Eat My Charlotte

This week, Capital Grille on North Tryon launches their Master Wine Tasting event, offering up samples of twelve highly-rated, hand-selected wines with the purchase of a lunch or dinner. Master Sommelier George Miliotes (I wrote about him here) personally chose the Spanish, Argentinean, Napa and South African selections for the six-week promotion that starts July 13th and runs through August 23rd.

The wine tasting costs $25 at dinner and $10 at lunch (per person) and you’ll receive 1- to 3-ounce pours of each selection. For the first three-week part of the promotion, you can taste the following wines from Spain and Argentina: (more…)

Bookmark It

Hide Sites

Are you a fan of Oregon wine country? Now’s your chance to tell the world why their wine rocks your world, publicly. Oregon Wine Board launched their Capture the Spirit of Oregon Wine Country online video and photo contest on Facebook. To enter, you’ll need to share your experiences via “creative and memorable” photo essays or 60-second videos.

And, like other video and photo competitions, there’s a voting component. If you’re a member of Facebook, you can vote for your favorites from July 4 to August 21. Submissions will be accepted until August 21. Based on creativity, originality and fan response, six $500 cash prizes will be awarded (three photos and three videos). But here’s the best part: (more…)

Bookmark It

Hide Sites

It sounds like bottled baked potato with bacon topping. It kinda skeezes me out, yet intrigues. But, given the growing fascination with all things pork and cured, we should have expected it: A potato-based vodka with a “savory bacon flavor” has been invented in Seattle.

Created by Black Rock Spirits after two years of testing, Bakon Vodka celebrates the renaissance of our favorite salty slab. With no tongue-in-cheek, they are “bringing home the bacon.”

The Web site says: “Our vodka is column-distilled using a single heating process that doesn’t ‘bruise’ the alcohol like the multiple heating cycles needed to make a typical pot-still vodka. No tinge or burn on the tongue, no obnoxious smoky or chemical flavors, just a clean refreshing potato vodka with delicious savory bacon flavor.” (more…)

Bookmark It

Hide Sites

There’s good news for the approaching Jewish high holies. In the last 20 or so years, new kosher producers have emerged to take on the granddaddy of disgusting, syrupy kosher wine, Manischewitz, by expanding varietal choices and delivering juice even the nonreligious might deign to consume … even enjoy.

(more…)

Bookmark It

Hide Sites

This week brought an occasion to celebrate; after several months of heated battle in bankruptcy court, a judge ruled my family could maintain ownership of Creative Loafing. My parents started the paper in 1972 in Atlanta and it’s never been controlled by anyone else. To the say the least, losing the company to a hedge fund would have been devastating. And although I don’t reserve bubbly for special occasions only, they definitely merited the moment.

To get the party started, I reached not for French Champagne, but — gasp! — California sparkling wine. It’s cheaper, just as tasty and the shop handily had enough so the Tampa CL staff could their buzz on together. We sighed relief, toasted and CEO brother Ben said a few inspirational words as I rejoiced in the elegant joy of a brilliant wine. (more…)

Bookmark It

Hide Sites

In a sweet respite from bad economic news, Rita’s Italian Ice is giving away one free, 10-ounce cup of Italian ice per person on Friday, March 20 from noon until 10 p.m. In the 17th year of celebrating this First Day of Spring promotion, they plan on doling out one million ices at their 500 locations in 17 states. Find a Rita’s Italian Ice near you.

Bookmark It

Hide Sites

To many foodies, attending the New Orleans Food and Wine Experience is like trekking to Mecca. Some of the best food in this country originates from this home of Cajun and Creole goodness. The folks from Bravo’s Top Chef and New Orleans Online are giving away an all-expenses paid, weekend vacation for two to New Orleans for the NOFWE. Dates are May 20-23, 2009 and include the following:

1) Round-trip coach class domestic air transportation for Grand Prize Winner and Guest from a major airport nearest to Grand Prize Winner’s home;
2) 4 days/3 nights at the Omni Royal Orleans Hotel in New Orleans, LA (one (1) standard room, double occupancy); (more…)

Bookmark It

Hide Sites

A perfect wine for anything tomato-based since the acidity and fruit meld nicely together. Chianti is made predominantly from the sangiovese grape (at least 80 percent) and nowhere on earth does it produce better wines than in Italy’s Tuscany.

The Isassi moniker indicates the grapes originated from a single vineyard and the Classico part of this equation means the fruit comes from an area deemed “better” and must follow certain blending and aging rules. I’ve tasted plenty of basic Chiantis that kicked Classico’s ass, but this one, well … it’s pretty freakin’ good.

Tuscan producer Melini has had more than 300 years to get the basics of Chianti down. And thev’re succeeded. This wine is uber dry and medium-bodied with dusty cherry, strong brewed tea, ripe plum, earthy mushroomy-ness and plenty of food-friendly acidity.

Definitely old-world in style but tomato-based food brings out the fruitiness.

More on Italian wines:
Sicilian wines: There’s more to this island than the Godfather
Italian tall, dark and tannin wines
Italy: the land of wine and olives

Bookmark It

Hide Sites