Some say harissa is Tunisian, some say Moroccan. Whatever the origin, it is a widely used (and much varied) North African chile paste used as a condiment at virtually every meal in both regions. The flavors can change drastically depending on the type and heat of the chiles used, as well as the addition of [...]
Read more →Look, I agree with the critics (critical consumers included) who bemoan the uber-ripe, sweet, heavy Chardonnays that are still hitting the shelves. But that doesn’t mean that all big, ripe Chardonnays are bad — as long as they have some balancing brightness and complexity, count me in. Granted, a big, ripe creamy Chardonnay is not [...]
Read more →I tasted a bunch of Torbreck’s famed reds one day at lunch recently (more on that in an upcoming post), but this Semillon kicked things off with juicy, refreshing crispness – perfect for the hot summer days ahead: Torbreck 2008 Semillon Barossa Valley Woodcutter’s ($18). Light and bright, with moderate-intensity notes of pineapple, dried pineapple and melon, with touches [...]
Read more →Earlier in the year I had the opportunity to meet with Hourglass Wineryowner Jeff Smith. I’d heard of the wines (pricey, small production Napa Cab, right?) but had never actually tasted them. We met in the lobby of his Houston hotel, and for some reason couldn’t seem to put our hands on tasting glasses. So [...]
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