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enologyandgastronomy.blogspot.com

The Oenogastronomicon: February 2011

http://enologyandgastronomy.blogspot.com/2011_02_01_archive.html

Food talk with a little wine. Tuesday, February 1, 2011. Beet Salad (serves four). 1 pound good quality beets, greens removed (keep different colors separate if using). 1 Granny Smith apple quartered and thinly sliced. 1 shallot minced very finely. Toasted and crushed pumpkin seeds (or crushed walnuts). 1 ½ tsp. sherry vinegar. 1 tbl finely sliced chives. 1 tbl pumpkin seed oil (or walnut oil). Sea salt and fresh black pepper. 189; tsp. rice vinegar or white balsamic. 1 tbl mascarpone or crème fraiche.

enologyandgastronomy.blogspot.com

The Oenogastronomicon: Recipe: Beet Salad

http://enologyandgastronomy.blogspot.com/2011/02/recipe-beet-salad.html

Food talk with a little wine. Tuesday, February 1, 2011. Beet Salad (serves four). 1 pound good quality beets, greens removed (keep different colors separate if using). 1 Granny Smith apple quartered and thinly sliced. 1 shallot minced very finely. Toasted and crushed pumpkin seeds (or crushed walnuts). 1 ½ tsp. sherry vinegar. 1 tbl finely sliced chives. 1 tbl pumpkin seed oil (or walnut oil). Sea salt and fresh black pepper. 189; tsp. rice vinegar or white balsamic. 1 tbl mascarpone or crème fraiche.

enologyandgastronomy.blogspot.com

The Oenogastronomicon: December 2010

http://enologyandgastronomy.blogspot.com/2010_12_01_archive.html

Food talk with a little wine. Tuesday, December 14, 2010. Greco petition sent to the TTB. VCR 11 at the bottom is FPS 01). Greco is not recognized as a grape variety in the U.S. yet. We picked the first harvest of this cool Campanian grape propagated by Novavine last fall, documented. Current estimate is that approximately 2,500 acres of Greco Bianco is grown in Southern Italy. Other Italian D.O.C. wines that allow Greco Bianco (percentage listed after) as part of the blend are:. Capri (up to 50%). In 20...

enologyandgastronomy.blogspot.com

The Oenogastronomicon: We are live on Kickstarter, and a few other thing

http://enologyandgastronomy.blogspot.com/2013/06/we-are-live-on-kickstarter-and-few.html

Food talk with a little wine. Friday, June 21, 2013. We are live on Kickstarter, and a few other thing. So this is a big step, and kind of scary, but I am on kickstarter trying to raise funds for a real kitchen in the tasting room - please visit and see if it sparks your interest at. Here are a few things I have really have been digging. I am painfully aware that my goal of updating culinary adventures and finds never really got off the ground, but that may all be about to change. 4 Having your own ras e...

enologyandgastronomy.blogspot.com

The Oenogastronomicon: Greco petition sent to the TTB

http://enologyandgastronomy.blogspot.com/2010/12/greco-petition-sent-to-ttb.html

Food talk with a little wine. Tuesday, December 14, 2010. Greco petition sent to the TTB. VCR 11 at the bottom is FPS 01). Greco is not recognized as a grape variety in the U.S. yet. We picked the first harvest of this cool Campanian grape propagated by Novavine last fall, documented. Current estimate is that approximately 2,500 acres of Greco Bianco is grown in Southern Italy. Other Italian D.O.C. wines that allow Greco Bianco (percentage listed after) as part of the blend are:. Capri (up to 50%). In 20...

enologyandgastronomy.blogspot.com

The Oenogastronomicon: June 2013

http://enologyandgastronomy.blogspot.com/2013_06_01_archive.html

Food talk with a little wine. Friday, June 21, 2013. We are live on Kickstarter, and a few other thing. So this is a big step, and kind of scary, but I am on kickstarter trying to raise funds for a real kitchen in the tasting room - please visit and see if it sparks your interest at. Here are a few things I have really have been digging. I am painfully aware that my goal of updating culinary adventures and finds never really got off the ground, but that may all be about to change. 4 Having your own ras e...

enologyandgastronomy.blogspot.com

The Oenogastronomicon: March 2014

http://enologyandgastronomy.blogspot.com/2014_03_01_archive.html

Food talk with a little wine. Tuesday, March 25, 2014. Our new varietal wine guide! Rosa d'Oro is currently undergoing a large packaging update and I am thrilled to death to have found Kerri Green Design. To work with. She designed the Trigrammaton Cellars. Labels and has now moved on to helping with Rosa d'Oro's print collateral. The part I am most excited about is the varietal wine guide on the right. We make so many varietals that people are unfamiliar with, but they aren't really that.

enologyandgastronomy.blogspot.com

The Oenogastronomicon: Our new varietal wine guide!

http://enologyandgastronomy.blogspot.com/2014/03/rosa-doro-is-currently-undergoing-large.html

Food talk with a little wine. Tuesday, March 25, 2014. Our new varietal wine guide! Rosa d'Oro is currently undergoing a large packaging update and I am thrilled to death to have found Kerri Green Design. To work with. She designed the Trigrammaton Cellars. Labels and has now moved on to helping with Rosa d'Oro's print collateral. The part I am most excited about is the varietal wine guide on the right. We make so many varietals that people are unfamiliar with, but they aren't really that.

enologyandgastronomy.blogspot.com

The Oenogastronomicon: April 2012

http://enologyandgastronomy.blogspot.com/2012_04_01_archive.html

Food talk with a little wine. No posts. Show all posts. No posts. Show all posts. Subscribe to: Posts (Atom). My food and wine consulting services:. I am a consulting chef and winemaker - two things that tend to go well together. I've learned a bit about food and wine over time and want to share a bit of that here. Our new varietal wine guide!

enologyandgastronomy.blogspot.com

The Oenogastronomicon: Espelette, the Devil, and the Details

http://enologyandgastronomy.blogspot.com/2010/12/piment-despelette-devil-and-details.html

Food talk with a little wine. Wednesday, December 8, 2010. Espelette, the Devil, and the Details. The esplette pepper is problematic. Most importantly, it is very expensive. This is because, just like a French wine can be A.O.C ( Appellation d’origine contrôlée). Hence the $10 per ounce price. It is used extensively in Basque cuisine, pipérade being the most famous dish. It is a shi-shi item. Is it worth it? Anchovies, then yes, this is for you. Posted by Pietro Buttitta. Greco petition sent to the TTB.