The dish [ March 12th, 2010 ] Posted in » Helen Austyn
Call me old fashioned.
There is something about the tradition and ritual of wine that I find oddly comforting.
I almost never come across a robust dry sherry by the glass in a restaurant unless, of course, it’s a Spanish restaurant but when I do I can hardly resist. This is a superb aperitif, but one that is hardly appreciated any more in this chardonnay-laden world.
The Domecq dry Manzanilla sherry recently crossed my desk, which reminded me of my passion for the dry sherries. Both the Domecq Manzanilla and “La Ina” (a dry fino) retail for about $15 a bottle. Try them with roasted almonds or Sevilla olives.
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Well you’re feeling pretty lucky when you get a chance to try some of California’s benchmark Cab and Cab blends from a vintage that stands out in its decade. 1997 was definitely one of the best vintages in California from the ‘90’s and wineries like Opus One, Stag’s Leap Wine Cellars and Caymus Vineyards can find themselves in the mix when it comes to sifting through wineries, and coming up with some of the “Best of the Best” in Northern Cali.
Caymus Vineyards
Caymus Vineyards