to SaucyJoes for Spring 2012, where the bbq smoke, spirits,
sauces and sippin never end. Well, we do sleep
occasionally, but not before enjoying our day and dinner. Peruse the
site, pick your favorite recipes, wines & gear and have some fun! Reminder,
this site is updated regularly, so if you want daily updates
Click here to review This
SaucyJoes articles, recipes and reviews from months past, see our SJ-Archives.
web site delves into real wine and food
gourmets and experts
By Elaine Rogers
It looks like our friends at GuruTrack are preparing a feature on
of Wine for their Winter issue (including some tips and bits from two of
our favrites, Natalie MacClean and Amy Mumma). Their site is new,
but they are promising to give us "backstage
the experts we love, and we're rooting for them to pull it off.
We see so many press releases and social media missives about the experts and their breakthrough moments in 2011, it will be good to hear more table-talk opinions and down to earth comments from those making food and wine mojo this year. One note, the
GuruTrack site is just opening so expect changes and maybe some "coming soon" placements.
Membership is still free though, and even if you subscribe, it is a three-tier
build up and you won't pay full boat until month three. Pretty cool. They're
also looking for more guru nominations, so if you have someone you'd like to
see interviewed, go to their "sneak
peek" page and send them a lead.
New book tells full story of Napa
wines' grand moment
By Laurie Daniel
Special to the Mercury
By now, much of the story of the Paris tasting of 1976, a.k.a. the
``Judgment of Paris,'' is well known. At a blind tasting in Paris pitting
California chardonnay and cabernet
sauvignon against their French counterparts from Burgundy and
Bordeaux, a panel of French experts judged the top wines to be a
1973 Chateau Montelena Chardonnay and a 1973 Stag's Leap Wine Cellars
The results might have gone unnoticed -- the French almost
certainly wouldn't have publicized them -- except for the
lone reporter in attendance, George Taber of Time magazine.
His 400-word account, published deep inside the June 7, 1976,
issue, created a stir and put California wines squarely on
Nearly 30 years
later, Taber has expanded that brief account into a fascinating book,
of Paris: California vs. France and the Historic 1976 Paris Tasting
Wines Age Better Than Wine-Lovers
The Ottawa Citizen
A couple of weekends ago, I attended the annual Wine and Food Festival
at the Fairmont Banff
Springs Hotel. It's a real occasion, consisting
of 21/2 days of wine tastings led by winemakers or winery owners. It
includes great meals and plenty of opportunity to chat with the hundreds
of people who come to the festival from across Canada and the United
The highlight of the weekend was a tasting of Bordeaux from 1961. That
year is considered one of the greatest of the 20th century in Bordeaux;
the weather conditions eventually combined to produce a small harvest
of almost perfect grapes -- grapes that had just the right balance of
flavour, acidity and tannins.
So there we were, the lucky 75 who got to taste one ounce of each from
seven iconic chateaux such as Leoville-Las Cases, Pichon Comtesse and
Palmer. The tasting cost $400, so each ounce cost almost $60. Pro-rate
that and you get a per-bottle cost of almost $1,500. (I noticed that,
unlike later tastings, there were hardly any spit-cups for this one!)... more>
from Rod Philips>
is geared to the younger wine buyers and connoisseur wannabees.
They have numerous events, tastings, ratings and a lot of refreshing
attitude -- not the oh-so-stuffy snobbery normally found in wine-dom.
If you could preserve each bottle you opened
-- but didn't finish -- and have the vino taste just as good as the
first sip, what would you pay? Surprisingly little, and with so little
effort, this system is how the pros keep unfinished bottles fresh,
and it's our favorite.
Winery Web Site Report
This is a top-notch wine industry guide, but it also has a
comprehensive listing of winery websites. Mike Duffy is one
smart cookie, and he's helping numerous wineries be better
Well, what can we say. This
has long been regarded as one of the best in the wine industry... lots
of helpful info, but it comes with a price, i.e. subscription required
and pretentions abound.
GAWD, is this good stuff. Sea Bear offers such a rich array
of smoked and prepared seafood -- try their chowders and thank
100 wines rated 90 pts plus.
All under $20
Good selections, very
conveinent and fun to shop, the folks at Wine.com get it. We do not always
find what we're looking for, but that's no different than our local shops.
If you are not close to a good wine shop, save some time and click to get what
50 States of Cheese
has nothing on the fine folks at iGourmet. We always order when we
visit and we always want more. Good selections, great service and
shipping. Go there, now. Come on, you know you want to, go ahead.
for Home Bar Supplies?
New Outdoor Selection at Target.com
Seattle Heats Up With Some Truly Saucy Takeout...
A mastery of smoke is one of the things that separates humankind from
monkeys. It's too bad, then, that there's been a distinct lack of wood
smoke in Seattle restaurants.
Still, one of the
advantages of Seattle not being an established barbecue town is that
of fire and meat don't get pinned down chasing a canonized regional
barbecue tradition, like they do in North Carolina, or Memphis, or
have the freedom to sell whatever kind of barbecue reminds them of
even an imaginary home down South), and in my endless quest for the
perfect takeout dinner, I've recently checked out two new entrants
into Seattle's growing barbecue scene.
Since barbecue joints
often serve as scouts in underrestauranted areas, I wasn't surprised
to see that one of the first restaurants
in the "new" South
Lake Union was Slo Joe's, a pert barbecue shop owned by Joe Jeannot,
who is also, improbably, both a sommelier and a hot dog vendor.more>
Great Spanish Chefs Talk
and Wine at Gourmet
Right now, Spanish cuisine is the most influential in the
world. As a laboratory for groundbreaking food, Spain is unmatched, and
in the past few years, its restaurants and chefs have conjured
up a constellation of Michelin stars.
Like Spanish wine,
Spanish food is crossing borders. For some American chefs, the ultimate
mark of distinction is a stint in a kitchen in San Sebastian,
or Barcelona. Even more common is the Spanish flair evident on
American restaurant menus, where you’ll discover ingredients,
techniques and presentation that reflect the mark of the Spanish
masters. In a fortuitous symmetry,
American restaurant wine lists
are showing off their newly polished Spanish accents as well,
building on the popularity of flavorful, top-quality Wines from
what we call a perfect Spanish Translation.
See the entire sections at Gourmet