Cinema
Good - The Devil Wears Prada
Bad - Superman Returns
Fugly – When A Stranger Calls
Preview
Children of Men
Cellar
Red - Nardi Brunello di Montalcino, Toscano 2001
Another Red – Vietti Barbera d’Asti, Piemonte 2004
White - Hofstatter Pinot Grigio, Alto Adieg 2004
Sparkling – Saracco Moscato d’Asti, Tinella 2005
Lodi Zinfandel
2003 Abundance Vineyards Old Vine Mencarini Vineyards Lodi Zinfandel ($14)
2004 Clay Station Old Vine Lodi Zinfandel ($13)
2004 Gnarly Head Old Vine Lodi Zinfandel ($12)
2004 Ironstone Vineyards Old Vine Lodi Zinfandel ($10)
2003 Ironstone Vineyards Reserve Old Vine Lodi Zinfandel ($19)
2004 Jessie’s Grove Earth, Zin & Fire Front Row Lodi Zinfandel ($13)
2004 Earthquake Zin Lodi Zinfandel ($28)
2003 Ravenswood Old Vine Lodi Zinfandel ($15)
2004 Talus Collection Lodi Zinfandel ($8)
2003 Woodbridge Select Vineyard Series Old Vine Fish Net Creek Lodi Zinfandel ($11)
PATRIOTIC PICKS
White
NV Gallo Family Vineyards Twin Valley California
Chardonnay $5
2005 Mirassou Monterey County Riesling $10
2005 Pepperwood Grove California Viognier $8
Pink
2005 L’Uvaggio di Giacomo il Gufo Lodi Barbera Rosato $10
2005 Pedroncelli Dry Creek Valley Zinfandel Rosé $9
2004 Riverside by Foppiano California White Zinfandel $6
2005 Sobon Estate ReZerve Amador County Rosé $10
Red
2005 Mirassou California Pinot Noir $10
2004 Papio California Cabernet Sauvignon $7
2003 Woodbridge Select Vineyard Series Fish Net Creek Old Vine Lodi Zinfandel $10
Orecchiette (orecchio, ear) are a distinctive Puglian type of pasta shaped like small ears. They are about 3/4 inch across, slightly domed and their centers are thinner than their rims makin them soft int he middle and somewhat chewy outside. Making them takes ability and practice. So I but them readymade as major industrial pasta producers like Barilla and Voiello havejoined the smaller artisanal shops in making them. Check the expiration date because overtly old orecchiette are problematic to cook.
Also known as rapini (Chinese flowering cabbage, brocoletto, choy sum or broccoletti di rape), Broccoli rabe is a nonheading variety of broccoli that has long thin leafy stalks topped with small florets that resemble tiny broccoli florets. Flortes are delicate and leaves slightly bitter. Prized by Romans and cultivated all over the southern Mediterranean, broccoli rabe was imported Stateside by southern Italian farmers in the1920s. It is most plentiful between late fall and early spring and readily available in California except in June and July so Imiss it already. It wilts very easily and needs to be commercially stored sprinkled with ice. Choose firm green small stems with compact heads. The flower buds should be tightly closed and dark green (not open, not yellow). Seke out the Andy Boy label which is top of the line if you don’t have a farmers market to meet your needs.Store in your crisper unwashed, either wrapped in a wet towel or in aplastic bag. It will keep for two to three days only. For longer storage, blanch and freeze.
To prepare, rinse throughly in cold water, shake off and cut the bottom stalks (tough to eat). It is very bitter when raw and has almost no flavor. Even a light steaming brings out flavor but be aware that it cooks down. You can cook it like broccoli but whether your braise, saute, boil or steam do not cook more than 8-10 minutes. For classic Pugliese presentation, cook 6 minutes (al dente) and saute with oil and garlic. Some people like it as a cold salad: steamed, then cooled and dressed with oil, hot pepper, garlic and seasoned as you will. You can add boiled new potatoes or mix in with a pasta sauce.
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Spaghetti is fine for smooth tomato sauces, but a chunkier sauce needs a pasta that can trap and hold it as it travels from plate to mouth. There are many whimsical pasta shapes that do just that, fashioned after such things as shells, corkscrews, wagon wheels, and radiators. Shapes are easier to eat than rods or ribbons, so they’re a good choice if you’re serving kids or crowds. Many are also sturdy enough to use in pasta salads and baked casseroles. |
Pasta tubes or stuffed pasta works well in pasta salads.
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Casarecci = cesariccia are short lengths of rolled and twisted Italian pasta. They’re usually served with meat sauces. Substitutes: fusilli, strozzapreti, gigli, farfalle |
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Cavatelli usually refers to small pasta shells that resemble tiny hot dog buns and are often served with thick, chunky sauces or in pasta salads. It is also a dumpling made with ricotta cheese. Substitutes: orecchiette, gnocchetti, rotini, malloreddus |
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Conchiglie (pasta shells, pipe rigate, maruzze) resembles conch shells and is often served with tomato or meat sauces, or in pasta salads. A smaller version for soups is conchigliette, while larger, stuffable shells are called conchiglioni. Substitutes: lumache, fusilli, gemelli, farfalle, radiatore, penne, macaroni, rigatoni, ziti, ruote, conchiglie, cavatelli |
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Conchiglioni (jumbo shells, giant shells) Pasta shaped like conch shells come in various sizes; this is the largest. It is often stuffed and baked. Substitutes: lumaconi, manicotti, cannelloni |
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Creste di galli (“cockscomb” in Italian). Substitutes: macaroni, gigli, farfalle |
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Farfalle ( bow-tie pasta, butterfly pasta) is often served with chunky sauces or in pasta salads. A smaller version is called farfallini, while a larger version is called farfallone. Substitutes: conchiglie, radiatori, fusilli, tubular pasta |
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Fusilli (corkscrew pasta) shaped like either like screws or springs, this is a good choice for pasta salads and casseroles, or for serving with hearty, thick sauces. A long version of the spring-shaped fusilli is called fusilli col buco. Substitutes: rotini, spirali, gemelli, farfalle, radiatore, penne, macaroni, rigatoni, ziti, ruote, conchiglie, cavatelli |
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Fusilli col buco (fusilli bucati lunghi) is a long version of the spring-shaped fusilli. Substitutes: perciatelli, spaghetti |
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Gemelli (“twins” in Italian) are short rods twisted together in a spiral pattern. Used in pasta salads or casseroles. Substitutes: fusilli, farfalle, radiatore, penne, macaroni, rigatoni, ziti, ruote, conchiglie, rotini, cavatelli |
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Gigli (riccioli, campanelle) flower shapes (gigli is Italian for “lilies”) good with hearty chunky sauces. Substitutes: fusilli, rotini, gemelli, farfalle, radiatore, penne, macaroni, rigatoni, ziti, ruote, conchiglie, cavatelli |
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Gnocchetti is made to look like gnocchi, the popular potato dumplings. To confuse matters, a larger version of gnocchetti is also called gnocchi. Both sizes are good with thick sauces. Substitutes: cavatelli, orecchiette OR malloreddus |
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Gramigna are small curls of Italian pasta that are good with light sauces. Substitutes: carnneroni. tubetti |
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Lumaconi = giant snails This is an outsized version of the Italian pasta shape called lumache, which resembles a snail shells. Lumaconi are usually stuffed and baked. Substitutes: conchiglioni, manicotti, cannelloni |
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Malloreddus (gnocchetti sardi): This Sardinian pasta is very similar to gnocchetti, except that it is often flavored with saffron. Substitutes: gnocchetti, cavatelli |
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Maltagliati (“poorly cut” in Italian) is used for various kinds of pasta scraps. |
Margherite means “daisies” in Italian, but this pasta shape looks more like shells, with ridges on the outside. A small soup pasta version is called margheritine. Substitutes: gigli, conchiglie
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Orecchiette These “little ears” are pieces of Italian pasta shaped like tiny ears or bowls. Substitutes: fusilli, orzo, acini di pepe, tubettini, conchiglette, coralli |
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Quadrefiore Substitutes: penne |
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Radiatori resemble small radiators. The “grills” do a good job of scooping up chunky sauces. Substitutes: farfalle, conchiglie, ruote, rotini |
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Ruote (ruotine, wagon wheels, wheels, ruote de carro) are shaped like wagon wheels, and they’re great with chunky sauces or in pasta salads. Substitutes: farfalle, conchiglie, radiatori, penne |
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Rotini (rotelle, spirals, twists) look like short springs made from spaghetti. They are good with chunky sauces, or in pasta salads. Substitutes: fusilli,ruote, gemelli, torchio, penne |
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Spiralini are spring-shaped lengths of Italian pasta good with chunky sauces, or in pasta salads. A larger version is called spirali. Substitutes: fusilli, rotini, ruote, gemelli, torchio, penne |
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Strozzapreti means “priest strangler” in Italian, and it refers to a pasta shape that resembles a rolled towel. Substitutes: gemelli, penne, casareccie, fusilli |
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Torchio resemble torches, the better to scoop up chunky sauces. Substitutes: gigli, orecchiette, farfalle, conchiglie, radiotori |
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Trenne is triangular, and cut into short lengths. It’s good with chunky sauces or in casseroles. Substitutes: penne, trennette, ziti |
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Trennette is similar to trenne, only smaller. Do not confuse this with trenette, which is a long ribbon of pasta. Substitutes: trenne, penne, ziti, mostaccioli |
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Troffiette A Ligurian specialty, these are small, twisted bits of pasta and served with pesto. Substitutes: strozzapretti |
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| AP Photo/Rajesh Kumar Singh | |
July 5 – Munich: POR v FRA (Match 62; semifinal)
July 8 – Stuttgart: GER v L62 (third place)
July 9 – Berlin (Final): ITA v W62
Thailand – Four Seasons Tented Camp; Chiang Rai, Golden Triangle.
Fifteen tents with polished teakwood floors; handwrought, copper-clad bathtubs; and other well-chosen sybaritic interventions take the edge off roughing it (guests must walk beneath bamboo trees and jungle ferns and across a suspension bridge to reach the spa, restaurant, and two bars). Days are dedicated to exploration (trips to local villages), adventure (riding elephants—there are six in residence), and relaxation (nine different treatments are on offer at the spa). Tent No. 15 offers the most privacy, and prime pachyderm-watching—it overlooks the elephants’ own camp and pool. Arrange a day trip to Mae Fah Luang, the Royal Thai–sponsored agricultural project, to sip locally grown coffee and visit hill tribes. Get a Thai massage on your private sundeck at dusk, when a chorus of frogs and birds can be heard along the Ruak River. 800/332-3442 or 66-53/931-200
297 guest rooms in mid-aughties minimalism—dark-wood platform beds, leather cube stools, cocoa-brown carpeting, slate-tiled bathrooms with brushed-chrome and marble sinks, and an orchid placed just so. Amenities, however, are anything but spare: in addition to Wi-Fi and a 42-inch plasma TV, each room has a stereo with an iPod dock. Book any of the 550-square-foot Loft rooms, which have views of installations by Chicago artists. Primehouse, the hotel’s requisite steak joint. (This is still Chicago, after all.) 55 E. Ontario St.; 877/526-3755 or 312/337-1000
South Africa: Marataba – Marakele National park, Limpopo
Prouvé-style furniture adorns the 15 tented suites; handcrafted architectural lighting hangs from rough-hewn beams in the main lodge; and an enfilade of sleek chaises waits beside the 40-foot plunge pool. Marakele National Park is a sanctuary for rare antelope species—roan, sable, mountain reedbuck—and more than 400 kinds of birds, including the endangered Cape vulture. Book Suite 1, the most secluded, reached by a walking bridge and featuring a vast picture window with spectacular views of the Waterberg mountains. Request a dinner served in the boma, under the starry African sky. 27-44/532-7818
Argentina – Palacio Duhau, Park Hyatt Buenos Aires
Carefully restored oak floors and carved wood paneling dating back to the 1930’s provide a backdrop for furnishings in muted browns, tans, and whites. A garden planned by Carlos Thays—who designed the city’s botanical gardens—eases past a tiered waterfall up to the new 17-floor Posadas building, which houses most of the 165 rooms, all of them equipped with the latest modern luxuries (marble baths, high-speed Internet). At the Ahin spa, treatments come with tea and music selected specifically for the time of day.The 23 rooms in the palacio have antique chandeliers and oversize tubs. Ask for one that looks onto the garden. Vinoteca’s menu has some 3,500 bottles and 40 Argentine cheeses. A swim in the indoor pool, where 750 colored bulbs simulate the changing of light from dawn to dusk. 800/233-1234 or 54-11/5171-1234
Indonesia – Bulgari Bali. Uluwatu
The 59 villas are built of ylang-ylang thatch, volcanic stone, and dark tropical woods. The Milanese style of designer Antonio Citterio is apparent in the sleek Bangkiray wood and chocolate tones of the clifftop bar, the geometry of the bamboo-beamed ceilings, and the clean lines of the black terrazzo bathrooms.A helicopter and vintage Harley-Davidsons are available for use, but the hotel’s best feature is an untouched beach worthy of Robinson Crusoe. Oceanfront villas closest to the bar are an ideal perch for viewing fiery sunsets and theatrical storms that roll in from the sea. Stroll the beach and watch surfers at Dreamland, a dramatic sweep of sand a 10-minute drive away. Climbing the stone kul-kul tower at the temple on the grounds. Jalan Goa Lempeh, Banjar Dinas Kangin; 62-361/847-1000
New York City: Gramercy Park Hotel.
The boutique-hotel impresario has enlisted artist Julian Schnabel to create its interior. Forty-six suites and 139 rooms. Michelin-starred chef Alan Yau, of London’s Hakkasan and Yauatcha, is set to open a ground-level boîte with leafy views of the park across the street. A stroll in Gramercy Park, the only private park in Manhattan—hotel guests are given the much-coveted key. 2 Lexington Ave.; 212/920-3300
New York City: The London NYC
David Collins will introduce sleek sensibility (glossy satin, leather, sexy mood lighting) that turned the Berkeley Hotel’s Blue Bar into a red-hot scene for the coolest Britons in London. Bad-boy chef Gordon Ramsay gets a chance to play nice in a dining room patterned after his original Chelsea restaurant, where he first gained attention for an aggressively contemporary menu. Quintessentially, the elite global concierge, will handle guests’ every whim (private jets, box seats, after-hours shopping) without blinking. And the Golden Door will bring its 24-karat fitness routines to a workout studio with two private outdoor decks. Some 500 rooms, including 10 suites and 40 studios. Waterworks will make a splash with its custom line of bath fixtures, apothecary products, towels, and robes. Check out Ramsay’s informal bar menu, which we hope will include favorites such as pressed foie gras with smoked eel or roasted scallops alongside peppered golden-raisin purée. 151 W. 54th St.; 866/656-1777 or 212/307-5000
Le Neuborg, France – Chateau du Champ de Bataille
Located halfway between Paris and Deauville (an easy hour’s drive from each), the 17th-century castle was designed by Le Vau, the architect of Versailles, and is an ideal place to act out your Sun King fantasies. The place was already an attraction, thanks to its 100-acre private gardens (the largest in France), Garcia’s personal collection of 17th- and 18th-century objects and furniture (including chairs that belonged to Madame du Barry, Louis XV’s mistress), and a program of open-air summer operas. Each of the 18 luxurious guest rooms has been named and decorated in the same exuberant spirit as the other hotels Garcia has done around the world, often using specially commissioned fabrics. Book the Japanese room, furnished with Viardot antiques and custom-printed, hand-embroidered silk curtains by Etro. Alfresco performances of Mozart’s Magic Flute and L’Illusion Comique, by the great 17th-century French playwright Pierre Corneille. 33-2/32-34-84-34
Rome – Boccadileone Suites.
The first property that the Ferragamos’ Lungarno Hotels has established outside of the family’s native Florence, where the fashion clan already owns the design hotels Continentale and Gallery Hotel Art, as well as the classic-but-cool Hotel Lungarno and Lungarno Suites. With a heritage like this, great style seems guaranteed. The location, a 19th-century palazzo above the Ferragamo men’s store on Rome’s Via Condotti, can’t be beat—nor, from what we hear, can the attentive service (one staff member per room) or the ultra-hip interiors by Michele Bonan, the architect behind the Florentine hotels. The hotel’s interior and Ferragamo’s brand are explicitly linked with details such as sofas in tailored gray suiting fabrics, silk-lined curtains splashed with the Ferragamo buckle logo, and black-and-white photographs illustrating the shoemaking family’s history. Nine studios, four suites, and one split-level penthouse suite with rooftop views and a vast marble bathroom. In warmer weather, take breakfast (locally sourced bakery products, fruit, jams, honey, and yogurt) on the sixth-floor outdoor terrace-lounge—one of the highest points on Via Condotti—with breathtaking views of Rome, from the Pincio hilltop to the Spanish Steps. 23 Via Bocca di Leone; 39-055/ 2726-4000
Vienna: Do & Co Hotel.
The 45-room aerie occupies the top four floors of local architect Hans Hollein’s stone-and-glass masterpiece, facing the ornate Gothic towers of St. Stephen’s Cathedral. Europeans love insider allusions, and Vienna was besieged by the Turks in 1529. Plus, Do & Co just happens to be owned by Istanbul native Attila Dogudan, a restaurant mogul known for his toffee-colored dining establishment in Stephansplatz. Forty-one rooms and two suites with steam baths. All rooms have espresso machines, Bang & Olufsen multimedia centers, and Demel chocolates at turndown. The Bernie Suite’s balcony—above Stephansplatz—offers the best view in the house. A glass of crisp Riesling Trocken Gaisberg in the clubby Onyx Bar. 12 Stephansplatz; 800/337-4685 or 43-1/24188
Lijing, China – Banyan Tree.
The arboreal logo should look familiar. This property, just launched in the ancient capital of the Naxi kingdom on the Yunnan plateau, is number seven for the hugely successful Banyan Tree group, a Singapore-based chain famous for its Asian-influenced style and environmentally conscious ethos. The 55 single-story villas, which start at 1,148 square feet, each have a private gate and garden and face the peaks of the Jade Dragon Snow Mountain. In a nod to the indigenous culture, buildings use signature pink stones, gray bricks, and red-clay roof tiles curved in the Naxi style; works by local artists accent the interiors. Culture buffs explore the nearby Old Town, a UNESCO World Heritage Site; relaxation-seekers retreat to the spa for a classic Royal Banyan treatment; and the adventurous head north to Shangri-la, taking in Tiger Leaping Gorge—the world’s deepest, sandwiched between the Jade Dragon Snow and Haba Snow mountains—on the way. Forty garden and deluxe garden villas; 13 pool and deluxe pool villas; one two-bedroom pool villa; and one two-bedroom, two-bath Presidential villa with a private driveway and outdoor pavilion. Drink like the locals in the Tea Lounge, where a small but well-edited selection of homegrown mountain brews is served, including the fruity Bi Luo Chun and Chen Nian Pu-erh (known for its health benefits). Yuerong Rd., Shuhe, Gucheng; 866/822-6926 or 86-888/533-1100
Maldives – W Maldives – Fesdhu retreat and Spa
The progenitors of the affordable-chic urban hotel experience—defined by vast swaths of sleek stone surfaces, mood lighting, and techno-dub sound tracks in the lobbies, plus genially insouciant service from a youthful staff—would hardly leave all their hip credentials behind just because they’re setting up shop on a pristine deserted island in the middle of the Indian Ocean. Away-from-it-all privacy, but with modern conveniences a “whatever, whenever” phone call away. The resort’s 28 beachfront villas and 50 over-water retreats filter traditional island elements (thatching, bamboo) through W’s signature contemporary aesthetic. Guests can pick their own fruit for breakfast—orange and grapefruit trees have been planted in abundance all over the property—and have it prepared and delivered to their rooms (likewise with fish: hook your own catch of the day for dinner, and the chef will bone, fillet, and cook it to order). The Away Spa, with its four guest room–sized treatment rooms for facials, wraps, and massages, will offer yoga and guided meditation. Seventy-eight Retreats: 28 Marvelous Beach, 46 Marvelous Aqua, three Wow (suite-style), and one Extreme (villa-style). Book an inflatable “island,” a raft that accommodates up to six and comes stocked with a cooler full of your libations of choice. North Ari Atoll, Fesdhu Island; 877/946-8357 or 011-960/ 332-9489
Shanghai – Jia.
Buro/Hecker Phelan and Guthrie, the A-list Australian architecture and design partners, have transformed a 1924 building in Jingan, near People’s Square, into an ultramodern temple filled with colorful printed fabrics, wallpaper, and furniture by the likes of Pier Giacomo and Patricia Urquiola. Space has not been sacrificed to style—even standard rooms clock in at almost 500 square feet—or comfort to convenience, for that matter. And with high-end stores occupying the first two floors and the city’s boutique district just five minutes away, JIA will be a shopper’s paradise. Fifty-two rooms, plus two 1,000-plus-square-foot penthouse suites, both specially designed for high-profile guests (with bodyguards in tow). Wong’s ambitious expansion of the JIA brand (next stop: Krabi, Thailand) is bound to attract droves of natty globe-trotters who are sure to make this Shanghai’s newest hot spot. 931–33 Nanjing Rd., Jingan
Sri Lanka – The Fortress.
Sri Lanka’s post-tsunami renaissance has been propelled by the recent openings of two Aman properties. The Fortress, in Galle, 70 miles from the capital of Colombo, is sure to add to the already building buzz. The sprawling resort pays homage to the UNESCO-preserved Galle fort and promises to bring modern sophistication to the misty 2,000-year-old merchants’ port town. Singapore’s C&C Design (which recently won an award for the design of Huvafen Fushi, the Fortress’s sister resort in the Maldives) chose a soothing aesthetic: simple lines, Burmese teak–paneling, a Dutch vaulted entrance, and expansive garden colonnades that draw the eyes toward panoramic vistas of stilt fishermen casting their lines into the Indian Ocean. The 49 guest rooms are divided into five types, including two Fortress Residences, each of which features a frangipani-shaded infinity pool, plasma TV’s, and two bedrooms with super king–size rotating beds dressed in Frette linens. Wine3, a wine bar housed in a 750-square-foot glass cave, offers degustations from the 2,000-bottle cellar. Visit the T room, meet with the hotel’s tea sommelier, and try Sri Lankan handpicked white-tip tea, reputed to protect skin from sun damage. Galle; 800/ 525-4800 or 94-91/438-0909
Dubai: Kempinski Hotel Mall of the Emirates.
Over-the-top entertainment and appealing extravagance. The hotel is well situated within the mall (the biggest outside of North America); Ski Dubai, the third-largest indoor ski resort in the world, is right next door. You’ll find the requisite sumptuously appointed rooms (all with flat-screen TV’s, multimedia players, and ultra-plush robes), a lengthy menu of spa treatments, and an ayurvedic wellness center. And then there are the 15 ski chalets, to house the guests who come to schuss down those pistes. Considerable, especially with the dining options; these range from Aspen Café, which overlooks Ski Dubai and serves “Arabian high tea” (diminutive onion-labneh sandwiches; saffron–black currant scones), to a juice and vitamin “bar” next to the fitness center, to the 935-seat Sezzam, where guests select one of three venues—Flame, Steam, or Bake—and their order is prepared accordingly. The 393 rooms, spread over a formidable 520,000 square feet, include everything from deluxes to a sprawling 1,000-square-foot Presidential suite. The 200-acre Montgomerie golf club is just a 10-minute drive away. Sheikh Zayed Rd., Al Barsha; 800/426-3135 or 971-4/341-0000
Red Riojas
2001 Bilbainas La Vicalanda Reserva ($20)
2002 Campo Viejo Tempranillo Crianza ($10)
1998 Campo Viejo Tempranillo Gran Reserva ($20)
2002 Julian Chivite Vina Salceda Crianza ($13)
2001 Julian Chivite Vina Salceda Reserva ($18)
2000 Lan Rioja Crianza ($12)
2004 Marques de Caceres MC ($38)
1995 Mayor de Migueloa Tempranillo 1619 Gran Reserva ($60)
2000 Montecillo Reserva ($19)
1996 Montecillo Gran Reserva ($26)
2002 Valdemar Conde de Valdemar Crianza ($12)
2001 Valdemar Conde de Valdemar Reserva ($18)
You pour the last drops of a lovely red wine and suddenly there is something floating in your wine glass. How unattractive. It is simply sediment of cork setting to the bottom of the liquid but is deucedly unhandsome. The need to decant is historic and predates modern and current winery filtration and bottling methods. Wine when typically bottled from barrel was free of any filtering to remove debris. Today, fining ensures a clarified stabilized wine. As red is aged more in bottle than wine, decanting is reserved only for red wines. Decanting is simply the process of pouring wine from vessel (bottle) into a decanter which might be a glass pitcher or carafe. A good decanter has a long neck and a wide bottom surface area (opposite of a wine bottle) permitting better oxyygen access for a smooth mellow finish. Mature wines, anywhere from six to eight years old, may or may not contain sediment. The need for decanting depends on the lengthof storage, the method (striaght up or sideways) and the age of the wine. It is perfectly acceptable to decant a young less mature red to aerate or breathe and soften harsh tannins.
R is a whiz at pairing cheeses with wines. I need a table and a table to do it. Some suggestions that come to mind:
Asiago (It, hard): Bardolino
Bel Paese (It, semi-soft): Chard
Baby Swiss (US, semi-soft): Asti
Blue (hard): tawny port, madeira, sherry
Boursin (Fr, soft): Gewurtz
Brick (US, semi-hard): Chard
Brie (Fr, soft): champagne, sweet sherry, merlot
Bucheron (Fr, soft): chard, sauv blanc
Camembert (Fr, soft): cab, chenin blanc
Cheddar, mild (UK, semi hard): champagne, chard
Cheddar, sharp (UK, semi hard): cab sauv, rioja, sauv blanc
Cheshire (UK, semi hard): riesling
Chevre (Fr, semi hard): gewurtz, champagne
Colby (US, semisoft): riesling, champagne
Cream (US, soft): white zin
Creme fraiche (Fr, soft): dessert wine
Danish Bleu (DEN, semi hard): cab sauv
Dry Jack (US, hard): Sancerre
Edam (Sui, hard): riesling, dry champagne, pinot noir
Emmentaler (Sui, hard): beaujolais, chateauneuf-du-pape
Feta (Gr, soft): beaujolais
Fontina (DEN, semisoft): barolo, barbaresco, nebbiolo
Fresh Mozzarella (It, soft): light reds, whites. So forgiving!
Goat (Fr, soft): Sancerre
Gorgonzola (It, soft): Bordeauz, Sauterne
Gouda (NET, semihard): Riesling, champagne
Grana Padano (It, hard): barolo, barbaresco, brunello di Montalcino
Gruyere (Sui, hard): chard, sauv blanc
Havart (DEN, semisoft): bordeaux, riojas
Humboldt Fog (US, rind): Aus chard
Limburger – are you kidding me? I would never serve that!
Manchego (SP, hard): rioja, ribera del duero, merlot
Mascarpone (It, soft): sweet dessert wines
Maytag Blue (US, semihard): light reds, whites
Monterey Jack (US, semihard): riesling
Mozzarella Bufala (It, soft): chianti
Neufchatel (Fr, US, soft): sauv blanc, sancerre
Parmigiano-Reggiano (It, hard): chard
Pecorino (It, hard): chianti riserva. But I am so cheap I will use a general Chianti
Provolone (It, semi hard): chard, chianti, barolo, regular Coke. It IS a deli meat
Roquefort (Fr, semi hard): tawny port
Smoked Gouda (NED, hard): reds or white
Sonoma Jack (US, semi hard): sauv blanc
Stilton (UK, semi hard): sauv blanc but it is theking of all cheeses so who needs to whine?
Tillamook Cheddar (US, hard): fruit wine
Wensleydale (UK, hard): gewurtz, chard
The Bellini has an aura of elegance and respect. It is a lovely brunch cocktail. Ironically, the Romano’s Macaroni Grill (which is certainly not to be found in Venice, one hopes) was where I first tasted the Bellini though it was not until I hit the Fontana Bar at the Bellagio (in Las Vegas) that I could appreciate the difference a peach makes. The drink is named for its unique color which reminded the creator of the color of a sunset in a painting by the 15th cetury Venetian artist, Giovanni Bellini. The Bellini was invented at Harry’s Bar in Venice in 1948. A true Bellini is made with sparkling wine and peach puree using the principle of a mimosa (orange juice and champagne) but you must avoid using French champagne (yes, redundancy), saving that for a French 75 instead. Giuseppe Cipriani, head bartender at the time, mixed pureed white peaches and prosecco. You could use peach schnapps or other additives. Use fresh ripe peeled white peaches. Puree them to a very smooth consistency. I cheat. I dunk them into boiling hot water (literally) for 90 seconds, then shock them in ice before peeling and handmushing them. I also add a few apricots which have undergone the same fate. You can also buy commercial peach puree (Looza) during the off-season
As part of the new healthy eating program, I am taking a hard cold look at white foods (that is SO Oprah I know) and analyzing sugars listed in ingredients.
Simple sugars:
Sucrose – a combination of glucose and fructose, this is table sugar as well as trubinado sugar, brown sugar and powdered sugar, a major ingredient in sports drinks.
Fructose - or fruit juice concentrate is twice as sweet as sucrose (so you need half as much) and is attached to the natural nutrients of fruit and fruit juice though too uch of it may disagree with the stomach lining.
Glucose - the basic of all sugar units in the bloodsteam is variably listed as dextrose and a common listing in juice drinks.
Lactose – a mildly sweet natural occurring sugar in dairy (milk), it can be challenging to consume before a workout. Think Yoplait and run. Yo, play and run. I am so lame today.
Honey – is used in some gels and sports bars. I only consume single blossom local honey ever since I was notified that this would help ward off my newly discovered allergenic tendencies. It also contains naturally occurring B vitamins and anti-oxidants but also more calories than simple sugar. No free lunch.
Artificial sweeteners
Saccharine (Sweet n Low) was discovered in 1879 and causes bladder cancer in rats.
Sucralose (Splenda) was FDA-approved in 1998 and is the least controversial. In a few years, this too shall cause bladder cancer.
Aspartame is the low calorie alternate and 200 times as sweet as sugar but has a horrid after taste. Causes bladder cancer in rats.
Ace-K is found in diet sodas and is a combination of aspartame and sucralose. Yep, bladder cancer.
Polyols are sugar alcohols (mannitol, sorbitol) and contain calories. These are not absorbed and can cause diarrhea. No bladder cancer though.
I find this intriguing in both color and substance. Terra cotta (literally, baked earth in Italian) is a hard semifired waterproof ceramic clay used in pottery, older wastewater drains and surface embellishment in building construction known for its natural brownish orange color. It has been historically used for sculpture, pottery, brick and roof shingles. In ancient times, clay sculptures were baked in the sun after formed, placed in ashes of open hearths to harden and then lime kilns wwer eused to fire them permanently. In 210-209 BC, a large volume was used to construct Emperor Qin Shi Huang’s army of China. Terra cotta and tile are used extensively in the town buildings of Victorian Birmingham like the Bell Edison Telephone Building below. Compared to marble, the product is far lighter and more durable, and can be further glazed for outdoor use or simulation of a metallic patina.
Do not be misled by the subject header. I do profess a fondness for all sorts of white Italians. They are grown predominantly in Tre Venezie (three Venices): Veneto, Trentino Alto-Adige and Friui-Venezia Guilia, as well as in Piemonte. The cooler northern climes add to the crisp flavor.
While Chardonnay is most often associated with the French, most Italian chard is made in the Alto Adige mountain region near the Austrian border and is leaner and crisper than the butter French variety. It pairs well with cream sauces.
Asti, named for a town in southeastern Piemonte, is spumante, a sparkling wine crafted from Moscato d’Asti grapes but lighter than Champagne and combined in a flute with fresh peach juice to make th famous Venetian cocktail, the Bellini. Arneis (“rascal”) is also from Piemonte, is light and easy to drink with salads but I prefer to serve it with melons. It is refreshing as an apperitivo and best consumed chilled and young.
Verdicchio from eastern Italy (near the Adriatic coast) is light and dry with a good acidity from the grape of the same name. It is inexpensive and is often paired with sea food.
Orvieto is made in Umbria in the same way since Roman times. The chalky limestone soil gives it territorial character and the dry wine is named for the village where it is produced from Trebbiano and Grechetto grapes. It is quite affordable.
Gavi is a dry delicate wine that is markedly acidic named after the town in Northwest Piemonte where produced and best drunk within three years of the vintage. Also in that time frame you should drink Soave, a cousin to Pinot Grigio and also grown in Veneto. It is light, slightly sweet and straw colored. Ridiculously, its texture reminds me of ascites. That is just plain wrong. It is named for a small town nestled invine-covered hills in the shadow of a castle. Very romantic. So wrong for ascites.
Pinot Grigio, of course, is the best known Italian wine and a summer staple Stateside. It goes well with anything.
California Rhone White Varietals
2005 Acacia Carneros Viognier ($28)
2004 Bonterra Mendocino County Roussanne ($18)
2005 Bonterra Mendocino County Viognier ($18)
2005 Bridlewood Reserve Central Coast Viognier ($20)
2005 Clos LaChance Central Coast Viognier ($19)
2005 Eberle Cass Vineyards Paso Robles Roussanne ($22)
2005 Eberle Mill Road Paso Robles Viognier ($20)
2005 Epiphany Camp 4 Vineyard Santa Ynez Valley Grenache Blanc ($18)
2004 McDowell Mendocino Viognier ($16)
2005 Michael-David Incognito Lodi Viognier ($19)
2005 Miner Simpson Vineyard California Viognier ($20)
2005 Pepperwood Grove California Viognier ($8)
2005 Sobon Estate Amador County Viognier ($15)
2005 Zaca Mesa Santa Ynez Valley Viognier ($17)
Dinner Friendly Wines
2005 Blue Fish Pfalz Riesling ($10)
2005 Marques de Caceres Spain Rioja ($7)
2004 Monjardin El Cerezo Navarra Unoaked Chardonnay ($10)
2005 La Vieille Ferme Cotes du Ventoux ($8)
2005 Red Bicyclette Vin de Pays d'Oc ($10)
2005 Almira Los Dos Grenache/Syrah "Old Vine" Campo de Borja ($8)
2004 Danzante Chianti ($10)
2004 Perrin Reserve Cotes du Rhone ($11)
2004 Spalletti Chianti ($11)
2004 Vale Do Bomfim Douro ($11)
The Aquarium by the Bay on Pier 39 was enhanced in 2001. It is quite small and manageable for little children. I do not think it is quite as educational as the Monterey Bay Aquarium. You can touch starfish and see dead sardines. Of course, we were served lovely sushi while watching the living beings. Ironic as per usual.
At its peak, the Ferry Building serviced 500,000 commuters from all of the East Bay and Marin. As cars overtook transportation needs and the Embarcadero double-deck freeway was built in 1957, the building was literally driven into obscurity. The 1989 Loma Prieta tremor necessitate the freeway be demolished two years later. Now the Ferry Building Market Place throngs with activity. We enjoyed lunch at the new home of the Slanted Door.
This should give you some idea of what to see when next in the City:
Best Play: The History Boys
Best Musical: Jersey Boys
Best Book of a Musical: The Drowsy Chaperone
Best Original Score: The Drowsy Chaperone
Best Revival (Play): Awake and Sing!
Best Revival (Musical): The Pajama Game
Best Lead Actor (Play): Richard Griffiths (The History Boys)
Best Lead Actress (Play): Cynthia Nixon (Rabbit Hole)
Best Lead Actor (Musical): Jersey Boys
Best Lead Actress (Musical): LaChance (Color Purple)
Best Featured Actor (Play): who cares?
Best Featured Actress (Play): really.. who cares?
Best Featured Actor (Musical): Christian Hoff
Best Featured Actress (Musical): Beth Leavel (The Drowsy Chaperone)
Best Direction (Play): Nicholas Hytner (The History Boys)
Best Direction (Musical): Sweeney Todd, which I did not care for
Best Choreography: Kathleen marshall (The Pajama Game)
Best Orchestration: Sweeney Todd
Best Scenic Design (Play): The History Boys
Best Scenic Design (Musical): The Drowsy Chaperone
Best Costume Design (Play): Awake and Sing!
Best Costume Design (Musical): The Drowsy Chaperone
Best Lighting Design (Play): The History Boys
Best Lighting Design (Musical): Jersey Boys
Lifetime Achievement Award: Harold Prince. This means he should be dying soon as there is nothing more to achieve. I hate this award.
Regional Theater Tony Awat: Intiman Theater, Seattle, WA. This means a lot as it is something I look for annually during my travels.
Travertina (travertine) is a form of massive calcium carbonate, resulting from a deposition by springs or riers. It is often beautifully colored and banded as a result of the presence of iron compounds or other organic impurities, and is variously known as calc-sinister and calcareous tufa, and (when used for decorative purposes, onyx marble, mexican onyx and Egyptian or Oriental alabaster. It is generally less coarse-grained and takes a higher polish than stalactite and stalagmite, which are similar in chemical composition and origin. The other chief member of the limestone family is marble (which has had pressure applied to it by the earth's crust)
Travertine can have four major finishes: polished (shiny), honed (matte), brushed and tumbled (textured). The type of finish determines how shiny the surface will be. Polished and honed surfaces are flat and smooth, while brushed and tumbel dsurfaces are flat and textured. The polished surafce is the shiniest, while the tumbled surafcereflects the least amount of light. The commonest finish is honed.
As it is a natural stone product, minerals that make up travertine are highly reactive with acidic solutions (e.g., orange juice, vinegar) and thus sealers will be required to provide some protection to decide if this is good foryour project.
This is the plum tomato par excellence and one of the originators of the successful Mediterranean heart healthy diet, grown in Campania. The first seed arrived in 1870 as a gift from the kingdom of Peru to the kingdom of Naples. Its ideal growing area is the fertile volcanic land of the Sarnese-Nocerino countryside, in the provincial plains of Salerno near Naples under the shadow of Mount Vsuvius.. It was the red gold of Campania until the 1980s when plan health crises caused its near disappearance. Things have stabilized since then after varietal and genetic improvement and today entrusted to the Consortium for the explitation and protection of the tomato. In 1996, it obtained DOP (Protected Denomination of Origin) from the EU.
The skin is intense bright red and peels off easily. It is fragrant and fleshy, rich in flavor with a bittersweet taste. Its elongated plum shape, firm flesh and low seed counts set it apart to enhance traditional Italian cuisine. An extremely delicate crop, mechanisation cannot be used. The need for labor for vertical training (staking) and graduated harvest (the true pomodoro is harvested up to eight or more times, only when completely rupe) cause an increase in production costs.
V introduced me to these lovely tomatoes which I shall henceforth use for all my pizzetti. People are amazed when I tell them that Neapolitans do not put tomato sauce on pizza. As commercial pizza ovens are so hot, a precooked sauce would burn and overcook while the pizza bakes. The typical tomato topping is thus wisely nothing more than ripe fresh crushed tomatoes or canned Marzanos. While drained fresh ripe tomatoes taste great, canned tomatoes cooked in my residential oven taster, well, still canned. I cannot hit a baking temperature of over 475*F and thus the tomatoes simply do not cook enough to become sweet. To counter this, I like to simmer them with some oil and salt. If you like a smoother sauce, puree them through a food mill but do not use a food processor – it grinds up the seeds and makes the sauce bitter. While people recommend a potato masher, I find my well cleaned hands dipped in ice water do the trick much better. I cannot bear to macerate the seeds even accidentally.
Variations -
Alla romana: the basic
Faccia Di Vecchia: replace garlic with onion slices. Sprinkle with toasted bread crumbs and grated pecorino.
Inferno: Sprinkle with capers, crushed red pepper and grated pecorino
Forte: add drained hot pickled peppers
Atomica: add crushed red pepper and black olives. Layer with mozarella
Mergellina: No garlic
All’ortalana: top with peeled roasted red, green and yellow bell peppers and a handful of pitted and sliced green olives
Alla siracusa: no garlic. Top with fried eggplant slices, mozzarella, oregano, roasted bell peppers and green olives
Texas hold'em poker is a card game. It is played with a typical 52 card deck. Hold'em can be played with as little as two players (going "heads up"), up to a max of eleven players. Regular poker hand ranks apply to this game. For example a flush beats a straight. A straight beats three of a kind and so on. You can reivew the hand rankings for poker here. In some home poker games you'll find a joker in the deck (a "bug"), but in casinos and cardrooms you'll rarely find that. The typical hold'em game goes as follows and is broken down into five categories.
Preflop:
Starting with the dealer button, each person is dealt one card. Then a second card. Both cards are face down. After everyone receives their pocket/hole cards (the two cards face down just dealt), then betting occurs. The dealer button is a actually a button that says "dealer" on it or "d" that is passed around the table after each hand. It signifies where the dealing is done from.
Flop: The dealer turns over three cards in the middle of the table (called "the flop"). These are community cards that each player can use to create the best hand possible out of. Once again betting occurs.
Turn: The dealer turns over another card making four community cards. This fourth card is called "the turn" or sometimes "fourth street". Betting occurs again.
River: The dealer turns over the fifth and last community card. This is called "the river" or "fifth street". Betting occurs for the last time.
Showdown: The remaining players in the hand show their cards in order from the person who bet first. Each player uses his two cards, and the five community cards to create the best hand (5 cards total). A player can use any combination so even if one card from his pocket cards and four of the community cards creates the best hand, it is fine. When all five of the cards in the community make the best hand then everyone splits the pot. This is called "the board plays". Also note that in any time during the game a player can fold and get out of the hand. All bets will be lost at that point.
Germain Riesling
Dr. H. Thanisch Muller-Burggraef Bernkasteler Doctor Kabinett ($36)
Dr. Loosen Bernkasteler Lay Kabinett ($20)
Dr. Loosen Villa Wolf ($12)
2004 Dr. Pauly-Bergweiler Bernkasteler alte Badstube am Doctorberg Kabinett ($23)
Dr. von Bassermann-Jordan Deidesheimer Pavadiesgarten Kabinett ($19)
2004 Grans-Fassian ($14)
2004 Josef Leitz Rudesheimer Klosterlay Kabinett ($18)
2004 Langwerth von Simmern Erbacher Marcobrunn Kabinett ($24)
2004 Prinz Hallgartener Jungfer Kabinett ($17)
2005 Prinz von Hessen Johannisberger Klaus Kabinett ($16)
2004 S. A. Prum Essence ($10)
2004 Schloss Saarstein ($13)
2004 Schloss Schonborn Erbacher Marcobrunn Kabinett ($20)
2004 Two Princes ($11)
2004 Von Buhl Maria Schneider ($15)
2004 Von Othegraven Maria v.O. ($19)
2004 Von Schubert Maximin Grunhauser Herrenberg Kabinett ($22)
2005 Werner & Sohn Classic ($15)
P wanted to spend three perfect days in Chicago. Well, how easy can that be?
DAY ONE
Stay immediately off Michigan Avenue so you don’t bother with a hire car. The Park Hyatt on North Michigan (800 N Michigan; 335-1234) is the new place to be. Its lobby boasts the Piazza del Duomo painting by Gerhard Richter. After checking in, walk across to the Water Tower (left standing during the 1871 fire) and pick up some travel cards, discount coupons and theater tickets. Head two blocks north to Tempo (6 E Chestnut; 943-4373) for an al fresco breakfast of eggs in a skillet and fluffy pancakes. Walk south on Michigan across the river checking out the streetside plaques marking the early location of Fort Dearborn. Cross the bridge on the River to the southeast corner of Michigan at Wacker to board Chicago’s First Lady (847-218-2001) for a 90-minute architectural tour (the first one is usually empty and starts at 1000 but check seasonal times). Sit on the top deck of this perky boat. The tour is par excellence. Retrack back to the hotel on the other side of Michigan, shop a little and drop off your spoils at the hotel. Freshen up and cross over to RL (115 e Chicago; 475-1100) for lunch, posh without pomp. Walk across to the Oak Street beach and hail a cab outside the Drake to head on Lake Shore Drive to exit at Fullerton for the Notebaert Nature Museum (2430 North Cannon Dr; 773.755-5108). One thousand butterflies. I like the Wilderness Walk and historically harbored a (lame) fantasy that this is what my bathroom suite should look like. Not so much. Back to the hotel to change into nice shoes and early dinner at Gene and Georgetti (500 N Franklin; 527-3718) for real Chicago food while you hear the rough and tumble of the “L” outside. Theater tickets in hand, head out to the Steppenwolf (1650 North Halstead; 335-1650) or something local. So faux pas to catch a roadshow from Broadway in this city.
DAY TWO
Brunch at a window seat at the restaurant’s hotel NoMi. Specialty omlets! Cab to River North art galleries. There is also a refurbished colossal wine store that was under construction when I was last there but I know they have great inventory and tasting sessions. Explore Navy Pier before the kids get there. Lunch in the gallery district: Mr. Beef on Orleans (666 N Orleans; 337-8500) with an Italian sandwich but eat standing up or you’ll be marked as tourist. There will be no standing room during office lunch hour so head to the “elegant dining room” which is a series of picnic tables strung together. Can I just say about the giardiniera: to die for. Cab to the Art Institute of Chicago (111 S Michigan; 443-3600), more beautiful and manageable than the Louvre. Don’t miss Nighthawks: the irony is lost on me. Walk up Michigan with a fresh fruit smoothie back to the hotel (I get a granita sometimes) to change into the good shoes. Again. Consider Japonais (600 W Chicago; 822-9600) for dinner. Hot place. Cool food. Hot sake. Cool sake. Very hot people. Get a table on the deck overlooking the river. Walk it – brisk walk – or take the shortest cabride to Second City (1616 N Wells; 337-3992) for some improvisational comedy. Stay for the after party set.
DAY THREE
Reserve an outdoor table at Pierrot Gourmet on the ground floor of the very posh Peninsula Chicago Hotel (108 E Superior; 573-6479). Go for the Alsatian scarmbled eggs and white asparagus (season check!). Walk don’t run to Millennium Park (205 E Randolph; 742-7638) to see Cloud Gate and unwind. Stop at Millennium Park Bicycle Station (239 E Randolph; 888-BIKEWAY) to rent a bike and take a guided or iPOD tour. Be sure to enjoy Grant Park and Buckingham Fountain. Stop at Field Museum of Natural History (1400 S Lake Shore; 922-9410) to see Sue and Egyptian artifacts. Enjoy a pesto sandwich at the museum’s Corner Bakery. They are all over the place now. They have the loveliest hot cross buns. Stop at the Shedd Aquarium (1200 S Lake Shore Dr; 939-2438). Around the world in 80 tanks. Return the bike. Elizabeth Arden Red Door for a foot spa and massage. Back to the nice shoes to head to Topolobampo (445 N Clark; 661-1434) for amazing Mexican premier food. Ceviche, sopa Azteca, anything with Rick’s mole sauce. Walk a block up to Jazz Showcase (59 W Grand; 670-2473). Pops (2934 N Sheffield; 773.472-1000) for champagne and Sonata for some chocolate sinning. Back to the hotel to pack. Your time is up.
All wasps defend their nests but yellow jackets and hornets are th emost aggressive. They can be distinguishe from bees by their thing waists. They fold their wings lengthwise when at rest. They prey on other insects and arthorpods but also forage for food we eat, especially sweets and meats. As they eat other inseccts, they are considered beneficial. The ywllo jacket colony will remain active only for one summer after which the queens fly away to start more colonies. The remaining ones die at the end of the summer and the nest is not reused.
If a colony is distrubed, they can become very aggressive and sting. Most stings are temporary but for allergic persons, medical treatment may be needed.
Sanitation to eliminate possible food sources is important to reduce build up of foraging populations from summer to mid fall. Nests should be located during the day so you can see the workers entering and exiting all day – mark the entry points. Administer all treatments ar night because they are all in the nest and they do not see well at night (eliminated your chances of being stung).
Treat the nest with a pyrethrum aerosol which forms a gas that fills the cavity and kills the buggers. Check the nest the next day. Rinse, lather and repeat as necessary. Kill the buggers.
I also use a trap with a chemical lure but place it away from where you want to be. This is lovely during picnics and cookouts. Meat works best early in the season and then try fruit juice in the late summer and fall months. Every trap relies on exhausted yellowjackets dropping into the liquid bait and drowning before they can escape back out the entrance holes. The addition of a drop of liquid dish soap (I use a lovely Meyer lemon scented essence – they might as well enjoy their slow death I reason) is critical after pouring in the bait. It reduces the surface tension and enhances quick drowning. I am Buddhist after all.
Je suis désolée
Lo siento
Ik ben droevig
Sono spiacente
Perdóname
Gomen nasais
Muhje maaf kardo
Water: Wood loses luster if exposed to water. Also warping
Dirt, dust and Grit: tracking these items causes scratches and dulls the finish
Area Rugs
Sunlight: UV rays cause discoloration over time
Furniture
Shoes
Germain Riesling
2004 Dr. F. Weins-Prum Wehlener Sonnenuhr Spatlese ($31)
2004 Dr. Loosen Erdener Treppchen Auslese ($36)
2004 Dr. Loosen Urziger Wurzgarten Spatlese ($28)
2004 Dr. Loosen Wehlener Sonnenuhr Spatlese ($32)
2004 Prinz Hallgartener Jungfer Spatlese ($24)
2004 Prinz Hallgartener Jungfer Spatlese, Gold Capsule ($29)
2004 Reinhard & Beate Knebel Winninger Rottgen Spatlese Alte Reben ($29)
Picnic Pinot Grigio
2005 Cycles Gladiator California Pinot Grigio ($11)
2004 Delicato Family Vineyards California Pinot Grigio ($7)
2005 FishEye California Pinot Grigio ($7)
2005 Francis Coppola Presents Bianco California Pinot Grigio ($11)
2005 HRM Rex Goliath California Pinot Grigio ($9)
2005 McManis Family Vineyards California Pinot Grigio ($10)
2005 Meridian California Pinot Grigio ($10)
2005 Papio California Pinot Grigio ($7)
2005 Pepperwood Grove California Pinot Grigio ($8)
2005 Stone Cellars by Beringer California Pinot Grigio ($8)
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