Entries from August 2007 ↓

No, these aren’t what you might wear for pants, and you will be hard-pressed (pardon the pun) to find them in white (though blue is not unusual).

The lees (pronounced like the jeans) are the dead yeast cells, grape seeds, pulp, stems, skins, and tartrates that separate from the juice during wine making and aging.

When there’s “stuff” at the bottom of the bottle, it’s referred to as sediment or dregs; when you’re discussing the technical aspects of the winemaking, it’s called “the lees” — as in, “this wine was left on the lees for two months, blah blah blah”.

Some wines (usually white) are left in contact with their lees to increase the complexity and enhance the structure of the finished wine. By leaving the juice to remain on top of the lees (and/or occasional stirring) after fermentation, all the dead yeast and skins, etc., can provide additional flavors, body, and richness. After a predetermined amount of time “on the lees”, the juice will then be “racked” — a.k.a., moved to a new container (barrel, tank, etc.) — with the lees left behind.

An example of a wine left on the lees is Muscadet “Sur Lie”; many white wines in the higher price ranges are also left on the lees — it’s a common tactic for ageable whites and Champagnes.

wine terms

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J VINEYARDS & WINERY’S ESSENCE TASTING TO SET NEW STANDARD IN LUXURY WINE AND FOOD EXPERIENCES IN SONOMA’S RUSSIAN RIVER VALLEY

The 7-course experience begins with an Amuse of Kumamoto Oyster and Osetra Caviar, paired with J’s Vintage Brut.

Those who seek the ultimate luxury wine experience need look no further than J Vineyards & Winery’s new “Essence Tasting,� which launches on Thursday, August 30th. Located in Healdsburg, California in the heart of the Russian River Valley, J has added a new tier to its already exceptional food and wine experience. Blending together a seven-course wine and food pairing, vineyard tour, wine education and refined hospitality, J’s multi-sensory culinary experience is the pièce de résistance of wine country style. Epitomizing J’s affinity with elegance and luxury, the Essence Tasting is an exclusive experience only offered each Thursday from 11:00 a.m. to 3:00 p.m., with a maximum number of eights guests per week. The cost is $200 per person, including transportation to one of their estate vineyards and an exclusive private hosting in their newly remodeled Bubble Room. Reservations must be made at least two weeks in advance by calling 707.431.5430.

Chef Mark Caldwell impresses discerning palates with a daring pairing: Artichoke Bisque and J’s Pinot Gris.
“At J, we’ve always believed that wine and food should be enjoyed together and continually strive to stay ahead of the curve by providing each guest a unique wine country experience through signature tastings at our Tasting Bar, the Bubble Room and our seasonal outdoor Terrace,â€? said J owner Judy Jordan. “With our new Essence Tasting, guests will have an unparalleled experience that takes them from the vineyard to the table, where all of their senses will be aroused.â€?

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The Walman Restaurant Report

Chola
Rating: A+
Copyright 2007 by Punch In International Syndicate.

Chola, an attractive restaurant offering eclectic Indian cuisine, is one of the best small Indian restaurants in New York. Singular appetizers include "iddly," a southern specialty of steamed lentil and rice patties and "uthappam," a vegetable pancake. Also, masala "dosai," the magnificent crepe made with lentils and rice flour, wrapped around potatoes and a fiery chutney is a hard-to-find dish uptown.(See recipe below) For entrees, the standout is a wonderful chicken in a mild sauce with raisins & nuts. Curries are wonderful as well, and it’s wise to experiment with the Chola signatures, such as Roasted chicken tenders, raisins, bay leaf and cashew sauce and Lamb Pepper Fry (Spicy) Everything is special, including some terrific vegetable dishes (three versions of dal) and succulent seafood.

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Small Luxury Hotels of the World Welcomes The Lodge At Woodloch
The First Luxury Destination Spa To Open in the U.S. In More Than A Decade

Small Luxury Hotels of the World (SLH) is pleased to announce the addition of The Lodge at Woodloch, the first true destination spa to open in the U.S. in more than a decade, to its growing portfolio of more than 400 of the finest hotels in nearly 70 countries.

Nestled in Pennsylvania’s lake region, just 90 miles from New York City, The Lodge at Woodloch is a complimentary addition to the luxury brand that prides itself on delivering unique and memorable experiences to a very discerning clientele. “We are thrilled to have The Lodge at Woodloch as part of the SLH brand. They have spared no expense in creating a complete oasis able to far exceed SLH guests’ expectations – and that’s a very high standard,â€? commented Paul Kerr, Joint Managing Director for Small Luxury Hotels of the World.

John Lopis, Chief Executive Officer of The Lodge added, “The ability to proudly display the SLH Plaque on our front door is confirmation that we have indeed created a resort with only the highest of standards.�

With 58 rooms and suites spread over 75 woodland acres, The Lodge at Woodloch is a luxury resort which offers a totally integrated experience – physically, mentally and spiritually. Guests enjoy a personalized spa vacation experience that allows them the opportunity to truly relax, renew and rediscover their essential self. The architecture and environment both play a large part in reaching those goals with soaring walls of windows that invite the outside in, covered porches with rocking chairs and stone fireplaces.

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Tadka New York

229 East 53rd Street, NYC -
212-355-9660

This is newest addition to Shiva Natarajan critically acclaimed Indian eateries in the Tri-State area that include Chola, Bombay, Malabar, Malabar Hill and Jaipore Royal Cuisine. Mr. Natarajan is excited to add this small gem to his roster and hopes that the cuisine will spark the same type of following that The Chola Group’s eateries’ have already received by both press and diners.

Shiva Natarajan is the owner and Chef Consultant for this intimate eatery. it is affordable and offers delicious Northern Indian cuisine. His goal is to inspire New Yorkers who have not tried the tantalizing cuisine to step into the exotic world, and flavors, of India.

And if they are already fans, the new restaurant will
offer clients a reasonably priced option with food
that can be delivered directly to home of office if so
inclined.

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