel Southern drawl, “and she was a Bulgarian Aristocrat.” “And this thing she had,” I said, “it was like an antenna?” “It was a swizzle stick. A Champagne swizzle stick. It was made by Dunhill.” Artemus [&hellip
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Flavorless Wines

Written by admin on . Posted in Eat & Drink

Subtle wines that are refreshing and don’t hog Center Stage By Josh Perilo Recently, at the restaurant where I serve as wine director, I was clearing out our inventory of old wines and giving away past selections to fellow employees. The head bartender, Jason, took a bottle of a higher end Chardonnay from Oregon called [&hellip
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