another wine blog

Cooking Techniques – Make Your Own Fish Stock

Amy Corron Power — Mon, 15 Mar 2010 23:57:11 +0000

It really is about technique, so don't think of this as a recipe. Almost all ingredients can be removed or replaced it is just a matter of taste. All that is really important is that the shells, bones and heads are quickly sauteed; the wine doesn't have any off flavors or strong taste, and that the mixture doesn't boil.

Walla Walla WOW – L’Ecole No. 41 2008 Estate Luminesce

Amy Corron Power — Sun, 14 Mar 2010 22:56:56 +0000

L'Ecole No. 41 takes its name from the historic Frenchtown schoolhouse that houses the winery. Every wine in their portfolio we tasted is good, and it's no wonder they've been named Winery of the Year eight times by Wine & Spirits. If all Washington State wines taste like these, we can't wait to get to Walla Walla.

Silver Oak and Twomey – Wine Reviews

Joe Power — Sat, 13 Mar 2010 19:41:11 +0000

Last week we had the great honor and distinct pleasure of meeting legendary wine maker Daniel Baron. It was a fantastic way to spend an afternoon, and we plan to tell you all about it later. But Daniel was there to pour wine, so lets talk about the wine first. The wines poured were all from [...]

They say, “Joe, why do you drink?”

Joe Power — Sun, 07 Mar 2010 23:51:10 +0000

I have a shameful confession to make: I am a Detroit Lions fan. There, it’s out there and I can’t take it back. I root for a team that has won 3 out of their last 39 games, holds the NFL record for the longest drought of road wins, and is the only team in [...]

A Tale of Two Meals

Joe Power — Sat, 06 Mar 2010 14:39:39 +0000

To be honest, it made me want to go back in the kitchen and cook each course properly so that the chef and the proprietor could taste the difference. I can't help it, I have a Gordon Ramsey complex. "Have you $@#%ing TASTED it???"