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Charitable Causes

Date: Fri, Jun 4, 2010

Star Chefs Making a Difference Jos Andrs arrived in Haiti with 14 solar-powered kitchens to disperse among earthquake survivors. Here, he and four other determined chefs talk about the humanitarian causes they're most passionate about. Jos Andrs's Cause: Haiti The people of this small town in the hills of Haiti are living in poverty, yet they have opened their homes to some 8,000 displaced earthquake survivors. Giada De Laurentiis's Cause: …

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Editor's Letter

Date: Wed, Jun 2, 2010

Chefs are the most generous people in the world. Their reason for being is to make others happy by feeding them delicious food. And many chefs go a step further by donating their time to countless events that raise money to help those in need. I, for one, appreciate their efforts on behalf of City Harvest in New York City, my charity of choice. In this issue, we go inside the hearts and heads of some of the world's greatest chefs . The issue's centerpiece is our story on the 10 Best …

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The Sniff Test

Date: Wed, Jun 2, 2010

Plus: 5 Top Aromatic Wines My obsession with perfume began when I was 18. That was a full two years before I began to care about wine . In theory, I should have abandoned the former as my appreciation for the latter grew; instead, they have developed along parallel lines. I continue to wear perfume, and I continue to taste, drink and write about wine—though not at the same time, of course (except, perhaps, the writing part). It's practically a given that perfume is deleterious to …

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How to Get a Chef Into Bed

Date: Wed, Jun 2, 2010

Dinner is served on the ironing board. The food arrives on a wooden tray that looks as if it has been sawed off the bottom of a crate and given a sanding—enough to remove the threat of splinters but (and this is no doubt the point) not enough to ruin the distressed-industrial look that defines the berhip Ace Hotel in Manhattan. The bellhop, a great-looking woman in her early twenties, is wearing pencil-leg black jeans and a deconstructed striped T-shirt that looks as if it, too, …

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5 Top Aromatic Wines

Date: Wed, Jun 2, 2010

1. 2009 Bodegas Colome Torrontes ($15) A wonderful buy from Argentina . The nose is exotic, almost Muscat-like, while the texture is bone-dry. A great aperitif. 2. 2008 Weingut Prager Smaragd Trocken Liebenberg Grner Veltliner ($60) A minerally Austrian white with potent aromas of tropical fruits and white pepper, Grner Veltliner 's signature note. 3. 2008 Dr. Loosen rziger Wrzgarten Riesling Sptlese ($30) Lush but racy, with notes of orange zest and spice; …

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Foraging: The Next Locavore Fixation

Date: Wed, Jun 2, 2010

A friend of mine, a doctor in rural West Virginia, once told me her patients were ecstatic in the spring because every night, they would eat "these strong, oniony things"—ramps. Many of her patients were poor, and the ramps, growing wild near streams, were a delicious accompaniment to inexpensive dishes like potato hash and eggs . Of course, ramps now fetch top dollar at urban farmers' markets, and foraging (like gardening, preserving and hunting) has become a locavore …

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5 Albariños to Try

Date: Wed, Jun 2, 2010

2009 Salneval ($10) The large Condes de Albarei winery produces this affordable, lemon peel–scented white. 2009 La Cana ($17) La Cana comes from vineyards planted only a mile or so from the Atlantic. More luscious than many Albarios at the same price, it has a lovely floral-citrus fragrance. 2008 Santiago Ruiz ($20) Though in a lighter style, Ruiz's wine is subtle and layered, not simplistic at all. 2009 Do Ferreiro ($25) Ferreiro is the Galician word for "ironworker," …

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Is Albariño the Next Great Summer Wine?

Date: Wed, Jun 2, 2010

Plus: 5 Albarios to Try Ras Baixas, in Galicia, is damp when there isn't rain, and when there is rain, it's just plain wet. Albario vines thrive in this drizzly corner of northwestern Spain . And what's funny about that is, while Ras Baixas is misty and cool and all gray-green-Atlantic, Albario itself is pretty much the spot-on embodiment of Galileo's famous saying that "wine is sunlight, held together by water." For my money, no other …

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The Rise of Restaurant ADD

Date: Wed, Jun 2, 2010

View a Slideshow of Top Restaurants, Food Trucks and Carts to Follow on Twitter I can count on three fingers the number of times I've been early for anything, but I recently arrived at Pulino's in Manhattan at 11:59 p.m., a full 60 seconds before the place started serving its midnight-only cheeseburgers. Why? Because Nate Appleman, an F&W Best New Chef 2009 , had just announced he'd be making only 30 orders each night of his signature burger, a refreshingly classic …

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Pierre Gagnaire

Date: Tue, Jun 1, 2010

Slideshow of Pierre Gagnaire Recipes I have been trying to describe Pierre Gagnaire's food since the day in 1986 when I ate his tempura of Breton langoustines with cinnamon-infused beurre blanc. I was having lunch at his first restaurant, in Saint-tienne, an industrial city not far from Lyon. Back then, most French chefs hadn't even started cooking with international ingredients and techniques. And Gagnaire hadn't yet been to Asia. Is "fearless" a category of …

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Healthy Farmers' Market Recipes

Date: Tue, Jun 1, 2010

"Eat a lot of fruits and vegetables from small farmers, and you'll do OK." That's the simple approach to healthy eating put forth by chef-activist Michel Nischan, owner of the Dressing Room in Westport, Connecticut. His new book, Sustainably Delicious , explores the philosophy with dishes like a chopped salad with eight different vegetables. Nischan's efforts to get Americans to eat better go beyond cookbooks: Since 2008, he's been helping underserved communities gain …

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What Chefs Know Best: Chefs& Value Guide

Date: Tue, Jun 1, 2010

View a Slideshow of Chef Tips

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Perfecting Fried Chicken

Date: Fri, May 28, 2010

Variations: Spicing Up Fried Chicken Flavor: Indian To the Flour or Batter, Add: 1 tablespoon garam masala Flavor: Mid-Atlantic To the Flour or Batter, Add: 1 tablespoon Old Bay seasoning Flavor: Middle Eastern To the Flour or Batter, Add: 1 tablespoon za'atar More Great Recipes: More Delicious Fried Chicken Dishes Southern Comfort Foods Picnic Classics

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A Lesson in Italian Flavors

Date: Thu, May 27, 2010

Stephanie Foley Lesson: Pour a crisp soave when serving a recipe with artichokes. Recipe: Grilled Fish with Artichoke Caponata Stephanie Foley Lesson: Seek out freshly made ricotta for its milky taste and creamy texture. Recipe: Crunchy Vegetable Salad with Ricotta Crostini Stephanie Foley Lesson: After the main ingredient, salt and acid (citrus, vinegar, wine) are key. Recipe: Angel Hair Pasta with Squid, Mussels and Zucchini Lesson: Always stir orecchiette as it cooks …

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