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Posted 06/10/2008
After leaving Paris on day seven, Vivian and I were staying in the heart of the Champagne region. Reims is major city center of the area, and there's lots of great wine to be had there. We spent day seven exploring the town and tasting champagne from some of the biggest producers: Veuve Cliquot and Pommery. Of course we had a marvelous time, but these cookie-cutter tours and tastings couldn't even come close to the experience we had on day eight.
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WINE VIRGIN
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AUTHOR:
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Carolyn
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DATE:
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06/10/2008
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VIDEO
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Charles Ellner began his career as a riddler, the person who rotates bottles to ensure Champagne's bubbles develop properly. He went on to own what has become a highly acclaimed Champagne house. Sommelier Paul Grieco tastes a lovely Champagne Charles Ellner Brut with producer Sylvain Allart.
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WINE TALK: A-F
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DURATION:
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3:42
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DATE:
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11/20/2007
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Posted 11/15/2008
By Beth O'BrienThe Spirited Gourmet in Belmont billed its Grand Tasting as featuring "Over 50 Wines from Around the World."It's nice to know that there is still truth in advertising.Although the usual suspects – California, Italy and Germany – were well represented, there were also wines from Tasmania, Austria and Oregon. But perhaps the wine with the most notable lineage was a sparkling Brut NV from Gruet: the winery was started by a French winemaking family, the grapes are grown in the mountai ...
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365 DAYS
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AUTHOR:
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Cathy
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DATE:
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11/15/2008
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Posted 04/19/2008
The very first wine on the list at Zoes Tapas and Bar is the Zonin Prosecco Special Cuvee Brut. We were feeling, well, peppy tonight and a Prosecco seemed to fit the mood. The share-everything mentality of a tapas place did nothing to quench the peppy fire. So Prosecco it was.
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365 DAYS
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AUTHOR:
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Cathy
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DATE:
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04/19/2008
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VIDEO
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You can practically feel the bubbles tingling on your tongue as Paul Grieco speaks with Claude Giraud of the Champagne label Henri Giraud. They discuss the exciting changes in the Champagne market.
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WINE TALK: G-K
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5:20
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DATE:
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11/20/2007
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VIDEO
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Explore the D.C. International Wine and Food Festival, and watch as wine producers from all over the world chat with Mari Stull about some of their latest offerings.
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WINE REGIONS: CALIFORNIA
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DURATION:
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5:47
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DATE:
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11/21/2007
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Andrew McMurray continues on his tasting voyage through Champagne, joining expert Sylvain Allart to taste the wines of Serveaux Fils. Find out what sets this small producer apart from the pack (hint: it's all in the grapes).
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WINE REGIONS: FRANCE
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4:11
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DATE:
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11/17/2007
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VIDEO
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Zachy's Andrew McMurray shares one of the highlights of his trip to Champagne: Champagne Godme. Watch Andrew fall in love with those tiny bubbles as he tastes Godme's exquisite, moderately priced Champagnes.
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WINE REGIONS: FRANCE
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DURATION:
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4:13
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DATE:
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11/21/2007
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Posted 03/18/2008
Last night I enjoyed the wonderful 1998 Pol Roger vintage Brut Champagne, which cost me a hefty $80 a bottle. Tonight, I'm going to enjoy it again, but it will cost me absolutely nothing. That's because I'm not opening a second bottle, but will be finishing the one I started last night.
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THE NO SPIT ZONE
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AUTHOR:
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Ben
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DATE:
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03/18/2008
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VIDEO
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Is the price tag the only difference between a bottle of vintage champagne and a non-vintage bubbly? Not necessarily. Discover why that bottle of 2001 Brut may or may not really be worth a few dollars more.
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WINE 101: EDUCATION
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3:13
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DATE:
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01/30/2008
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Posted 12/15/2008
By Beth O'BrienIf Sir Francis Bacon was right and knowledge is power, then those of us who attended the Champagne seminar and tasting at Gordon's Fine Wine and Culinary Center in Waltham will hold our guests in thrall this holiday season. Pernod Ricard's Tod Umbach shared the long and tumultuous history of the Champagne region, named for the Latin term for countryside. At the crossroads of Europe, the area was quite literally the stomping ground for legions of soldiers as different countries cro ...
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365 DAYS
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AUTHOR:
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Cathy
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DATE:
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12/15/2008
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Posted 10/30/2008
By Lauren Keiper and Hannah HausauerMatching wine and food into a harmonious pairing is like playing matchmaker with potential lovers. It's tricky.There are hundreds of nuances -- in personalities, in textures, in appearance.There are factors beyond your control – temperature, availability, preparation.Still, we try.Turns out that talking about food and wine pairings – especially in the realm of dessert, which was the topic a few nights ago at Miel Brasserie Provençale's Tuesday Tasting – is a l ...
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365 DAYS
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AUTHOR:
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Cathy
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DATE:
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10/30/2008
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VIDEO
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Continue to explore the joys of Champagne in Andrew McMurray's series on the greatest wines from one of the world's greatest regions. In this episode Andrew tastes five wonderful Champagnes from the prestigious producer Charles Ellner.
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WINE REGIONS: FRANCE
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DURATION:
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6:40
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DATE:
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11/19/2007
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Posted 05/27/2008
A "split" of sparkling wine is one-quarter the size of a regular bottle of wine. That's a nice, transportable size when you would like something celebratory but don't want to lug a full-size bottle of Champagne to the top of, say, Mount Washington.The weather being what it is these days, with summertime plans taking shape before our eyes, we explored some options in the splits of sparkling wine category. Just in case we feel compelled to hike Mount Washington, we want to be prepared.A split (187 ...
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365 DAYS
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AUTHOR:
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Cathy
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DATE:
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05/27/2008
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BLOG
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Posted 01/16/2008
As part of my recent efforts to expand my wine enjoyment (i.e., not just sparkling wine and Burgundy), I decided last night to attend a wine tasting at a great restaurant downtown. Apparently they do these little free tastings every night, and you never know what it's going to be until you show up! I recruited El Gato to join me and we headed out.
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WINE VIRGIN
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AUTHOR:
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Carolyn
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DATE:
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01/16/2008
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BLOG
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Posted 01/08/2009
ASSIGNMENT: Five-course food and wine pairingWHERE: Boston University Wine Studies course, Level 3WHEN: Wednesday, January 7, 2009MOTTO FOR THE MENU: A good pairing should allow you to eat and drink more, without your palate getting exhausted.THEME FOR THE MENU: Understated ExcellenceLESSON LEARNED: This menu pulls together wine experiences, and food and wine experiences, that I have enjoyed tremendously all over Boston during the past year of preparing 365daysofwine.com. Appetizer: Heirloom to ...
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BLOG:
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365 DAYS
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AUTHOR:
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Cathy
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DATE:
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01/08/2009
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BLOG
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Posted 12/16/2008
By Courtney HumphriesNothing caps a celebratory moment like a champagne toast—the golden liquid bubbling in fluted glasses, hands raised in unison, the chorus of clinking as glasses are brought together in a celebratory communion. We may toast occasion with all sorts of drinks, but champagne says: this moment is special. At a reception at the Boston Center for Adult Education on December 11, a champagne toast also became a bittersweet moment, a chance for the Center's patrons and staff to say go ...
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365 DAYS
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AUTHOR:
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Cathy
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DATE:
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12/16/2008
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BLOG
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Posted 07/23/2008
Drinking wine every day in Boston means getting to know Boston - its people, its spaces, its quirks, its rules, its rule-breakers. But pick anything and do it daily in Boston - wine, bird watching, snapping a photograph wherever you are at 7:37 p.m., whatever - and you've carved out your angle for viewing this city in a very individual way. You'll see what's current and just-now-new. But - and sometimes this is even more int ...
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BLOG:
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365 DAYS
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AUTHOR:
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Cathy
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DATE:
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07/23/2008
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VIDEO
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David Croix has already achieved impressive status in Burgundy. at Camille Giroud. Now he's establishing his own label of elegant, youthful wines. Paul Grieco taste the Premier Cru offering from Domaine des Croix, and poses the question, "stemmed or destemmed?"
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WINE TALK: A-F
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DURATION:
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2:59
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DATE:
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01/31/2008
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VIDEO
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David Ramey talks about the French influences on his early days as a winemaker, and his approach to barrel aging his chardonnay and cabernet sauvignon.
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CATEGORY:
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WINE 101: EDUCATION
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DURATION:
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2:12
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DATE:
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01/30/2008
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VIDEO
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David Ramey has a special touch with chardonnay. In this video he talks about his experiments with fermentation in oak and in stainless steel to achieve the perfect balance between fruit and oak.
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WINE TALK: Q-Z
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DURATION:
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1:33
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DATE:
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01/30/2008
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VIDEO
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Non-vintage brut is the backbone of the champagne industry, and for good reason. These elegant wines are blended from the best vintages and vineyards to give customers consistently delicious results. Ben Giliberti tastes through several small grower champagnes.
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CATEGORY:
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TASTINGS: CHAMPAGNE/SPARKLING WINE
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DURATION:
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7:18
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DATE:
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01/30/2008
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