Let's stick with the new month's Wine Focus theme for anothre day as we examine a stylish California Chardonnay that uses - but does not abuse - a kiss of oak and malolactic fermentation.
We turn to one of the world's most popular white wines - Chardonnay - for our Wine Focus this month, with particular attention to the role of oak in its style.
Today let's review a fairly common French wine term that's not always widely understood and that can provide useful information in the quest for wine value.
Chef Sean Tweton of Saffron Mediterranean Wine Bar says Ontario's an easy spot for the culinary set to use local food on their menus. "In Alberta, you've got beef and grain," he says. "In B.C., you've got lots of fish. In the Maritimes, lobster and whatever.
The Cayuga Lake Wine Trail celebrates its 25th anniversary with unique (and mostly free) bashes at each of its 16 member wineries. Corn Hill Landing has two new restaurants: Tony D's Coal-Fired Pizza and Chayote, featuring "Mexican comfort food."
SAN FRANCISCO - When most people think about Slow Food, they probably imagine wealthy epicureans sipping organic wine and nibbling on farmstead cheeses.
Sweaters, hats and scarves are cropping up in display windows around town. Restaurants are reinventing their menus to highlight the culinary jewels of the upcoming harvest. Food magazines are bursting with visions of autumn vegetables dancing along the pages.
McHenry County CULINARY DEMONSTRATIONS, Williams-Sonoma, Algonquin Commons, 1952 S. Randall Road, Algonquin. All demonstrations start 11 a.m. Schedule: Tuesday, The Secrets of a Successful Sauce; Thursday, Easy Weeknight Meals; Friday, Pub Fare; Saturday, The Versatility of the Griddle. Free. Information: 847-658-0096.
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