“In a world of recognizable Cabernet Sauvignon and Merlot, Syrah ends up being a consumer’s third choice,” says Steffanie Anglim. Still a tough sell for wholesalers and restaurants, Syrah tends to sell well in the tasting room, a common observation among wineries. As a former wine bartender, this fact makes sense to me.
When was the last time you read a wine tasting note and found the comment: “This wine pairs great with artichokes, tomatoes, and rice!”? Most of us would likely agree that suggestions like this are few and far between. There are many wine drinkers who believe that vegetables and wine do not mix.
Visitors to St. Louis often want to go see the Arch, or take in a Cardinals game. But for our guests who are up for more than just the usual tourist sites, one of the places I take them, particularly if they're foodies or lovers of urban neighborhoods, is The Hill.
Years of themed dinner parties, bake sales, Fourth of July picnics, and cookie swaps have left us feeling like kitchen veterans, and maybe just a smidge overconfident at the stove. A one-day class at the renowned Culinary Institute of America seems like the perfect learning vacation.
Bald eagles are regular winter visitors to Clarksville, Missouri, some 70 miles north of St. Louis, where a working lock for river traffic keeps the water open and the birds well-fed. The area may seem unlikely as an epicenter of organic food and wine, but a handful of locals are pushing the envelope to make that transformation.
Venice, Italy, recently played host to Italy's Gusto in Scena—Good Taste on the Scene. The event, the brainchild of journalist Marcello Coronini, is the first show in Europe to combine three events in one: Chef in Concerto (Chefs in Concert), a gastronomic congress for top chefs; I Magnifici Vini (Magnificent Wines), an international wine tasting; and Seduzioni di Gola (Seductions of the Palate), an exhibition devoted to Italian delicacies.