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New York Magazine [Print + Kindle]
New York Magazine [Print + Kindle]

Wine Spectator
Wine Spectator
Wine Spectator Magazine June 15, 2017 | Andy Beckstoffer
Wine Spectator Magazine June 15, 2017 | Andy Beckstoffer
Robb Report
Robb Report

Food Traveler Magazine
Food Traveler Magazine

Betty Parr Great Magazine - takes you traveling and great recipes

Conde Nast Traveler
Conde Nast Traveler

J. Cabrera-Molinelli High priced.

Best of the Best: The Best Recipes From the 25 Best Cookbooks of the Year, Vol. 7
Best of the Best: The Best Recipes From the 25 Best Cookbooks of the Year, Vol. 7

Quick From Scratch Pasta Cookbook
Quick From Scratch Pasta Cookbook

Food & Wine: Best of the Best Cookbook Recipes (Food & Wine Best of the Best Recipes Cookbook)
Food & Wine: Best of the Best Cookbook Recipes (Food & Wine Best of the Best Recipes Cookbook)

Wine Spectator Magazine November 15, 2016 | 40 Years in Wine
Wine Spectator Magazine November 15, 2016 | 40 Years in Wine
Food & Wine Magazine (November, 2016) Thanksgiving Made Easy
Food & Wine Magazine (November, 2016) Thanksgiving Made Easy
Bakers Journal
Bakers Journal
Bon Appetit All Access
Bon Appetit All Access
Wine Spectator Magazine August 31 2016 | The List – Where to Drink Well
Wine Spectator Magazine August 31 2016 | The List – Where to Drink Well
WineMaker
WineMaker

David Greene Worth every penny, I look forward to every issue.

Bon Appétit All Access
Bon Appétit All Access
Sandra Lee Magazine
Sandra Lee Magazine

Suzanne D. Larsen Sandra Lee Magazine Should have Stayed in Print When the "Sandra Lee" magazine was actually a print magazine, I thoroughly enjoyed reading it. When my subscription ran out and I didn't get a renewal notice, I started investigating and found out that now the magazine is available only in a digital version. I hate it. I like having the feel of a print edition in my hands. With the digital version, I had to constantly enlarge it on my Kindle and it made it difficult to read. It didn't hardly seem worth $1.99 to get something digitally...

Wine Spectator Magazine (1-Year Subscription)
Wine Spectator Magazine (1-Year Subscription)
Food&Wine Magazine
Food&Wine Magazine

A. Henry I like the magazine 0

Wine Spectator Magazine–15 Issues (1 Year) Print Subscription
Wine Spectator Magazine–15 Issues (1 Year) Print Subscription
Bon Appétit All Access
Bon Appétit All Access

Barbara S. Strickland wonderful articles and 0

Condé Nast Traveler All Access
Condé Nast Traveler All Access
Wine Advocate
Wine Advocate

TheSharkMMV The best publication in its class, but not perfect Of the two major wine magazines, Wine Spectator and Wine Advocate, I have to say that Wine Advocate is my preferred source for finding a truly exceptional wine to enjoy. Wine Advocate is primarily the work of the noted wine critic Robert Parker, who is sometimes accused of being one of the leading "wine snobs" in the industry. Although Parker does use some pretentious lingo and some obscure references in his tasting notes, I find his tasting descriptions generally more accurate than those of...

Bon Appétit All Access
Bon Appétit All Access
Food & Wine Annual Cookbook 2003: An Entire Year of Recipes
Food & Wine Annual Cookbook 2003: An Entire Year of Recipes
Wine Enthusiast
Wine Enthusiast

William A. Mcelhiney Great Magazine 0

How to Make Elderberry Wine
How to Make Elderberry Wine
Simple DIY Wine Rack Ideas
Simple DIY Wine Rack Ideas
Sattuis Brooks Painter Honored At International Competition
Sattuis Brooks Painter Honored At International Competition

Goldar When A Traditional Wine Style Is Altered By Modern Winemaking, Should The Winery Have To Label It Thusly? Otherwise, consumers coming to the style for the first time will be mislead into believing this is the way it was always intended to taste. Currently there are no restrictions, for example, on producers of Brunello or Amarone from altering the traditional style with the generic, modern "international" style of winemaking. What suggestions would you give to regulators for distinguishing between a traditional and a generic "international" style of wine on the label? For example, say the combination of grape X from region Y traditionally equals style Z that has less alcohol, tannin, or fruit forwardness, and the modern generic style takes it in the completely opposite direction, with no indication on the label of the divergence from the original model. This is at least misleading as to what is meant by style Z, especially for a newbie having it for the first time. Here are some links: http://www.thewinenews.com/octnov00/cover.html http://www.castellobanfi.com/features/wnew17.html (last paragraph) http://en.wikipedia.org/wiki/Brunello_di_Montalcino (last paragraphs) Even a regulated area still allows significant variation in style from traditional to "international" within that appellation. And as the the first article notes, rules in Brunello have changed numerous times in the last 2 decades (and are relatively young in the history of Brunello to begin with). I'm advocating a distinction between an international and traditional style on already regulated labeled wines. Perhaps even a voluntary distinction on the label between a food wine and a social wine (high alc, low acid, over-oaked international style fruit bomb) would be nice. another link: http://www.winemag.com/ME2/dirmod.asp?sid=&nm=&type=Publishing&mod=Publications%3A%3AArticle&mid=8F3A7027421841978F18BE895F87F791&tier=4&id=A3017EE5269F4DDAB7210B3F969DA475

The Winemaking Women Of Spain's Rias Biaxas
The Winemaking Women Of Spain's Rias Biaxas

Sam C Do The People Who Crush Grapes With Their Feet In Winemaking Wash Their Feet First? In small-scale winemaking, the wine grapes are crushed by bare feet. Are these feet washed prior to crushing? Do they ever wear shoes or is it always bare feet?

Merrill Lynch Man Achieves Winemaker Dream: Elin Mccoy
Merrill Lynch Man Achieves Winemaker Dream: Elin Mccoy

Fecal Matters What Is The Best Way To Start Home Winemaking? Winemaking is something I've wanted to do for a long time. Any suggestions for websites or books to check out? I'm looking for information for a beginner.

Escape To Sonoma Countys Grape Camp For The Ultimate Viticulture, Winemaking, And Food Immersion Experience …
Escape To Sonoma Countys Grape Camp For The Ultimate Viticulture, Winemaking, And Food Immersion Experience …

Vincent They are dangerous and banned by the United States government. If you're outside the United States, check on the legality where you are. Even if they're legal, they're still dangerous.

Winemaking Talent
Winemaking Talent

Sam C Do The People Who Crush Grapes With Their Feet In Winemaking Wash Their Feet First? In small-scale winemaking, the wine grapes are crushed by bare feet. Are these feet washed prior to crushing? Do they ever wear shoes or is it always bare feet?

Tracing The Origins Of French Winemaking
Tracing The Origins Of French Winemaking

Goldar When A Traditional Wine Style Is Altered By Modern Winemaking, Should The Winery Have To Label It Thusly? Otherwise, consumers coming to the style for the first time will be mislead into believing this is the way it was always intended to taste. Currently there are no restrictions, for example, on producers of Brunello or Amarone from altering the traditional style with the generic, modern "international" style of winemaking. What suggestions would you give to regulators for distinguishing between a traditional and a generic "international" style of wine on the label? For example, say the combination of grape X from region Y traditionally equals style Z that has less alcohol, tannin, or fruit forwardness, and the modern generic style takes it in the completely opposite direction, with no indication on the label of the divergence from the original model. This is at least misleading as to what is meant by style Z, especially for a newbie having it for the first time. Here are some links: http://www.thewinenews.com/octnov00/cover.html http://www.castellobanfi.com/features/wnew17.html (last paragraph) http://en.wikipedia.org/wiki/Brunello_di_Montalcino (last paragraphs) Even a regulated area still allows significant variation in style from traditional to "international" within that appellation. And as the the first article notes, rules in Brunello have changed numerous times in the last 2 decades (and are relatively young in the history of Brunello to begin with). I'm advocating a distinction between an international and traditional style on already regulated labeled wines. Perhaps even a voluntary distinction on the label between a food wine and a social wine (high alc, low acid, over-oaked international style fruit bomb) would be nice. another link: http://www.winemag.com/ME2/dirmod.asp?sid=&nm=&type=Publishing&mod=Publications%3A%3AArticle&mid=8F3A7027421841978F18BE895F87F791&tier=4&id=A3017EE5269F4DDAB7210B3F969DA475

Earliest Evidence Of French Winemaking Discovered
Earliest Evidence Of French Winemaking Discovered

Fecal Matters What Is The Best Way To Start Home Winemaking? Winemaking is something I've wanted to do for a long time. Any suggestions for websites or books to check out? I'm looking for information for a beginner.

Chemical Analysis Reveals Possible Birthplace Of French Winemaking, Hints Of Pine And Basil
Chemical Analysis Reveals Possible Birthplace Of French Winemaking, Hints Of Pine And Basil

Sam C Do The People Who Crush Grapes With Their Feet In Winemaking Wash Their Feet First? In small-scale winemaking, the wine grapes are crushed by bare feet. Are these feet washed prior to crushing? Do they ever wear shoes or is it always bare feet?