Word: wined
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Dates: during 1980-1989
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...contracting, and teaching. One is a lawyer; his wife said he went into law to work for the good guys, but ended up working for the bad guys. Another man, who used to wear his long hair in an Indian braid and who was into Zen Buddhism, now recommends wine at the Ritz-Carlton...
...long ago, the ditsy wits of the Monty Python shows could get a quick laugh by disparaging some plonk from Australia as "a wine for laying down and leaving there." No longer. The wines from Down Under are moving steadily up in quality, and they are enjoying a new popularity in the U.S. Riding a trend for Aussie chic that has made household names of Qantas, Pat Cash and "Crocodile" Dundee, U.S. sales of Australian wines topped 1 million gallons last year, more than triple the volume of 1986. "People who have experimented with Australian wines have been very happy...
Americans last year quaffed at least 50 million gallons of French and Italian table wine, so the Aussies clearly have a long way to go. But there are good reasons why experts see a promising future. For one thing, the declining value of the U.S. dollar has pushed the prices of quality French wines -- most red Burgundies, for example, and the top-rated crus of Bordeaux -- beyond the reach of all but the wealthy. Meanwhile, thanks to the relative weakness of the Australian dollar (worth 77 cents in U.S. currency), virtually all Down Under wines available...
...critics consider Australia's best. A brambly, mouth-filling red that compares favorably with a Hermitage from France's Rhone Valley, the Grange Hermitage sells for $40 or more retail (when you can find it). It has already become something of a cult favorite -- witness its presence on the wine lists of such prestigious restaurants as New York City's "21" and Antoine's in New Orleans...
...stunning art deco interior, where he talks of trying to "exfoliate the levels of flavor." Whatever that may mean, on the plate it translates into several engaging combinations, such as Impromptu Salad, made with wild greens, herbs and even berries of the season; satiny poached sablefish sauced with white wine and leeks; and delicately moist salmon with julienne vegetables and herbed mustard butter...