Only open for 3 months, Hao Noodle has received rave reviews from important local press including Eater, New York Magazine and the New York Times. It’s also been flooded with appreciation from multiple backgrounds including David Barber and the grandson of I. M. Pei. A common theme?
The Rhone Ranger Continues to Dig the Unknown
04/07/2015 by
If you’ve ever read Been Doon So Long, you’d appreciate how well Randall Grahm lives wine, philosophizes wine and satirizes funny behaviors around the industry in shockingly talented writing. Coined by Wine Spectator in 1989 as “The Rhone Ranger”, the pioneer of Rhone grapes in California has never ceased his quest for charting the unknown.
8 Tips for Chinese New Year Wine Pairing
02/12/2015 by
While the tables from Shanghai are a lot different from the tables in Sichuan, or Canton, their expressions of decadence manifest in flavors, spices and techniques. Here are some helpful tips for banquet style wine pairing
瓶中歲月 / 波爾多
07/17/2014 by
每次喝葡萄酒，我們其實見證了那款酒一生中的特定階段。這些品酒經驗多半都挺有意思，卻少令人顛倒著迷。若運氣好，一個奇遇擄獲你，讓你頓然失魂。
對我來說，那種奇遇，是難得碰上年份老的好酒。這些上等老酒表面孱弱，卻渾然瀰漫夢境般的韻味。
Time in a Bottle / Bordeaux
07/11/2014 by
Every time we drink a wine we witness a particular moment of its lifetime. Most of these moments might be amusing but forgettable. On a fortunate day, though, a rare moment captures you and you fall silent…
A Terroir Specialist Talks Shop
10/29/2013 by
Many winemakers claim their wines are from a unique terroir, but whether you could taste it in the wine or not, is another question. Here, Pedro breaks down the elements of terroir and gives a framework to help understanding terroir.
In A Perfect Wine World
04/29/2013 by
If there’s a dream list for wine lovers, working with one of the best wine collections in America would be one of them. Sommelier Ruben Ramiro is one of the lucky few: not only does he have the opportunity to taste
Now Is Time to Buy 2010 Bordeaux
03/14/2013 by
“2010 was a very dry year, particular in the 3 months of summer, we only got 1/3 of regular rainfall. As a result, the berry is much smaller in size, with more focused acidity, sugar (alcohol), and higher skin-juice ratio. 2010 wine has great aging potential.” ~ Christian Moueix, Chateau Petrus
Lucy in Lyon – All About French Cooking
02/25/2013 by
Lucy knows French cuisine. She grew up in New York, travelled the world, married a Frenchman and now lives in Lyon. She was involved in an extensive translation of the France Guides of Gilles Pudloski, researching and providing descriptive interpretation of restaurant menus from all over France, with more than 16,000 regional and classic French dishes researched […]
波爾多女強人Veronique Sanders
02/15/2013 by
高柏麗並不強勢，也不誇耀，它有種優雅而細緻的鎮靜（在我法國行中有人以女人味來形容），和一股沈著的深度…
自從 Veronique 接管營運後，高柏麗葡萄酒的質量不斷穩健直上，並和奧比良酒庄 (Haut-Brion) 、史密斯拉菲酒庄 (Smith-Haut-Lafite) 同被羅伯·帕克譽為該產區的三大極品…
Bordeaux: w/ Veronique Sanders, Chateau Haut-Bailly
02/15/2013 by
Bordeaux wines from Pessac-Leognon share a unique style, often possessing a kind of smoky earthiness that brings a fascinating dynamic to the fruit and oak. The result is a favorite style of mine. Established in 17th century, Chateau Haut-Bailly’s hundred-year-old vines of Cabernet, Merlot, Petit Verdot, Malbec and Carmenere embody the history of both the vineyard and the region. The sandy gravel […]
Zen and the Art of Buying Wine (not Diamonds)
02/10/2013 by
OK. You have the vintage chart, respective to each wine region. You have the scores from reputable wine critics. And now you’re ready to pick a bottle, right? A word of advice before you go: bring the maps, but talk to the locals and seek out the back roads. During a recent trip to Burgundy I tasted […]
photo diary – 30 days in france
11/15/2012 by
October. We picked up a car in Paris and drove through all the towns that had been in our minds. We met many great friends, drank a lot… Here’s flashback from our trip. More interviews and stories to follow. DAY 1/ PARIS. dinner at Chateaubriand DAY 2/ PARIS. lovely long walk on St Germain DAY3/ PARIS. […]
Anthony Bourdain Interview
07/31/2012 by
Ming: What is your exposure to the wine world? Bourdain: I spent a fair amount of time in France as a kid. I briefly studied wine in Culinary Institute. And of course I’ve worked with it for 28 years, and spent a lot of time drinking it. Ming: Is there any wine you’re loving now? Bourdain: As […]
專訪安東尼．伯頓 (Anthony Bourdain)
07/31/2012 by
我對中國的味覺文化有很多迷惑。這是一個遼闊的地方，有許多不同區域、不同的口味和傳統。老實說，光想到自己要學的還那麼多，我都感到驚慌。我自己明白，要對中國烹飪和味覺文化作深刻的瞭解這一輩子是不可能的。我對四川省的辛辣文化尤其著迷…