California Wine and Food - Articles - Columnists & Blogs

Dry Creek Valley Zinfandel: Is Bigger Better?

no@spam.com (CWF Sources) — Mon, 08 Sep 2008 02:13:47 EDT

by Kate Jones and Darryl Beeson

The bold wine growers of Sonoma's Dry Creek Valley hosted the sixth annual "Insider's Exploration of Dry Creek Valley" in early August, featuring a powerful panel discussion asking if Bigger is Better? A cool, foggy morning greeted the visitors, not unusual for the valley with a name that says heat, an afternoon temperature of 96+ degrees was forecast. This has been Zinfandel's home since 1870.

Beauzeaux{bô-zô}of a wine

no@spam.com (CWF Sources) — Thu, 29 Mar 2007 08:06:43 EDT

Talk about an identity crisis. Beauzeaux is a red wine blend made from eight different grape varietals. "And, with a name like Beauzeaux," says winemaker Bob Masyczek (ma-CHES-key), "we knew it had to be good." Or at least fun. My curiosity is......

Pairing Wine With Cheese

no@spam.com (CWF Sources) — Thu, 15 Feb 2007 07:54:37 EST

By Darryl Beeson

I am repeatedly asked about matching wines to different cheeses. The American impulse is to serve wine and cheese together. In other parts of the world...

Oriel Redefined

no@spam.com (CWF Sources) — Thu, 30 Nov 2006 07:27:48 EST

By Darryl Beeson

"Oriel (the wine) is poised to turn the premium wine business on its head by creating one international brand that consumers will know and trust," boasts founder John Hunt, a long time wine aficionado and collector. "By taking old-world, locally-focused winemaking traditions and blending them with modern day business practices, Oriel brings a wide variety of limited-production wines from the top winemakers around the world under one label."

Darryl Beeson on Public Radio's The Splendid Table

no@spam.com (CWF Sources) — Thu, 25 May 2006 07:05:53 EDT

The wines of Texas are upon you!

Hear the audio of Lynne Rossetto Kasper's The Splendid Table , with her guest Darryl Beeson, a California Wine and Food contributor, giving a report on the Texas wine industry (Public Radio International/NPR , May 27th edition) . Go to http://splendidtable.publicradio.org, scroll down to bottom of program highlights (including Bill Niman of Niman Ranch) and hit Listen to the entire show.

Nary a Campari was Served

no@spam.com (CWF Sources) — Thu, 25 May 2006 07:00:41 EDT

by Darryl Beeson

Sometimes spirits are malt, or grain based, sometimes neutral or one-dimensional. Aperitifs bring flavors. A step further are bitters, herbal driven. Campari might be called "herbals grown wild," available in video form on a late-night television near you. The fine, but few fans of Campari do find it to be herbal, sweet and pleasantly bitter. To many others, the mention of Campari brings negative or no reaction. Bitter look into this. The sophisticated need only apply.

Dining in Greece

no@spam.com (CWF Sources) — Thu, 20 Apr 2006 06:20:27 EDT

When the invitation came to learn more about Greek food and drink at a conference held in Athens this March, I jumped at the chance. In earlier articles we’ve covered the lectures and the tastings of the first two days. One week spent in the country can only whet a writer’s appetite for learning more about Greek cuisine-it doesn’t confer any expertise. Nevertheless, we thought we’d like to share some of our mealtime experiences with readers. Each day I had the hotel breakfast buffet. All of the normal options familiar to British or American guests were represented, but I tended to sample lighter fare and the items I assumed were more Greek. Fresh fruit, smoked fish, olives, cheeses and delicious breads were abundant.

South American Cuisine - East meats West

no@spam.com (CWF Sources) — Thu, 20 Apr 2006 06:15:34 EDT

by Darryl Beeson

Some big culinary movements from South America are firmly placed in North Texas. Fogo de Chão arrived from Rio Grande do Sul in Southern Brazil. The centuries-old tradition of "churrasco" is otherwise known as "Me Tarzan, me meet meat, me eat." The concept is powerfully fulfilling, though. The array of proteins on a skewer is magnificent. In 1979, the first Fogo de Chão (fo-go dèe shoun) opened its doors in Porto Alegre, Brazil. Dallas was the first U.S. city for Fogo de Chão. The large salad and exotic cheese array resembles a grand kitchen table of the ancestors. Lots of food flavors and seasonings are awaiting great wine pairings. Be hungry for fantastic, flame pit grilled meats.

The Good Egg- And the Wines That Pair With It

no@spam.com (CWF Sources) — Thu, 30 Mar 2006 05:55:38 EST

Whether you’re basing your grocery list on the Atkins, South Beach, or Sonoma diet, or on just plain good taste, the egg should always be on that shopping list. Americans too often relegate the egg to morning dining, paired with black coffee. Two things wrong here--eggs being limited to breakfast and wine limited to dinner. In this column, the two shall meet.

Now in paperback, THE GOOD EGG: More than 200 Fresh Approaches from Breakfast to Dessert , presents hundreds of ways to use the egg.

Mi Casa Lapostolle, su Casa Lapostolle

no@spam.com (CWF Sources) — Thu, 23 Mar 2006 05:51:29 EST

by Darryl Beeson

There is a greater sophistication in managing the vineyards in Chile, as winemakers and viticulturalists have increased their awareness of the importance of "terroir" and of growing different grape varieties where the soils and climate best suit them. The newly discovered region for growing Chardonnay and Sauvignon Blanc grapes, for example, is the Casablanca area near Valparaiso, which resembles the Carneros District in California. High-density plantings, research with newly available clones, drip irrigation and canopy management are now widespread. Casa Lapostolle creates a distinctive Chardonnay from this unique region.