* THE REISSUES, THE REPRINTS, AND THE NEWER EDITIONS...

...all reflect a boom in the cookbook publishing business. A paperback reprint will lower the cost to the purchaser, and also give a publisher a chance to correct egregious errors or add a postscript. Some will reissue a book in paper covers with a new layout or photos. Others will rearrange existing material to present it as more informative text while keeping the focus tight. Some magazines will reissue popular or classic recipes in an "easy" format. Here are some recent "re-editions"...

 

 

 

22.BETTER HOMES AND GARDENS NEW COOKBOOK. GIFTS FROM THE KITCHEN, plus

Food Gift Chapter. 16th edition. (Wiley, 2012, 2014, 672 loose leaf

pages, ISBN 978-544-30707-0, $29.99 US, ring binder) is from the

magazine of the same name. In fact, with each book US and Canada residents can get

a free subscription for one year (value: $6 US). Since the book is

widely discounted at box stores and Amazon, with the subscription the

book can be had at virtually next to nothing. The 15th edition was

published in 2012. It is important to remember: this is a classic that keeps getting

better, for the basic home cook. Now in this edition of more than 1400

preps are 1300 recipes with 1200 photos (800 new) and 400 photos of

techniques. And there is more complete nutritional data for each dish. New features include a chapter on "Cook's Secrets", "8 to Try" (flavour changes to perk up simple recipes), and a new chapter on holiday faves. Recipes have been laid out in a more eye appealing fashion, and there is advice on how to customize basic recipes. Preparations have their ingredients listed in avoirdupois measurements, but there is still no table of metric equivalents. Quality/price rating: 85.

 

 

23.THE LOW-SUGAR COOKBOOK (Nourish Books, 2010, 2014, 256 pages, ISBN 978-1-84899-975-6, $17.95 CAN paper covers) is by Nicola Graimes, an award-winning healthy-food writer of more than 25 books. The recipes were taken from an earlier book published in 2010 as Quick & Easy Low-Sugar Recipes. The other material is newly written, and of course, some of the preps have been updated. It is a British context, by=but then sugar is sugar. These low-sugar versions do not resort to artificial sweeteners, so of course they are more healthy. Her collection includes some basic preps (such as chutneys, relishes, jams, almond milk), breakfasts and brunches, light meals and snacks, dinners, desserts, cakes, breads, and some menu planning. The index could have been more useful if more ingredients were indexed: for example, spelt soda bread is only under soda and bread, but not spelt. Preparations have their ingredients listed in some metric but mostly avoirdupois measurements, but there is no table of metric equivalents. Preps and cooking times are given, and there are four 5-day menus. Quality/price rating: 87.

 

 

24.THE BEER BOOK (DK, 2008, 2014, 352 pages, ISBN 978-1-4654-1952-1, $25 US hard covers) has been pulled together by Editor-in-Chief Tim Hampson. There are 14 contributors (with bios), but no signed reviews or entries. Most of the beers are bottled, but there are some from microbrew pubs. There is a pix of a beer bottle or can or pump for all the major beers covered. The directory-type data includes names and addresses, websites, and a mini-capsule history. There are also maps which include the US, Germany, UK, Belgium, and the Czech Republic (considered the Key Nations in beermaking). There are more maps of "Beer Trails" in Oregon, Bamberg, Cotswold's, Brussels, and Prague. There are features on the biggies Anheuser-Busch, Brooklyn, Guinness, Hoegaarden, Pilsner Urquell, and others. And essays on tasting, malts, German beer, lager, hops, glasses, wild beer yeasts, and beer-food matching. There is a glossary and index to beers, as well

as space for your own tasting notes. More than 800 breweries are covered in this updated 2014 edition, with some tasting notes for more than 1700 beers. Canada gets six pages for Amsterdam, Creemore, Granville Island, Pump House, McAuslan, etc. (27 companies in all), with 2 to 4 beers apiece. We needed more on Canada – also why was there

Labatt and Molson coverage? Quality/Price Rating: 88.

 

 

 

25.LA TARTINE GOURMANDE; recipes for an inspired life. (Roost Books,

2011, 2014; distr. Random House of Canada, 314 pages, ISBN 978-1-61189-078-4,

$26.95 CAN soft covers) is by Beatrice Peltre, creator of

latartinegourmande.com weblog. She's also a free-lance food writer,

stylist and photographer, working in and around Boston. So she did

almost everything in the book: food writing, food styling and food

photography. There's log rolling from David Lebovitz, and Dorie Greenspan. This is a soft cover reprint from the 2011 hardbound book. There are about 100 recipes, mostly

inspired by her French roots. Other preps come from Denmark, New

Zealand, and Boston. She's also slightly gluten-intolerant, so most of

the baked goods here have gluten-free flours. She's careful to explain

all of this and to list her organic flours. Every prep comes with a

memoir-like anecdote, so it is a bit of a personal book. After a

kitchen primer, the arrangement is by course (breakfast, lunch, dinner,

and dessert). Preparations have their ingredients listed in mainly

avoirdupois measurements, but there is no table of metric equivalents.

Some interesting or unusual recipes include cold honeydew and cucumber

soup, omelet wraps with nori and crunchy veggies, cumin and parsley-

flavored cheese gougeres, white lentil soup with chorizo and poached

eggs, and lavender ile flottantes. Quality/Price Rating: 87.

 

 

26.RAW SNACKS (Grub Street, 2011, 2014; distr. Fitzhenry & Whiteside, 160 pages, ISBN 978-1-909808-05-8, $24.95 CAN paper covers) is by Caroline Fibaek, a Danish naturopath who consults for raw food restaurants. It was originally published in Denmark in 2011; this is the English translation. It is an engaging collection of raw food, emphasizing the entry points of spicy nuts, raw chocolate truffles, grape lollipops, date fudge, coffee substitutes and energy drinks. As the title says, they are all snacks, and these can be the easiest to handle for non-raw food eaters – and great at mixed parties. Arrangement is by type: salty, chocolate, liquorice, wine gums, caramel, "ice cream", milkyshakes, sparklers, and more. These have  no dairy, no white sugar, no gluten, no animal fat. Just 100% raw vegan. There is an international list of suppliers' websites at the rear.

Preparations have their ingredients listed as hybrids in both metric and  avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 86.

 

 

27.COFFEE TIME TREATS (Ryland Peters & Small, 2014; distr. T. Allen, 192 pages, ISBN 978-1-84975-569-6, $24.95 US hard covers) is a publisher's collection of some 80 recipes for coffee cakes, sticky buns, muffins, and other soppers for the morning espresso, mid-day latte, and after-dinner cappuccino. Only a few (under 15) actually have coffee in them; the bulk are meant as spicy-nutty accompaniments. Credits go to the RPS stable of cookbook writers such as Liz Franklin, Hannah Miles, Isadora Popovic, Sarah Randall, and Julian Day. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 85.

 

Chimo! www.deantudor.com

* THE RESTAURANT/CELEBRITY COOKBOOK...

...is one of the hottest trends in cookbooks. Actually, they've been around for many years, but never in such proliferation. They are automatic best sellers, since the book can be flogged at the restaurant or TV show and since the chef ends up being a celebrity somewhere, doing guest cooking or catering or even turning up on the Food Network. Most of these books will certainly appeal to fans of the chef and/or the restaurant and/or the media personality. Many of the recipes in these books actually come off the menus of the restaurants involved. Occasionally, there will be, in these books, special notes or preps, or recipes for items no longer on the menu. Stories or anecdotes will be related to the history of a dish. But because most of these books are American, they use only US volume measurements for the ingredients; sometimes there is a table of metric equivalents, but more often there is not. I'll try to point this out. The usual shtick is "favourite recipes made easy for everyday cooks". There is also PR copy on "demystifying ethnic ingredients". PR bumpf also includes much use of the magic phrase "mouth-watering recipes" as if that is what it takes to sell such a book. I keep hearing from readers, users, and other food writers that some restaurant recipes (not necessarily from these books) don't seem to work at home, but how could that be? The books all claim to be kitchen tested for the home, and many books identify the food researcher by name. Most books are loaded with tips, techniques, and advice, as well as gregarious stories about life in the restaurant world. Photos abound, usually of the chef bounding about. The celebrity books, with well-known chefs or entertainers, seem to have too much self-involvement and ego. And, of course, there are a lot of food photo shots, verging on gastroporn. There are endorsements from other celebrities in magnificent cases of logrolling. If resources are cited, they are usually American mail order firms, with websites. Some companies, though, will ship around the world, so don't ignore them altogether. Here's a rundown on the latest crop of such books –

 

11.CHICKEN; THE NEW CLASSICS (Nourish Books, 2014, 224 pages, ISBN 978-1-84899-197-2, $24.95 US hard covers) is by Marcus Bean, who doesn't seem to have any bio in the book nor on the web site. Deep research shows that he's an Iron Chef in the UK with some TV cooking shows. It is an engaging book, full of "classics" with some contemporary touches. The primer gives guidelines for purchasing, storing, and preparing whole chicken or chicken parts. Then come weekday meals, followed by chapter "for the weekend" and concluding with dinners and celebrations: more than 100 recipes include tasty chicken salads such as chicken Waldorf salad with crispy shallots; chargrilled chicken, fennel with feta salad; glazed orange and mustard chicken with chard and spinach salad; and quinoa chicken and asparagus salad. He's got spring rolls with hoisin sauce,  fajitas, homemade smoked paprika wraps, mango and coriander chicken pita, and some US dishes such as fried chicken and Corn or New Orleans jambalaya with chicken, chorizo and shrimp. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 87.

 

 

 

12.THE DIRTY APRON COOKBOOK (Figure.1; distr. Raincoast) 192 pages, ISBN 978-1-927958-17-9, $34.95 CAN hard covers) is by David Robertson, the first chef-de-cuisine at Chambar in Vancouver. Since 2009 he has been teaching at his Dirty Apron Cooking School and Delicatessen. He has about 8,000 students a year. The school has a large range of classes, for different levels and different themes. His book is a collection of the "tried-and-true" preps from the school. It is very heavily illustrated, which also suggests more of an armchair chef or even food stylist, but there are 80 items, from brunches, apps through soups, deli lunches (sandwiches, pasta), mains, and desserts. There is also a history/memoir of the school. Techniques in the preps are, of course, useful. Typical brunches include prosciutto and taleggio brioches, poached eggs on herb potato rosti with sun-dried tomato hollandaise, and Moroccan mimosas. Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. More details are at www.dirtyapron.com. Quality/price rating: 86.

 

 

 

 

 

13.FRENCH ROOTS (Ten Speed Press, 2014, 262 pages, ISBN 978-1-60774-547-1, $35 US hard covers) is by Jean-Pierre Moulle, retired as executive chef at Chez Panisse in 2012 (he began working there in 1975) and Denise Lurton Moulle, member of the well-known Bordeaux wine making Lurton family (she distributes Bordeaux wines in North America). They have homes in both Sonoma and in Bordeaux; their book contains food from both places. It is also part memoir with descriptions of French family life and life in Berkeley where they both worked. Now they spend their time leading culinary tours, foraging, hunting and preserving. Some French dishes via Denise, when she was growing up, include: porcini omelet, apricot crisp, ile flottant, swiss chard frittata, and summer vegetables stuffed with pork sausage. Some dishes via  Jean-Pierre, when he was at Chez Panisse, include: grilled quail with red cabbage and chestnuts, cream of young turnip and turnip greens with cured ham, fish and shellfish terrine, and grilled scallop skewers with pancetta and herb butter. There are lots of intriguing photos of food plating and raw ingredients, plus copious background notes to each dish. The material is fairly comprehensive and self-revelatory. The last chapter deals with aperitifs and canapes, with such tasty items as walnut wine, wild salmon tartare, olive tapenade, marinated sardines, and canned roasted tomatoes. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 90.

 

 

 

14.BLUE RIBBON BAKING FROM A REDNECK KITCHEN (Clarkson Potter, 2014; distr. Random House Canada, 239 pages, ISBN 978-0-8041-8578-3, $22 US paper covers) is by Francine Bryson, who has won more than 200 local and national backing competitions, including some on reality TV shows. Both of her grandmothers passed on their recipes to her. The whole range is here: pies (coconut cream, peanut butter), cookies and bars (cow patties, ginger snaps), cakes, cheesecakes, biscuits, breads, and ending with candy and truffles.

If you like to go all out with fats and sugars, this book's for you. Mmmm-mmm. About 120 preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 86.

 

 

 

15.LET US ALL EAT CAKE; gluten-free recipes for everyone's favorite cakes (Ten Speed Press, 2014, 216 pages, ISBN 978-1-60774-629-4, $24.99 US hard covers) is by Catherine Ruehle, a cake artist and once owner of Sublime Bakery. She is now a health coach and TV personality (at the end of 2010 she had to forego dairy and gluten). Sarah Scheffel who assisted, is a cookbook editor. It comes with log rolling, although some of them are hard to read on the inside cover. Here are 60 recipes for a variety of coffee cakes, later cakes, cupcakes, little cakes, snack and breakfast cakes: lemon blueberry bundt, honey-lavender tea cake, polenta breakfast cake, chocolate orange gateaux, lemon meringue cupcakes, and chocolate layer cake. Plus, of course, the various glazes and frostings. There is also a section on decorating techniques and special occasion cakes. Who says gluten-free has to be boring? Dive in...Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. Quality/price rating: 88.

 

 

 

16.AARTI PAARTI (Grand Central Life & Style, 2014,304 pages, ISBN 978-1-4555-4541-4, $28 US  hard covers) is by Aarti Sequeira, who has prominently appeared on the Cooking Channel and the Food Network in a variety of shows, including one of her own (Aarti Party). She has her own YouTube channel and blog aartipaarti.com. There's some logrolling here from Michael Symon and others. Her book is derived from the blog and from TV shows: it is a blend of Middle East and Indian flavours with American food through 100 recipes. It is part memoir too, showing how she became the woman she is. It is broken down by ingredient: chutneys, breads, veggies, sides, salads, legumes, poultry, meat, seafood and dessert. There's an Indian pantry and a resources list. Many of the non-English words in the recipe titles have phonetic pronunciations. Typical dishes include kebab sliders with date chutney and arugula raita, bacon-mint-pine nut stuffing muffins, Moroccan carrot salad with caramelized lemon and pine nuts, blistered corn on the cob with zesty masala and lime, and chai-brined pork chops with spiked spiced apple chutney.

Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 87.

 

 

 

 

17.MISS VICKIE'S KITCHEN (Figure.1, 2014, 128 pages, ISBN 978-1-927958-15-5, $29.95 CAN hard covers) is by Vickie Kerr, who founded Miss Vickie's Potato Chips in 1987. It is her first book, and yes, it includes a recipe for her iconic chip (as well as two preps for chips and chocolate desserts).  Other than that, this is a family cookbook of some 70 recipes, ranging from apps through salads, sides, soups, stews, meat, seafood, desserts, and putting food by with preserving and pickling. She has a Montreal dry garlic spareribs, baked wild salmon, shepherd's pie (actually, cottage pie), pan-fried potatoes. Most of it is quick and easy. Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. Quality/price rating: 84.

 

 

 

18.SILVANA'S GLUTEN-FREE AND DAIRY-FREE KITCHEN (Houghton Mifflin Harcourt, 2014, 231 pages, ISBN 978-0-544-15734-7, $25 US hard covers) is by Silvana Nardone, cookbook author, blogger, and former owner of an Italian bakery. It is a basic book with Nardone re-working mainly comfort foods into GF-DF foods. It's arranged by course, from apps through desserts, with plenty of breads along the way. She's got some reinvented baking mixes for breads, pizza, bagel, pancake, etc., and some milk substitutes for ricotta cheese, parmesan, whipped cream, dulce de leche, bechamel, buttermilk, and more. Since her son needs GF-DF, they must work – he eats them and stays healthy. Family food is especially good. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 87.

 

 

19.WORLD SPICE AT HOME (Sasquatch Books, 2014; distr. Random House Canada, 228 pages, ISBN 978-1-57061-907-6, $24.95 US paper covers) is by Amanda Bevill, owner of World Spice Merchants in Seattle, and Julie Kramis Hearne, a cookbook author who also worked at Herbfarm restaurant. There are over 75 preps here, each worked on with a vibrant spice of some kind. The authors have a primer covering pure spices and spice blends, and then the book proceeds from apps to desserts and breads through the standard meal pattern. Spice-blends include baharat, berbere, besar, Chinese five-spice, curries, dukkah, harissa, kasmiri garam masala, ras el hanout, and za'atar. The is the most valuable part of the book, and there is a separate contents listing for recipes that use these blends. Otherwise, there is an index by ingredient and dish name. They've got za'atar fries, spiced nuts, chicken wings with chili-garlic and Chinese five-spice, beet salad and goat cheese with dukkah, crab melts with kasmiri curry, and maple-glazed pork chops with besar. Preparations have their ingredients listed in avoirdupois measurements, but there  are tables of metric equivalents. Quality/price rating: 89.

 

 

20.MY PERFECT PANTRY (Clarkson Potter, 2014, 304 pages, ISBN 978-0-385-34566-8, $30 US hard covers) is by Geoffrey Zakarian, chef/partner of some NYC restaurants, works on Food Network and Iron Chef projects, and also judges on TV. Here he works on a pantry cookbook, a nifty idea: 150 easy recipes based on 50 essential ingredients from your pantry (oats, honey, olive oil, tuna, ketchup, bread crumbs, raisins, chickpeas, et al – major shelf keepers that will not deteriorate). Just add a few common items from shopping at a market, such as shrimp, tomatoes, pork, chicken, and so forth. Et voila!

The easy preps include grilled salmon with almond tarragon romesco, almond-crusted pork chops with apples, bagna cauda, beef barley bisque, with duck and barley salad among other foods. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 87.

 

 

 

21.BACK AROUND THE TABLE (Ballantine Books, 2014, 299 pages, ISBN 978-0-8041-7685-9, $30 US hard covers) is by David Vebable, QVC's Resident Foodie (he's been with the network as a food personality since 1993) with many shows and a cookbook. He's got the log rollers Michael Symon, Emeril Lagasse, and Lidia Bastianich. It is comfort food with style, about 150 preps worth, divided by style: mix and mingle, brunch, shake and stir, quick and easy, smoke and fire, gather and share, light and bright, fresh and flavourful, and sweets and treats. The themes are about what one would expect, and it is all tied together through the extensive index for retrieval. The style includes lasagna roll-ups, blueberry-lemon ricotta pancakes, lighter baked mac and cheese, angel food cake, breakfast poppers with grits and bacon, Guinness beef stew, hummus, and maple-glazed carrots and parsnips. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 85.

 

Chimo! www.deantudor.com

* DRINK BOOK OF THE MONTH! *

1.SHERRY (Ten Speed Press, 2014, 264 pages, ISBN 978-1-60774-581-5, $24.99 US hard covers) is by Talia Baiocchi, editor-in-chief of Punch, an online magazine focused on wines, spirits and cocktails (what? No beers?). She's also written a number of articles for all the major wine magazines. With Sherry, she has made a good choice to begin book authorship. It is, according to the subtitle, "a modern guide to the wine world's best-kept secret, with cocktails and recipes". And it may just be what the sherry industry needs in North America. For too long, sherry has been neglected, with stagnant and/or declining sales. It is seasonal at best (think Christmas) and sweet at worse. There is some nice logrolling here from five other authors who are not the usual "chefs" or "celebrities". It covers the basics: how made, types, history, towns and bodegas, sherry cocktails, and recipes involving sherry (either as ingredient or accompaniment or both).

The 100 pages of preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. There's a resources list on where to drink sherry and eat food in the Spanish region (names, addresses, best dishes) and in the US, along with some places in the US to buy bottles of sherry. It is a very nifty book, not really meant for those of us in the know (most sherry books have been stodgy). But it should appeal to millennials and those new to drinking and cocktail making. With its very colourful pictures, this work may be the ticket to an increase in sherry sales.

Audience and level of use: younger drinkers.

Some interesting or unusual recipes: cazon en adobo; tortillitas de camerones el faro; huevos a la flamenca;

The downside to this book: for the first 150 pages it is a great overview of sherries, but in a simpler style that won't appeal to connoisseurs.

The upside to this book: there is a small but useful section on sherry vinegars.

Quality/Price Rating: 90.

 

 

Chimo! www.deantudor.com

WORLD WINE WATCH (LCBO VINTAGES TIP SHEET) FOR JANUARY 10, 2015

 

WORLD WINE WATCH (LCBO VINTAGES TIP SHEET) FOR  JANUARY 10, 2015

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

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, along with point values.

 

 

====?>>> ** BEST WINE VALUE OF THE RELEASE *UNDER* $20

 

Joseph Cattin Gewurztraminer 2012 Alsace, +224626, $17.95: excellent typicity for Alsatian gewurz, touch of finishing bitterness but enough acid for food. 13.5% ABV. Gold Medal winner. QPR: 91.

 

 

TOP VALUE WHITE WINES under $25:

^^^^^^^^^^^^^^^^^^^^

1.Keint-He Winery Voyageur Chardonnay 2012 VQA Niagara, +389544, $16: a good solid Ontario MVC chardonnay with some lemons, some botrytis and some finishing acid. 13% ABV. QPR: 89.

2.Crios de Susana Balbo Chardonnay 2013 Mendoza, +243196, $13.95: tropical fruit and vanilla, mid-length finish. 14% ABV. Twist top. QPR: 88.

3.Mulderbosch Chenin Blanc 2012 WO Western Cape, +675421, $14.95: very compelling slightly off-dry flavours without physically being off-dry, lower acid than most. 13.5% ABV. Twist top. QPR: 89.

4.Mallory & Benamin Talmard Macon-Uchizy 2013, +733956, $16.95: very useful value for a lovely mid-palate of sweet fruit, with enough stuffing for food. 13% ABV. Cork closure. QPR: 90.

5.Domaine Bois-Malinge Muscadet Sevre et Maine 2013, +224246, $13.95: crisp, refreshing, light enough at 12% ABV. For sip or first course. Twist top. QPR: 89.

6.Edesheimer Rosengarten Riesling Auslese 2012 Pfalz, +391052, $19.95: full of lifted aromas and peaches/apricots, much quality in a medium-sweet wine. But do cellar for awhile. 10% ABV. QPR: 89.

7.See Ya Later Ranch Chardonnay 2012 VQA Okanagan, +126912, $19.95: a lumbering giant in more ways than one. Wood and fruit just in balance, one for the woodies. QPR: 89.

8.Zuccardi Serie A Torrontes 2013 Salta, +389262, $15.95: memories of summer, exotic tropical perfumes, 14% ABV. QPR: 89.

 

 

TOP VALUE RED WINES under $25:

^^^^^^^^^^^^^^^^^^^

 

1.Driftwood The Collection Cabernet Merlot 2012 Margaret River, +399857, $19.95: very juicy and oaky, 14.4% ABV, good blend. QP: 88.

2.Man Vintners Shiraz 2013 WO Coast Region South Africa, +71332, $13.95: affordable soft chocolate tones. 14% ABV, twist top. QPR: 88.

3.Chateau Beausejour Hostens 2010 Haut-Medoc, +388298, $22.95. QPR: 90.

4.San Silvestro Cantine Brumo Nebbiolo d'Alba, +101444, $15.95: an excellent nebbiolo from Piedmont, full-bodied, affordable price, 13.5% ABV. QPR: 89.

5.Castello di Bibbione Riserva Chianti Classico 2009, +390377, $22.95. QPR: 90.

6.Villa Mora Montefalco Rosso Riserva 2008, +357079, $16.95: aged quality shines, mature berries and black fruit, maybe some leather. 14.5% ABV. Great price. QPR: 89.

7.Monasterio de las Vinas Reserva 2006 Carinena, +166579, $14.95: once away from Rioja, the prices tumble. This eight year old wine, barreled for a year, is a good garnacha/tempranillo mix of chunky fruit and vanilla with a light aging. Remarkable. 13% ABV. The Gran Reserva 2005 came out before Christmas, and at $16.95 is comparable value. QPR: 89.

8.Columbia Crest H3 Horse Heaven Hills Merlot 2012 Washington State, +209874, $19.95: underpriced dee-lishus intensity, soft fruit, 14.5% ABV. QPR: 89.

9.La Posta Estela Armando Vineyard Bonarda 2013 Mendoza, +261586, $14.95: good food friendly wine, ever useful as an aperitif, 13.5% ABV, twist top. Best wine label ever! QPR: 89.

10.Rupert & Rothschild Classique 2011 WO Western Cape, +717991, $22.95. QPR: 90.

11.Vina Real Plata Crianza 2010 Rioja, +657411, $18.95: from an old style winery which coddles with care, about 90% tempranillo. 14 months in French and US oak. QP: 89.

 

VALUE: "RESTAURANT READY" or "BRING YOUR OWN WINE BOTTLE" over $25

^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

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.Rodney Strong Reserve Chardonnay 2012 Russian River Valley Sonoma, +210039, $44.95 retail.

2.Domaine du Prieure Vieilles Vignes Savigny-Les-Beaune 2011, +392001, $29.95.

3.Saint-Saturnin de Vergy Bourgogne Hautes-Cotes de Beaune 2012, +390542, $24.95.

4.Abbona di Abbona La Pieve Barolo 2010, +213132, $31.95.

5.Tony Sasa Martina Brunello di Montalcino 2008, +382762, $37.95.

Chimo! www.deantudor.com

FOOD AND DRINK BOOKS IN REVIEW

3.VEGETARIAN DINNER PARTIES (Rodale, 2014, 290 pages, ISBN 978-1-60961-501-7, $32.50 US hard covers) is by Bruce Weinstein and Mark Scarborough, award-winning authors of more than 20 cookbooks. Here they delve into entertaining with 150 meatless meals "good enough to serve company". It's arranged by size, with chapters on no plates, small plates, soups, pastas, large plates and final plates. They open with cocktails and punches, and close with food gifts on departure, such as granola. Nice touches. Vegan dishes are clearly labeled as such, but in a lighter ink. In addition to the preps, there are some highly structured tips and advice on how to entertain a crowd, emphasizing the nicer touches (no paper napkins, for example). Menus, with page references, are given for every dish, which is a terrific idea. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents.

Audience and level of use: vegetarians, entertainers.

Some interesting or unusual recipes/facts: beet tian with walnuts and oranges; watercress and celery root salad with za'atar; pistachio shortbread with tomato gelee; fiddlehead tacos with almond romanesco; braised kobacha squash with scallions and miso; ricotta spinach dumplings with parmesan cream sauce.

The downside to this book: "vegan" needs darker ink.

The upside to this book: good menus for each dish.

Quality/Price Rating: 89.

 

 

 

4.1000 JUICES, GREEN DRINKS AND SMOOTHIES (Firefly Books, 2014, 288 pages, ISBN 978-1-77085-451-2, $29.95 CAN hard covers) is by Deborah Gray, cookbook author of healthy books such as 500 Vegan Recipes. Here she presents 100 foundation preps with 900 variations (to include milkshakes, slushies, and frappes). It is illustrated, but mostly with colourful liquids in a glass. Threads include breakfast blends, cleansing drinks, restorative drinks, energy boosters, thirst quenchers, frozen drinks, party drinks, and "mocktails". Teeny tiny typeface for the important index (locator of all recipes by name), which is unfortunate – especially since one or two nondescript photos, such as the last one for a shampagne cocktail, could have been eliminated and freed up a few pages. Those most interested in healthy food are the older folks, like myself, who struggle sometimes with computerized typeface sizing. Also unfortunate is the similar size for the list of ingredients, despite plenty of spacing. The preliminary pages deal with processing drinks (equipment, types of food, dairy alternatives, sugar substitutes nuts and seeds, supplements and additives) followed by the sections. Each has a model recipe followed by 9 or so variations. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents.

Audience and level of use: healthy food eaters, beginners.

Some interesting or unusual recipes/facts: under cucumber agua fresca (flavoured water), she has herbed cucumber agua fresca, gingered agua fresca, lemongrass and ginger agua fresca, lemongrass and vanilla, cucumber cranberry, lavender, strawberry, blackberry and lemon verbena, pineapple mint, and warm lemon water.

The downside to this book: small typeface, some non-essential photos.

The upside to this book: good data collection of preps.

Quality/Price Rating: 86.

 

 

 

 

5.THE FRENCH COOK: soups and stews (Gibbs Smith, 2014, 128 pages, ISBN 978-1-4236-3576-5, $21.99 US hard covers) is by Holly Herrick, who is a Cordon Bleu grad and restaurant critic, living in Charleston, SC. She has also written a few cookbooks for Gibbs Smith.

This is the fourth in a series on French cuisine (Herrick has written three of them). And, of course, what better time to roll-out than with versatile soups and stews. There are photos and step-by-step techniques. The six basic stocks are here, as foundations for the soups and stews. Soups are mainly clear or delicate consommes, and creamy (corn, mushroom, chestnut, fresh pea). Some variations are noted. The basic hearty stews are here: beef bourguignon, cassoulet, lamb stew. 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: fruity curried lamb stew, vichyssoise with asparagus, cold red pepper soup, cantaloupe soup.

Quality/Price Rating: 89.

 

 

 

6.FERMENTED VEGETABLES (Storey Publishing, 2014, 376 pages, ISBN 978-1-61212-425-4 $24.95 US paper covers) is by Kirsten Shockey and Christopher Shockey, farmers in southern Oregon. They have created over 40 varieties of cultured veggies and krauts which they sell at their farmstand. Lacto-fermentation is a classic preserving method, yielding nutrient-dense live foods with vitamins, minerals, enzymes, and priobiotics. In this book they deal with sauerkraut, kimchi, pickles, and fermented condiments. Then they give us about 64 different preps for fresh veggies, herbs, and fruits. There are a total of about 140 recipes here which include incorporating fermented vegetables into a plated fish for any meal. The techniques need to be mastered first, but they are easy. For example, kimchi can be made with asparagus, garlic scapes, parsnips, and snow peas. There are, of course, some ethnic flavours here. The arrangement is: primer, A-Z guide to veggie and fruits, plated dishes incorporating the fermented foods. They have a resource list, a bibliography, and a troubleshooting area ("scum") to describe problems or not-problems. Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents.

Audience and level of use: those seeking a healthier lifestyle, those with digestive issues.

Some interesting or unusual recipes/facts: au gratin potatoes; lentils and rice; fish tacos; egg salad; zucchini muffins.

The downside to this book: nothing, really.

The upside to this book: something new, especially during the preserving and holiday seasons.

Quality/Price Rating: 90.

 

 

 

7.THE KITCHN COOKBOOK (Clarkson Potter, 2014, 304 pages, ISBN 978-0-7704-3443-4, $32.50 US hard covers) is by Sara Kate Gillingham, food writer, food author, and founding food blogger at The Kitchn (from 2005). Faith Durand is the other author; she is a cookbook writer and executive editor of The Kitchn. It is a basic book of recipes, kitchens, and tips to be an inspiration to cooking. Part one is devoted to setting up the kitchen with its tools, and then maintaining it. Then there is stocking the pantry and planning the meals, which also includes a chapter on 50 essential cooking skills. That's all in the first half of the book – then come the recipes for 150 pages. There is a resources section with a list of suppliers of essentials with some websites. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents (just a mathematical formula to multiply fluids by 30 or solids by 28).

Audience and level of use: beginners, fans of websites

Some interesting or unusual recipes/facts: winter squash and chicken thighs over polenta; baked brown rice, lentils and cauliflower with cucumber yogurt sauce; black bean edamame burgers; green payaya pad Thai; jam hand pies; Middle Eastern turkey burger.

The downside to this book: sorry, but it needs a proper metric table. 

The upside to this book: fairly comprehensive for the novice.

Quality/Price Rating: 86.

 

 

 

8.SERIOUSLY DELISH (Houghton Mifflin Harcourt, 2014, 304 pages, ISBN 978-0-544-17649-2, $29.99 US hard covers) is by Jessica Merchant, a recipe developer and writer-blogger at How Sweet Eats. It is an upbeat book, emphasizing colour and flavours, presentation, and great mouthfeel. Her philosophy is that you have to have a relationship with food. The arrangement is eclectic, but begins with breakfast, moving on to snack, sandwiches, salads, soups, veggies, Tex-Mex, burgers, pizza, cocktails, and celebrations.

Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents.

Audience and level of use: beginner, millennials.

Some interesting or unusual recipes/facts: amaretto-butternut squash soup with cinnamon toast croutons; crab cakes with sweet corn and blueberry salsa; caramel bourbon brownie milkshakes; confetti cupcakes.

The downside to this book: so many pix of Jessica

The upside to this book: much of this food seems to be an obsession with her.

Quality/Price Rating: 85.

 

 

 

9.THE NATURAL FOOD KITCHEN (Ryland Peter & Small, 2014; distr. T. Allen, 160 pages, ISBN 978-1-84975-560-3, $24.95 US hard covers) is by Jordan Bourke, a trained chef who writes cookbooks and had worked with Yotyam Ottolenghi, who is the log roller here. These are seasonal dishes using fresh and healthy alternatives to flours/sugars/dairy/fats (as listed). His first book was The Guilt-Free Gourmet; here, he moves along to be more global in concept. The arrangement is by course, beginning with all the esses: snacks, small plates, soups, sandwiches, sauces, stews, salads, substantial savouries, seafoods, sides, and sweets. There is a pantry in the primer. Preparations have their ingredients listed in avoirdupois and some metric measurements, but there is no table of equivalents.

Audience and level of use: intermediate range

Some interesting or unusual recipes/facts: chocolate and nut butter tart; sardines with sunchokes and salsa verde; quinoa with mint, orange and beetroot; farinata; chickpea fritters.

The downside to this book: it is a heavily competitive field for this kind of cookbook

The upside to this book: gorgeous photos

Quality/Price Rating: 85

 

 

 

10.BROOKLYN SPIRITS: craft distilling and cocktails from the world's hippest borough (Powerhouse Books, 2014, 272 pages, ISBN 978-1-57687-705-0, $35US) is by writer Peter Thomas Fornatale and longtime mixologist Chris Wertz. Since 2002, craft distillers have been allowed to function in New York state. Brooklyn is now a hotbed of distilling activity. The authors give profiles of some of the local business, including infusers, bitters makers, and a vermouth producer, about a dozen in all. Each description has some recipes from producers, bartenders and restaurants in Brooklyn, and includes commentary from these people. Many of the products have some national distribution in the US, but not all. Indeed, for Canadians, we may be SOL and lacking. This means you'll need to substitute something appropriate, and there are suggestions here for the 100 plus cocktails. So, for Brooklyn Hemispherical Bitters, we have a history, a biography and the philosophy of Mark Buettler the founder, and some preps.

Audience and level of use: cocktail lovers

Some interesting or unusual recipes/facts: "people who refer to themselves as "wine-makers" are just self-absorbed idiots or chemists. Nobody actually makes wine; wine makes itself".

The downside to this book: well, Noilly Prat was misspelled – in large type

The upside to this book: well-framed photos.

Quality/Price Rating: 85.

 

Chimo! www.deantudor.com

The Event: Garnacha – the Mediterranean Old New wine trade tasting

The Date and Time: Wednesday, November 26, 2014   3:30 PM – 7 PM

The Event: Garnacha – the Mediterranean Old New wine trade tasting

The Venue: Richmond Event Venue and Gallery

The Target Audience: wine media, sommeliers, et al.

The Availability/Catalogue: a spiral bound but glossy catalogue, arranged in table order. It worked, with data on prices, winemaking, agent, etc. But the gloss was hard to write on and many vintage dates and prices were incorrect.

The Quote/Background: it was a walkaround tasting with nine tables (although three or four of them had only one wine while one had 7 or more). For background, we learned that France grows the most grenache in the world (94,240 Hectares), while Spain is second with 70,140.

The Wines: There were about two dozen wines (some with different vintage dates), so I did manage to taste them all.

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-BesodeVino Old Vine Garnacha 2011, $9.95 +253591 LCBO  [food fave]

-Edetaria Seleccio Garnacha Blanca Old Vines 2012, $39.95  PO Terra Firma

-Lafou Els Amelers 2013 Garnacha Blanca, $28.95  Con Connexion Oenophilia

-Vinas del Vero Secastilla 2009, $32    PO   Woodman

-Grandes Vinos Corona d'Aragon Special Selection 2012, $16.99  PO  Noble Estates

-Grandes Vinos Anayon Garnacha 2011, $29.95    PO Noble Estates

-Covinca Torrelongares Reserva 2009, $17.19  SAQ +904615

-Covinca Torrelongares Reserva 2008, $17.19  SAQ +904615

-Covinca Torrelongares Reserva 2003 N/A

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Bodega Pirineos Garnacha 2013, $17  Con  The Vine

-La Botera Vila-Closa Garnatxa Blanca 2013, $15.95  PO from BC

-Santo Cristo 2012 Seleccion Garnacha, $13.50  Con Hanna

-Bodegas Paniza Vinas Viejas de Paniza Garnacha 2012, $17.95   PO Christopher Stewart

-Bodegas Solar de Urbezo Garnacha 2013, $18.75  Con B & W Wines

-Bodegas San Valero Castillo de Monsera Garnacha 2013, $16.95    +73395 LCBO

-Bodegas San Alejandro Pablo Old Vine 2012, $14.99   BC +205518

-Bodegas Aragonesas Fagus 2012, $24.99  Con  Merchant Vintner

-Bodegas Aragonesas Don Ramon 2012, $11.99  Con  Merchant Vintner

-Bodegas Aragonesas Garnacha Centenaria 2013, $17.99  Con  Merchant Vintner

 

*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):

-Vinas del Vero La Miranda de Secastilla Blanca 2012, $16    PO   Woodman

-Vinas del Vero La Miranda de Secastilla 2012 [red], $16    PO   Woodman

-Bodegas Paniza El Agoston Garnacha-Syrah 2013, $12.95   PO    Christopher Stewart

 

The Food: oysters (although there were only four white wines), cold meat platter of sausages and Iberian hams, Spanish cheeses, breads and crackers. Hot shrimp skewers were passed around.

The Downside: I would have liked more wines to sample.

The Upside: a good chance to sample garnacha wines, which are up and coming. Some (not these at the show) have been appearing lately at Vintages every release.

The Contact Person: johanna.raynaud@sopexa.com, or www.winesofgarnacha.com

The Event's Marketing Effectiveness and Execution (numerical grade): 90.

Chimo! www.deantudor.com

The Event: Gourmet Food & Wine Expo (20th anniversary)

 

The Date and Time: Thursday, November 20, 2014  5:00 PM to 10 PM

The Event: Gourmet Food & Wine Expo (20th anniversary)

The Venue: Metro Toronto Convention Centre

The Target Audience: opening night VIPs, wine trade

The Quote/Background: There was an engaging wine faults workshop at 5PM that I attended. Unfortunately, only white wine was covered. Paolo Lopes from the Faculty of Oenology at Bordeaux University and Amorim R&D did the presentation. While I was told that the seminar (free to trade) was full, they only had 40 people and lots of empty chairs-- which was too bad, for the tasting was pretty good.

The Wines: I did not taste all the wines at the show, just an eclectic number.

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Brancott Estate Letter Series B Sauvignon Blanc 2013 Marlborough, $19.95 LCBO

-Marisco Vineyards The King's Bastard Chardonnay 2012 Marlborough, $19.95 Vintages

-Oyster Bay Sparkling Cuvee Rose NV New Zealand, $21.95 Vintages

-Wither Hills Sauvignon Blanc 2013 Marlborough, $17.95 Vintages

-Lailey Chardonnay 2011 VQA NOTL, $20

-Mure Signature  Gewurztraminer Alsace 2012, +387563, $21.95

-Decelle-Villa Savigny-Les-Beaune Cotes de Beaune 2012, +378208, $40.95

-Five Stones Cabernet Sauvignon Reserve Margaret River, +157305, $20.95

-Domaine Martin Plan de Dieu Cotes du Rhone Villages 2011, +370197, $19.95

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Oyster Bay Sauvignon Blanc 2013 Marlborough, $18.95 Vintages

-Saint Clair Family Estate Sauvignon Blanc 2013 Marlborough, $15.95 LCBO

-Stoneleigh Vineyards Sauvignon Blanc 2013 Marlborough, $17.75 LCBO

-Stoneleigh Vineyards Pinot Noir 2013 Marlborough, $19.95 LCBO

-White Cliffs Sauvignon Blanc 2013 Marlborough, $14.95 LCBO

-Campo Viejo Reserva Rioja 2009

-Hermanos Lurton Tempranillo Toro 2012

-Torres Vina Esmeralda 2013 Catalana [gewurztraminer and muscat]

-Fowles Are You Game? Chardonnay 2012 Australia

-Casar de Burba Godello Bierzo Spain 2011, $16.25 +368381

-Five Stones Sauvignon Blanc-Semillon Margaret River 2010, +108001, $19.95

-De Buzet Red Badge Merlot-Cabernet Sauvignon Buzet 2010, +350249, $12.95

-Chateau Le Grand Verdus Bordeaux Superiore 2010, +388330, $15.95

-Finca Allende Calvario Rioja 2005, +63206 $146

 

*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):

-Babich Sauvignon Blanc 2013 Marlborough, $14.95 LCBO

-Kate Radburnd Sun Kissed Pinot Gris 2013 Hawke's Bay, $15.95 LCBO

-Oyster Bay Chardonnay 2013 Marlborough, $18.95 Vintages

-Oyster Bay Merlot 2013 Hawke's Bay, $18.95 Vintages

-Stoneleigh Vineyards Chardonnay 2013 Marlborough, $16.95 LCBO

-Weingut Bischel Riesling Trocken Rheinhessen 2012, +377614, $16.95

 

The Downside: every year it seems that there are new rules and regulations, almost so it is no longer fun. In order to get in I had to be validated and show a wristband; I was also not told I could use a quick Elite entrance, which I found by accident, saving some half hour waiting.

The Upside: a chance to taste some wines I had missed this fall.

The Contact Person: vin@vaxxine.com; christopher.waters@sunmedia.ca

The Event's Marketing Effectiveness and Execution (numerical grade): 88.

 

Chimo! www.deantudor.com

The Event: Pahlmeyer (California) wine dinner

The Date and Time: Tuesday, November 18, 2014  7Pm to 10 PM

The Event: Pahlmeyer (California) wine dinner

The Venue: Le Select

The Target Audience: wine writers

The Availability/Catalogue: the wines are available through a variety of distribution channels (see below)

The Quote/Background:

The Wines: There was also a Jayson Cabernet Sauvignon 2012, but it was corked.

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Wayfarer Chardonnay 2012 Sonoma, $110 private order [Wayfarer was originally bottled by Pahlmeyer, but by 2012 a decision separated the two labels from Napa and Sonoma; Pahlmeyer's daughter Cleo is at the Wayfarer helm. 4 clones are used. 600 cases.]

-Pahlmeyer Napa Chardonnay 2013, April Vintages

-Pahlmeyer Sonoma Coast Chardonnay 2012, $99 May 2015 Vintages

-Pahlmeyer Proprietary Red 2011 Napa, $160.95 Vintages [Meritage, 95% cab sauv] March 2015

 

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Wayfarer Pinot Noir 2012 Sonoma, private order [12 clones are used]

-Jayson Chardonnay 2012 North Coast, $70

-Pahlmeyer Merlot 2012 Napa, Vintages [2011 in Classics], $85US March 2015

-Pahlmeyer Pinot Noir 2012 Sonoma Coast, Vintages

 

 

The Food: we had dinner with the tasting, to show off the wines as food wines, beginning with country style pate matched with Wayfarer Chardonnay and Pinot Noir. This was followed by a light, airy terrine de poisson fume that was part smoked Georgian Bay whitefish and a lot of cream, coupled with focaccia. Paired with Three chardonnays – Jayson Chardonnay, Napa Chardonnay, and Sonoma Coast. I added the rest of my Wayfarer for a taste comparison, giving me three 2012s and one 2013 (Napa). Wayfarer won. With the bison steak tartare (I had just had bison heart sausage for brunch!) and frites came the lighter reds of Pinot Noir and Merlot. And finally, with the gigot d'agneau from Alberta and Peruvian potatoes, we had the Jayson Cabernet Sauvignon (but it was corked) and the Pahlmeyer Proprietary Red, succulent and dense with the food. No dessert of course.

The Downside: I was a few minutes late, having just disembarked from an airplane at Pearson.

The Upside: a chance to taste a variety of some well-constructed California red and white wines.

The Contact Person: holly@pahlmeyer.com; epna@rogers.com

The Event's Marketing Effectiveness and Execution (numerical grade): 90.

Chimo! www.deantudor.com

The Event: Chateau Palmer Grand Tasting

 

7. The Date and Time: Wednesday, November 12, 2014  2PM – 4 PM

The Event: Chateau Palmer Grand Tasting

The Venue: National Club

The Target Audience: wine media

The Availability/Catalogue: all wines tasted were available for purchase, but quantities were limited.

The Quote/Background: we tasted of range of wines, most of which were at the dinner held later that day. But there were also different wines at the dinner (1999, 1978). The wines were presented by J-L Carbonnier, Director, The Americas.

The Wines:

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Chateau Palmer 1995 Margaux, +403287, $529

-Chateau Palmer 2004 Margaux, +403303, $415

-Chateau Palmer 1983 Margaux, +188532, $1479 – best fave wine of the tasting!

 

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Chateau Palmer 2008 Alter Ego Margaux, +403311, $139

-Chateau Palmer 2007 Historical XIXth Century Wine, +403329, $499 [88% merlot and cab sauv from Margaux and 12% northern Cotes du Rhone wines]

 

The Food: a variety of salumi and cheeses and breads.

The Contact Person: info@eurovintage.com

The Event's Marketing Effectiveness and Execution (numerical grade): 92.

 

Chimo! www.deantudor.com

The Event: the 3rd annual Portfolio Tasting for Cavinona

The Date and Time: Sunday, November 9, 2014  1PM to 5PM

The Event: the 3rd annual Portfolio Tasting for Cavinona

The Venue: Terroni Adelaide

The Target Audience: clients and wine media

The Availability/Catalogue: items are available at different time periods, some are private orders. They were all available for purchase for a later delivery or pick up date.

The Quote/Background: 17 producers were present with their wines. The catalogue had brief descriptions of all the 51 producers from 21 regions, with a listing of their wines by the case. Not all wines were presented at the tasting.

The Wines: I did not taste all the wines. Prices are by the case of 12.

 

**** BEST -- Four Stars (91+ in Quality/Price Rating terms):

-Grifalco Aglianico del Vulture 2011, $306 per case

-Fatt. La Rivolta Terra Riserva Aglianico del Taburno 2009, $582

-Contadi Castaldi Bollicine Franciacorta Brut, $378

-Contadi Castaldi Rose Franciacorta Brut, $414

-Mamete Prevostini Grumello Valtellina Superiore 2011 Lombardia, $330

-Mamete Prevostini Sommarovina Valtellina Superiore 2011 Lombardia, $249

-Germano Ettore Cerretta Barolo 2009, $774

-Carvinea Frauma IGT Salento 2008, $402

-Carvinea Merula IGT Salento 2007, $318

-Carvinea Sorma IGT Salento 2008, $402

-Carvinea Sierma IGT Salento 2009, $474

-Torre d'Orti Amarone 2010, $654

 

***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):

-Girlan Pinot Noir Patricia Alta Adige 2012, $318 per case

-Fatt. La Rivolta Aglianico del Taburno 2011, $282

-San Patrignano Avi Sangiovese di Romagna Superiore 2008, $408

-I Clivi Friulano Brazan Collio Goriziano 2012 Bianco, $318

-Mamete Prevostini Albareda Sforzato Valtellina Superiore 2011 Lombardia, $393

-Mamete Prevostini Corte di Cama Valtellina Superiore 2010 Lombardia, $345

-Mamete Prevostini San Lorenza Sassella Valtellina Superiore 2011 Lombardia, $303

-Mamete Prevostini Sassella Valtellina Superiore 2011 Lombardia, $342

-Colombera & Garella Bramaterra 2010 Piemonte, $366

-Germano Ettore Serralunga Barolo 2010, $630

-Marco Porello Roero Torretta 2011, $342

-Carvinea Lunachiena IGT Salento 2009, $346

-Amantis Montecucco Sangiovese 2008 Tuscany, $342

-Casanuova delle Cerbaie Brunello di Montalcino 2008, $381

-Marco Donati Nosiola Trentino Sole Alto 2013 Bianco, $246

-Antonelli San Marco Contrario Umbria IGT 2009 Rosso, $342

 

*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):

-Primosic Refosco Venezia Giulia IGT 2012, $234 per case.

-Fondo San Giuseppe Fiorile IGT Ravenna Bianco 2013, not yet priced.

-La Calombera Derthona Colli Tortonesi 2012 Bianco, $342

 

The Food: this was a major food production effort (Cavinola sells a lot of wine through Terroni). We had a wheel of Parmigiano Reggiano, charcuterie-salumi, hot chestnuts, cold porchetta with head, breadsticks and focaccia and breads, mushrooms, arancini, and sweets in their own special room (I did not go there).

The Downside: I got there late and thus I was part of a crowded tasting. It was all my fault, something to do with time differences.

The Upside: the wines I enjoyed the best of all were the Mamete Prevostini Valtellina Superiores 2011 (Lombardia) followed by the Carvinea IGT Salentos.

The Contact Person: Gianna Sami   gianna@cavinona.com

The Event's Marketing Effectiveness and Execution (numerical grade): 89.

 

Chimo! www.deantudor.com

The Event: Taste Taiwan; a tasting of new Taiwan-inspired dishes plus the new Taste Taiwan documentary.

The Date and Time: Tuesday, December 9, 2014  5PM to 8:30 PM

The Event: Taste Taiwan; a tasting of new Taiwan-inspired dishes plus the new Taste Taiwan documentary.

The Venue: NAO Steakhouse, Avenue Road

The Target Audience: media, travel operators.

The Quote/Background: Three chefs (one each from Toronto, Chicago, and Los Angeles) spent eight days exploring around Taiwan earlier in the year. This resulted in a 30-minute documentary. Toronto was represented by Chef Stuart Cameron of NAO. More than 100 of us tasted Chef Cameron's new Taiwanese dish, Crispy House Tofu. "Using ingredients found in Taiwan and then putting them together with modern techniques, this dish represents my travels in Taiwan," he said. It's made with silken tofu, beef, red bean paste,  beef tendon, and stock. They've got it on the menu from January 5 through February 5 in 2015. Everybody who orders it gets a free DVD of Chew Cameron's travels in Taiwan.

 

The Wines: There was beer (Peroni, Asahi) and wine (Matto Pinot Grigio IGT Veneto from Stem Importers), and a red -- Castillo de Monseran Garnacha Old Vines 2012, 14.5% ABV which was remarkable value.

The Food: there were many platters of food, I tried to get to as many as I could but there was a large crowd. We started with mild skinny peppers and soy sauce, followed by the crispy tofu (excellent, by the way), fish with limes, a tuna tartare with avocado, lime wild dried rice, and served on a wasabi leaf (mild), and some beef tartare as well. I was well-prepped for Taiwan food as I had just viewed a DVD of Monika Treut's documentary The Raw and the Cooked, about her travels in Taiwan (Hakka food, dumplings, night markets everywhere, street food, roof gardens in the populated areas, indigenous tribes, and pomelo tea), and I had just returned from Devourfest where I saw the feature film Zone Pro Site: a moveable feast (story about a young Taiwanese girl who was competing in a national chef contest).

The Downside: unfortunately the noise level was high, which made it awkward to carry on conversations.

The Upside: the wine went surprisingly well, even the Garnacha which was ripe and fruity and stood up to the Asiatic dishes.

The Contact Person: www.tastetaiwan2014.com or yalun@myriadmarketing.com or hmliu@mofa.gov.tw

The Event's Marketing Effectiveness and Execution (numerical grade): 88.

 

 

Chimo! www.deantudor.com