Wine Wisdom: The Virtual Oenophile

Natalie MacLean Wine Picks & Pairings

One of the most plugged-in wine personalities we know, Natalie MacLean leads the new-media pack. We got in touch with the JBF Award winner to hear what she had to say about her new app, Natalie MacLean Wine Picks & Pairings, and the survival of traditional media.


JBF: Tell us about your new app. What are the coolest features?

NM: Natalie MacLean Wine Picks & Pairings just launched a few weeks ago. It’s essentially ten apps rolled into one. It’s available for iPhone and BlackBerry, with a mobile site for other smartphone platforms. We're currently testing the Android version.

With this new app, you can walk into any store and use your phone to scan a wine bottle’... Read more >

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On the Menu: April 10 through April 16

Here’s what’s happening at the Beard House and around the country next week: Sunday, April 10, 12:00 P.M. Spring Teatime Lunch Savor a sophisticated high tea–inspired luncheon prepared by the talented team behind the Artist Baker, a highly acclaimed boutique bakery. Pastry chefs Andrea Lekberg and Erica Leahy, both alums of prestigious eateries such as Craft, db Bistro Moderne, Sweet Melissa’s Patisserie, and Pichet Ong’s Batch, have designed an impeccably seasonal menu complete with wine pairings. Monday, April 11, 7:00 P.M. Savoring Northern Italy Unlike most chefs, who seek out city locations with high foot traffic, Sean Weinberg opened Restaurant Alba in a small Pennsylvania town to be close to area farms. There, this Slow Food ambassador

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On the Menu: Wine Lovers' Dinner

Paul Kulik and Jesse BeckerPaul Kulik and Jesse Becker

At the Boiler Room in Omaha, Nebraska, executive chef Paul Kulik has earned raves for what Omaha World-Herald critic Nichole Aksamit described as “overwhelmingly delicious Old-World-technique-meets-new-American food.” For tonight's Beard House dinner, Kulik’s artisan-inspired cuisine will be matched with thoughtful wine pairings selected by master sommelier Jesse Becker. Take a look at the menu below, then click here for your reservation: Hors d’Oeuvre Pastrami and Marrow Sabayon on Brioche Shaved House Prosciutto Corned Beef Tongue with Puffed Crayfish and

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Wine Wisdom: Make Your Own Wine Jelly

This column usually features a Q&A with one of our favorite award–winning wine experts, but for our DIY issue, we turned to JBF associate editor Anna Mowry, who makes and jars her own gem-toned wine jellies. Follow this simple recipe, adapted from Canning for a New Generation by Liana Krissoff, and you’ll have a unique spread that’s perfect on toast, with cheese, or even in your morning oatmeal. It also makes for a sweet Valentine’s Day gift.

 

Yield: 5 half-pint jars

 

Pectin stock:
3 pounds tart apples, such as
Granny Smith
6 cups water

 

Jelly:
One 750-milliliter bottle wine
3 cups pectin stock
2 1/4 cups sugar
1/4 cup lemon juice

 

To make the pectin stock, stem and quarter the apples. (Do not peel or remove the cores.) Place the apples and water in a large saucepan with a tight-fitting lid. Turn the heat to high and bring to a boil. Boil for 30–40 minutes. Strain the contents of the saucepan through a large chinois or fine-mesh sieve, but do not press down on the solids. Once all of the liquid has been strained, you should have about 5 cups. (This can... Read more >

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