Award Winning Cedar Ridge Distillery

May 26, 2017

It is not particularly remarkable that a state with 90 % of its land devoted to farming would have a portion of its agriculture end up in distillation columns. What is a bit surprising is that the state that produces the most corn in the US didn’t get it’s first distillery since Prohibition until 12 years ago.

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A Toast To Chef Paul

February 8, 2016

Paul Prudhomme

Chef Paul Prudhomme was among the first American cooks to embrace their food heritage.

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The Butcher’s Daughter

October 26, 2015

Review of The Butcher’s Daughter Reserve 2012 and the Hurricane cocktail.

Immigrants from all over the Ashkenazic and Sephardic world—the Middle East, the Iberian Peninsula, Central and Eastern Europe—have each contributed their own special energy and traditions into creating a lively and dynamic culture that also incorporates a French perspective. This includes food and drink.

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Musical Flavors

September 10, 2015

Review of Hagafen Pinot Noir 2013 and the Gimlet, a perfect summer refresher.

There are numerous factors that have been demonstrated to influence the perceptions of a wine including temperature at which it is consumed, the size and shape of the glass, the appearance of the label, the time of day it is drunk, its presumed cost, associated food pairings, and the power of suggestion. Now to the list can be added background music.

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Its Tomato Time

August 17, 2015

Review of Dalton Pinot Gris 2014 and a look at the “Bloody Mary.”

Its tomato season and we couldn’t be happier. Whether sliced into Caprese salad, pureed into a summer pasta dish, grilled when green or simply salted and popped into the mouth, tomatoes are one of the best features of summer. The ideal wine to pair with tomatoes is a balancing act that complements the flavors and yet is able to stand up next to their inherent acidity.

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Truffles

July 13, 2015

Review of Elvi Herenza Rioja Reserva 2009 and a look at the Martini.

One of us has lately had a hankering for truffles. Known as the “diamonds of the kitchen,” truffles are among a chef’s most prized ingredients. The fruiting body of a type of fungus that grows underground in very specific conditions, truffles impart an intensely pungent flavor to food that is most often described as slightly garlicky, musky and earthy. They are extremely expensive costing several hundreds of dollars per ounce. In 2010, a 2½ pound white truffle sold for $417,200.

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Brother’s Wonderful Wines Are Product Of On-The-Job Training

May 26, 2015

Review of the Shirah Luna Matta Vineyard Aglianico 2013 and a look at the Mint Julep.

“Opportunity is missed by most people,” Thomas Edison is quoted as saying, “because it is dressed in overalls and looks like work.” For Gabriel and Shimon Weiss, the founders of the Shirah Wine Company, it appeared in the form of surplus grapes from California’s 2005 bumper crop. That year the harvest was so large that many vineyards couldn’t sell all their grapes, so some were simply left on the vine.

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Spirit Of Summer Beckons

April 6, 2015

Review of the Hagafen Sauvignon Blanc 2014 and a look at the “Hot Toddy.”

Despite the cold, icy weather outside, we found our thoughts wandering and our hearts pining for sunnier and warmer climes. One of us is from northern California originally, and as it happens we both love northern California wines. We always have a tendency of saying this, but one of our favorite winemakers is Ernie Weir, the owner of Napa Valley, California’s Hagafen Cellars.

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Holiday Gift Guide

December 18, 2014

This year’s holiday Gift Giving Guide for the wine lover on your list.

While no wine-lover will ever complain about receiving a special bottle as a holiday gift, there are many other options that would please even the snobbiest on your list.

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