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...result is a wine that is marvelously complex, beautifully structured and rich with the flavors of spice and chocolate. The thick skins of Tannat grapes also lead to superb coloring. Try the 2004 Tannat A6 Parcela Unica from the Bouza winery (a very balanced wine that goes well with grilled meats) or the 2002 Tannat del Museo from Bodegas Carrau (redolent with the aromas of stone fruits and cedar). The 2005 Vieja Parcela Tannat from Castillo Viejo has a concentrated, mineral nose due to the vineyard's clay soils and, though dry in the mouth, has a long, sweet finish...

Author: /time Magazine | Title: Tempering Tannat | 10/16/2006 | See Source »

...tend to have more pips than others - the characteristic that accounts for the high tannin content. The less exposure the fermenting juices have to the pips, the softer the end product. The end result is a wine that is marvelously complex, beautifully structured and rich with the flavors of spice and chocolate. The thick skins of Tannat grapes also lead to superb coloring. Try the 2004 Tannat A6 Parcela Unica from the Bouza winery (a very balanced wine that goes well with grilled meats) or the 2002 Tannat del Museo from Bodegas Carrau (redolent with the aromas of stone fruits...

Author: /time Magazine | Title: Tempering Tannat | 10/10/2006 | See Source »

Atmosphere aside, Punjabi’s menu offers aesthetically prepared dishes bursting with delectable flavors. Piping hot entrees are served on metal trays, divided into sections for the main dish, rice, and sides. Patrons may customize the spice intensity of their dishes to any level - my recommendation...

Author: By Carolyn A. Sheehan, CRIMSON STAFF WRITER | Title: THE GASTRONOMER | 10/6/2006 | See Source »

...team has already tried impregnating ordinary button mushrooms with the flavor of truffles), Torres and Andrés, who call themselves "artisans," hope it will be used primarily to enhance - not transform - ingredients. Torres himself, for example, uses the machine to prepare desserts like cherries penetrated with vanilla and spice that still, remarkably, have the firm texture of freshly picked fruit. And Dufresne, chef at New York City's wd-50, eagerly awaits the arrival of his recently ordered Gastrovac to experiment with improving fried foods. "Tempura, for example, can be a tricky thing to make - the vegetables...

Author: /time Magazine | Title: Adoring A Vacuum | 9/26/2006 | See Source »

Extremist Islam is on everybody’s mind thanks to the Sept.11 anniversary and the thwarted plane attacks in Britain just over a month ago. And if this were not enough, Iranian President Mahmoud Ahmadinejad can always be trusted to provide enough spice for any recipe. As he calls for revisionist “scholarly” conferences about the Holocaust (with insulting cartoons to go along), he has repeatedly expressed that the only permanent solution for the Middle East is the “elimination of the Zionist regime...

Author: By Pierpaolo Barbieri | Title: In Search of Islamic Lights | 9/19/2006 | See Source »

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