5. – The Chicago Tribune Merlot: It’s All in the Micro-Climates “Back in the 1980s when the huge Columbia Valley American Viticultural Area (AVA) was created, some Washington winemakers thought merlot would be their trump card in the wine game. It has been to a degree, but Columbia Valley is home to a number of well-known grape varieties.”
4. – The Boston Globe Merlot for the Masses “It would be wonderful if all the wine we consumed were made by salt-of-the-earth types working 100-year-old vineyards amid picturesque landscapes. But no amount of craft-scale winemaking will ever be sufficient to quench America’s thirst for wine. Corporations have always understood this, and long ago stepped in to fill this gap with heavily marketed brands made on an industrial scale. It’s big business, not art.”
3. – The LA Times The Savory Pie “Savory pies are the culinary equivalent of a down quilt: warm, cushy, uncomplicated — and precisely what I want to tuck into once winter has settled in and I’ve found myself safely on the other side of the high-stakes holiday cooking gantlet.
2. – The NY Times A Fallen Star of French Cuisine, Restored to Its Silver Platter “Boneless, skinless ones to be exact, the kind that millions of Americans make for dinner every week. The food snob in me has long rejected them as dry and bland and boring. Why eat chicken breasts, I’ve long thought, when the thigh is more flavorful, the tail more succulent, the wing crisper?”
1. – The Washington Post The Big Chill “Freezing is one of the most convenient and least time-consuming methods of preserving foods. The extreme cold retards the growth of microorganisms and slows down chemical changes that affect quality or cause food to spoil.”
photo from The Chicago Tribune