"For wine-lovers, the Miracle Machine is aptly named. The device helps you create your own wine at home in only a couple of days. All you need is the gadget and a smartphone."
"There are 1,368 wine and liquor stores in business in New York City — a 14% spike from 2010 — and businesspeople say the wine trend is part of the uptick."
"Resveratrol has received widespread attention as a possible anti-aging compound and is now widely available as a dietary supplement; much has been made of its role in explaining the cardiovascular health benefits of red wine, and other foods. In a new study, researchers at The University of Copenhagen surprisingly discovered that eating a diet rich in antioxidants may actually counteract many of the health benefits of exercise, including reduced blood pressure and cholesterol."
What wine will be drinking during our future of fire and flood? If you said, "Who cares, life is but a grim slog through boredom and despair, what does it matter which varietal we choose to blot out the pain with?" you are essentially correct but you do sound a little joyless, you know? Unwind, you're going to end up in the ground anyway. Might as well savor a few suitable spirits before the inevitable occurs.
It's been a rough month. In one small bright spot, there is the fact that, right now, in November, after the hurricane, after the first snow, you can eat a better-tasting tomato than you have eaten all year. (Thanks, global warming.) Over in Park Slope, Scalino on 7th Avenue and 10 Street is still serving up a "Jersey Tomato Salad," but not for long. Go today or within the next week, because the guy who runs the place told me that's as long as he'll have this particularly fantastic batch of tomatoes he gets from a farmer he knows who probably likes Bruce Springsteen.
"I want wine that excites me, that feels so good to drink that one sip urges on the next and the next after that. I want a wine that tells a story of a place and a people and a culture, that is not the predictable equivalent of a franchise restaurant but more like a little mom-and-pop’s, where you’re not always sure what you’ll find but you know it can have the capacity to inspire." —Me, I want a wine that endrunkens me, that stifles the shakes and soothes the sour stomach. I want a wine that evens out the edges of the day and helps me to forget [...]
Here's what the most expensive case of wine in the world tastes like.
"Taste is mostly genetic. But appreciating a fine bottle of wine can be learned."
"It’s the John Woo effect. Everything is bigger, faster, stronger, harder." —Guess!
Screw floods and other weather disasters, how is global warming going to change the way wine is made?
"Amazon.com Inc. is planning an online marketplace for wine sales directly to consumers, said executives for several California wineries, marking the Seattle Web giant’s second foray into the business in three years." —Oh, man, this is some seriously DEVIOUS strategy right here. You order a bunch of wine from Amazon, get drunk, and then order a bunch of other crap you would never buy when sober. Soon Jeff Bezos will own us all!
"The French are known to like their beef, and they also like their wine. In the southern village of Lunel-Viel, in the Hérault department in southern France, some farmers have taken the next step and are feeding wine to their beef cattle on the principle that if French beef tastes good now, it can only improve with a bottle of Saint-Geniès des Mourgues."
"I love Savennières, but I will concede it’s not particularly likable. That is to say, it’s not an easygoing, friendly sort of wine. It requires a commitment, which is not necessarily a step that everybody wants to take. I understand the feeling. Just as I often prefer a thriller to a work of literature, I sometimes don’t want to make the effort to ponder a wine. I just want to enjoy it. At those moments, I would leave the cork in the Savennières. But given the proper time, energy and sense of resolve, the rewards of a good Savennières are many."
It looks like there is no wine shortage after all, and the Sriracha is safe for another year! Now what will the Internet panic about? Probably nothing. I think we can all assume that the Internet has learned its lesson and will from this moment forward approach all news stories with a measure of skepticism and restraint and hahaha no I can't do this with a straight face either.
"A small set of New Yorkers spends summers or parts of summers in the fashionable towns collectively known as the Hamptons. A much larger group of New Yorkers assiduously follows all that goes on there: the parties, the benefits, the celebrity sightings—and, to a lesser extent, the food and the wine. Who's eating where and who's drinking what? Are the nights fueled by Champagne and the days filled with Sancerre?"
You know those moments in the middle of the night when you wake up with an insatiable thirst caused by an evening of imbibification and you know only a slug of low-alcohol-content liquid will send you back to a serene slumber without causing you to void the contents of your stomach? Portugal's Vinho Verde is the perfect tipple for the pre-dawn drinker, and now that you can pick up what is apparently a pretty decent bottle for the remarkable price of $4 you'd be remiss to not have one or two chilling the fridge for those early morning gasp attacks. Head down to Astor pronto.
"Bag-in-box wines are more likely than their bottled counterparts to develop unpleasant flavors, aromas and colors when stored at warm temperatures, a new study has found. Published in ACSʼ Journal of Agricultural and Food Chemistry, it emphasizes the importance of storing these popular, economical vintages at cool temperatures."
My joy at discovering wine salt, a combination of two of my favorite things in the world, salt and alcohol (I would experiment on creating a bourbon salt, but I don't want to waste any bourbon; someone out there take a crack at this and get back to me) is only tempered by the discovery of "liquor smoothies", which, really, aren't you people ashamed by yourselves?