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So many central coast wines, so little time.

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The Paso Robles Wine Country is one of the fastest growing premium vineyard and winery regions in California.

Archive for October, 2008

[LONG] alt.food.wine FAQ

Friday, October 31st, 2008

Paso Robles? [Last updated 10/06] Paso Robles is located 30 miles N of San Luis Obispo in Central California. Unlike most of the other Central California wine growing regions, Paso Robles isn’t on the coast, so it’s not a cool weather …
Originally Syndicated via RSS from “paso robles” + “wine” - Google Blog Search

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JAQK Wine Cellars Take On The House

Friday, October 31st, 2008

Winemaker Craig MacLean teamed up with Hatch Design to put together an imaginative new range of wine, packaged to mirror the glamorous, high-stakes world at the gambling tables. The eight wines in the JAQK range have been crafted from …
Originally Syndicated via RSS from “paso robles” + “wine” - Google Blog Search

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Savory baked apples topped with barley pilaf create a lovely, autumnal flavor.
Originally Syndicated via RSS from NYT > Dining & Wine

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Bitten: A Vehicle for Chanterelles

Friday, October 31st, 2008

Roasted eggplant makes a good carrier for chanterelles.
Originally Syndicated via RSS from NYT > Dining & Wine

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Mother’s cookies closes.
Originally Syndicated via RSS from NYT > Dining & Wine

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Savoring Italy, One Beer at a Time

Friday, October 31st, 2008

In the regions of Lombardy and Piedmont, a nascent craft beer scene has begun to emerge, bringing well-made brews into the dining rooms of some of country’s best restaurants.
Originally Syndicated via RSS from NYT > Dining & Wine

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Food: The Way We Eat: The Brownie Battle

Friday, October 31st, 2008

In Berlin, a chocolaty bar that divides and unites.
Originally Syndicated via RSS from NYT > Dining & Wine

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A hole-in-the-wall organic restaurant tries an unorthodox financial improvisation, selling V.I.P. cards guaranteeing buyers discount meals for years to come.
Originally Syndicated via RSS from NYT > Dining & Wine

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Mushrooms make a great filling for tacos and quesadillas. In this recipe, chipotle chiles complement the earthy flavor of the mushrooms.
Originally Syndicated via RSS from NYT > Dining & Wine

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Passing on the wine-making torch

Friday, October 31st, 2008

By Janis Switzer — In 1974, when Bill Greenough was just 30 years old, he bought a dilapidated vineyard in Saucelito Canyon, five miles east of Arroyo Grande.
It took Greenough two years to nurse back to life the three acres of zinfandel planted in the 1880s, and then another five years to plant an […]

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