At the center of Greek social
and intellectual life was the symposium, which literally means, “drinking
together.” Indeed, the symposium reflects Greek fondness for mixing wine
and intellectual discussion.
We wrote an article for the Entaste Wine Blog last year "Three Steps to a Perfect Wine Experience – Select, Serve, Savor."
Though it would be a great time to share it again here. You see the pleasure of wine is more delightful when we become engaged in the selection of our wine, take the time to reverently serve and mindfully savor each sniff, sip and swallow.
Wine is a beautiful gift of nature, gently rendered by man and woman kind. Treat wine like gold and you will be rewarded. Here are tips on how. Read More
The first words often spoken about Maritime Parc are about its off the beaten path, yet spectacular location. For me it was a dark and stormy night, to cold to linger outside, so my first impression was the chic inviting bar. I was happy to warm up with a well made Bourbon cocktail.
Off to a good start, of what became a very special evening, that did include winding roads, spectacular views, and also an amazing Chef Tasting with paired wines that we will not soon forget.
Whether you get here by boat, car, cab or light rail, Maritime Parc is really worth the trip.
Yes, I know your thinking, what on earth is he talking about now? Please allow me to explain.
Edi and the Wolf is a mysteriously charming Austrian wine bar and restaurant on Avenue C in the outlands of Alphabet City. I’ve been meaning to go here for some time and last week Nell and I got our chance. We loved this place.
Before I go on let me share this.
Gemütlichkeit in German is a word that descibes a place or activity that puts you in a cheerful mood, affords ease of spirit and peace of mind. It naturally includes a sense of belonging and acceptance, coziness and relaxation.
Heuriger Festivals are seasonal events, which require a special licenses, where Austrian wine-growers, become pop-up wine taverns, and serve their current vintage, delicious Austrian food and lots of Gemütlichkeit. Often outdoors at big communal tables.
Chef Mark Papera is back and if you remember the Epernay of the 2000 - 2006 era, you'll know why his return and opening of his new classic French bistro, Fricassee, has us so excited.
Diana and I first fell in love with classic French bistro fare during our honeymoon in Paris and the South of France many great dinners ago. Our kids learned to love it from the ages of 7 and 13 when Papera opened Epernay in Montclair, back in 2000. Years later he sold the place and moved to upstate NY. Epernay was never quite the same and eventually closed. Mark is back in the same space, under a new banner Fricassee.
We dined there last night and thoroughly enjoyed our meal.
As Anna advises Mr. Molesley on the wine service, "Mr. Carson likes to serve two white wines, which you should open and decant just before they eat. A light one for the hors d’oeuvres, then a heavy one with the soup. Keep that going for the fish, and then change to the Claret, which you should really decant now. There’s a pudding wine, and after that whatever they want in the drawing room with their coffee." We wonder, what were the white wines?
We certainly know what Claret is, just what the British call red Bordeaux. Pudding wine is what they call dessert wine, usually sauterne or port wine. But what were those white wines?