New York's Le Bernardin is one of the top restaurants in the United States. Meet chef-owner Eric Ripert and learn to make his exquisite sautéed cod with pea shoots and ginger-lemon-scallion broth.
Marvin R. Shanken and Wine Spectator's senior editors held a blind tasting seminar for 1,200 people at the 2007 Wine Experience. Here are some of the fun outtakes.
At Daniel, Chef Boulud's food is delectable. But, of course, he has a huge, fully-staffed kitchen. Chef proved that you can get the same results in your own kitchen when he invited us into his home and braised a veal shoulder. (It was delicious.)
When visiting Bordeaux, you may be tempted to spend all your time at the top ch√¢teaus. But don't miss the city of Bordeaux, with its beautiful riverfront, 18th century architecture and lively restaurants.
Alexandra Marnier-Lapostolle purchased an old-vine vineyard in the Colchagua Valley's Apalta region in 1994. Within 3 years, she was making some of Chile's top wines. Listen in as she describes her vineyard jewel to Wine Spectator's James Molesworth.
Come visit Château Lynch-Bages with Jean-Michel Cazes, the heart of this esteemed Bordeaux château. You might also glimpse why he's a recipient of Wine Spectator's Distinguished Service Award.
If you love wine and are creative with a video camera, we invite you to submit your wine videos to Wine Spectator's second annual video contest. We are looking for short, original videos that are entertaining and educational. Subjects can include interviews with winemakers, chefs or sommeliers, tours of wineries, tastings of selected wines or simply a wine adventure. Get rules and submit your video here: http://www.winespectator.com/W ne/Features/0,1197,4339,00.htmlSee last year's finalists here: http://www.winespectator.com/W ne/Free/Video/0,4258,1137883232,00.html Submission Deadline: August 18, 2008Internet audience will pick the winner. All valid entrants receive a prize from WineSpectator.com or WineSpectatorSchool.com, finalists receive two tickets to a Grand Tasting, winner receives a pair of tickets to a weekend-long Wine Experience.
Mie N Yu takes guests on a culinary journey through Asia at the 3rd Annual Silk Road CelebrationGuests pick up expert wine pairing tips while enjoying Asian inspired entertainment, cuisine and drinksWashington's top socialites, foodies and media personalities came out for Mie N Yu's third annual Silk Road Celebration on Wednesday, July 18th where partygoers experienced entertainment, cuisine, and décor celebrating the Asian portion of the ancient oriental trade route. Transformed into an Asian food and wine bazaar, each room featured samplings utilizing authentic ingredients from the Silk Road, along with expert wine pairing and recipe tips.Using gourmet ingredients and authentic techniques, Chef Tim Elliott wowed guests with a unique Silk Road spin on his Asian influenced creations such as, Duck Vermicelli with shrimp, Chinese black trumpet mushrooms, Maryland crab, and sweet chili sauce; Fire Cracker Ahi Tuna Tartar with chili peppers, lemongrass, soy, habanero masago, and sesame wonton; and Green Tea Soba Noodles with dashi broth, soy, ginger, scallions, and sesame."I like to use the traditional ingredients and cooking techniques of the East and incorporate elements of the West to create contemporary, unexpected flavor combinations," said Chef Elliott. This modern Silk Road interpretation is evident in dishes like his Ginger Beef Tataki, in which he uses marinated Kobe NY strip and Yuzu & Coffee Long Island Duck, in which he uses yuzu, a tart citrus fruit commonly applied as a seasoning in Japanese cuisine, to complement duck breast marinated in brewed coffee.Throughout the year, Mie N Yu has been celebrating the Asian cuisine of the Silk Road with special Thai, Japanese and Chinese influenced menus, and will feature Vietnamese inspired cuisine in the fall of 2007. Chef Elliott is planning to travel to Southeast Asia this coming winter to learn directly from some of the region's top culinary artists.Additionally, industry experts handed out tips on pairing eclectic and spicy cuisine with wine, pointing out how to look for wines that highlight the best attributes of the food with complementary flavors. Manager Mike Cherner pointed out that, "Spicy foods like the Prawn Toast with hot Chinese mustard, dark soy, ginger, and Harbin Lager pair well with sweeter wines, like Columbia Riesling." Chef Elliott collaborated with wine experts on mouthwatering pairings. For example, the light, crisp flavors of summer rolls and the tang of the pho shots are wonderfully highlighted with the Rueda Blanco "Cascarella," which brings home the true essences of the cuisine because its clean, simple flavors do not clash with the complex flavors of the Vietnamese dishes. Meanwhile, Chef Elliott's Caramel Spare Ribs were paired with Domaine St. Jaume Carignan 2002, a deep, earthy wine with great blackberry flavors which is a perfect complement to the full-flavored dish.After garnering tips directly from wine experts, guests were encouraged to take home the latest issue of Mie N Yu's quarterly publication, Wine N Yu. Mie N Yu is celebrating it's first anniversary of the ground breaking in-house publication along with its second Wine Spectator Award of Excellence. "The magazine, which doubles as our restaurant wine list, provides diners with a guide to pairing wines with the exotic dishes they've ordered," said Area General Manager Oren Molovinksy. "Wine N Yu is designed to educate and enhance our patrons' dining experience, whether it's in Mie N Yu or the comfort of their home."Voted "Favorite Restaurant of the Year" by the public at the 2005 RAMMY Awards and Awards and awarded the coveted Wine Spectator Award of Excellence in 2006 and 2007, Mie N Yu offers contemporary American cuisine combined with flavors from Asia, the Middle East, North Africa, and the Mediterranean. In a little over 4 years, Mie N Yu has become the new mecca for the Washington party. Mie N Yu is located at 3125 M Street, NW in Historic Georgetown, in Washington, D.C. Call (202) 333-6122 for reservations or visit the website at www.mienyu.com for more information.
Caymus Special Selection has been named Wine Spectator's "wine of the year" in two vintages (a record), but Chuck Wagner is not one to rest on his laurels. He's always learning from the past and looking toward the future.
Chateau Mouton-Rothschild is one of the top wineries in Bordeaux. What factors set Mouton's vineyards apart from its neighbors? To find out, join Philippe Dhalluin, Mouton's technical director, in the vineyard.
Why are Bordeaux's top wines called First Growths? And what makes them unique? Learn about this elite group as you meet some of the impressive people behind these blue-chip chateaus.
Valle du Rhone. Paul Jaboulet Aine.Дом по праву считается одним из лучших в регионе. Среди его вин -- в производимой гамме их более 25 -- особенно выделяется красный «Эрмитаж» «Ля Шапель» (La Chapelle) - это вино урожая 1961 года было включено авторитетным американским журналом «The Wine Spectator» в символическую дюжину мировых вин ХХ века. Продукция дома экспортируется в 70 стран мира. Лучшие рестораны включают ее в свои винные карты. В данном ролике представлены вина: Белое сухое Cotes du Rhone Parallele 45 2006,Красное сухое Cotes du Rhone Parallele 45 2006 (дегустация), Розовое сухое Tavel L`Espiegle 2006, Белое полусладкое крепленое Muscat de Beaumes-de-Venise 2006. Ведет лекцию Александр Васильевич Купцов.
Valle du Rhone. Paul Jaboulet Aine.Дом по праву считается одним из лучших в регионе. Среди его вин -- в производимой гамме их более 25 -- особенно выделяется красный «Эрмитаж» «Ля Шапель» (La Chapelle) - это вино урожая 1961 года было включено авторитетным американским журналом «The Wine Spectator» в символическую дюжину мировых вин ХХ века. Продукция дома экспортируется в 70 стран мира. Лучшие рестораны включают ее в свои винные карты. В данном ролике представлены вина: Белое сухое Condrieu Les Cassines 2006, Красное сухое Cotes Rotie Les Jumelles 2005, Красное сухое Hermitage La Chapelle 2001. Ведет лекцию Александр Васильевич Купцов.
