Back in my bartending days (many, many years ago) we rarely ventured outside of anything more complicated than a martini or a Manhattan, and we hated anyone asking for a blender drink. (“Sorry, the blender is broken. “) But now we are in the grip of the craft cocktail craze.
That one of the world’s biggest wine competitions is associated with a rodeo might come as a surprise. The images of an oenophile studiously judging wine and one of a cowboy flailing atop a frantically bucking bronco across a dirt-laden corral are a bit discordant, but the fact that the
The restaurant Philippe is at one end of a contemporary multiuse building in Houston’s upscale Galleria area. At the other is the very popular RDG + Bar Annie from the city’s most famous chef, Robert Del Grande. Valet stands just thirty yards apart both see a heady percentage of shiny
“The only things good old are books and wine,” my father likes to say. Of course, he’ll take a semi-sweet Georgian Saperavi over a dry and structured Cab or a nice Pinot, and he called a 1970 wine I recently offered him, “thin” and “compote”… Nevertheless, I have always believed
The mainstream wine media may not pay much attention to it, and the three-tier system may consign it to retail and restaurant oblivion, but over the last couple of decades, regional wine has rooted itself in all 50 states. There-read more-
I had entertained the idea of starting a home vineyard on a family property within eyesight of downtown for several years. I had hesitated because I was not certain which cultivars would do well at the site. Two years ago,-read more-
The 2008 Mandola Aglianico from Duchman Family Winery, is a 100% varietal wine sourced from fruit grown in the Reddy Vineyard in the Texas High Plains. The wine was fermented in stainless steel and then spent 10 months in American-read more-
The 2008 Mandola Spino, from Duchman Family Winery, is a 100% varietal wine sourced from fruit grown in the Reddy Vineyards and the Mandola state vineyards in the Texas High Plains and Texas Hill Country. Temperature-controlled fermentation was followed by-read more-