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Sunday, July 30, 2017

* 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.JUNK FOOD JAPAN (Absolute Press-Bloomsbury, 2017, 272 pages, ISBN 978-1-4729-1992-2 $40 USD hardbound) is by Scott Hallsworth, who has worked at Nobu London, Park Lane, opening Nobu Melbourne, and then opening Mirai in Dubai. In 2013 he opened Kurobuta, now with two London locations. It's not really junk food here, but it does have elements of both Japanese and junk cuisine: lobster and chips, Jerusalem artichoke chopsticks, crab crunchies, iced sweet and sour nasu, wagyu beef sliders, and flamed edamame. All of it tasty – and you can see the junk elements in the plating. Excellent layout in the index. Preparations have their ingredients listed in metric measurements, but there are tables of conversion equivalents. Quality/price rating: 90.
 
 
12.MARY BERRY EVERYDAY (BBC Books, 2017, 320 pages, ISBN 978-1-78594-168-9 $53.95 CAD hardbound) is by the star chef of her latest BBC series which ran in 2016. Here are 120 new preps from that TV show, meant to accompany her series,  ranging from family dinners, entertaining, sweets, and weekend comforts. She hits the highlights of just about every food ingredient, and also adds her own special twist in concocting surprising flavours. The range: meats, game, poultry, fish, veggie, sides, salads, desserts plus teatime, sharing apps, first courses, and lunches. Interesting twists include more herbs and spices plus inspirations from Asia and Mexico, wines and spirits, condiments of oils and vinegars, lemons and limes. She's got a recipe finder apart from the index, for 30-minute meals, prep-ahead crowd pleasrs, low-prep winter warmer deserts, and easy teatime treats, And for entertaining, there is a locator for quick nibbles, express mains, and speedy desserts. There's a nicely chosen package of recipes too. Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. Quality/price rating: 87.
 
 
13.JULIE TABOULIE'S LEBANESE KITCHEN (St. Martin's Griffin, 2017, 296 pages, ISBN 978-1-250-09493-3 $29.99 USD hardbound) is by Julie Ann Sageer with Leah Bhabha. The book accompanies the PBS show of the same name. She was also the host of the Emmy-nominated "Cooking with Julie Taboulie". The theme, of course, is home-cooked Lebanese food, emphasizing the aromatic/flavourful side of Mediterranean cooking. She's got 125 family preps from her heritage, ranging from street food, mezze, skewers, sandwiches, seasonal salads, pickles, veggies, soups, stews, mains and sides, and sweets. Typical are labneh and ajin (yogurt and bread), atar (rose water syrup) and my faves sheikh el mahshi and kabis batenjen, both stuffed baby eggplants. At the end, there's a chapter on the Lebanese pantry and a resources list. The book could have been improved if it also used metric in the recipes, or at least had a metric conversion chart. Quality/price rating: 88.
 
 
 
 
14.RECIPES FROM THE HERBALIST'S KITCHEN (Storey Publishing, 2017, 304 pages, ISBN 978-1-61212-690-6 $24.95 USD hardbound) is by Brittany Wood Nickerson, an herbalist who owns Thyme Herbal and offers cooking classes, lectures, conferences, and so forth. Her preps offer unexpected combinations such as lavender and dandelion flower muffins or rosemary/olive oil tea cake, or red grape chimichurri with dill and oregano. Every dish uses a large amount of culinary herbs to emphasize some healing properties. Her own arrangement is by a spiritual form with empowerment, awakening, nourishing, invigorating, comforting, challenging, transforming, adapting and sharing as the main theme chapters. It is all bound together by the index, which covers the herbs, the recipes, and the unhealthy conditions (acne, acid reflux, anemia – a wide range). Most of us get tired now and again, and for that she has some preps to enliven and energize: spinach and grapefruit salad with toasted pumpkin seeds, thyme and jalapeno pickled carrots, mint and feta bruschetta with chive blossoms, vital roots kimchi, and more. About 100 good recipes with lots of details. Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. Quality/price rating: 89.
 
 
15.ALCHEMY OF HERBS (Hay House, 2017, 358 pages, ISBN 978-1-4019-5006-4 $24.99 USD paperbound) is by Rosalee de la Foret, a teacher and author of online courses at LearningHerbs [www.herbswithrosalee.com] She's got a whopping big crew of 21 log rollers endorsing the book, including Susun Weed. There is a lot of herbal info here as well as herbal healthful hints. Through this book, you'll find something about cinnamon tea to soothe your throat, ginger lemon tea for cold symptoms, cayenne salve to relieve sore muscles, and even an anti-oxidant such as spiced cold brewed coffee. It's arranged by taste of the herb: pungent, salty, sour, bitter, and sweet...just as our taste buds are. Twenty-nine herbs and spices are covered this way, along with a primer chapter. Each herb is described along with photos, properties, immune support possibilities, how to use, and a few recipes. There's a glossary and endnotes, plus a resources chapter. Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. Quality/price rating: 87.
 
 
 
 
 
16.VEGETABLES ON FIRE (Chronicle Books, 2017, 144 pages, ISBN 978-1-4521-5824-2 $19.95 USD hardbound) is by Brooke Levy who develops food pairings for Winemaker Salon and has cooked at Delfina Restaurant. She's also a food/travel writer and editor. Here she has 60 preps for veggies cooked on the grill, from cauliflower steaks to beets slow-cooked like brisket. It's arranged by type of vegetable with tomatoes/brassicas/squash up front, followed by green veggies (e.g., peas and beans), grains, corn, mushrooms, and roots. There's an opening primer on dips and drizzles and basic rubs, and a closing chapter on breads. Well-worth a look, for such as patatas bravas fries, charred leeks with blue cheese and walnuts, or coconut curry squash. However, I found the book difficult to read with its white on black typography; the listing of ingredients in red gets a bit lost in the black background. Preparations have their ingredients listed in  avoirdupois measurements with some metric, but there are no tables of equivalents. Quality/price rating: 85
 
 
17.30 MINUTE CURRIES (Absolute Press Bloomsbury, 2017, 240 pages, ISBN 978-1-4729-3777-3 $36 USD hardbound) is by Atul Kochhar, an owner of multiple restaurants around the globe, including Benares in Mayfair. He's also appeared on British TV cooking shows. Here he sums up the UK's most popular dish: curry – which may or may not be better if eaten out. He's simplified things for a regular kitchen, virtually promising a finished product in 30 minutes. It will call for a pantry (which he itemizes) and pre-bought ingredients, as well as a mis en place. But after that, it's quick to do, and even quicker when you get proficient at it and it becomes routine. Veggies and pulses cover most of the book (82 pages), followed by eggs and cheese, seafood, poultry, and meat. There's pyaz ki tarkari (onion stir-fry), shalijam kori (turnip curry), kacang bendi (stir-fried okra and eggs), and the classic kairi ka murgh (mango and chicken curry). Each prep has a photo of the plated food. Preparations have their ingredients listed in both avoirdupois and some metric measurements, but there are tables of metric equivalents. Quality/price rating: 88.
 
 
18.TAQUERIA (Hardie Grant Books, 2016, 176 pages, ISBN 978-1-74379231-5 $29.99 USD hardbound) is by Paul Wilson, an Australian chef who also wrote "Cantina" about Mexican food. It comes with log rolling by Anthony Bourdain. It's a book of "new-style" fun and friendly Mexican cooking all based on taco culture. The 80 preps here are all classic and  modern, utilizing fresh ingredients. There are five basic chapters: the important Latin Larder/Pantry, salsas/dips, salads and veggies, tacos, and beverages such as a variety of margaritas. It is also a very colourful book. Preparations have their ingredients listed in both metric (limited) and avoirdupois measurements, but there are no tables of equivalents. Quality/price rating: 87.
 
 
 
19.LEMONS AND LIMES (Ryland Peters & Small, 2017, 160 pages, ISBN 978-1-84975-806-2 $21.95 USD hardbound) is by well-known Ursula Ferrigno, who has written over 18 cookery books most emphasizing Mediterranean foods. She's been on UK TV quite a lot, does restaurant consultations, and runs classes at all Sur La Table stores. These 75 preps emphasize the freshness and vivacity of lemons and limes, with one excursion to pink grapefruit. The range is from small bites through soups/salads, meat/poultry, fish/seafood, veggies, and sweets plus drinks. Lemon mushroom arancini, pork dumplings in lime-leaf broth, spaghettini with calamari and lemons, and a smashing gin and tonic cake with lemon syrup. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 87
 
 
 
20.NADIYA'S KITCHEN (Michael Joseph, 2016, 272 pages, ISBN 978-0-71818451-3 $42.95 CAD hardbound) is by Nadiya Hussain, winner of Great British Bake Off in 2015, She's also a columnist and a TV host in the UK. It was originally published in 2016 in the UK; this is the North American release of the original book. Here are 100 simple family preps, ranging from brekkies to teatime to dinners to cakes. Chapters deal with Sunday brunches, snacks, small plates, a "dinner date", midnight feasts, and sharing plates. The theme is UK family, with an emphasis on baked goods such as scones, pancakes, sausage rolls, za'atar and lemon palmiers, bakewell macaroons, parsnip and orange spiced cake, mushroom and cheese croissants. Classics and contemporary styles as well. But, the book could have been improved if it also used avoirdupois in the recipes as well as metric, or at least had a conversion or equivalents chart (this could limit sales in the USA). Quality/price rating:  86.
 
 
21.VINEGAR REVIVAL (Clarkson Potter,2017, 160 pages, ISBN 978-0-451-49503-7 $19.99 USD hardbound) is by Harry Rosenblum, co-owner of the Brooklyn Kitchen, co-founder of the Meat Hook and Bierbox. He's also host of an old-time podcast on radio. The book turns back the clock in presenting heritage artisanal recipes for brightening dishes and drinks with homemade vinegars. Topics include making the vinegar master (and a primer on pasteurization, clarity, determining pH, testing, alcohol fermentation, and aging), infusions, shrubs, drinks and cocktails, and moves on to pickles and preserves. Then it is over to sauces, condiments, and vinaigrettes. After that, the dishes start: apps, mains, sides, desserts. It's an amazing resource through 50 recipes plus some experimentals. Try rosemary maple shrub, dashi mayonnaise, saucy piquant pork chops, or a vinegar compote. One for the sour lovers! But the book could have been improved if it also used metric in the recipes, or at least had a metric conversion chart. Quality/price rating: 89.
 
Chimo! www.deantudor.com

Saturday, July 29, 2017

* MORE GOOD FOOD AND DRINK BOOKS

3.WINE. ALL THE TIME; the casual guide to confident drinking (Plume, 2017, 294 pages, ISBN 978-0-399-57416-0 $20 USD paperbound) is by Marissa A. Ross, a writer and humourist and the main wine columnist for Bon Appetit. She's had a blog (Wine. All the Time) since 2012. Here, it's a sassy book, full of her wit, with personal anecdotes scattered among the  chapters. It's this year's wine primer, designed to give you some attitude if you know little about wine. The ten chapters cover the basics of winemaking, natural/bio/organic wines, how to taste wines, looking for the basic wines, regions, wine labels, buying/ordering, entertaining, and where to drink wine. I grew up with a book like this, the first Bluff Your Way in Wine (mid-1960s) from the David Frost empire. It was pocket-sized, very tiny at 64 pages: there was not much wine knowledge in the world at that time. Now, I can only imagine the weight on the mind of a newbie attempting to find out about wine without some kind of system. Back then, we only had Bordeaux, Burgundy, Chianti, Rioja, and Mondavi – maybe also New York. Anyway, a lot of what you need will be in the index and the glossary. I am disappointed, though, that vegan is not covered, nor is there a mention of Demeter as the biodynamic certification body.
Audience and level of use: millennials
The downside to this book: I never liked making light of alcohol, such as her "day drinking and night drinking".
The upside to this book: it will reward all the newbies. She introduces the natural wines early on in the book, for the benefit of millennials.
Quality/Price Rating: 85.
 
 
 
4.TOSS YOUR OWN SALAD (St. Martin's Griffin, 2017, 248 pages, ISBN 978-1-250-09920-4 $19.99 USD softbound) is by Eddie McNamara, a recipe developer who runs "Toss Your Own Salad" on Tumblr. He's got over 100 preps for tasty salads that are all meatless. Coming from a guy who's a former police office, the recipes are bound to also appeal to other guys, especially the ones named "Green Inferno Salad" or "Nihilistic Frittata". It's a do-it-yourself book, full of attitude – and certainly useful. The book could have been improved if it also used metric in the recipes, or at least had a metric conversion chart. Quality/price rating: 86.
 
 
 
5.FIERY FERMENTS (Storey Publishing, 2017, 264 pages, ISBN 978-1-61212-728-6 $24.95 USD softbound) is by Kirsten K. Shockey and Christopher Shockey, who had previously written "Fermented Vegetables". This time they've added heat, with 70 international preps for hot sauces, mustards, pickles, chutneys, relishes, and kimchis. Chilies are here, of course, and also horseradish, ginger, and peppercorns to play with any of the 40 cultured vegetables and krauts. The hot preps basically cover brekkies, snacks, mains, and beverages. The book could have been improved if it also used metric in the recipes, or at least had a metric conversion chart.
Audience and level of use: lovers of fermented foods.
Some interesting or unusual recipes/facts: chocolate-cranberry mole, spicy onion-mango ferment, Caribbean salsa, habanero relish, kumquat chutney, Thai dragon mint-cilantro paste.
The downside to this book: I wanted more.
The upside to this book: excellent unique topic for a cookbook
Quality/Price Rating: 89.
 
 
6.THE NO MEAT ATHLETE COOKBOOK (The Experiment, 2017, 276 pages, ISBN 978-1-61519-266-3 $24.95 USD softbound) is by vegan Matt Frazier, author of "No Meat Athlete" and yoga teacher Stepfanie Romine, journalist and recipe developer for plant-based foods. The aim is to make athletes healthier and fitter by switching to whole plant foods. There's 125 vegan preps here, covering the full-range from breakfast to dinner, with salads, sides and small plates. There's a chapter on fuel and recovery, for before-during-after workouts. There's another chapter on upbeat sauces and salsas, dips, etc. to add flavour boosters. And some sweet desserts. It's a life changer for non-vegans, so there are some pages on meal planning for the rest of your life. Good ideas and good tips. Preparations have their ingredients listed mainly in avoirdupois measurements with some metric, but there is no table of equivalents.
Audience and level of use: athletes, those looking to change their lifestyle eating habits.
Some interesting or unusual recipes/facts: jerk kidney beans; creamy herbed hemp dressing; Buddha bowl; green beans tahini; winter sunshine salad with grapefruit; "better than bone broth" mushrooms; garlicky rosemary potato soup; cilantro-coconut pesto.
The downside to this book: it's a busy book, but I'm sure many athletes could handle the style.
The upside to this book: lots of good advice
Quality/Price Rating: 88.
 
 
 
7.THE WILDCRAFTED COCKTAIL (Storey Publishing, 2017, 234 pages, ISBN  978-1-61212-742-2 $18.95 USD hardbound) is by Ellen Zachos, who teaches foraged mixology workshops via Remy Cointreau USA. She's written six books, including "Backyard Foraging" – see also www.backyardforager.com Seasonal foraged food will extend your cocktail horizons. She's got 50 recipes for bitters, garnishes, syrups, infusions, and juices using plants that may be readily found in backyards or farmers' markets, roadside fields, and even in the deep dark forests. These are berries, fruit, flowers, leaves, roots, and seeds which can be added to 45 cocktails. So she's got a total of 95 preps here – and a good section on muddling. The book could have been improved – at least for the international market – if it also used metric in the recipes, or at least had a metric conversion chart.
Audience and level of use: bartenders, at-home mixologists, the curious
Some interesting or unusual recipes/facts: sassafras twig syrup; while strawberry shrub; quick pickled daylily buds; quick pickled Japanese knotweed stems; prickly pear jelly; wild ginger syrup; chanterelle-infused rum.
The downside to this book: nothing really.
The upside to this book: good topic, and fulfilling.
Quality/Price Rating: 90.
 
 
 
8.THE HARVEST BAKER (Story Publishing, 2017, 304 pages, ISBN 978-1-61212-767-5 $19.95 USD softbound) is by Ken Haedrich, author of more than a dozen cookbooks and a winner of the Julia Child Cookbook Award. The main intent of the book is to provide 150 preps for incorporating fresh produce into both savoury and sweet baked goods. So he's got savoury  quiches, tarts, pot pies, pizza, calzones, yeast breads, buns, muffins, and scones. In sweets, he delivers cakes, pies, cookies, and bars. It's arranged by breads, mains and desserts, with added chapters on sauces and glazes. Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents (as there should be with scaled ingredients).
Audience and level of use: home bakers, those with lots of veggies to use.
Some interesting or unusual recipes/facts: spaghetti squash and parmesan quiche; brown sugar rhubarb tart; sweet potato buttermilk biscuits; Swiss chard galette; roasted beet, spinach, and feta cheese flatbread; spiced green tomato pie; pane ripieno; delicata squash dinner rolls; green pea and parmesan tartlets.
The downside to this book: I wanted more herb recipes and fewer "sweets".
The upside to this book: good selection of savoury veggies.
Quality/Price Rating: 89.
 
 
 
 
9.PASTA SECRETS (Ryland Peters & Small, 2017, 176 pages, ISBN 978-1-84975-818-5 $19.95 USD hardbound) is by Laura Santtini, an award-winning food writer for "Easy Tasty Italian" and "At Home with Umami". Her newest on pasta uses fresh pasta, so she's got the basics on how to make past and gnocchi, as well as tips and advice through one-quarter of the book. The rest is all about the sauces (not all are Italian), which she has conveniently isolated into four parts as quick and easy, funghi and veggies, fish and seafood, and meat and poultry. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents.
Audience and level of use: new cooks, family cooks
Some interesting or unusual recipes/facts: quick pad Thai; Singapore style; ricotta, green olive and basil; raw avocado carbonara; mushroom ragu; classic pesto genovese.
The downside to this book: do we actually need another pasta book, even if it is fresh pasta?
The upside to this book: good layout and photography.
Quality/Price Rating: 86.
 
 
 
 
10.COOK LIKE A MAN (Skyhorse Publishing, 2017, 261 pages, ISBN 978-1-63450-737-0 $24.99 USD hardbound) is by Fritz Brand, a writer-photographer who documents his cooking on www.realmencancook.co.za which is based in South Africa. Brand believes that any self-respecting man should be able to cook, so the book is part guide and part cookbook. It's just a matter of getting your hands dirty, so to speak. He seems to feel that every guy can grill, but that's outside. Once inside, the man-cook shrivels. OK, so he starts with kitchen basics about what works and what doesn't. Faking it is included. There are 78 simple recipes with an emphasis on three themes: impressing a woman, feeding the boys on game night, and using leftovers. I know lots of guys who don't want to eat leftovers, but here these tasty bits of food are appealing. Cooking 101 here includes how to make mayo, brown meat, deglaze, anchovy butter, dice an onion, poach eggs – just the basics. Yet everything is heavy on the protein, but at least the guy at home can cook. Paleo, anyone? Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents.
Audience and level of use: men, maybe men only
Some interesting or unusual recipes/facts: basic food includes bacon cheeseburgers, spaghetti carbonara, Guinness beef short rib, beer battered fish and chips, and buttermilk pancakes.
The downside to this book: the ingredients listing is in tiny print – why? There's lots of white space around.
The upside to this book: it can get certain guys started.
Quality/Price Rating: 85
 
 
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Chimo! www.deantudor.com

Thursday, July 27, 2017

* FOOD BOOK OF THE MONTH! : ON THE ROAD WITH THE COOKING LADIES: LET'S GET GRILLING (Hinz & Mackay, Whitecap Books, 2017)

ON THE ROAD WITH THE COOKING LADIES: LET'S GET GRILLING (Whitecap Books, 2017, 240 pages, ISBN 978-1-77050-297-0 $29.95 CAD softbound) is by Phyllis Hinz and Lamont Mackay, both former caterers, restaurateurs, consultants, and food writers. Now they are two RV-travel companions going through North America and gathering great grilling recipes – there are over 100 of them here, ranging from Philly cheesecakes to smoked Memphis-style dry ribs (see more below). It's part travel book too, with travel stories and photos (but not as many as some books have). It's not arranged by region but by food ingredient or plate: snacks, starters, sandwiches and burgers, pizza, pork, beef, poultry, seafood, lamb & game, veggies, and fruit and dessert. Plus a chapter on condiments. Still, I am not sure I'd like smoked bologna; I had enough of it while still a child. Preparations have their ingredients listed in both metric and avoirdupois measurements.
Audience and level of use: travelers, grill cooks, home cooks.
Some interesting or unusual recipes/facts: bacon-infused Malpeque oysters, paprika catfish, sesame-crusted scallops, teriyaki salmon tails, reverse-seared New York strip, smoked pork steaks, smokey squash bisque, mini-parsnip pancakes, smoked venison roast.
The downside to this book: physically, the book is very tall and heavy, and I find this awkward in the kitchen – and this is why I usually make photocopies of the recipes to try.
The upside to this book: great, fresh travel book as well as a source of North American grills.
Quality/Price Rating: 91
 
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Chimo! www.deantudor.com

Wednesday, July 26, 2017

* DRINK BOOK OF THE MONTH! : The Dirty Guide to Wine (Alice Feiring, The Countryman Press)

1.THE DIRTY GUIDE TO WINE; following flavors from ground to glass (The Countryman Press, 2017, 256 pages, ISBN 978-1-58157-384-8 $24.95 USD paperbound) is by Alice Feiring, a major force in the wine writing world with award-winning articles, books, and a blog (alicefeiring.com, since 2004). She's assisted by Pascaline Lepeltier Master Sommelier (MS) who strongly believes in terroir. For years there have been nothing really new in wine books except biographies, regional analyses, and tasting notes. What keeps it all fresh is that there are new vintages every six months (above and below the Equator) that require updating. However, this book is both new and DIFFERENT. It is all about TERRAIN: the wines discussed here are organized by bedrock, and include vines grown over igneus bedrock (basalt, granite), sedimentary (limestone, shale, mudstone, clay, gravel) and metamorphic (slate, schist, gneiss). There are select tasting notes that illustrate differences, and cheat sheets for the three major forms of bedrock. Bravo, well done!
Audience and level of use: jaded wine lovers looking for new snob points.
Some interesting or unusual recipes/facts: Alsace stands alone with a variety of bedrocks.
The downside to this book: not all the world is covered, but all of the largest producing regions are.
The upside to this book: something unique, although there have been a few books about "volcanic" wines.
Quality/Price Rating: 92+.
 
Chimo! www.deantudor.com

Tuesday, July 25, 2017

* FOOD BOOK OF THE MONTH! The Perfect Omelet (Countryman Press)

1.THE PERFECT OMELET (The Countryman Press, 2017, 240 pages, ISBN 978-1-58157-366-4 $19.95 USD hardbound) is by John E. Finn, professional chef and a professor emeritus of government. Much of his writing has appeared in academic pubs. Here he seeks the "perfect" omelet (he was raised by an omelet-obsessed mother). He describes what "perfect" is in this context, with chapters on cultural history and techniques. The he moves on to breakfast and brunch, luncheon and dinner, international (frittata, tortilla, but no okonomiyaki [Japanese omelet-pancake]), and sweets. All of this is followed by a good detailed bibliography and end notes. It is a good reference book. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents.
Audience and level of use: singles, beginning cooks, homemakers.
Some interesting or unusual recipes/facts: tamagoyaki with scallions; omelet with lobster, shrimp, truffles and tomatoes; Persian eggplant omelet; creamed shrimp and crab omelet; fiddlehead frittata; stuffed Thai omelet with veal; chocolate souffle omelet.
The downside to this book: metric conversion tables would be useful
The upside to this book: he has a series of master techniques: Folded, Souffle, Flat, Rolled.
Quality/Price Rating: 90.
 
Chimo! www.deantudor.com

Sunday, July 23, 2017

* 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"...
 
 
24.CHEESECAKE; 60 classic and original recipes for heavenly desserts (Ryland Peters & Small, 2013, 2017, 144 pages, ISBN 978-1-84975-831-4, $19.95 US hardbound) is by Hannah Miles, an early winner in UK's MasterChef – in 2007 she was one of three finalists. She continues to make TV appearances for the BBC and has written other cookbooks on popcorn, whoopie pies, and doughnuts. Here, in this reprint of the 2013 edition, she tackles 60 cheesecakes, very easy to make. She begins with a primer. The classics here include chocolate chip and baked vanilla. Then there are the fruity (champagne rhubarb), the candy bar (peanut brittle), the gourmet (salty honey), the party (trifle cheesecake, baked Alaska), and the global (cardamom bun, Japanese cherry blossom). Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no separate table of equivalents. Quality/price rating: 88.
 
 
 
25.GRAINS; the definitive guide to cooking seeds & legumes (Hardie Grant Books, 2013, 2016, 304 pages, ISBN 978-1-74379216-2 $24.99 USD paperbound) is by Molly Brown. It was originally published in French by Marabout Hachette in 2013, and then in hardbound by Hardie Grant in 2013. This is the paperback reprint with the same material. Brown is a chef and food writer. But it is still pretty hard to cover all this material in just 150 recipes. It is all arranged by course: breakfast, soups, stews, salads, pilaffs, risottos, paellas, dinners, sides, sweets and breads/crackers. Into those 12 divisions there are eight seeds (sesame, chia, hemp, pumpkin, et al), twenty legumes (lentils, beans, peas at al), and twenty grains (oats, rices, wheat, barley, corn, quinoa, millet, er al). So that's 48 types, possibly times 12 courses. Of course, the book must be manageable and there are close dupes in all categories, plus variations. Nevertheless, it is fairly comprehensive, with prep and cooking times, metric and avoirdupois measurements (but no conversion tables). But at the very end of the book, just ahead of the index, there are two statements: eggs are large unless stated otherwise; If not specified, butter should be salted. Both need to come earlier in the book, in a larger typeface. Quality/price rating: 85
 
 
26.A WORLD OF DUMPLINGS (Countryman Press, 2007, 2017, 292 pages, ISBN 978-1-68268-017-9, $24.95 USD paperbound) is by Brian Yarvin, who is a teacher of food and commercial photography as well as the author of five cookbooks. His book was originally published in 2007; the 2017 version has been revised and updated, principally with newer access to "exotic" ingredients. These are filled dumplings, pockets, and global little pies, all arranged by region of the world (Asia, Central Asia, Middle East, Eastern Europe and Russia, Western Europe, and the Americas. It starts with Japan (gyoza fried dumplings) and ends with Quebec (apple dumplings with mincemeat and cheddar). In between there are more than 100 preps embracing ravioli, pot stickers, samosas, empanadas, Cornish pasties, pierogies, etc. He's got a GF dough for wrapper, but also says in many recipes that you can just leave off the wrapper and cook the inside as a meatball for GF friends, in a separate pot of water. Preparations have their ingredients listed in avoirdupois measurements, but there is no table of metric equivalents. Quality/price rating: 87.
 
 
 
 
27.BARBECUE SAUCES RUBS AND MARINADES (Workman, 2000, 2017, 346 pages, ISBN 978-1-5235-0081-9, $17.95 USD paperbound) is by Steven Raichlen, who has been BBQing over at barbecuebible.com for years. He's published a multitude of award-winning IACP and Beard cookbooks over the years. Portions of this current book were originally published in 2000 as "Barbecue Bible Sauces, Rubs, and Marinades, Bastes, Butters & Glazes". It's been revised and updated and added to in line with the third season of his PBS show "Steve Raichlen's Project Smoke". It's a good book because he's got over 200 preps for chile-fired ribs, lemony marinades, buttery bastes, flavourful sauces, brines/cures/glazes/salsas/relishes/chutneys. New techniques include cider sprays and dry brining, with many more exotic international flavours such as char siu chicken, smoked venison jerky, Persian saffron lamb, and smoky whipped cream. You'll have fun with this one. Preparations have their ingredients listed in avoirdupois measurements, but there are tables of metric equivalents. Quality/price rating: 90.
 
 
 
 
28.POSH RICE (Quadrille Publishing, 2017, 176 pages, ISBN 978-1-84949-902-6 $19.99 USD hardcovers) is by Emily Kydd, who's a recipe writer and a food stylist for Quadrille (verso of the title page). The copyright is in Quadrille's name, and they have published two similar books, one on Nourish Bowls and one on Posh Toast. Here are over 70 recipes for all things rice, from pilaff to pies, puddings to snack bars, arranged by topic of salads, bowls, soups, snacks, supper dishes, sides, and desserts. There's a lamb biryani, a Gruyere zucchini gratin, jeweled rice, and mango with coconut sticky rice. Preparations have their ingredients listed in both metric and avoirdupois measurements. Quality/price rating: 86
 
 
 
29.VEGAN ON THE GO (DK, 2016, 2017, 192 pages, ISBN 978-1-4654-6183-4, $17/95 USD papercovers) is by Jerome Eckmeier and Daniela Lais, both vegans for over a decade and actively involved in veganism in Germany. The book was originally published by DK Verlag in Germany; this is the English translation for North America. The stress is on fast, easy, affordable, anytime, anywhere. So there are 100 preps here, arranged by soups, snacks, salads, mains and sweets. The opening chapters give an overview of the vegan life with strategies for planning ahead, packing and storing food, finding quick options and tactics for eating out. Most of the dishes are very appetizing, and I liked the fact that there were only seven tofu recipes. Try juicy mandarin and chia seed muffins or semolina slice with apple and pear puree, or even a range of spaghetti frittatas. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no table of equivalents. Quality/price rating: 87.
 
 
 
30.RISOTTO! RISOTTO! (Absolute Press, 1998, 2017, 192 pages, ISBN 978-1-4729-3320-1 $30 USD hardbound) is by Valentina Harris, well-known food author with more than 30 cookbooks to her name (since 1984, and principally Italian cuisine). This current book was originally published in 1998 by Cassell in the UK. It has been revised and extended, now 20 years later. Risotto has been around in Italy since about the eighth century, and is one of its more famous dishes. She's got pages on making risotto and eating risotto, followed by an illustrated history of risotto and a discussion on the types of rice. Ten varieties are used (arborio, carnaroli, vialone, et al) and their differences are noted. Chapters include making stock, the use of wine, and more. Typical classics are here, such as risi e bisi, Gorgonzola, Parmigiana, Siciliana, orzotto alla primavera (made with barley), and pesto. Milanese is also here, but for some reason, it is not indexed.
Leftovers, of course, become arancini, but she also provides a few more uses. Some of the preps call for adding wine measured as a "wineglass", and she specifies that this volume is about 200 – 250 mL, which to me is too wide a range of some two ounces from the low to the high: another example of having to use a calibrated eyeball in the kitchen. Preparations have their ingredients listed in metric measurements, but there is no table of equivalents. Quality/price rating: 88.
 
Chimo! www.deantudor.com

Wednesday, July 19, 2017

WORLD WINE WATCH TOP 20/20 WINES: 20 under $20 and 20 over $20 for July 22, 2017.

 
WORLD WINE WATCH TOP 20/20 WINES: 20 under $20 and 20 over $20 for  July 22, 2017.
=======================================================================
By DEAN TUDOR, Gothic Epicures Writing deantudor@deantudor.com. My Internet compendium "Wines, Beers and Spirits of the Net", a guide to thousands of news items and RSS feeds, plus references to wines, beers and spirits, has been at http://www.deantudor.com since 1994.
 
So many people have asked me for wine recommendations, with numbers only. The readers' most common response is that while they like what I say, they only relate to the score. The score is a combination of MVC (Modal Varietal Character, where e.g. a Southern Rhone tastes like a Southern Rhone and not like a Northern Rhone) and Quality/Price Ratio. Let's take it for granted that, e.g., a Riesling tastes like a Riesling, and the wine has some value in the marketplace either above or below its selling price. This way too I can also cover more wines.
 
This restructured wine newsletter for the Ontario market (with wines available through the LCBO and Vintages on a bi-weekly basis)  can always be found at http://www.gothicepicures.blogspot.ca/ or at    http://www.deantudor.com
 
THIS MONTH'S SPECIAL FINDS --
 
Sparkling+296426    CATHEDRAL CELLAR BRUT SPARKLING 2010 Methode Cap Classique WO Western Cape $16.95 13% ABV, MVC/QPR: 92 
W+328559    CATHEDRAL CELLAR CHARDONNAY    WO Western Cape    2015    $16.95
14% ABV, MVC/QPR: 91
R+496422    CHÂTEAU HAUT ROZIER CUVÉE SAINT VINCENT    AC Côtes de Bordeaux        2010    $16.95  14% ABV, MVC/QPR: 91+
 
20 under $20
=========
W+82461    PIERRE-LUC BOUCHAUD MUSCADET SÈVRE & MAINE    Sur lie, AC        2015    $14.95      12% ABV, MVC/QPR: 90
W+190546    ANSELMO MENDES PASSAROS VINHO VERDE DOC 2015    $13.95 12% ABV, MVC/QPR: 89
R+267146    OAK BAY PINOT NOIR    BC VQA Okanagan Valley    Gebert Family, St. Hubertus    2013    $19.95    13.5% ABV, MVC/QPR: 89
R+330241    STERLING MERLOT Napa Valley        2012    $19.95 14.5% ABV, MVC/QPR: 89
W+387647    JANARE FALANGHINA DEL SANNIO    DOP    La Guardiense    2015    $16.95
MVC/QPR:  89
R+483404    LAS CEPAS COSTALARBROL DOCa Rioja  2013 $16.95 14% ABV, MVC/QPR: 89
W+485656    LES VIGNES DE BILA-HAUT CÔTES DU ROUSSILLON BLANC    AC    M. Chapoutier    2015    $15.95    13.5% ABV, MVC/QPR: 89
R+492546    SARTORI REFOSCO DAL PEDUNCOLO ROSSO IGT Delle Venezie 2015    $16.95    13% ABV, MVC/QPR: 89
R+494112    ALTA VISTA CLASSIC MALBEC    Mendoza 2015 $15.95 13.5% ABV, MVC/QPR: 89
R+498915    MADAME CLAUDE PARMENTIER FITOU 2015 $15.95 13% ABV, MVC/QPR: 89
W+510339    ARBOLEDA SINGLE VINEYARD SAUVIGNON BLANC    Aconcagua Costa        2015    $17.95     MVC/QPR: 89
R+515270    KEW BARREL AGED GAMAY NOIR    VQA Niagara Peninsula 2014    $17.95    13% ABV, MVC/QPR: 89
R+595306    THORN-CLARKE TERRA BAROSSA SHIRAZ    Barossa, South Australia    2015    $16.95    14% ABV, MVC/QPR: 90
W+928390    WILLY GISSELBRECHT TRADITION GEWURZTRAMINER    AC Alsace    2015    $19.95    13% ABV, MVC/QPR: 89
W+89011    FEATHERSTONE SAUVIGNON BLANC    VQA Niagara Escarpment        2016    $17.95 MVC/QPR: 88
R+134585    UMANI RONCHI MONTIPAGANO MONTEPULCIANO D'ABRUZZO DOC    2015    $13.95     13% ABV, MVC/QPR: 88
R+166579    MONASTERIO DE LAS VIÑAS SAN JOSÉ DE AGUARÓN RESERVA    DO Cariñena    2012    $14.95 13.5% ABV, MVC/QPR: 88
R+447292    NORTH 43° CABERNET FRANC    VQA Four Mile Creek, Niagara-on-the-Lake 2013    $12.95     12.8% ABV, MVC/QPR: 88
W+295709    RABL GRÃœNER VELTLINER DAC Kamptal 2015 $14.95 12.5% ABV, MVC/QPR: 88
 
20 over $20
=========
R+261784    PAPALE LINEA ORO PRIMITIVO DI MANDURIA    DOP        2014    $22.95        14.5% ABV, MVC/QPR: 90
W+377770    QUAILS' GATE CHARDONNAY    BC VQA Okanagan Valley        2014    $23.95
13% ABV, MVC/QPR: 89
R+455667    CHÂTEAU LA FLEUR POURRET    AC Saint-Émilion Grand Cru        2009    $38.95
13.5% ABV, MVC/QPR: 90
R+86603    DOMAINE VOARICK CLOS PARADIS MERCUREY 1ER CRU AP 2014    $36.95    13% ABV, MVC/QPR: 88
R+167312    LUCA MALBEC Uco Valley, Mendoza    2014    $35.95    14% ABV, MVC/QPR: 88
W+241182    CHARLES BAKER PICONE VINEYARD RIESLING    VQA Vinemount Ridge, Niagara Escarpment        2013    $35.20     MVC/QPR: 90
R244814    XAVIER CHÂTEAUNEUF-DU-PAPE AC     2012    $44.95 14.5% ABV, MVC/QPR: 88
R+295808    CHÂTEAU LA GRAVETTE LACOMBE    AC Médoc    2012    $23.95 13% ABV, MVC/QPR: 88
R+357475    DANDELION LIONESS OF MCLAREN VALE SHIRAZ    Single vineyard, McLaren Vale, South Australia        2015    $21.95    14.5% ABV, MVC/QPR: 88
R+410761    BREMERTON COULTHARD CABERNET SAUVIGNON    Langhorne Creek, South Australia        2014    $24.95    14.5% ABV, MVC/QPR: 88
R+420711    SEVEN FALLS MERLOT    Wahluke Slope, Columbia Valley        2012    $20.95
14.5% ABV, MVC/QPR: 88
R+447433    KIM CRAWFORD SMALL PARCELS CORNER 50 VINEYARD MERLOT/CABERNET    Hawkes Bay, North Island        2013    $29.95    14% ABV, MVC/QPR: 88
R+487462    THEULOT JUILLOT VIEILLES VIGNES MERCUREY    AC    Natalie Juillot et Jean-Claude Theulot    2015    $31.95 13% ABV, MVC/QPR: 88
W+488817 SYLVAIN MOSNIER BEAUROY CHABLIS 1ER CRU 2014 $34.95  MVC/QPR: 88
R+489450    YANNICK ALLÉNO & MICHEL CHAPOUTIER GUER-VAN CROZES-HERMITAGE    AC        2014    $29.95    13% ABV, MVC/QPR: 88
W+489468    BERNARD FOUQUET LE PETIT CLOS DRY VOUVRAY    Domaine des Aubuisières, AC        2015    $21.95    13.5% ABV, MVC/QPR: 88
R+496414    CASTELFORTE AMARONE DELLA VALPOLICELLA    DOCG        2013    $29.95
15% ABV, MVC/QPR: 88
R+708826    PRODUTTORI DEL BARBARESCO BARBARESCO    DOCG        2012    $46.95
14% ABV, MVC/QPR: 88

Chimo! www.deantudor.com

Tuesday, July 18, 2017

The Event: Descorchados (Latin America) 2017 Trade and media Tasting in Toronto June 8/17

The Date and Time: Thursday June 8 2017  1:30PM to 4:30PM
The Event: Descorchados (Latin America) 2017 Trade and media Tasting in Toronto
The Venue: 2nd Floor Events, King and Spadina
The Target Audience: wine trade
The Availability/Catalogue: The tasting notes booklet was arranged in table order; unfortunately, the table placards had no number on them. The best approach, then, was going from table 1 to table 48 with no jumping around. However, the tables were only in order by row, which meant that if you wanted order you must go down the row on the right to the end and then bounce back to the beginning to go down the left-hand row, etc. This could have been obviated by putting table numbers on the placards. Anyway, I got great exercise – in the heat.
The Quote/Background: Four countries were here: Chile, Argentina, Uruguay and Brazil.
The Wines: There were 46 wineries with 22 varietals and over 200 wines in all. I just tasted the table wines. Listings are based on the book-catalogue. Agents listed where known.
 
**** BEST -- Four Stars (91+ in Quality/Price Rating terms):
-Bodega Aleanna El Enemigo Chardonnay 2015 Argentina  $25.95
-Trapiche Gran Medalla Chardonnay 2015 Argentina
-Laura Catena Luca Chardonnay 2015 Argentina
-Navarro Correas Alegoria Gran Reserva Chardonnay 2015 Argentina $22.95 PO Kirkwood Diamond
-Zuccardi Finca Piedra Infinita Malbec 2014 Argentina +433862 $119
-Tarapaca Gran Reserva Cabernet Sauvignon 2013 Chile +18721 Vintages $17.95
-Baron Philippe de Rothschild Maipo Mas Andes Gran Reserva Cabernet Sauvignon 2015
-Luis Felipe Edwards Marea Chardonnay 2015 Leyda $19.99
-Perez Cruz Pircas de Liguai Cabernet Sauvignon 2013 Maipo Andes  $40
-San Pedro 1865 Single Vineyard Cabernet Sauvignon 2015 Maipo  $19.95
-Ventisquero Tara White Wine 1 Chardonnay 2014 Atacama  $50 – 52
-William Cole Mirador Selection Chardonnay 2016 Casablanca  $15.95  Abcon
 
***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):
-Finca La Moras Gran Syrah 2014 Argentina $25
-Mascota Vineyards Opi Chardonnay 2016 Argentina $10.95
-Garzon Single Vineyard Albarino 2016 Uruguay  $23
-Vinedo de Los Vientos Estival Gewurzt/Chardonnay/Moscato 2016 Uruguay $17 TBD 
-Zuccardi Aluvional Gualtallary Malbec 2014 Argentina $80  Dionysus
-Zuccardi Poligonos del Valle de Uco 2015 Argentina $29.95 Dionysus
-Tarapaca Gran reserva Pinot Noir Chile +404210 Vintages $17.95
-Aquitania Sol de Sol Chardonnay 2012 Chile  $35 US
-Baron Philippe de Rothschild Casablanca Escudo Rojo Sauvignon Blanc 2016
-Concha y Toro Marques de Casa Concha Limari Chardonnay 2016
-Cono Sur Single Vineyard Block No 18 El Recurso Cabernet Sauvignon 2015 Maipo
-Koyle Costa Sauvignon Blanc 2015 Colchagua Costa  $22
-Laberinto Wines Cenizas de Laberinto Sauvignon Blanc 2016 Maule-Colbun
-Maquis Gran Reserva Carmenere 2013 Colchagua   $15.95  Halpern
-Maquis Gran Reserva Cabernet Sauvignon 2013 Colchagua  $15.96  Halpern
-Miguel Torres Cordillera Sauvignon Blanc 2015 Elqui  Family Wine Merchants
-Errazuriz Max Reserva Sauvignon Blanc 2016  $16.95
-Santa Carolina Luis Pereira Cabernet Sauvignon 2013 Chile  $200 Charton Hobbs
-Santa Ema Amplus Chardonnay 2015 Leyda $17.95
-Santa Ema Reserva Sauvignon Blanc 2016 Leyda  $15.95 Vintages
-Tabali Talinay Sauvignon Blanc 2016 Limari
-William Cole Mirador Selection Sauvignon Blanc 2016 Casablanca  $15.95  Abcon
 
The Food: charcuterie, sausages, cheese, breads.
The Downside: event organizers continue to amaze me by finding new ways to make it difficult to get to a table you want to visit. Here, it was the sequence of rows.
The Upside: we got a free copy of the Descorchados book!!
The Contact Person: events@winealign.com
The Event's Marketing Effectiveness and Execution (numerical grade): 86.
 
Chimo! www.deantudor.com

Sunday, July 16, 2017

The Event: Inaugural tasting of premium wines and spirits from the Independent Consignment Wine Agents group.

The Date and Time: Wednesday June 28, 2017  1PM to 4PM
The Event: Inaugural tasting of premium wines and spirits from the Independent Consignment Wine Agents group.
The Venue: George, Queen Street
The Target Audience: wine writers, sommeliers, consumer clients.
The Availability/Catalogue: all wines are available, some at the LCBO the balance from the agent.
The Quote/Background: There are 20 members of the ICWA who have banded together mainly as a co-operative marketing tool for the Consignment and Private Ordering warehouse. Five of the members put on a great mini-show today.
The Wines: Agents were: Amethyst, Context, Mondo Vino, Violet Hill, and Wharton Fine Wines.
 
**** BEST -- Four Stars (91+ in Quality/Price Rating terms):
-Chateau Gilbert Gaillard St. Chinian $18  Wharton
-Balbi Soprani Brachetto d'Acqui Spunmante Dolci NV $18  Wharton
-S.Ilarione Rosso 2013 Calabria $17   Wharton
-Boucabeille Cotes du Roussillon Rouge 2015 $21 Context
-Chateau Laulerie Bergerac 2014  $18  Violet Hill
-Sogevinus Veedha Douro Red $15 +255851
-Martin Berdugo Ribera del Duero Rosado 2016 [Tempranillo] $17 LCBO Online/Products of the World Store
-Martin Berdugo Ribera del Duero Barrica 2015 $19 LCBO Online/Products of the World Store
-Martin Berdugo Ribera del Duero Reserva 2010 $37 LCBO Online/Products of the World Store
-Martin Berdugo Ribera del Duero MB 2011 $52 LCBO Online/Products of the World Store
-Cantina Nals Margreid Lyra Gewurztraminer Cru 2014  $31  Mondo Vino
-Az. Ag. Perticaia Montefalco Rosso Riserva 2010 Umbria  $30  Mondo Vino
-Weingut Hauck Quarzit Riesling QBA Trocken 2014 Nahe $23 Violet Hill
-Domaine Viranel Aromas Sauvages St Chinian 2015  $23  Violet Hill
-Monte dei Roari Palustrel IGT Veneto 2012  $22 Violet Hill
 
***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):
-Poggio Bonelli Chianti Classico 2012 $24 Wharton
-Me Gustas Tu Tempranillo 2013Catalunya $17  Wharton
-Winbirri Vineyards Bacchus 2015 Norfolk England [white] $55 Wharton
-Pfeffingen Weissburgunder Pinot Blanc 2015  $22  Context
-Pfeffingen Spatburgunder Pinot Noir 2015  $29 Context
-Aculei Barolo 2013 La Bioca $55 Context
-Chateau Massereau 2014 Bordeaux Superior $26  Context
-Martin Berdugo Rueda Verdejo 2016 $22 LCBO Online/Products of the World Store
-Martin Berdugo Ribera del Duero Joven 2015 $15 LCBO Online/Products of the World Store
-Martin Berdugo Ribera del Duero Crianza 2013 $27 LCBO Online/Products of the World Store
-Az. Ag. Perticaia Montefalco Umbria Rosso IGT 2015  $18  Mondo Vino
-Az. Ag. Le Salette I Progni Valpolicella Classico Superiore Ripasso 2014 Veneto $30 Mondo Vino
-Az. Votino Cocceius Sannio Taburno Falaghina Campania $20 Mondo Vino
-Domaine de Torraccia Christian Imbert et Fils Rouge AOP Corse 2013 $27 Mondo Vino
-Monte dei Roari Bardolino Le Reboi 2015 $18 Violet Hill
-Domaine Desire Petit Arbois Trousseau 2014 Jura  $35  Violet Hill
-Weinrieder Gruner Veltliner Klassik 2015  $22  Violet Hill
 
*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):
-La Staffa Verdicchio dei Castelli di Jesi 2015 $21  Context
-Boucabeille Les Terrasses Cotes du Roussillon Blanc 2015 $21 Context
-Cantina Nals Margreid Muller Thurgau Alto Adige 2015 $20  Mondo Vino
-Livio Pavese Mantarucco Monferrato Piedmont 2006  $25  Violet Hill
 
The Food: excellent assortment of PRE-CUT cheeses, breads, focaccia, dips (avocado, tapenade, creamy cheese).
The Downside: My pupils were still dilated from the optometrist visit, but at least I could see in the semi-darkness.
The Upside: a chance to taste some wines from agents who almost never pour at shows.
The Contact Person: laura@amethystwine.ca; philipdwharton@hotmail.com; dee@violethillwine.com; Mondo Vino = dcastricone@sympatico.ca; Context = markjohnjacoby@gmail.com
The Event's Marketing Effectiveness and Execution (numerical grade): 90
 

Chimo! www.deantudor.com

Thursday, July 13, 2017

The Event: British Beverage Showcase June 22/17

The Date and Time: Thursday, June 22, 2017   3:00 Pm to 6 PM
The Event: British Beverage Showcase
The Venue: Wychwood Barns
The Target Audience: alcohol beverage trade (wines, beers, spirits)
The Availability/Catalogue: all products are in play in Ontario, with certain exceptions – they will come in later.
The Quote/Background: I was only interested in beer and ciders
The Beers: I sampled 7 beers plus a cider (Caple Rd Cider Blend No. 3 500 mL $2.95 +498014, rated BETTER 3.5 stars). For starters I had some Hush Heath 1503 Balfour Classic Cuvee, TBD for Classics Catalogue, about $45, made in traditional method (rated BETTER 3.5 stars). For dessert I had a small snort of Thunder Toffee and Vodka Spirit Drink (29.9%, 375 mL, $23.95 +496067 rated BETTER 3.5 stars).
 
**** BEST -- Four Stars (91+ in Quality/Price Rating terms):
-Innis & Gunn Bourbon Cask Dark Ale 330mL 7.4%  $2.95  +478297
 
***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):
-Innis & Gunn IPA 6 x 330 mL 5.6% $14.50 +493627
-Elvis Juice Grapefruit Infused IPA 330 mL 6.5%  40 IBU $3.25 +489385
-Wychwood Brewery Hobgoblin Gold 500 mL 4.5% 35 IBU $2.75 +488445
-Hall & Woodhouse Badger Fursty Ferret  McClelland Premium Imports
 
*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):
-Charlie Wells Dry Hopped Lager 500 mL 4.7%  27 IBU $2.65 +476887 
-Harviestoun Brewery Raspy Engine Raspberry Porter $3.20 Kinetic Brands/Imprese
 
The Food: traditional, but with new spins: pig in a blanket, roast beef in yorkshire pudding tarts, toad-in-the-hole with avocado and quail egg, "fish and chips" (upscale seafood in tacos), Stilton and cheddar cheeses, clotted cream and strawberry preserves, biscuits and scones.
The Downside: not enough beer or cider for me to sample.
The Upside: it has been a couple of years since we had a UK beer show – the last was in October 2014 at The Caledonian, and it was all Scottish beer and ciders.
The Contact Person: isabell.french@mobile.trade.gov.uk
The Event's Marketing Effectiveness and Execution (numerical grade): 89.
 
Chimo! www.deantudor.com

Wednesday, July 12, 2017

The Event: The Art of Blending Olive Oils Master Class by Giovanni Zucchi.

The Date and Time: Tuesday June 20, 2017   2:30 PM to 5:30 PM
The Event: The Art of Blending Olive Oils Master Class by Giovanni Zucchi.
The Venue: Aria Ristorante, York Street
The Target Audience: food bloggers
The Availability/Catalogue: "Olive Oil Doesn't Grow on Trees" is the name of his book on the art of blending, which is what his family Oleificio Zucchi has done since 1810. The website www.zucchi.com lists a wide variety of blends, including Italian EVOO and EVOO from other EU countries. There is also a range of two organic EVOO and four PDO and PGI. There are also nine different flavoured EVOO and four vinegars.
The Quote/Background: Giovanni Zucchi led a seminar on the kinds and complexities of different olive oil cultivars. We were to blend our own extra virgin olive oil which came from four different regions. New combination of flavours are important, through synthesis, like the blends of coffee beans and wines, and even cheeses.
The Oils: we were not told the regions until afterwards. My own notes follow –
 
Bottle A: slightly bitter and pungent, a bit vegetal (Andalusian Spain)
Bottle B: thick, fruity, soft finish (Spain)
Bottle C: peppery, bright, long length (Tuscany)
Bottle D: thick, soft, slight pepper finish (Crete) – my fave
 
I blended C and D, and topped up with some A. we were allowed to take home our "finished" bottle.
 
The Food: we had a tasting menu which followed – with green apples, lobster taco, breads, several apps for food (shrimp, veggies, cheeses) plus sparkling Fiol Prosecco.
The Downside: it started late.
The Upside: a chance to connect with food bloggers.
The Contact Person: mdeangelo@colangelopr.com
The Event's Marketing Effectiveness and Execution (numerical grade): 88.
 
Chimo! www.deantudor.com

Tuesday, July 11, 2017

The Event: Exclusive seminar/tasting of La Tordera's Proseccos June 13/17

The Date and Time: Tuesday June 13, 2017  3:30PM to 5:30 PM
The Event: Exclusive seminar/tasting of La Tordera's Proseccos
The Venue: GBC Chef's House Tasting Lab
The Target Audience: wine writers and sommeliers
The Availability/Catalogue: wines are available through Katy Moore of K Cellars.
The Quote/Background: Matteo Burani from La Tordera spoke on the origins of the company. They started vineyards in 1918 in the steep hills of Valdobbiadene and then moved to wine production only in 2003. The non-grafted root stock grapes are all hand-harvested and estate-grown and bottled. They have a green certificate from CasaClima. Three of the wines have been submitted to Vintages, but most are just private orders through K Cellars.
The Wines: We tasted five wines (they make at least eight), all of them vintage dated.
 
**** BEST -- Four Stars (91+ in Quality/Price Rating terms):
-La Tordera Gabry Rose Brut 178.32 per case of 12
-La Tordera Superiore di Cartizze DOCG $35 bottle retail [their top wine]
 
***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):
-La Tordera Saomi Brut (90% glera, 10% chardonnay) – lightest of all the wines $183.48 per case of 12 Licensee
-La Tordera Brunei Brut  $212.88 per case of 12
-La Tordera Serrai Extra Dry  $212.88 per case of 12
 
The Food: appetizers and bites of sausages, mushroom quiche, chocolate squares.
The Downside: I had just come from a very heavy Australian wine trade show, so I was a bit rushed.
The Upside: this was my first Prosecco seminar from just one producer.
The Contact Person: katymoore60@gmail.com
The Event's Marketing Effectiveness and Execution (numerical grade): 87.
 

Chimo! www.deantudor.com

Monday, July 10, 2017

SOME NEW BEVERAGES TASTED THIS JUNE 2017 –

 
 
1.Henry of Pelham Baco Noir 2016 VQA Ontario, +270926 LCBO $14.95: As with their previous baco noirs at all levels, HOP has maintained both the rich jammy character and the price (it has been $14.95 for awhile). Both new and older US barrels are used for more than six months aging (24% new oak). It is still too young for today [only seven months old], needs another year or two. 13% ABV. One of the top General List bacos in Ontario. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures.
 
 
 
 
2.Gerard Bertrand Reserve Speciale Viognier 2015 IGP Pays d'Oc, +147975, $14.95 Vintages: aromatic but on the dry side, perfect as a social wine or for first course. Expect peachy and orange character, but of course no oak. Youthful and useful with nuances of orchard fruit and spicy nuts. Could go either way with or without food. Versatile. 12.5% ABV, cork closure. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures.
 
 
 
3.Torres Salmos 2014 Priorat, +450734 $35.95 Vintages: a delicious red fruit concoction like Chateauneuf-du-Pape with its carinena, garnacha and syrah blend. 14.5% ABV. Expect meatiness and berries, and extremely long finish. Aged in French oak for 14 – 16 months. Of course, much better in a few years (will hold a decade). Quality/Price rating is 90 points by Dean Tudor of Gothic Epicures.
 
 
4.Concilio Pinot Grigio Trentino DOC 2016 +637595 LCBO: loaded as much as a PG can be with orchard fruit finishing dry on the palate. But uncomplicated. Fresh, fresh, fresh and plenty good for the patio/deck of the hot days ahead. Sip or with food – your choice (maybe both ways?). Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures.
 
 
5.Chevalier Monopole Rose Dry Methode Traditionelle NV +485920 Vintages $16.95: a veritable bargain since it is a sparkler at a still wine price. Champagne-method of secondary fermentation, aged nine months, 12% ABV, just perfect for the summer patio/deck campaign. If you like affordable bubbles, then this is it from southern France, with gamay, cinsault, cabernet and bobal grapes in the field blend. Nothing like red fruit in summer (black fruit in winter)....Quality/Price rating is 90 points by Dean Tudor of Gothic Epicures.
 
 
6.Buena Vista Winery Chardonnay 2015 North Coast +396440 Vintages $24.95: it's hard to distinguish among California chardonnays at this price level, so go for the cool climate ones. The 2015 harvest here was early in August, so the wine has aged well with nine months in stainless and French oak (10% new). Expect the typical baked apple and fresh apple, vanilla, orchard fruit, and some citrus tones on the finish. Nuances abound, such as in smoke. A contemplative wine, don't waste it on the patio – there's enough finishing acid to pair with a first course. 13.5% ABV. Quality/Price rating is 90 points by Dean Tudor of Gothic Epicures.
 
 
7.Southbrook Vineyards Seriously Cool Red 2013 VQA Ontario, $15.95 +453639 LCBO: an interesting blend of pinot noir (65%), gamay (25%), zweigelt (8%) and syrah (2%) from sustainable vineyards. The wine is also suitable for vegans. It is all stainless steel, with twist top, at 12.5% ABV. Expect classic Ontario red fruit (cherry-berry) plus some tart cranberry for refreshment and finish. Can be either a sipper or foodwine or both. The back label has little description; it would have been nice to know the grape names and proportions. Other Ontario wineries do this. I actually like this wine a lot better than I did a year ago, so it is capable of aging, and I think next year it will be even better. Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures.
 
 
 
8.Southbrook Vineyards Serious Cool Chardonnay 2016 VQA Ontario, $14.95 +457481 LCBO: a blend of chardonnay and chardonnay musque, 50% of each (last year's vintage had a dollop of added riesling). The residual sugar is 5 g/l, less than the comparable Seriously Cool Red. The winery notes that half of the grapes were harvested from vineyards transitioning to organic, so the source vineyards are at least "sustainable plus". A good quaffer or social wine or even a first course white wine, displaying Ontario orchard fruit (apple, peach, et al) in a light mode, and some citric tones. Best with cheeses served on the patio. 11.8% ABV. The back label has little description; it would have been nice to know the proportions of the two chardonnay varieties used. Other Ontario wineries do this. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures.
 
 
9.Southbrook Vineyards Serious Cool Rose 2016 VQA Ontario, $14.95 Winery Direct: a blend of pinot noir and vidal [the latter transitioning to organic], with upfront strawberry and perfumed aromatics, finishing with a savoury bite suitable for sipping on its own as an aperitif or as a first course foodwine. Best in summer, of course. 11.5% ABV. The back label has little description; it would have been nice to know the proportions of the grapes used. Other Ontario wineries do this. Quality/Price rating is 89-90 points by Dean Tudor of Gothic Epicures.
 
 
10.Huff Estates Pinot Gris 2016 VQA Ontario, $22 at winery: from vineyards in PEC (80%) and Tawse Winery (20%). Stress is on the old Alsatian style and uses the "gris" descriptor rather than the more-common "grigio". "Gris" usually indicates more white floral and white fruit aromatics, and floral consistency right through to an enticing finish. Body is firmer and colouring is more straw or yellowish. Useful as an aperitif or first course wine, but it is more demanding than a regular sipper. 12.5% ABV. 900 cases. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures.
 
 
 
 
11,Huff Estates Riesling Off Dry 2016 VQA Ontario, $20 at winery: I did not find this "off-dry" (RS 17g/l), but rather a typical Ontario Riesling with fruity body and finishing acidity. More a first course or aperitif than a sipper as the label may imply. Good balance of tropical fruit sweetness and citric acidity. 11.5% ABV. 1600 cases. Quality/Price rating is 89 points by Dean Tudor of Gothic Epicures.
 
 
 
12.Huff Estates Merlot 2016 VQA Ontario, $20 at winery: very fruity, maybe fruit gone wild, no oak or other aging – just stainless steel. Typically bright red and black fruit style, cherry-berry even. Slightly tannic finish at this point, expected to smooth out over the next year or so. One of the better merlot wines in Ontario. First course or cheese. 13% ABV. 700 cases. Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures.
 
 
 
13.Huff Estates Rose 2016 VQA Ontario, $19 at winery: made totally from cabernet franc with 12 hours of skin contact during fermentation. Lovely pale colour, aromatics and first palate of strawberries and then the typical cranberry textures and finish for an Ontario wine. Light herbaceous suggests food on the patio or some first course app.
12.5% ABV. 900 cases. Quality/Price rating is 88 points by Dean Tudor of Gothic Epicures.
 
 
14.Cardone Archita Gioia del Colle Primitivo 2014 Puglia, $24.95 +488383 Vintages: there is a lot going on here that should also appeal to zinfandel lovers. Behind a sheen of chocolate and coffee (North American appeal), there is a range of stewed and jammy dark fruit, somewhat raisinated but tempered with a sweet toasted smoke feel in the long finish. Good bang for the buck. Others have noted that the 2014 vintage is the best ever for Archita. 14.5% ABV. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures.
 
 
15.Giuseppe B. CARPANO ANTICA FORMULA VERMOUTH, +360248 Vintages,  $16.95 for 375 mL: a revelation in the vermouth world, created in 1786. This is red vermouth,  emphasizing vanilla, dried fruit, dates and orange zest. Bitter-sweet, with some gentian root notes. 16.5% ABV, long persistent finish, best on the rocks as an aperitif or after a meal straight up. Many Toronto bars use it in their cocktails, such as the Negroni or Manhattan. Quality/Price rating is 94 points by Dean Tudor of Gothic Epicures.
 
 
16.CARPANO BIANCO DRY, $22.95 litre, Private Order from Majestic Wine Cellars: a nifty vermouth to savour or to use in blends with cocktails. Expect peppery-like citrus, oily and fruity (nectarine) textures, and dry enough to show off herbs and botanicals. It has more vanilla tones than expected, but the sweetness has been mitigated (about RS 30 gr/L). It's even got Cretan dittany (hop marjoram) as an herb. Not for really dry martinis, but great as an aperitif on the rocks, on its own for a comfort drink, or as a cocktail. 18% ABV, long fnish like wine. It may be coming to the LCBO, so watch for it. Quality/Price rating is 91 points by Dean Tudor of Gothic Epicures.
 
 
17.Fratelli Branca Fernet-Branca Amer/Bitters, +220145 Vintages, $23.10 for 500 mL: this is one of the top dry bitters of the world. Here are 27 herbs and spices aged in oak for a year. It can be enjoyed with beer, mixed drinks, on the rocks, or with soda/pop drinks. But it is best straight. 40% ABV, with that characteristic gentian and vanilla/oak matured flavour. Quality/Price rating is 93 points by Dean Tudor of Gothic Epicures.
 

Chimo! www.deantudor.com

Thursday, July 6, 2017

The Event: Boxcars & beers: the Cheese Train (Stouffville-Uxbridge return)

The Date and Time: Wednesday July 5, 2017  9:30 AM to 4PM
The Event: Boxcars & beers: the Cheese Train (Stouffville-Uxbridge return)
The Venue: The York-Durham Heritage Railway "Cheese Train", Second Wedge Brewing Company, The Passionate Cook's Essentials (all Uxbridge).
The Target Audience: food writers and bloggers – more than a dozen.
The Availability/Catalogue: Second Wedge Brewing Company is only a year and a half old, it is not yet at the LCBO for wider distribution [https://thesecondwedge.ca/about-us/],
The Passionate Cook's Essentials [http://thepassionatecook.ca/about-us/], Cheese by Cecilia [http://cheesebycecilia.com/], and the York-Durham Heritage Railway [http://ydhr.ca/train] are all partners in this endeavour.
The Quote/Background: Boxcars and Beers: "The Cheese Train" is a 90 minute "Taste of Ontario" with professional fromager Cecilia Smith and brewery owner/certified beer judge Joanne Richter. It's a series of five beer and cheese pairings of Southern Ontario cheeses and Uxbridge's own The Second Wedge craft brewery. Cheeses range from mild to strong, and include such notables as Monforte's Providence and Glengarry's Celtic Blue. There is even an Uxbridge firm cheese from Carpe Diem Farm ("Durham") made from sheep's milk. Cecilia takes the lead in describing the origins of Ontario cheese farms, how to taste cheese and then how to taste the first cheese. Joanne follows with how to taste beer and then taste the first beer, and Cecilia then returns to examine the pairing of the first cheese with the first beer, and what to look out for. And plenty of time for a Q. and A. at any point. The pattern repeats for the other four cheeses. Servings of cheeses were generous, and beers were five ounce pours. Meanwhile, the train is moving from Stouffville to Uxbridge at a leisurely pace, with plenty of rustic views. At the end of the first trip, there is a take-home tasting glass and tasting notebook. On the layover, there is a pause to enjoy the brewery for further tastings, leading to their beer garden. All three trips are on Sundays (July 16, July 30, and August 27) so there is an opportunity to visit the Uxbridge Farmers' Market and/or downtown historic Uxbridge with The Passionate Cook's Essentials which also houses the cheeses for sale. Many more details and ticket purchases are at http://ydhr.ca/train/boxcars-beer-the-cheese-train/
 
The Beers and Wines:
 
**** BEST -- Four Stars (91+ in Quality/Price Rating terms):
-Chateau des Charmes Rose Cuvee d'Andree 2015 VQA
-Chateau des Charmes Chardonnay Estate 2013 Paul Bosc Vineyards VQA
-The Second Wedge Brewing Company 3 Rocks India Pale Ale  6%ABV, 52IBU
-The Second Wedge Brewing Company Monday Night Piper Scottish Ale  4.8%ABV, 27IBU
 
***1/2 BETTER -- Three and a Half Stars (88 – 90 in Quality/Price Rating terms):
-Second Wedge Brewing Company Portage and Main (heather oat ale) 4.5%ABV, 20IBU [seasonal]
-The Second Wedge Brewing Company Elgin Blonde Ale  4.3%ABV, 30IBU
-The Second Wedge Brewing Company Day Tripper Pale Ale  4.2%ABV, 21IBU [seasonal]
-The Second Wedge Brewing Company Rain Maker Porter  4.8%ABV, 27IBU
 
*** GOOD -- Three Stars (85 – 87 in Quality/Price Rating terms):
-Bachelder "Parfum" Pinot Noir 2014 VQA
 
The Food: It came from a variety of sources – cheeses included Albert's Leap Bella Marie Brie from Quality Cheese in Vaughan (paired with Elgin Blonde), Oxford Harvest from Gunn's Hill in Woodstock (paired with Day Tripper), Providence [my fave here] from Monforte Dairy in Stratford (paired with 3 Rocks), Durham from Carpe Diem Farm in Uxbridge (paired with Monday Night Piper), and Celtic Blue [also my fave here] from Glengarry Fine Cheese in Lancaster (paired with Rain Maker). I found the pairings to be spot on, especially the first three. The last two beers could have accompanied either of the last two cheeses. In general, I like tasting food against alcohol, although I usually prefer to cross-taste which leads to lots of comparison (and takes time, also with much palate rinsing). We needed to use our water bottles. I am sure water will be on the train for the paying customers. On the cheese plate there were slices of organic apricots and a piece of Uxbridge's Desbarres bean to bar chocolate [https://www.desbarreschocolate.com], which was appreciated with the Porter. For a media lunch at the brewery, we were treated to three items from Urban Pantry Restaurant [http://urbanpantry.ca] in Uxbridge: bison sliders and goat cheese on brioche buns, pulled pork and red onion jam on brioche bread, and wilted organic greens on boursin crostini. All delicious and terrific with beer made by brew master Doug Warren who took us on the tour of the beermaking process. After that, it was off to another media treat at Lisa Hutchinson and Chef Erin Monaghan's The Passionate Cook's Essentials. Lisa and Erin did a demo of one of her most popular seminars: making pizza. They made six different pizzas in a matter of minutes, and we media had samples accompanied by wine (see above for the wines). Her store has cooking classes, cooking tools, jars and cans of food, frozen foods cooked in-house for home use, and a cheese counter.
The Downside: It was such a calm day in Toronto traffic that I arrived super-early for the bus trip to Stouffville, and we arrived in Stouffville super-early before boarding the train. I had a lot of time to kill, totaling well-over an hour. But I had lots to read about our media jaunt.
The Upside: a really good chance to explore a heritage train. Visit the website to find all of its glorious history, including restoration schemes. We had a dynamic trip in a train with five coaches on the original track laid to provide Gooderham & Worts in the new Distillery District with grain and lumber (July 1871, as the Toronto and Nipissing Railway). Of course, the return trip in those days was full of distilled spirits. The York-Durham Heritage Railway partners in quite a few tourist excursions.
The Contact Person: cshibinsky@gmail.com; info@thesecondwedge.ca; ydhr@ydhr.ca;
sboyle@centralcounties.ca; lisa@thepassionatecook.ca; cecilia@cheesebycecilia.com;
The Event's Marketing Effectiveness and Execution (numerical grade): 93.
 

Chimo! www.deantudor.com

Wednesday, July 5, 2017

WORLD WINE WATCH TOP 20/20 WINES: 20 under $20 and 20 over $20 for July 8, 2017.

 
WORLD WINE WATCH TOP 20/20 WINES: 20 under $20 and 20 over $20 for  July 8, 2017.
=======================================================================
By DEAN TUDOR, Gothic Epicures Writing deantudor@deantudor.com. My Internet compendium "Wines, Beers and Spirits of the Net", a guide to thousands of news items and RSS feeds, plus references to wines, beers and spirits, has been at http://www.deantudor.com since 1994.
 
So many people have asked me for wine recommendations, with numbers only. The readers' most common response is that while they like what I say, they only relate to the score. The score is a combination of MVC (Modal Varietal Character, where e.g. a Southern Rhone tastes like a Southern Rhone and not like a Northern Rhone) and Quality/Price Ratio. Let's take it for granted that, e.g., a Riesling tastes like a Riesling, and the wine has some value in the marketplace either above or below its selling price. This way too I can also cover more wines.
 
This restructured wine newsletter for the Ontario market (with wines available through the LCBO and Vintages on a bi-weekly basis)  can always be found at http://www.gothicepicures.blogspot.ca/ or at    http://www.deantudor.com
 
THIS MONTH'S SPECIAL FIND --
 
R+356089    CONDE DE VALDEMAR CRIANZA TEMPRANILLO    DOCa Rioja    2012    $16.95    13.5% ABV, MVC/QPR: 91
 
20 under $20
=========
R+171025    DOMAINE PUIG-PARAHY CUVÉE GEORGES    AC Côtes du Roussillon        2015    $16.95    13.5% ABV, MVC/QPR: 89
R+194753    RIOJA BORDÓN RESERVA    DOCa Rioja, Spain    Bodega Francos-Espanolas    2011    $19.95    13.5% ABV, MVC/QPR: 90
R+268805    PAGO DE VALDONEJE MENCIA    DO Bierzo    Vinos Valtuille    2015    $14.95
14% ABV, MVC/QPR: 89
R+313791    LUDOVICUS TINTO DO Terra Alta 2013 $17.95    14% ABV, MVC/QPR: 89
R+320499    BASTIDE MIRAFLORS SYRAH/VIEILLES VIGNES GRENACHE  Côtes de Roussillon    Domaine Lefage    2015    $19.95    14.5% ABV, MVC/QPR:  88
W+439398    EMILIANA NATURA UNOAKED CHARDONNAY Casablanca Valley 2016    $15.95    13% ABV, MVC/QPR: 89
R+481093    OCHOA CRIANZA TEMPRANILLO    DO Navarra    2012    $17.95    13.5% ABV, MVC/QPR: 89
R+486043    PRIMUS CABERNET SAUVIGNON    Maipo Valley    2013    $19.95 14% ABV, MVC/QPR: 89
W+499855 INVIVO CHARDONNAY Gisborne, North Island 2016 $16.95 13% ABV, MVC/QPR: 89
W+675421    MULDERBOSCH CHENIN BLANC    WO Western Cape        2016    $14.95
13.5% ABV, MVC/QPR: 89
R+951889    IRONSTONE OLD VINE ZINFANDEL Lodi 2014 $17.95 14.5% ABV, MVC/QPR: 90
R+561142    CATHEDRAL CELLAR SHIRAZ    WO Western Cape    KWV    2014    $16.95
14% ABV, MVC/QPR: 88
R+155804    CAVE DE ROQUEBRUN LA GRANGE DES COMBES SAINT-CHINIAN-ROQUEBRUN    AC        2015    $18.95 14% ABV, MVC/QPR: 88
R+161398    LANDER-JENKINS CABERNET SAUVIGNON    California    2014    $19.95
13% ABV, MVC/QPR: 88
R+376822    WILDASS MERLOT    VQA Niagara-on-the-Lake    Stratus Vineyards    2015    $16.95
13% ABV, MVC/QPR: 88
R+383547    AVONDALE JONTY'S DUCKS PEKIN RED    WO Paarl    2013    $15.95
14.5% ABV, MVC/QPR: 88
W+488882    HERSANDIERE MUSCADET SÈVRE ET MAINE    Sur lie, AC    2015    $15.95    11.5% ABV, MVC/QPR: 88
R+492561    FARINA VALPOLICELLA    DOC    2015    $14.95    12.5% ABV, MVC/QPR: 88
W+173252    VELENOSI VILLA ANGELA PECORINO    DOCG Offida    2015    $15.95    13% ABV, MVC/QPR: 88
R+413948    CHÂTEAU HAUT PEYRAUD    AC Côtes de Bordeaux – Blaye 2012    $16.95    13% ABV, MVC/QPR: 88
 
20 over $20
=========
W+68817    HIDDEN BENCH ESTATE CHARDONNAY    VQA Beamsville Bench, Niagara Escarpment    2014    $29.95         13% ABV, MVC/QPR: 90
W+74781    DOMAINE SIGALAS ASSYRTIKO/ATHIRI    AP Santorini    2015    $21.95    13% ABV, MVC/QPR: 90
W+172338    SOUTHBROOK TRIOMPHE CHARDONNAY    VQA Niagara Peninsula        2015    $24.95    12.5% ABV, MVC/QPR: 90
R+269357    CHATEAU STE. MICHELLE CABERNET SAUVIGNON    Columbia Valley        2015    $20.95    13.5% ABV, MVC/QPR: 90
R+312140    FINCA VILLACRECES PRUNO    DO Ribera del Duero    2015    $21.95
14% ABV, MVC/QPR: 90
W+396440    BUENA VISTA CHARDONNAY    North Coast    Boisset Collection    2015    $24.95
13.5% ABV, MVC/QPR: 89
W+414219    FOXEN TINAQUAIC VINEYARD ESTATE CHARDONNAY    Santa Maria Valley, Santa Barbara     2014    $52.95    13.8% ABV, MVC/QPR: 89
R+429142    SIGNAE MONTEFALCO SAGRANTINO    DOCG     2009    $27.95    15% ABV, MVC/QPR: 89
R+446484    DESCENDIENTES DE J. PALACIOS PÉTALOS    DO Bierzo    2015    $24.95
14% ABV, MVC/QPR: 89
R+446682    VASSE FELIX FILIUS CABERNET/MERLOT    Margaret River, Western Australia        2015    $24.95    14% ABV, MVC/QPR: 89
R+450734 TORRES SALMOS DOCa Priorat Miguel Torres 2014 $31.95 14.5% ABV, MVC/QPR: 89
W+465724    RODNEY STRONG SONOMA COAST CHARDONNAY Sonoma Coast 2014    $29.95 14.5% ABV, MVC/QPR: 90
W+512178    BACHELDER WISMER VINEYARD FOXCROFT BLOCK CHARDONNAY    VQA Twenty Mile Bench, Niagara Escarpment    2013    $44.95 13% ABV, MVC/QPR: 90
R+652875    RIDGE THREE VALLEYS    Sonoma County 2014    $44.95 14.5% ABV, MVC/QPR: 89
R+928622    LAN GRAN RESERVA    DOCa Rioja    2008    $34.95    13.5% ABV, MVC/QPR: 90
R+499558    DARK HORSE ONE HORSE TOWN PINOT NOIR    VQA Ontario    2013    $24.95    15% ABV, MVC/QPR: 88
R+219725    GIANT STEPS PINOT NOIR Yarra Valley, Victoria Innocent Bystander    2015    $30.95    13.8% ABV, MVC/QPR: 88
R+493379    INTRINSIC CABERNET SAUVIGNON    Columbia Valley, Washington 2014    $39.95    14.5% ABV, MVC/QPR: 88
W+184432    NORMAN HARDIE UNFILTERED CHARDONNAY VQA Niagara Peninsula    2015    $39.20    11.9% ABV, MVC/QPR: 88

Chimo! www.deantudor.com