News Feed: September 12, 2012

by JBF Editors on September 12, 2012

Oregon's Pinot Noir producers adjust for impending climate change. [NPR]

Why lemons deserve to be mainstays in your everyday cooking. [Slate]

The surprisingly juicy history of the apple. [Smithsonian]

Five mixers that will mask the taste of bottom-shelf booze. [CBS News]... Read more >

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News Feed: September 6, 2012

by JBF Editors on September 06, 2012

The American Chef Corps could raise the profile of authentic American food. [Chow]

Harvard's Science and Cooking lectures resume. [LAT]

McDonald's to open its first vegetarian location in India. [NPR]

Extreme weather may lead to extreme food prices. [NPR]

... Read more >

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News Feed: August 22, 2012

by JBF Editors on August 22, 2012

Distillers use new techniques to speed up production of barrel-aged whiskey. [NYT]

How to jazz up late-summer pies. [NPR]

If lobsters are so cheap, why are lobster rolls still so expensive? [Slate]

In oil dispersant research, scientists look to peanut butter, ice cream. [Smithsonian]... Read more >

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Q & A with Roman Roth of Wölffer Estate Vineyard

by Anna Mowry on July 03, 2012

For more than ten years, the postcard-perfect Wölffer Estate Vineyard, located on Long Island’s South Fork, has hosted our annual summer tasting, Chef & Champagne® New York. We caught up with head winemaker Roman Roth to discuss his favorite summertime wines and what’s on the way from Wölffer’s cellars.

JBF: What are your favorite wines to drink in the summer?

RR: Dry Rosés, Riesling, or white blends are perfect for the beach or the pool. Our barrel-fermented (but not overoaked!) Perle Chardonnay is a perfect match for fresh-caught local striped bass.

JBF: It’s no secret that Rosé is a popular choice for summer. What do you like to eat with it?

RR: I love cured salmon, sushi, and fresh salads with Rosé. It also goes great with barbecued chicken or grilled octopus.... Read more >

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