Word: barolos
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...deep into a second bottle of Barolo when Clooney cuts into his rack of lamb, and, oh, there would be blood. This is why a star wouldn't take this invite, wouldn't be here, staring at a red-raw-inedible piece of meat. He says it's fine. I grab it, put it in the oven but forget to turn on the heat, so when I take it back out, it's just as raw. Fine again, he says. I put it back one more time. He takes more pasta and salad. Rattled, I drop the salt. "Throw...
winezap.com Wondering what wine goes best with that new recipe you just found? Besides listing wines by region, type, price and rating, this online sommelier suggests food-and-wine pairings. In addition to obvious combinations, like a mellow Cabernet with a rare filet mignon, Winezap recommends unlikely matches, like Barolo with curried dishes. The full-bodied Italian red, it explains, will accentuate the heat of the dish rather than tone it down...
...Torinesi know how to make the aperitif hour a nightly, predinner tradition. As home to the annual Slow Food festival, a showcase for the movement that seeks to preserve Italy's traditional cuisine, Torino offers diners a rich choice of truffle sauces, sharp cheeses and full-bodied Barolo and Barbera wines - not to mention two native inventions, grissini, the ubiquitous breadstick, and the kid-favorite spread Nutella. Valentino Castellani, who shepherded through the city's successful bid during his eight-year stint as mayor, and is now head of Torino's Olympic Organizing Committee, wants those who associate la dolce...
...biggest vintners. With 50,000 small companies bottling wine and the best land in limited supply, no Italian company, not even a big name like Antinori or Banfi, has more than a 1% domestic market share. Italian wines are identified by region (or appellation, such as Chianti or Barolo) rather than by brand. Growth potential in Europe is dampened by the fact that in the change from an agrarian to an industrial society, wine consumption in Italy and France has plummeted from 180 liters a person in 1900 to 40 liters now. And yet, over the past five years, Marchesi...
...architects, has been 56-year-old Gorham Phillips Stevens, a retired architect and active antiquary with a vast knowledge of the broken remains of Greece and Rome. This autumn when the new academicians go to Rome to spend their days measuring cornices and their evenings learning the difference between barolo and capri, Mr. Stevens will still be puttering around the Forum, still available for advice and encouragement, but he will no longer be Director. Last week alumni and trustees of the Academy and assorted architects assembled at the New York Architectural League, to banquet James Monroe Hewlett before sending...