Wine Recommendations

In recent years, wine reviewers have taken notice of the quality wines coming out of Argentina, particularly malbecs. The malbec grape, originally from France, flourishes in Argentina, particularly in the Mendoza wine region. In fact, some people believe that Argentinian malbecs are just as good as –and in some cases superior to – malbec wines from France.

South Africa is making sports headlines as teams scramble to qualify for the 2010 FIFA World Cup, which will be held next June in Africa's southernmost country. South Africa's wines, too, are back in the news. For example, Market Watch reporter Kevin Barry describes wines from South Africa as "offering good value" and says that the South African wine market is "poised for substantial growth in the U.S. market."

The tomato, native to western South America and Central America, was first introduced to Europe when Cortez brought seeds back from Montezuma’s gardens in the early 1500s. Thirty years later, the fruit was introduced into the Spanish kingdom of Naples, became popular and marinara sauce was born.

Champagne is a sparkling wine made in the Champagne (AOC) region of France. Some of the most famous wineries in the world are located there. They deserve their fame for consistently producing some of the most ethereal wines anywhere. These wines can be expensive so it is important to have a strategy in mind when making purchases. To learn the history of Champagne, the region and the developments in Champagne, please see Part One of this series. One issue with buying Champagne is storage. Champagne is delicate and improper storage can easily hurt the wine. When a consumer sees a bottle either in a store or on a restaurant’s list, how do they know what condition the bottle is in. Of course, in a restaurant setting, the patron, if they have enough confidence, can send the bottle back, although that is not always easy to do.

I think diners who shy away from even trying raw fish believe they are in for a strong, fishy taste and slimy consistency, when really, a fresh example can contain beautifully subtle, gentle flavors and a clean texture. Its understated taste explains some folks’ need to drown each bite in soy sauce and wasabi. Sashimi is a good start for neophytes, since it omits the seaweed, which itself can be an acquired taste.