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Wednesday, July 30, 2014

WORLD WINE WATCH (LCBO VINTAGES TIP SHEET) FOR AUGUST 2, 2014

WORLD WINE WATCH (LCBO VINTAGES TIP SHEET) FOR AUGUST 2, 2014
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
By DEAN TUDOR, Gothic Epicures Writing deantudor@deantudor.com.
Creator of Canada's award-winning wine satire site at http://fauxvoixvincuisine.blogspot.com. My Internet compendium
"Wines, Beers and Spirits of the Net" is a guide to thousands of news items and RSS feeds, plus references to wines, beers and spirits, at www.deantudor.com since 1994. My LCBO tastings are based on MVC (Modal Varietal Character); ratings are QPR (Quality-to-Price Ratio). Prices are LCBO retail. Only my top rated wines are here. NOTE: The LCBO does NOT put out all of the wines of the release for wine writers or product consultants. Corked wines are not normally available for a re-tasting.
 
NOTE: It is getting more difficult to endorse wines under $20 for the simple reason that the LCBO does not release many of them (in the Vintages program) that can be deemed to be worthy of your consideration. So I will now just ADD some "under $25" suggestions from my BYOB section, along with point values.
 
 
====?>>> ** BEST WINE VALUE OF THE RELEASE *UNDER* $20
 
Tanunda Creek Vineyards Loan Wines Special Reserve Semillon 2005 Unoaked Barossa, +301127, $16.95: delicious over-the-top waxy "Hunter Valley" style MVC semillon, 13.5% ABV, twist top. Even better as a mid-course BBQ wine. QPR: 92.
 
TOP VALUE WHITE WINES under $25:
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1.Angels Gate Old Vines Chardonnay 2011 VQA Beamsville Bench, +116350, $23.95. QPR: 93
2.Nyarai Cellars Viognier 2012 VQA Niagara, +378414, $21.95. QPR: 90
3.Greywacke Sauvignon Blanc 2013 Marlborough, +164228, $24.95. QPR: 90
4.Chateau Thieuley Cuvee Francis Courselle Blanc 2010 Bordeaux, +2170, $22.95. QPR: 90
5.Domaine du Chardonnay Chablis 2012, +183574, $21.95. QPR: 90
6.Henry of Pelham Family Tree White 2010 VQA Niagara, +251116, $17.95: meant to accompany the highly rated Red reviewed a few issues ago. This one is quality through mostly chardonnay (including musque), with gewurztraminer (29%) and viognier (14%). Try alone as a sipper. QPR: 89.
7.Fincas Patagonicas Zolo Torrontes 2013 Mendoza, +183913, $13.95: this is a dryish version, sip or food, with the lingering aromatic floral tones. Long finish promotes this wine to first-course food. QPR: 90.
8.Ventisquero Reserva Sauvignon Blanc 2013 Casablanca Valley, +211904, $13.95: terrific MVC savvy from Chile, 12.5% ABV, affordable. QPR: 89.
9.Chateau de la Bigotiere Sevre & Maine Sur Lie Muscadet 2012, +377739, $15.95: definite accompaniment to the catch of the day, straight down the middle MVC muscadet, 12% ABV. QPR: 89.
10.Domaine de Millet Colombard/Ugni Blanc 2012 IGP Cotes de Gascogne, +380733, $14.95: a good value summer food wine, lemons and herbs (garrigue) abound, nicely light at 11.5% ABV. Twist top. QPR: 89.
11.Camp Romain Laudun Cotes du Rhone-Villages Blanc 2013, +380725, $17.95: loaded with floral notes but better with seafood with its grenache blanc, clairette, viognier, and roussanne blend. 13% ABV, cork closure. QPR: 89.
12.Darting Durkheimer Michelsberg Riesling Kabinett 2012 Pfalz, +950212, $18.95: delicious exotic fruit tones, with citric backbite that also makes it useful with a first course, in addition to just sipping as an off-dry wine. 9.5% ABV, twist top. QPR: 89.
13.Boutari Santorini 2013 Greece, +47985, $18.95: extremely fresh and youthful Santorini, the current darling white from Greece. Good acid and green fruit balance, lemon-fresh finish. QPR: 89.
 
TOP VALUE RED WINES under $25:
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1.Evans & Tate Metricup Road Cabernet/Merlot 2011 Margaret River, +376848, $22.95. QPR: 90.
2.Teusner The Riebke Shiraz 2012 Barossa, +48470, $24.95. QPR: 90.
3.Nederburg Manor House Cabernet Sauvignon 2011 WO Western Cape, +68767, $16.95: classic cabby, cork closure, 14.5% ABV. Will please everyone. QPR: 89.
4.Collefrisio Zero Montepulciano d'Abruzzo 2011, +379040, $16.95: made in a modern North American appeal style with some finishing acid. Organic. 13.5% ABV. QPR: 89.
5.Piccini Sasso Al Poggio 2008 IGT Toscana, +134809, $19.95: affordable supertuscan blend, 14% ABV, red and black fruit, some raisins, drying out nicely after six years. QPR: 89.
6.Tommasi Poggio Al Tufo Cabernet Sauvignon 2011 IGT Toscana, +203927, $17.95: soft and fruity in North American style, 1 year in oak and should improve. 13% ABV. QPR: 89.
7.Arrocal 2012 Ribera del Duero, +67868, $17.95: All tempranillo, with depth, flavours, and oaking – all are here. 14% ABV. QPR: 89.
 
VALUE: "RESTAURANT READY" or "BRING YOUR OWN WINE BOTTLE" over $20
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Restaurants should consider offering these FINE VALUE wines at a $10 markup over retail; the wines are READY to enjoy right NOW. Consumers should buy these wines to bring to restaurants with corkage programs.
 
1.Angels Gate Old Vines Chardonnay 2011 VQA Beamsville Bench, +116350, $23.95 retail.
2.Nyarai Cellars Viognier 2012 VQA Niagara, +378414, $21.95.
3.Greywacke Sauvignon Blanc 2013 Marlborough, +164228, $24.95.
4.Chateau Thieuley Cuvee Francis Courselle Blanc 2010 Bordeaux, +2170, $22.95.
5.Domaine du Chardonnay Chablis 2012, +183574, $21.95.
6.Jean-Max Roger Cuvee C.M. Sancerre Blanc 2012, +196667, $27.95.
7.Le Clos Jordanne Village Reserve Pinot Noir 2011 VQA Niagara, +33894, $30.
8.St. Helena Road Winery Maier Family Meritage 2007 Sonoma County, +377135, $27.95.
9.Evans & Tate Metricup Road Cabernet/Merlot 2011 Margaret River, +376848, $22.95.
10.Teusner The Riebke Shiraz 2012 Barossa, +48470, $24.95.
11.Clos Marsalette 2010 Pessac-Leognan, +257691, $43.85.
12.Alpha Estate Red 2008 Unfiltered PGI Florina Greece, +92361, $31.95.
13.Molino del Piano Brunello di Montalcino 2008, +378422, $37.95.
14.Feudi San Pio Nero di Lupo Amarone della Valpolicella 2010, +375527, $36.95.


Chimo! www.deantudor.com

Launch of Pan American Food Festival, Aug 8 through August 10

The Date and Time: Monday, July 21, 2014  2PM to 4PM
The Event: media presser for the second annual Pan American Food Festival, slotted for Friday, August 8 through Sunday August 10.
The Venue: Valdez Restaurant, King Street
The Target Audience: wine and food writers and bloggers
The Quote/Background: The Pan American Food Festival is the only festival in the world that celebrates the food and culture of the Western Hemisphere. It returns to Toronto for a second year (Aug 8 – 10) and at least a third year in 2015, when it will be in mid-July at the same time as the Pan Am Games. [I have mixed feelings about this timing since it may be overwhelmed by the Games; my own thoughts would be to have it immediately before or afterward]. Daniel Gorcia Herros (Festival Director), Mary Luz Meija (culinary director), and Francisco Alvarez (Board chair) spoke about the PanAm Festival which will be held at Daniels Spectrum, 585 Dundas East at Regent Park. This year, 41 countries will be represented, including 20 Pan American chefs demoing dishes. This year's feature chef is South Florida's Norman Van Aken, considered the founder of fusion Latin New World cuisine (he's on at 3PM Saturday Aug 9). The Host country is Peru, which is bringing up Chef Roger Arakaki from Lima. As part of the festival, there is the Totalmente Tamales Competition, Pan/orama art exhibit, a Wine a& Spirits Salon, and a Youth World Cup football-soccer event. Out on the street there will be a Pan American Market with food vendors, tourism information, and merchandise. For more details, visit Facebook (PanamericanFoodFestival) and www.panamfoodfest.com, which has the schedule.
The Wines: we had no alcohol, just water
The Food: cornmeal empanada (beef, potato, and pea mix) and hot sauce, followed by wood-toasted bread with chicken and a tangerine mayo dressing, both prepared by Chef Steve Gonzalez (who will be representing Columbia at the event).
The Contact Person: Amanda Fruci, mediadirector@panamfoodfest.com
The Event's Marketing Effectiveness and Execution (numerical grade): 90.
 
Chimo! www.deantudor.com

Tuesday, July 29, 2014

Ontario Wine Promotion Program, Sep 14 - Oct 11: media preview

The Date and Time: Thursday, July 10, 2014  10 AM to 4 PM
The Event: Taste Local: annual LCBO Ontario wine promotion September 14 to October 11, media preview.
The Venue: LCBO Large Tasting Room
The Target Audience: wine writers
The Availability/Catalogue: all NEW wines will be available by September 14.
The Quote/Background: This year's promotion features 173 products from more than 30 Ontario wineries, running in 484 stores from September 14 to October 11. On Sept 13, Vintages will include 22 Ontario VQA wines in its release and add 4 new VQA wines to the Vintages Essentials portfolio. About 155 restaurants across Ontario will have their own Taste Local program with by-the-glass servings during this period. The Taste Ontario promotion will effectively end after the signature Ontario wine tasting at the ROM, October 12, 6:30 – 9 PM.
The Wines: There are 21 new Ontario VQA wines available, we tasted most of them today, plus some others from the Vintages and Essentials release.
 
**** BEST -- Four Stars (91+ in Quality/Price Rating terms):
-Peller Family Series Sauvignon Blanc VQA 2013, +371864, $11.95.
-Angels Gate Handsome Brut VQA sparkling, $24.95
-Norm Hardie County Pinot Noir 2012 VQA PEC, +125310 Vintages, $39
-Charles Baker Picone Vineyard Riesling Vinemount Ridge VQA 2011, +241182 Vintages, $35.20
 
***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):
-Colio Bricklayer's Predicament Cabernet Merlot VQA 2012, +371575, $14.95
-Vintage Ink Rite of Passage Chardonnay VQA 2012, +245712, $16.95
-Vintage Ink Mark of Passion Merlot-Cabernet VQA 2011, +250209, $17.95
-Inniskillin Pinot Grigio VQA 2013, +348979, $14.95
-Silver Ray Riesling Gewurztraminer VQA 2013, +372771, $13.95
-Peninsula Ridge Riesling VQA 2013, +387043, $12.95
-Featherstone Cab Franc 2012 VQA, +64618 Vintages $17.95
-The Foreign Affair Conspiracy Red 2012 VQA, +149237, $19.95 Vintages
-Hidden Bench Pinot Noir 2011 VQA, +274753, $32.95 Vintages
-Bricklayer's Reward Sauvignon Blanc 2013 VQA, Vintages +391466, $15.95
-Sprucewood Shores Chardonnay Unoaked Hawk's Flight 2013 VQA LENS, +391730, $16.95
-Tawse Grower's Blend Pinot Noir 2010 VQA, +1300989 Vintages, $24.95
 
*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):
-Sandbanks Sauvignon Blanc VQA 2012, +355974, $16.95
-Bricklayer's Predicament Chardonnay-Pinot Grigio VQA 2013, +371567, $14.95
-Silver Bay Pinot Noir VQA 2013, +372789, $14.95
-Wayne Gretzky Estates Riesling VQA 2101, +144865, $13.95
-EastDell Estates Soaring White VQA 2013, +387431, $13.95
-Angels Gate Riesling VQA 2010, $13.95 +160523
-Open Smooth White VQA 2013, +387050, $11.95
-Scarlet Red Cabernet Franc VQA 2013, +387067, $14.95
-Pillitteri Canadian Gothic Chardonnay VQA 2012, $12.95
-Pillitteri Canadian Gothic Cabernet Merlot VQA 2011, $12.95
-Rockway Patio 9 White VQA 2013 spoarkling, $12.95, +341693
-Rosehall Run Cuvee County Chardonnay 2011 PEC VQA $21.95 +132928 Vintages
-13th Street Cabernet Merlot 2012, +56598, $19.95 Vintages
 
The Food: none
The Contact Person: cheryl@themintagency.com
The Event's Marketing Effectiveness and Execution (numerical grade): 87.

Chimo! www.deantudor.com

Monday, July 28, 2014

HEALTHY COOKBOOKS GALORE!!

KEEP YOUR BRAIN YOUNG (Robert Rose, 2014, 384 pages, ISBN 978-0-7788-0472-7, $24.95 CAN soft covers) is by Fraser Smith, ND, prominent naturopathic academic, and Ellie Aghdassi, PhD, RD, dementia researcher and academic in Toronto. It is a book in line with other self-health books from Rose, covering arthritis, skin, diabetes, liver, et al. Because we are all growing older, we need to keep our brains in shape to avoid neurological diseases such as Alzheimer's and Parkinson's. It is more important than ever to age well. The book deftly summarizes the issues on age-related diseases, proposes a 12-step healthy brain diet to help prevent or delay damage, and has 150 recipes done up in Rose style, with tips and notes and nutrient tables. Recipes come from other Rose books, and these are noted as to author or authority. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no overall table of equivalents.  At the end there are periodical and book references as well as websites and web-pages listed.
Audience and level of use: those interested in a program to prevent brain damage.
Some interesting or unusual recipes/facts: the number of those with Alzheimer's is expected to triple by 2050. Anti-oxidants from fruits and veggies can protect the brain against disease. The brain can make new neural connections in the elderly.
Quality/Price Rating: 87.
 
 
 
4.HOMEGROWN TEA; an illustrated guide to planting, harvesting, and blending teas and tisanes (St.Martin's Griffin, 2014, 272 pages, ISBN 978-1-250-03941-5, $23.99 US paper covers) is by Cassie Liversidge, a UK gardener-food writer who last wrote Grow Your Own Pasta Sauce, about eating home grown food. Here she looks at tea gardening (backyard, balcony, and window sill). She delves into growing tea from seeds, cuttings and small plants. She gives details on when and how to harvest, plus how to prepare and dry the teas for year-long storage. She's got sections on nutritional and medicinal benefits as well as an illustrated guide on prepping fresh and dried teabags. Arrangement is by part of the plant: leaves, followed by seeds, fruits, flowers, and roots. There is also a plant reference chart, and index of plants, and some recommended sources.
Audience and level of use: a book for the tea completist.
Some interesting or unusual recipes/facts: under sage, she lists varieties and botanical names, medical benefits, growing, harvesting, making the tea, some relevant tips for making bag blends – as well as an illustration of the leaves.
The downside to this book: no recipes for cooking with teas.
The upside to this book: good encouragement for tea drinkers.
Quality/Price Rating: 88.
 
 
 
6.THE FRENCH COOK: souffles (Gibbs Smith, 2014, 128
pages, ISBN 978-1-4236-3612-0, $21.99 US hard covers) is by Greg Patent, a Bear Award winning author for 2002, a blogger, and radio host. This is the third in a new series on French cuisine, here dealing with the basics of souffles: mainly how to beat eggs and how to create the sauces. There are photos and step-by-step techniques. The basic souffles are here (hot, cold, sweet, savoury, molded, unmolded) plus more and some variations are noted. The book is set up as a primer for beginners. Preparations have their ingredients listed in avoirdupois measurements, but there is a table of metric equivalents.
Audience and level of use: beginner
Some interesting or unusual recipes/facts: leek and pancetta souffle; fennel and salmon; chocolate; vanilla; fresh fruit; almond and praline.
Quality/Price Rating: 88.
 
 
 
9.GLUTEN-FREE MADE EASY (Front Table Books, 2014, 268 pages, ISBN 978-1-4621-1408-5, $22.99 US paper covers) is by Christi Silbaugh and Michelle Vilseck. Silbaugh is an active blogger, with three on the go, plus lots more food social media interactions; her daughter was diagnosed with celiac disease in 2009. Vilseck has needed to be gluten-free for the past 11 years or so. Together they have created more than 150 preps in this book plus the tips and tricks involved in putting the dishes together. There's a primer (here, called FAQ) and some resources, plus a glossary and endnotes. The thrust here is on family cooking, so there are lots of things that kids could make, eat and enjoy. Preparations have their ingredients listed in avoirdupois measurements, but there are also tables of metric equivalents.
Audience and level of use: those who need GF foods.
Some interesting or unusual recipes/facts: raspberry breakfast bars; peanut butter power balls; cauliflower pizza crust and cheesy bread; parmesan crusted halibut; mini-taco salads; flour-free cloud bread.
The downside to this book: like many other GF books, this one – sadly – has no "chewy" bread recipe. It's the Holy Grail of GF food.
The upside to this book: I love the large print and the bolding of the ingredient lists.
Quality/Price Rating: 88.
 
 
 
11.THE GREEK YOGURT KITCHEN (Grand Central Life & Style, 2014; distr. Hachette, 242 pages, ISBN 978-1-4555-5120-0, $20 US paper covers) is by Toby Amidor, MS, RD, a top nutrition advisor and consultant to major groups, including Foodnetwork.com. Here she gives us a basic yogurt cookbook, using Greek yogurt as the base since it is a trendy power food. And with seven log rollers. So long as the nutritional benefits of Greek yogurt carry through, then you can cook with it. Otherwise, it may be best just as it comes out of the fridge. It's a form of yogurt that has been strained to remove a lot of the whey, which results in a lower fat content and higher protein content. This also means that it has lower levels of lactose. If you have to, you could substitute just about any unflavoured organic yogurt. Whatever you do, you must check the label to see what is in the yogurt: go for simple, cultured, and unflavoured. The 133 recipes here are a beginning. They range from traditional breakfast food through snacks, apps, salads, mains, and desserts. Preparations have their ingredients listed in avoirdupois measurements, but there is a table of metric equivalents.
Audience and level of use: those who are lactose sensitive, health food fans.
Some interesting or unusual recipes/facts: crustless mushroom quiche; buttermilk chicken fingers; mexican-sty6led creamed corn; coconut lemon cookies; dulce de leche bowl.
The downside to this book: the use of "Greek" yogurt is overplayed when other forms can also be used.
The upside to this book: good selection of recipes, including one for making your own low-fat Greek yogurt by straining out the whey.
Quality/Price Rating: 87.
 
 
13.THE HUNGRY GIRL DIET (St. Martin's Griffin, 2014, 285 pages, ISBN 978-0-312-67679-7, $26.99 US hard covers) is by celebrity Lisa Lillien, author and TV personality of a series of Hungry Girl books going back five years – over 2 million were sold. She's got hungry-girl.com (with a free companion app to create shopping lists and track one's food) and shows on the Food Network and Cooking Channel. Here she proposes a diet of big portions, big results, and dropping 10 pounds in four weeks. It has all been vetted by David Grotto, RD. There are 60 easy recipes, including Hungry Girl classics such as oatmeal bowls, egg mugs, salads, and foil packs. And the usual tips, tricks, hints, strategies, how-tos, and food swaps or substitutions. The emphasis, as always, is on lean protein, fat-free and reduced dairy, fresh fruits and vegetables, and huge portions for volume. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents.
Quality/price rating: 85.
 
19.RAWLICIOUS AT HOME; more than 100 raw, vegan and gluten-free recipes to make you feel great (Appetite by Random House, 2014, 174 pages, ISBN 978-0-449-01618-3, $29.95 paper covers) is by Angus Crawford and Chelsea Clark, founders and co-owners of a Rawlicious mini-chain/franchise in Toronto and southern Ontario (six in all, and one just around the corner from me). This is an easy cookbook, inspired by their own resto dishes, for home preps. There is a full ranger here from drinks/smoothies, breakfasts, apps, soups, right through to desserts. There is even a section of 12 preps for common staples such as pizza crust, burger buns, tortillas, herb and onion flatbreads, and various "cheeses" from nuts. A primer covers the "raw life" and pantry/larder. Preparations have their ingredients listed in avoirdupois measurements, but there is a table of metric equivalents. Typical recipes embrace a raw/vegan/gluten-free side of pad Thai, nori rolls, coffee cheesecake, and mint chocolate chip ice cream. Lots of white space and large type is a good thing here for the kitchen, but the typeface for the index is smaller than it could be. Quality/price rating: 87.
 
 
21.GALE GAND'S LUNCH (Houghton Mifflin Harcourt, 2014, 256 pages, ISBN 978-0-54422650-0, $27.99 US hard covers) is by a Bear Award winner and co-founder of TRU in Chicago. She has made multiple appearances on Food Network shows, including hosting Sweet Dreams. She's written seven other cookbooks. Focusing writer Christie Matthews is a food writer, and coauthor of other food books, including one other book with Gale Gand. To complete the picture there is an A-list of log rollers, including Batali, Cat Cora, Moulton, and Dupree. Gand tries to re-invent lunch, steering people away from a medley of breakfast leftovers and vending machines and food courts, to some decent and relevant food. There are 150 heal;thy and homemade lunches here. Some of them are school lunches, while others are picnics or midday parties. All of it is fine, but it helps to have kids to partially prepare their own meals, and there is still the problem of socializing at work. There is a vast difference between eating at your desk, in a work lunchroom, and in a food court. Although, maybe with social media, we actually no longer have to talk to anybody over lunch – just text your way through the meal. Rustic ratatouille tart shines, as does a variety of veggie and fruit salads. Chipotle cheddar biscuits are filling, and Israeil couscous with cranberries and toasted pecans is something new. Well worth looking at, although time can be a problem. Healthwise, lunch should be the biggest meal of the day, loaded with energy and protein and carbos – to sustain you.
Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 86.
 
 
22.TEA & TREATS; perfect pairings for brews and bakes (Ryland Peters & Small, 2014; distr. T. Allen, 144 pages, ISBN 978-1-84975-497-2, $24.95 US hard covers) is by Liz Franklin, a finalist in the BBC Masterchef competition, BBC food host and producer, and now cookery school owner and food writer. She's written two other cookbooks. Here she offers us ideas on tea time. She has 60 recipes matching tea and sweet treats. She defines the types of teas and then proposes a small baked good. So for white sweet tea (pai mu tan), there is cardamom shortbread; for fennel tea, there is lemon and almond financier. For teas you don't like, you can always make the treat and have them with something comparable. The major arrangement is by class: breakfast tea, calming tea, different tea, afternoon tea, and dinner party tea. It is a great gift book for a tea lover. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. There is also a sources list (UK and US only). Quality/price rating: 85.
 
 
 
33.THE WHOLE LIFE NUTRITION COOKBOOK; a complete nutritional and cooking guide for healthy living (Grand Central Life and Style, 2014; distr. Hachette, 449 pages, ISBN 978-1-4555-8189-4, $26 US paper covers) is by Alissa Segersten (once a personal chef and now cooking instructor) and Tom Malterre (an academic nutritionist). Together they also run the Whole Life Nutrition website. Here are over 300 "whole foods" recipes, including gluten-free, dairy-free, soy-free, and egg-free dishes. Almost something for everyone. It was originally published in 2008, and it is now updated into virtually a brand-new book. Even the bibliography is current: there are references to 2014 works. It is thorough and comprehensive, beginning with a primer on diet sensitivities, the need for whole foods, the larder, the equipment, the cooking techniques. The recipes are arranged by courses, from soups to desserts, with diversions to smoothies, bacteria-cultured foods, whole grains, dips and sauces, snacks and beverages. All with large type, easy to use instructions, and tips/tricks. There is also a web resources listing; there's more at www.wholelifenutrition.net(recipes, courses, newsletters, blogs). Various diets are discussed as there is some benefits in every one of them. I could not find any discussion on alcoholic beverages, not even through the index. While there is a table of US equivalents (weights and volumes), preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 88.
 
 
 
34.TRUE FOOD; season, sustainable, simple, pure (Little,
Brown, 2012, 2104, 255 pages, ISBN 978-0-316-12940-4, $19 US
paper covers) is by Andrew Weil and Sam Fox, with Michael
Stebner. Weil is well-known for his books and columns on
alternative health practices and issue (including many food
recipes). He is partner with Sam Fox in the True Food
Kitchen chain. Stebner is the executive chef of these
restaurants. The work comes heavily endowed with log
rollers Alice Waters and Marion Nestle. This is the 2014
paperback reprint. It's a book based
on SLOFE principles (seasonal, local, organic, fast, and
easy); there are about 150 recipes adapted from the six
restaurant chain. The important thing you need to know
about Andrew Weil is that the guy is completely
trustworthy: he has impressed me for over 20 years. Other
than that, this is good food with plenty of explanations
from Weil and a pantry to start up. You cannot go wrong
here. There are good illustrations and sufficient white
space in the book's layout. The chapters follow a daily
meal, with breakfast, appetizers, salads, soups, mains,
pasta, veggies, desserts and drinks (only a few with
alcohol). This is a good book for the struggling dieter –
you will get your appetite sated. Dishes include chocolate-
banana tart, stir-fried long beans with citrus-sesame
sauce, bibimbap, bison umami burger, and halibut with
fingerling potatoes. There are no tables of nutritional
sources. Preparations have their ingredients listed in
avoirdupois measurements, but there is no table of metric
equivalents, which is a shame for international sales.
Quality/price rating: 88.
 
 
35.CROHN'S & COLITIS DIET GUIDE. 2D ed (Robert Rose, 2008, 2014, 336 pages, ISBN 978-0-7788-0478-9, $24.95 CAN soft covers) is by A. Hillary Steinhart, MD, Mount Sinai Hospital, and Julie Cepo, RD. It accompanies Dr. Steinhart's Crohn's & Colitis Understanding & Managing IBD (also in a second edition). The major part of the book, here revised since its 2008 publication date, is a FAQ about food and IBD, along with a primer on causes, symptoms and therapies. These are proven dietary strategies for managing IBD, with menus and meal planning, tips on maintaining good nutrition, and 175 recipes. Over 25 new ones have been added, to take into account new foods such as banana cinnamon quinoa waffles, or new techniques such as slow cooker squash couscous. The preps largely come from two dozen Rose cookbooks, which have been vetted, of course, for their IBD relationship. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no overall table of metric equivalents. Each recipe has been noted as vegetarian or vegan, low cal, low fat, high protein, lactose, fibre, sodium, and others. Lots of tips for following a low fibre diet. Quality/price rating: 87.
 
 
36.THE GLUTEN-FREE TABLE; the Lagasse girls share their favorite meals (Grand Central Life & Style, 2012, 2014, 230 pages, ISBN 978-1-4555-1687-2, $17 US soft covers) is by Jilly and Jessie Lagasse, daughters of Emeril Lagasse. It was originally released in hardback in 2012, and this is the paperback release. In 2004 Jilly was diagnosed with celiac disease. Jessie, at some point, needed to follow a gluten-free diet. Both of course have been food-inspired by their upbringing, so it seemed to be a no-brainer that a gluten-free cookbook was in the shaping. They have taken their fave preps from childhood and family and redeveloped them into tasty, celiac-friendly alternatives.
There's about 100 recipes, of family favourites, Southern classics, and
ten original preps from Emeril himself. It's all arranged by course,
from apps to sweets. Preparations have their ingredients listed in
avoirdupois measurements, but there is no table of metric equivalents.
There's a concluding list of resources and website. Some interesting or unusual recipes redefine Southern food: cornbread and Andouille stuffed pork chops; baked halibut with creole tomato and Vidalia onion vinaigrette; cheesy shrimp and crab grits; mini goat cheese and fig pizzas. Quality/Price Rating: 88.
 
 
38.DELICIOUS DIABETES COOKING FOR ONE OR TWO PEOPLE (Robert Rose, 2014, 144 pages, ISBN 978-0-7788-0476-5, $19.95 CAN paper covers) is by Michelle Berriedale-Johnson, founder of the Free From Food Awards (food allergy/intolerance). It was originally published in 2013 in London by Grub Street. These preps have been specifically designed for one or two (they can be scaled upwards), and can be used by anyone who needs low-sugar restrictions. With some modifications they can also be used for managing dairy or gluten allergies. Everything is fairly easy. Each prep has full nutritional analysis, larger type face, and tips. Preparations have their ingredients listed in both metric and avoirdupois measurements. Arrangement is by course, from apps and soups to baked goods and desserts. Typical are herb frittata, moules marinieres, pasta and broccoli gratin, and cod with chilies. Quality/price rating: 87.
 
 
43.BLOOD SUGAR: quinoa & healthy living (New Holland, 2013; distr. T.Allen, 128 pages, ISBN 978-1-74257456-1, $19.99 US paper covers) is by Michael Moore. It is a collection of previously published recipes from his Blood Sugar cookbook series, with some additional new preps using quinoa. Moore has owned or managed numerous restaurants in London and Sydney, including the Ritz Hotel London and the Bluebird London. He is currently the chef and owner of O Bar and Dining in Sydney. This is basically a diabetic book (Moore is a diabetic) but also one for clean, healthy living. It is divided into meals, with breakfast, light meals and snacks, mains and desserts. He's got figs on toast with ricotta, hot milk and barley porridge, homemade breakfast bars, plank-roasted salmon with quinoa tzatziki, strawberry quinoa custard pie, and more. Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. Quality/price rating: 85.
 
----------------------------------------------------


Chimo! www.deantudor.com

Saturday, July 26, 2014

FOOD BOOK OF THE MONTH! - Egg (Ruhlman)

EGG; a culinary exploration of the world's most versatile ingredient (Little, Brown and Company, 2014; distr. Hachette, 236 pages, ISBN 978-0-316-25406-9, $40 US hard covers) is by Michael Ruhlman, who started writing about and collaborating with the lives of chefs two decades ago. His food reference series includes The Book of Schmaltz, Ruhlman's Twenty, Ratio, The Elements of Cooking, and Charcuterie. He co-wrote books with Thomas (French Laundry) Keller. He's a Beard Award winner and an IACP winner. He envisioned the structure for this book as a flowchart with the whole egg at the top; it is included in a pocket, inside the back cover. The egg is the Rosetta stone to the kitchen, and Ruhlman treats it that way, with deep respect. There are about 100 preps here to celebrate basic poached and scrambled eggs, followed by mayonnaise, pasta, custards, quiches, and cakes. The recipes have chapters based on techniques: whole eggs (in shell, out of shell, blended), as ingredient in doughs, and separated (yolk, white, used together but separated). There is an index by technique and a general index, as well as many technique step-by-step photos by his wife. Preparations have their ingredients listed in mostly metric with avoirdupois measurements, but there is no table of equivalents listed.
Audience and level of use: beginners can use this book
Some interesting or unusual recipes/facts: shirred eggs Florentine; picadillo meatballs;  corn and sweet pepper fritters; Italian drop cookies with lemon glaze; profiteroles; rum-soaked cherry bread; omelet with creamy moral mushrooms; crepes.
The downside to this book: nothing really, except it is heavy by weight.
The upside to this book: excellent photography by his wife, Donna Turner Ruhlman.
Quality/Price Rating: 92.
 
Chimo! www.deantudor.com

Friday, July 25, 2014

DRINK BOOK OF THE MONTH! - Craft Beer Revolution

THE CRAFT BEER REVOLUTION; how a band of microbrewers is transforming the world's favorite drink (Palgrave Macmillan, 2014; distr. Raincoast, 250 pages, ISBN 978-1-137-27876-0, $25 US hard covers) is by Steve Hindy, co-founder of the Brooklyn Brewery, It comes loaded with 17 different log rollers, most of whom are associated with the US microbrewing industry. It is a basic history of the past 50 years' explosion of artisanal crafted beer. The pioneers started the demand for strong flavours, all-malt, and higher alcohol than the frankly acknowledged horse piss of the major players. It is also about independence and the frontier, reflected in the labels that are just short of cuss words and incitement to riots. There are more than 3000 craft brewers in the US, with more being added all the time; they have about 10% of the total market. There is comparable growth in Canada, but the regulatory bodies have nipped the flashy labeling. For example, in the UK, 140 labels have been pulled since 1989. Rebel brands are a big deal in the US, especially south of the Mason-Dixon line where some labels really are rebel, as in Civil War. Still, there are fractious factions in the craft brewing industry, and he pulls no punches. Hindy also discusses the acquisition period where big money meets craft brewing (1994 – 2000). There are notes on the associations (Brewers' Association of America and the Association of Brewers). But nothing on NAFTA or free trade. There are black and white photos scattered throughout this good business history book.
Audience and level of use: students of beer.
Some interesting or unusual recipes/facts: "The future of craft brewing largely depends on how that [Brewer's Association] power is wielded."
The downside to this book: American examples and usage.
The upside to this book: much of the scene in Canada follows the US course.
Quality/Price Rating: 89.
 
Chimo! www.deantudor.com

Thursday, July 24, 2014

The Event: talk with Paul Hobbs and his wines, repped by Authentic Wine & Spirits Merchants in Ontario.

The Date and Time: Tuesday, June 17 2014 2:30 PM to 5PM
The Event: talk with Paul Hobbs and his wines, repped by Authentic Wine & Spirits Merchants in Ontario.
The Venue: Fine Wine Reserve
The Target Audience: clients, wine media, LCBO, sommeliers
The Availability/Catalogue: all wines are available, largely through private orders.
The Quote/Background: It was a small group that assembled, but changed throughout the afternoon, maybe 70 in all. It was a simple tasting with Q & A and advice, one-on-one.
The Wines:
 
**** BEST -- Four Stars (91+ in Quality/Price Rating terms):
-Paul Hobbs Chardonnay Ross Station Estate 2011 $105
-Felino Malbec 2013 $19.95
 
***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):
-Crossbarn Chardonnay Sonoma Coast 2013 $35
-Paul Hobbs Pinot Noir Hyde Vineyard 2012 $105
-Paul Hobbs Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard 2011 $249
-Paul Hobbs Cabernet Sauvignon Beckstoffer Las Piedras Vineyard 2010 $249
 
The Food: none
The Contact Person: aearle@awsm.ca
The Event's Marketing Effectiveness and Execution (numerical grade): 87.

Chimo! www.deantudor.com
AND http://gothicepicures.blogspot.com
AND https://twitter.com/gothicepicures

Dean Tudor, Ryerson University Journalism Professor Emeritus
Treasurer, Wine Writers' Circle of Canada
Look it up and you'll remember it; screw it up and you'll never forget it.
Creator of Canada's award-winning wine satire site at http://fauxvoixvincuisine.blogspot.com

Monday, July 21, 2014

The Event: Chianti Classico Gran Selezione, worldwide exclusive preview at The Carlu, June 16/14

The Date and Time: Monday, June 16, 2014  2PM to 5PM
The Event: Chianti Classico Gran Selezione, worldwide exclusive preview
The Venue: Carlu (Round Room)
The Target Audience: LCBO product consultants, wine trade
The Availability/Catalogue: all of the wines are available through private orders or LCBO future offerings or consignment. The catalogue gave a description of what Gran Selezione was all about. 26 wineries were in attendance, and for each the catalogue entry gave a note on the grape composition, a sample label, addresses, plus the Ontario agent.
The Quote/Background: There was supposed to be a presentation, but all the notes were found in the catalogue anyway. Essentially, the GS is another level, above Riserva DOCG, with higher alcohol (13%, no problem in these days of climate change) and 30 months aging. Wine must be produced from a single vineyard or from a selection of best grapes; they are also subjected to a more rigorous chemical-organoleptic test.
The Wines: They ranged in price from about $35 to $200. For some, prices had not yet been set.
 
**** BEST -- Four Stars (91+ in Quality/Price Rating terms):
-Castelli del Grevepesa Chianti Classico DOCG Gran Selezione Lamole 2010, $44.95 Profile
-Marchesi Antinori Chianti Classico DOCG Gran Selezione Badia a Passignano 2009, $45 Halpern
-Vignamaggio Chianti Classico DOCG Gran Selezione Castello di Monna Lisa 2010, $49  HHD Imports
-Castello di Volpaia Chianti Classico DOCG Gran Selezione Il Puro Vigneto Casanova 2010 [organic] $130  Rogers
 
***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):
-Castelli del Grevepesa Chianti Classico DOCG Gran Selezione Panzano 2010, $44.95  Profile
-Ruffino Chianti Classico DOCG Gran Selezione Riserva Ducale 2010, $44.95
-Castello di Verrazzano Chianti Classico DOCG Gran Selezione Vigneto Querciolina Sassello 2011, $67 Small Winemakers
-Castello Vicciomaggio Chianti Classico DOCG Gran Selezione Vigna La Prima 2010, $80  Signature Wines
-Enrico Baj Macario Bajering Chianti Classico DOCG Gran Selezione VI Filare 2010
-Fattoria Viticcio Chianti Classico DOCG Gran Selezione Beatrice 2011 [organic] Majestic
-Vignole Chianti Classico DOCG Gran Selezione Crespine 2009
-Castello di Fonterutoli Chianti Classico DOCG Gran Selezione Castello Fonterutoli 2010
Trialto
-Rocca delle Macie Chianti Classico DOCG Gran Selezione Sergio Zingarelli 2010, $100 Noble Estates
-Barone Ricasoli Chianti Classico DOCG Gran Selezione Castello di Brolio 2010, $60  Churchill
-Rocca di Castagnoli Chianti Classico DOCG Gran Selezione Stielle 2010, $40 – 45 Profile
-San Vincenti Chianti Classico DOCG Gran Selezione Tenuta San Vincenti 2011 DB Wine
-Felsina Chianti Classico DOCG Gran Selezione Colonia 2009, $200 Lifford
-San Felice Chianti Classico DOCG Gran Selezione Il Grigio da San Felice 2010, $49.95 Dandurand
 
*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):
-Castello di Gabbiano Chianti Classico DOCG Gran Selezione Lamole 2011, $39.95 TWE
-Luiano Chianti Classico DOCG Gran Selezione Ottantuno 2010, $65  Tre Amici
-Fontodi Chianti Classico DOCG Gran Selezione Vigna del Sorbo 2010 [organic] Rogers
-Tenuta di Nozzole Chianti Classico DOCG Gran Selezione La Forra 2011  Frontier
-Bibbiano Chianti Classico DOCG Gran Selezione Vigna del Capannino 2010, $45
-San Fabiano Calcinaia Chianti Classico DOCG Gran Selezione Cellole 2010, $35  Groupe Soleil
-Castello d'Albola Chianti Classico DOCG Gran Selezione Il Solatio 2010 Imprese
-Colle Bereto Chianti Classico DOCG Gran Selezione 2010 [organic]
-Barone Ricasoli Chianti Classico DOCG Gran Selezione Colledila 2010, $50  Churchill
-Castello di Ama Chianti Classico DOCG Gran Selezione San Lorenzo 2010, $50  Halpern
 
The Food: Italian cheeses and salamis, dried fruit, focaccia, breads.
The Downside: with no formal presentation, there was no chance for a spoken introduction or for questions.
The Upside: there was a tutorial for LCBO product consultants.
The Contact Person: chianticlassicotoronto@gmail.com and piero@ice.it
The Event's Marketing Effectiveness and Execution (numerical grade): 92.

Chimo! www.deantudor.com

Wednesday, July 16, 2014

WORLD WINE WATCH (LCBO VINTAGES TIP SHEET) FOR JULY 19, 2014

WORLD WINE WATCH (LCBO VINTAGES TIP SHEET) FOR JULY 19, 2014
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
By DEAN TUDOR, Gothic Epicures Writing deantudor@deantudor.com.
Creator of Canada's award-winning wine satire site at http://fauxvoixvincuisine.blogspot.com. My Internet compendium
"Wines, Beers and Spirits of the Net" is a guide to thousands of news items and RSS feeds, plus references to wines, beers and spirits, at www.deantudor.com since 1994. My LCBO tastings are based on MVC (Modal Varietal Character); ratings are QPR (Quality-to-Price Ratio). Prices are LCBO retail. Only my top rated wines are here. NOTE: The LCBO does NOT put out all of the wines of the release for wine writers or product consultants. Corked wines are not normally available for a re-tasting.
 
NOTE: It is getting more difficult to endorse wines under $20 for the simple reason that the LCBO does not release many of them into the Vintages program, ones that can be deemed to be worthy of your consideration. So I will now just ADD some "under $25" suggestions from my BYOB section, along with point values.
 
====?>>> ** BEST WINE VALUE OF THE RELEASE *UNDER* $20
 
TOP VALUE WHITE WINES under $25:
^^^^^^^^^^^^^^^^^^^^
1.Campo di Sasso Mount Nelson Sauvignon Blanc 2012 Marlborough, +694752, $21.95, 90 points.
2.Steve Bird Sauvignon Blanc 2013 Marlborough, +178319, $18.95: distinctive good quality savvy, with fruit and acid balance in play, 13.5% ABV, twist top. QPR: 89.
3.Domaine Bellevue Touraine Sauvignon Blanc 2012, +82305, $13.95: good value in savvy MVC, cork finish, 12.5% ABV. Gold Medalist. QPR: 89.
4.Code Inspiration Viognier 2013 IGP Pays d'Oc, +380758, $14.95: affordable tropical and plush aromatics with some savouriness on the palate, 13.5% ABV, from a co-op of 167 winemakers. QPR: 89.
5.Dr.Pauly-Bergweiler Riesling 2012 Mosel, +596601, $13.95: another treasure with intense, delicious orchard fruit, twist top, 10% ABV, finishing dry. QPR: 89.
6.Le Monde Pinot Bianco 2012 Fruili Grave, +372417, $17.95: good depth, minerals, orchard fruit, finishes dry but with a kick. Better with food. QPR: 89.
7.Miguel Torres Gran Vina Sol Chardonnay 2012 Penedes, +171660, $15.95: made since late 1960s, amazing value for a barrel fermented chardonnay coming in at 13.5% ABV. Now in twist top. QPR: 89.
8.Paco & Lola Albarino 2012 Rias Baixas, +350041, $18.95: aromatic beginnings, mid-palate check on fruit, lovely lemon and mineral finish. Twist top, 12.5% ABV. QPR: 89.
 
TOP VALUE RED WINES under $25:
^^^^^^^^^^^^^^^^^^^
1.Castello di Gabbiano Chianti Classico Riserva 2009, +216309, $22.95, 89 points.
2.Convento San Francisco 2005 Ribera del Duero, +206409, $21.95, 90 points.
3.Paul Hobbs Vina Cobos Felino Malbec 2012 Mendoza, +118067, $19.95: good whiff of California sunshine here, with plummy black fruit. Unfiltered. QPR: 88.
4.Small Gully Mr. Black's Little Book Shiraz 2011 Barossa, +287979, $17.95: tight aromatics with some mint, smoky on the finish, lots of fruit on the mid-palate. Twist top. 13.5% ABV. QPR: 89.
5.Chateau Haut-Dina 2010 Castillon Cotes de Bordeaux, +374389, $15.95: underpriced compelling red wine with Bordeaux character in spades. 13% ABV. QPR: 89.
6.Vallone Vereto Salice Salentino 2010 Puglia, +379255, $17.95: overwhelming BBQ wine, delicious, 13.5% ABV, Very smooth. QPR: 89.
7.Renzo Masi Chianti Riserva 2009, +969469, $15.95: excellent price for a nicely aged Chianti from anywhere in the region made to the Riserva level. 13.5% ABV. QPR: 89.
8.Abad dom Bueno Crianza 2006 Bierzo, +244699, $14.95: another interesting and valued wine from outside the Rioja area, North American appeal. From mencia grapes. QPR: 89.
9.CVNE Vina Real Plata Crianza 2009 Rioja, +657411, $18.95: it looks as if Spain has the last values in wines under $20. Here is another one, an MVC Rioja at a bargain price, aged 5 years already. 13.5% ABV. QPR: 89.
 
VALUE: "RESTAURANT READY" or "BRING YOUR OWN WINE BOTTLE" over $20
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
Restaurants should consider offering these FINE VALUE wines at a $10 markup over retail; the wines are READY to enjoy right NOW. Consumers should buy these wines to bring to restaurants with corkage programs.
 
1.Cave Spring CSV Riesling 2011 VQA Beamsville Bench Niagara, +566026, $29.95 retail.
2.Le Clos Jordanne Village Reserve Chardonnay 2011 VQA Niagara Peninsula, +33936, $30.
3.Campo di Sasso Mount Nelson Sauvignon Blanc 2012 Marlborough, +694752, $21.95
4.Champy Pernand-Vergelesses en Caradeux 1er Cru 2011, +344143, $49.95
5.Chateau Lalande-Borie 2010 AC Saint-Julien, +258772, $39.95
6.Icardi Parej Barolo 2008, +269696, $40.95
7.Castello di Gabbiano Chianti Classico Riserva 2009, +216309, $22.95.
8.Convento San Francisco 2005 Ribera del Duero, +206409, $21.95
 
 

Monday, July 14, 2014

* DRINK BOOK OF THE MONTH! * -- Native Grapes of Italy (Univ of Cal Pr)

NATIVE WINE GRAPES OF ITALY (University of California Press, 2014, 621 pages, ISBN 978-0-520-27226-2, $50 US hard covers) is by Ian D'Agata, a Rome-based wine writer (International Wine Cellar, Decanter, Figaro) who has also written The Ecco Guide to the Best Wines of Italy. It is a comprehensive guide to the more than 500 indigenous or autochthonous grapes of Italy. The country grows the largest number of native wines grapes known – almost a quarter of the world's commercial wine grape types. And here they all are, from the red Abbuoto in Lazio to the white Zirone Bianco from Sardinia. D'Agata spent 13 years interviewing and researching, plus tasting wines. He's got material on classifications, clones, soils, genetic evidence, history and local stories about each grape. The first fifty pages covers the primer of varieties in  general. This is followed by three sections: grape groups and families; major varieties; little-known varieties; and crossings. To tie it all together, there is an index plus a grape variety index. The appendix lists tables of planting distributions, a glossary, and an extensive bibliography. Each grape entry tells where it is found, a national registry code, a colour, the descriptions, and a note on which wines to try and why. This book is going to snap up a few awards.
Audience and level of use: Italian wine lovers, reference libraries.
Some interesting or unusual facts: "This book does not discuss obvious international varieties such as Pinot Nero or Gewurztraminer, but it does tackle varieties that have been traditional to specific parts of Italy for hundreds of years and are integral to wines considered archetypal of a region's production." Quality/Price Rating: 93.
 

Chimo! www.deantudor.com

Sunday, July 13, 2014

The Event: Hope Family wines vertical tasting, June

The Date and Time: Wednesday, June 11, 2014  3PM to 5PM
The Event: Hope Family wines vertical tasting
The Venue: SOHO House
The Target Audience: sommeliers, wine media, collectors – about 30 in all.
The Availability/Catalogue: most of these were older vintages, some may be available at the winery itself.
The Quote/Background: Austin Hope spoke about his family's winery (founded as vineyards in 1978) in Paso Robles, and about each wine. He makes a number of different lines, from the entry level Candor through Troublemaker and Liberty School. Treana Red and Treana White are top level blends, as is the Austin Hope Syrah level. The winery concentrates on Rhone varietals such as Syrah, Grenache, Roussanne, Marsanne, Viognier and Mourvedre. Overall, he believes in longer aging on the skin (30 – 60 days) and more pump-over.
The Wines:
 
**** BEST -- Four Stars (91+ in Quality/Price Rating terms):
-Liberty School Cabernet Sauvignon 2002
-Treana Red 2004 [60%cab sauv/syrah/merlot]
-Austin Hope Syrah 2011
-Austin Hope Syrah 2001
-Treana White 2001 [viognier/marsanne]
 
***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):
-Liberty School Cabernet Sauvignon 2010, $19.95 Vintages
-Liberty School Cabernet Sauvignon 2001
-Treana Red 2010 [70%cab sauv/syrah/merlot]
-Treana Red 1999 [cab sauv/syrah/merlot]
-Austin Hope Syrah 2005
-Treana White 2010 [viognier/marsanne]
-Treana White 1999 [viognier/marsanne]
 
*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):
-Liberty School Chardonnay 2011, $18.95
 
The Food: charcuterie, cheeses, dried breads, veggies and dips.
The Contact Person: lindsay.ohmi@trialto.com
The Event's Marketing Effectiveness and Execution (numerical grade): 89.

Chimo! www.deantudor.com