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Search resuls for: "Eric Asimov"


13 mentions found


☆ The Wine Heiresses Apparent
  + stars: | 2024-01-18 | by ( Eric Asimov | ) www.nytimes.com   time to read: +1 min
She was far more interested in making wine herself, so she earned a degree in winemaking and found jobs with wineries elsewhere in Tuscany. But she felt drawn to Radda-in-Chianti, where some of the most ethereal Chianti Classicos are from. They made wine but sold it in bulk to merchants who bottled it. Having proven herself at winemaking, she took over the family vineyards to make the wine for Istine, her new Chianti Classico label. Today, they are critically acclaimed around the world, and she has begun to bottle single-vineyard wines from each of the family’s plots.
Persons: Angela Fronti Locations: Chianti, Radda, Tuscany
☆ For Thanksgiving, 20 Wines Under $20
  + stars: | 2023-11-16 | by ( Eric Asimov | More About Eric Asimov | ) www.nytimes.com   time to read: +1 min
If you’re having a big party, don’t worry about matching wines to dishes. Instead, the goal is to select versatile, energizing wines, the sort that won’t weigh you down but will provide refreshment and pleasure with anything you serve. In practical terms, that means wines with relatively low alcohol content, 14 percent maximum but better around 12 or 13 percent. That often makes the difference between bottles that can snap you to attention and a flat, fatiguing wine. The aim is refreshment and pleasure more than complexity and contemplation, though if you can find it all in one inexpensive bottle you’ve got a treasure.
☆ What if Wine and Cider Had a Baby?
  + stars: | 2023-11-02 | by ( Eric Asimov | More About Eric Asimov | ) www.nytimes.com   time to read: +1 min
Wine is made by fermenting grapes or other fruit, although apple and pear wines are distinctive enough to have earned their own categories, cider and perry. But a growing number of producers are blurring the styles, blending grape wines and ciders or fermenting grapes and other fruit together, with remarkable delicious results. Some bottles are collaborations between wine and cider specialists, but most who are making these blends are natural winemakers, who tend to be more experimental and adventurous and less bound by industry and market conventions. Andy Brennan, of the superb Aaron Burr Cidery in Wurtsboro, N.Y., makes a wonderfully refreshing blend he calls Appinette by fermenting together farmed apples and traminette, a hybrid wine grape. Scar of the Sea, an excellent wine producer in San Luis Obispo, Calif., blends a different grape with Newtown Pippin apples each year — gamay in 2021 and palomino in ’22.
Persons: Andy Brennan, Aaron Burr Cidery, Newtown Pippin, gamay, palomino Organizations: Calif, Newtown Locations: Wurtsboro, San Luis Obispo, ’
☆ Where to Drink Wine in the Hudson Valley
  + stars: | 2023-09-21 | by ( Eric Asimov | More About Eric Asimov | ) www.nytimes.com   time to read: 1 min
In the last 15 years or so, a growing number of people have come to see the Hudson Valley as more than a beautiful place to visit. A host of new cafes, coffee shops, boutiques and restaurants cater to this rising population tide. Farms and farm stands provide great local ingredients, as do local cheese producers and bakers. It’s become a great place to eat and to drink good wine. On a recent trip to the Hudson Valley, I made my base near the small city of Hudson, N.Y., which has the greatest concentration of destinations in the area, though I explored places within a 30-minute drive.
Persons: It’s Locations: Hudson, N.Y
☆ 20 Wines Under $20: Bottles for All Seasons
  + stars: | 2023-09-14 | by ( Eric Asimov | More About Eric Asimov | ) www.nytimes.com   time to read: 1 min
I don’t believe in drinking seasonally. I believe in eating seasonally, and that largely dictates which wines I drink. With fresh vegetables in hot weather, and with plenty of seafood, I tend to pick lighter wines, not always white but mostly. It’s not so much a matter of color but of weight, which encompasses the full spectrum of wines. But weight does often correlate with color, and that’s where the specious shorthand, “reds in winter, whites and rosés in summer,” may have originated.
Persons: It’s
☆ Decoding the Complicated Color Wheel of Wines
  + stars: | 2023-08-31 | by ( Eric Asimov | More About Eric Asimov | ) www.nytimes.com   time to read: +3 min
Dark RedsNot a particularly helpful designation as color in red wines can mean little. The assumption is that the darker the color the denser and more tannic the wine, but it’s not true. One exception with color: Young reds will be brighter while well-aged wines will seem duller and paler around the edges. It’s both the oldest method and newly fashionable, and produces somewhat simple wines that can be fresh and delicious. Last is the tank method, used for inexpensive sparkling wines produced in quantity, like Prosecco.
Organizations: Reds Locations: Provence, Champagne
☆ Where to Drink Wine in Madrid
  + stars: | 2023-07-27 | by ( Eric Asimov | More About Eric Asimov | ) www.nytimes.com   time to read: +1 min
To many tourists, Madrid is kind of an afterthought, Spain’s second city after Barcelona, which, in their minds, abounds with youthful energy, quirky architecture, a thriving arts scene, beautiful beaches and superb restaurants. But Madrid, with its relaxed disposition, warm generosity and excellent museums, is full of wonderful restaurants that are great places to drink wine. I was thrilled by the breadth and variety I found in many places, which went far beyond the deep selections of Spanish wines that I remember on earlier trips. Like so much of the world, Madrid has fallen in love with Burgundy and Champagne, with many excellent bottles at prices far below what I’d expect to pay in New York. That goes for Spanish wines, too.
Locations: Madrid, Barcelona, Spain, Burgundy, Champagne, New York
☆ This Summer, Pause for the Vermouth Hour
  + stars: | 2023-07-20 | by ( Eric Asimov | More About Eric Asimov | ) www.nytimes.com   time to read: +1 min
Earlier this year while in Madrid, I fell prey to what the Spanish call la hora del vermut, the vermouth hour, a break in the day for a glass, generally before eating. Once you have ordered, servers arrive with a bottle of Spanish vermouth, which they will pour sometimes into tall Collins glasses, other times squat tumblers, but always filled with ice and garnished with an orange slice. The vermouth usually comes with a nosh, like a small bowl of green olives and a plate of picos, stubby little breadsticks. The vermouth hour is both a joyous custom to adopt and a bit of a revelation. I’ve always liked vermouth as an occasional aperitif, but to make a daily habit of it is to taste a stunning variety of possibilities.
Persons: I’ve Locations: Madrid, Spain, Salud
☆ In Sherry Country, Wines of the Future That Look to the Past
  + stars: | 2023-06-29 | by ( Eric Asimov | ) www.nytimes.com   time to read: +1 min
In the best of examples, it can look to the future as well. But in the last decade or so, a small group of winemakers have focused intently on the region’s past. In short: They are producing some of the most exciting wines in the world. But the industry has been declining since the 1980s as consumers in Britain, the biggest market for inexpensive sherry, began to lose interest in those mediocre sweet wines. Many producers went out of business and the land planted to vines dwindled from roughly 70,000 acres to around 15,000.
Persons: Sanlúcar de Barrameda, Sherry Organizations: Jerez de la Frontera Locations: Spain, Jerez de, Sanlúcar, El Puerto, Santa, Britain
☆ Robert Mondavi Changed Wine. His Grandson Aims to Change Farming.
  + stars: | 2023-06-15 | by ( Eric Asimov | ) www.nytimes.com   time to read: +1 min
The primary objections, he said, were that organic farming cost more and required far more tractor use, which caused a different set of environmental problems. He wondered whether an electric tractor could overcome the objections. Mr. Mondavi’s role in the development was to offer the farmer’s point of view, assessing each design idea for its practical appeal. “This is the hardest work I’ve ever done — seven days a week, day and night,” he said. He described the frequent air travel as both “one of my greatest pleasures and greatest guilts.”
Persons: ”, “, Foxconn, Robert Mondavi, Monarch, Mondavi, Giovanna Bagnasco Organizations: Constellation Brands, Monarch, Sorì Locations: Livermore , Calif, Lordstown , Ohio, RAEN, Italy
☆ Andrew Bellucci, Pizza Visionary With a Troubled Past, Dies at 59
  + stars: | 2023-06-05 | by ( Pete Wells | ) www.nytimes.com   time to read: +1 min
He collapsed from heart failure while working at his restaurant, Andrew Bellucci’s Pizzeria, in Astoria, said Matthew Katakis, his business partner. He was pronounced dead at a hospital a short time later. Mr. Bellucci’s pizzas first won attention when he worked at Lombardi’s, a revival of a venerable coal-fired pizzeria on Spring Street in Little Italy. Nancy Silverton, Todd English and other chefs came to to taste his pizza, which was a far cry from the foldable, gold-and-orange and mostly interchangeable slices sold across the city. Ms. Silverton was especially impressed by a pie topped with fresh clams, garlic, oregano and olive oil.
Persons: Andrew Bellucci, Andrew Bellucci’s, Matthew Katakis, Nancy Silverton, Todd English, Silverton, Eric Asimov Organizations: New York Times Locations: New York City, Queens, Astoria, Lombardi’s, Little Italy
☆ Weed Wine Is an Underground Favorite. Can It Survive the Gummy Era?
  + stars: | 2023-05-18 | by ( Eric Asimov | ) www.nytimes.com   time to read: +1 min
The pale ruby wine emerged from the bottle with a tinge of orange. The aroma would have been right at home at rock concerts and college dorms of a certain era. The producer of this wine was pouring tastes to a few dozen colleagues and friends, along with a wine writer, in a cool, humid barrel room in a Santa Barbara winery. That experience, nearly 20 years ago, was my first encounter with weed wine. It hasn’t been common, but occasionally, when the spirit strikes, a winemaker will break out a bottle of homemade wine to pour for friends.
☆ 10 Boxed Wines That Are Really Good, Seriously
  + stars: | 2023-05-04 | by ( Eric Asimov | ) www.nytimes.com   time to read: 1 min
For many reasons, boxed wines make an enormous amount of sense. The bag-in-box method is a great way to package easygoing wines that are not intended for aging. It’s sort of a chicken-and-the-egg situation: Consumers have equated boxes with bad wine because for so long, with scattered exceptions, only bad wine was sold in boxes in the United States. And producers wouldn’t put better wines in boxes because they are aware of the fierce stigma. Motivated by the ecological advantages of bag-in-box packaging, a growing number of producers and merchants are opting to box good wine intended for immediate consumption rather than use glass bottles.
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Total: 13