Our visit to New Orleans last month as part of Harrah's Greatest Weekend Ever was met with such hospitality and warmth that we feel like extended family. We cannot think of a city that deserves a trip to the Super Bowl more!
We have all seen the horrific scenes on the news from the unthinkable tragedy unfolding in Haiti. There are so many people there suffering, and so many people here wanting to help. In the wine community many of us are pulling together with Brother, Can you Spare a Bottle? and Palate Press: The Online Wine [...]
Wines rated 90 and above by Robert M. Parker, Jr., Stephen Tanzer’s International Wine Cellar, Wine Enthusiast and Wine Spectator's Top 100 didn't earn a medal. Wines rated much lower by the aforementioned sources were judged much higher by our competition judges. Serving temperature may have been a factor.
Garlic may seem ubiquitous and ordinary, after all it seems to be a staple in the cuisine of almost every culture, but knowing more about it can really elevate your cooking to new heights. On the other hand, mistreatment of this wondrous knob of deliciousness can ruin an otherwise fantastic dish. If you are serious about cooking great food, then garlic needs to be one of your best friends.
Our counters were cluttered. We had accumulated a number of bottles half-filled with wine that we either didn't drink because we didn't care for them, or we had wine left over from an event where there were too many wines to consume in one evening. So, what do you do with all that wine? Make a wine reduction! It's pretty simple but takes a bit of time and attention, but here's how you do it.
Grüner Veltliner is not one of the most well known wine grapes on the planet. Wines made from this grape tend to have a spicy nose of white pepper, floral perfume, and either peach or tropical fruit. The Weinrieder 2006 Grüner Veltliner Alte Reben is an excellent example of just how good this wine can be.
In the current economy, many people are looking for an alternative to traditional champagne to help ring in the New Year. Last year we told you about Cava from Spain, and we've found a few other sparklers to share with you this year as well.
If you have ever wondered what would happen if a graphic designer were sick at home, full of cold medicine and coffee, and decided to reinvent a classic horror film movie poster…and, let’s face it, who hasn’t wondered?…then have we got a treat for you! Merry Christmas to everyone from Another Wine Blog! We hope Santa [...]
Some things can only be experienced, and no matter how eloquently or accurately they are described, words really fall short. I think all great wines are like that. The best that a wine reviewer can strive for is to get just enough right so that the reader is tantalized enough to seek out the experience [...]
Amazing. You can put your name on a list for wine or beer that sells out in 10 minutes. Now that's customer service. The kind you might expect at a small store in the older neighborhoods of a big city or a small town. Or if you're an important customer at the big wine retailer. Not a huge mega-store that sits along the freeway in the suburbs. It's the kind of service that builds clientele, not just customers.
I’m sure that some folks are getting tired of reading about the trip we took to New Orleans. My apologies, but it is a city that resonates very deeply with so many; myself and Amy included. I remember watching on TV as the Saints took the home field for the very first time after Katrina, [...]
Kelly moved back to New Orleans. During our dinner she beamed about the city where she grew up, and the city where she has returned to help restore. A city that is authentic, historical and focused on tourism. She touched a nerve when she talked about so many people who have said they feel guilty about vacationing in a city that suffered so much.
We disembarked for a private tour of Antoine's Restaurant. Opened in 1840, Antoine's is the oldest in New Orleans and oldest family-run restaurant in the country. It has 15 different dining rooms, with a variety of old photos and artifacts from Mardi Gras royalty. It continued to serve wine and booze during Prohibition, we're told, by using a bit of hallway which was part of the "ladies room" to allow the men to pass through a secret door.
As we arrived at Harrah's in New Orleans, an army of staff descended to grab our bags, open doors, and guide us into the lobby where one pretty girl handed us each a mimosa, and another offered us fancy Mardi Gras beads. And this was just a taste of what was to come...