Tag archives for Wine - Page 28
Eric Gabrynowicz of Restaurant North Up for Food & Wine Mag’s People’s Best New Chef!
Eric Gabrynowicz, the chef-owner at Restaurant North in Armonk, is on the ballot for Food & Wine magazine’s People’s Best New Chef in the New York region, along with such…
Wines of The Times: Etna Reds — Wine Review
The wine panel recently tasted 20 reds from Etna, one of the most exciting and remarkable wine regions in Italy. NYT > Dining & Wine
Wines of The Times: Gigondas — Wine Review
The panel tasted 20 Gigondas from recent vintages, finding the wines to be sound, fruity and generous. NYT > Dining & Wine
Launch Party for the Westchester Magazine Wine & Food Weekend May 17-20 in Downtown White Plains and The Ritz-Carlton
Last night, I attended the launch party for Westchester Magazine’s Wine & Food Weekend, which is May 17-20 in White Plains. The Journal News is also sponsoring the event, so…
Heads Up: Bangkok for Wine Lovers?
A rash of wine bars and restaurants have opened in the last three years, with the result that imbibing in the Thai capital has never been more accessible or more…
Wine: A Pilgrimage to Spain’s ‘Other’ Vineyards
The wines of Galicia are very different from Spain's more usual heartier fare. NYT > Dining & Wine
Dining Briefs | Recently Opened: Corkbuzz Wine Studio — NYC — Restaurant Review
In an area that can feel like a food court for New York University students, a high-gloss wine bar stands out as a destination for grown-ups. NYT > Dining &…
Wine: Mystery of the $75 Château de Beaucastel
Spied on a Parisian store shelf, a Châteauneuf-du-Pape that cost a tad too little. NYT > Dining & Wine
Wines of The Times: 2008 Bordeaux From Médoc — Wine Review
The wine tasting panel took a closer look at Bordeaux, focusing on the wines of Médoc, the standard-bearer for elegant, age-worthy cabernet-based wines. NYT > Dining & Wine
Wine: Beguiling Bubbly From a Humble Grape
The pinot meunier grape -- seen as the least favorite of the three Champagne varieties -- is gaining a name for itself thanks to its use by artisanal producers. NYT…