Fine Wines (Re)Visited

Jack Babin and Tony Forder
Jack Babin and Tony Forder are the co founders and publishers of The Ale Street News, the most circulated beer newspaper in America. Since 1992 Babin and Forder have been putting their love of beer and microbreweries on paper and sending it around the …

Kim Severson Returns
Kim Severson is one of the Restaurant Guys favorite repeat offenders. She’s been a food writer and cultural commentator at the New York Time Since 2004. Before that, she wrote and edited at the San Francisco Chronicle, where she received the …

Iron Chef Michael Symon
Michael Symon is one of America’s leading chefs. Owner of restaurants Lola and Lolita in Cleveland, Symon has garnered recognition from Food&Wine magazine among other major publications. He has appeared as a guest host on the Food …

Frank Evans - North American Truffles
Frank Evans lives in Portland Oregon. He received a BSEE from the University of California at Berkeley. He is now retired after forty years of engineering in fields including instrumentation for human vision and oceanographic research, as well as …

Frederick Kaufmann
Frederick Kaufmann is a professor of English at the City University of New York. He has written about American food culture and other subjects for Harper’s Magazine, the New Yorker, Gourmet, Gastronomica, and the New York Times Magazine. He …

Barbara Shinn
David Page&Barbara Shinn are partners in life and in business. They opened Home Restaurant on Cornelia Street in The Village 14 years ago offering"neighborhood cuisines."While they still own Home, they now spend most of their time at …

Father Greg Boyle
Homeboys Bakery’s motto is"job, not jails,"and it’s a project created by a Los Angeles-area priest that trains former gang-bangers baking and culinary skills. The men and women in the program cook and run a bakery and Latino …

Pinot Noir and Lamb
FIRST SHOWJoe and Christina s first show: Our very first menu consists of roasted lamb, rosemary potatoes and baked asparagus. The meal is paired with a French Burgundy, Chassagne-Montrachet 2002 produced by Chateau de la Maltroye. We discussed basic wine tasting techniques, pairing foods with wine and food preparation. We […]

Steak and Bordeaux (Left Bank)
This Week: Joe has gotten over his cold and is ready for some steak with his favorite wine….Bordeaux. Join Joe and Christina as they pair a Leoville Barton 1999 with a broiled steak and sauteed spinach. This is the first of a 3 part Bordeaux series. Tonight’s show features a left […]

Perfect Thanksgiving Side Dishes, Pt. 1
Cooking the consummate chicken stock and making marvelous mashed potatoes…

The Vine Times Daily Wine Pick - Raymond Reserve Sauvignon Blanc
2003 Raymond Reserve Sauvignon Blanc - The Vine Times Rating - 4 Glasses out of 5 Glasses (Excellent) A crisp and clean Sauvignon Blanc with a floral and orange blossom bouquet. Citrus, pear ,herbal flavors and good acidity make it a great wine with shellfish and other seafood dishes.For more please visit www.thevinetimes.com
editor@thevinetimes.com

The Vine Times Daily Wine Pick - Orogeny Pinot Noir
2003 Orogeny Pinot Noir - The Vine Times Rating - 5 Glasses out of 5 Glasses (Editor’s Choice Vine Award) This 2003 Pinot Noir displays a fragrant bouquet of red berry and cherry aromas. Black cherry, raspberry and cocoa flavors dominate with subtle hints of toasted oak. The palate is soft and supple with lingering sweet fruit and velvety tannins.For more please visit www.thevinetimes.com
editor@thevinetimes.com

The Vine Times Daily Wine Pick - Ravenswood Vintners Blend Cabernet Sauvignon
2003 Ravenswood Vintners Blend Cabernet Sauvignon - The Vine Times Rating - 3 Glasses out of 5 Glasses (Well Recommended) This young affordable Cabernet Sauvignon has aromas of plum, cherry with subtle hints of vanillin oak. A soft and smooth palate shows plum and black cherry fruit flavors. Spicy cinnamon and toasty oak flavors add to this wine.For more please visit www.thevinetimes.com
editor@thevinetimes.com

The Vine Times Daily Wine Pick - St. Supery Oak Free Chardonnay
2004 St. Supery Oak Free Chardonnay - The Vine Times Rating - 5 Glasses out of 5 Glasses (Editor Choice Vine Award) A refreshing, crisp and perfectly balanced Chardonnay with plenty of green apple, pear and citrus flavors. It’s medium body and smooth texture make this oak-free Chardonnay a perfect match with seafood dishes or any summertime dish.For more please visit www.thevinetimes.com
editor@thevinetimes.com

OWS#8: Sydney Royal Wine Show (Part 1) - Jukes, Halliday and a Few Tastings
Mick and Hugo attended the 2006 Sydney Royal Wine Show last month and recorded a few speeches, interviews and trophy tastings.

The Doyen is Gone
It is a sad day for wine lovers not just in Australia, but around the world. This morning, Len Evans died of a heart attack at the age of 75.I, like many, only knew of Len by his larger than life reputation. He was known globally for his passion, enthusiasm and knowledge and was Australian […]

Wine Country Contrasts
Spent the weekend in the Hunter with my girlfriend and some friends. I’ll put up a list of some of my pics during the week but wanted to vent now. I thought i got marketing from the cellar door - it’s a chance for people to spend the weekend seeing where their favourite wines come […]

OWS#13: Ernst Loosen Interview
This episode is a an interview with German Riesling extraudeair Ernst Loosen.

OWS#15: Torbreck Tasting
Hi all,This episode’s a pretty big one. The topic for a start is a belter - Torbreck is one winery everyone should be familiar with (even if it’s just with their entry level wines). This relatively young Barossa label is certainly a defining force for Australian Shiraz on the world stage. The audio for […]

Celebrating the Fourth of July!
Don’t Burn the Brats, Char the Chicken or Scorch the Steaks! Make your backyard barbeque the best by listening to Chef Marc Vogel as he chats with KGO (ABC 810AM) Radio hosts Greg Jarrett and Chris Petcher.

Lobster and Sauvignon Blanc
This Week: Joe and Christina pair Kim Crawford 2004 Sauvignon Blanc with a classic New England lobster boil. They kick it up a notch by adding Pouilly Fume and Sancerre into the tasting mix.Click Podcast link for show # 3Show #3 RecipeShow #3 Wines