-
1 month ago | 
tbrnewsmedia.com | Bob Lipinski
The Wine Connoisseur: Italian wines for summer barbecues Pixabay photo I’m one of those individuals that doesn’t wait until hot weather to light the barbecue grill. I enjoy grilling most anytime, including during snowstorms and frigid temperatures. However, I draw the line when outside is experiencing heavy torrential downpours.
-
2 months ago | 
tbrnewsmedia.com | Bob Lipinski
The Wine Connoisseur: Kentucky Derby and mint juleps Mint Julep. Pixabay photo Bob LipinskiThe word julep can be traced back over 600 years and stems from the Arabic julab or Persian jul-ab, meaning “rosewater.” The term has been referenced in English literature as early as 1400, originally referring to “a syrup composed solely of water and sugar.” Prior to the founding of America, mint and sugar were already being combined with distilled spirits.
-
2 months ago | 
guildsomm.com | Bob Lipinski
Chartreuse is an ancient, elusive elixir that has been made for centuries by French monks. Throughout its history, it has been a digestif, a popular cocktail ingredient, and the inspiration for naming a color between yellow and green. In recent years, demand for Chartreuse has grown beyond supply, and this herbal liqueur has perhaps never been more popular.
-
Mar 27, 2025 | 
tbrnewsmedia.com | Bob Lipinski
The Wine Connoisseur: Tequila — Mexico’s native spirit Pixabay photo “One tequila, two tequila, three tequila, floor.” — Comedian George Carlin, 1937-2008Bob LipinskiTequila is a distilled spirit produced from the juice of the blue agave, a plant native to Mexico. The agave has stiff, blue-tinted leaves and needle-like thorns, resembling cactus.
-
Mar 1, 2025 | 
tbrnewsmedia.com | Bob Lipinski
The Wine Connoisseur: Pairing tempura with white wines Tempura. Pixabay photo Bob LipinskiTempura, a Japanese specialty, consists of pieces of seafood, vegetables, or occasionally chicken, that are lightly battered, then deep-fried to a golden color. The batter, which must be light and thin, is made of flour (traditionally wheat), eggs, and ice water. It is believed that Portuguese Jesuits introduced this deep-frying cooking technique to the Japanese in the sixteenth century in Nagasaki.
-
Jan 31, 2025 | 
tbrnewsmedia.com | Bob Lipinski
The Wine Connoisseur: Chillable wines for cold weather Pexels photo Bob LipinskiYes, I know it’s winter, with bitter cold days and even colder nights, and some parts of the country are probably experiencing snow or ice, which makes things even colder and more miserable. Now, do people near the equator only drink chilled white wine and those near the poles drink only room temperature red wine? Certainly not to both statements.
-
Dec 19, 2024 | 
tbrnewsmedia.com | Bob Lipinski
Home Arts & Entertainment The Wine Connoisseur: Espresso and Cappuccino — Italy’s great coffees By Bob LipinskiItalians have been sipping little cups of strong coffee for over 400 years, but the coffee we know as espresso — a thick, dark liquid with a foamy, creamy head, or crema dates from 1903. This is when machines (perfected simultaneously in Milan and Turin, Italy) made the rapid method of extraction possible.
-
Nov 23, 2024 | 
tbrnewsmedia.com | Bob Lipinski
The Wine Connoisseur: Wines to elevate your holiday celebrations Pixabay photo Bob LipinskiDuring the holiday season, I usually have a list of wines that I prefer to drink, but this year, I have discovered some new ones that I will definitely include. Sales (and consumption) of red wine (as well as champagne and fortified wines) rise during wintry weather, and I stock up for the holidays with plenty.
-
Nov 21, 2024 | 
guildsomm.com | Bob Lipinski
Wine terminology can seem like an intricate puzzle, with abbreviations, such as PDO, AOC, and DOC, acting as keys to understanding the world’s most renowned regions. In British Columbia (BC), Canada’s westernmost province and one of the northernmost winegrowing regions globally, the term to master is GI, or Geographical Indication. When it was introduced in 2018, British Columbia’s GI system marked a pivotal evolution in classifying the province’s distinct viticultural areas.
-
Oct 25, 2024 | 
tbrnewsmedia.com | Bob Lipinski |Heidi Sutton
The Wine Connoisseur: Cooking with wine Pexels photo Bob LipinskiAnyone who enjoys cooking and creating gourmet dinners or just tinkering around the stove can transform dishes into Epicurean triumphs with wine. Chefs the world over know the value of wine and have been cooking with it daily, transforming the blandest of dishes into tasty treats. By replacing some of the liquid in the recipe with wine, you add another dimension of flavor. After all, wine is about 85 percent water, anyway.
