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Bring Beaujolais & arrack to a boil over med-high heat in a large pot. Reduce heat to med-low then stir in sugar, orange & lemon slices. Simmer while stirring occasionally for 5... Full Article at Gather
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THE owners of a popular restaurant in Cirencester are taking on their first apprentice after being inspired by the 2012 Gloucestershire Apprenticeship Challenge campaign. Eric Lepine and Kiean Glynn, owners of French restaurant Le Beaujolais, have signed Full Article at Western Morning News
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Our follow-up to the “Shades of white” column earlier this week: The reserva Rioja (made with the tempranillo grape) is aged for a year in new American and French oak, and then... Full Article at Palm Beach Post
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The village house where the restaurant sits is already very nice, with strikingly-pure lines, made with this beautiful type of stone found in that part of the Maconnais. Although Chaintré is just a village at the crossroads of Maconnais and Beaujolais, t Full Article at Wine Tasting, Vineyards in France
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Big wine can compete with flavourful foods Cahors 2009, Clos la Coutale, France red, $14.85, SAQ # 857177. Big burly malbec that is one of the best bargain “biggies” under $15. ... Full Article at Montreal Gazette
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The Frederick Wildman Burgundy event came to Chicago last week and I was there, tasting new releases of white and red Burgundy - including Beaujolais - from the 2010 vintage. I... Full Article at Reflections on Wine
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GQ : Brushstroke, Picca, Mica, Ink, Mission Chinese Food, Barley Swine and the Woodsman Tavern make the magazine’s list of the best new restaurants in America. Here, then, Full Article at The New York Times
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Tasting in the chai __ Christophe Pacalet, Côte de Brouilly 2011. From a vat. Very nice aromas on the nose. Every year, whatever the quality of the vintage, Christophe says, Côte de Brouilly shows as the best, and this is definitely the terroir. Also, th Full Article at Wine Tasting, Vineyards in France
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Prions, the much-maligned proteins most commonly known for causing "mad cow" disease, are commonly used in yeast to produce beneficial traits in the wild. Moreover, such traits can be passed on to subsequent generations and eventually become "hard-wired" Full Article at Lab Spaces
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The Wall Street Journal visits a New York Review of Books reading group. If only the personal ads were as good as the LRB's. As not seen on Oprah. Book groups are in rude health these days. Indeed, there are rumours – or a Twitter address, at least – poi Full Article at New Zealand Listener
