Read Everything In One Place
View all news from across DeepWine.com on one page. Get all your industry news in one concice place with DeepWine.com.

DeepWine is your source for Blog Aggregation in the Wine industry

Coming to the Met: ‘Carmen,’ and a Soprano’s Family Recipes

 Mark As Read    

Maria Agresta, who will sing Micaëla, will have a role elsewhere on opening night: Her family’s recipes will be featured in the Grand Tier Restaurant.

The Pour 10 hours, 50 min ago

Off the Menu: Ichimura, Omakase From an Acclaimed Chef, to Open in TriBeCa

 Mark As Read    

Eiji Ichimura, who ran the 12-seat sushi bar at Brushstroke, is opening his own restaurant, chefs on the move and other restaurant news.

The Pour 11 hours, 52 min ago

Restaurant Review: Slurping Solo, in Sweet Isolation, at Ichiran in Brooklyn

 Mark As Read    

A Japanese ramen chain serves its single kind of soup in a singular setting: individual “flavor concentration booths.”

The Pour 12 hours, 40 min ago

Vivian Howard, a TV Chef, Offers Hope for Her Rural Hometown

 Mark As Read    

The host of ‘A Chef’s Life’ had turned her back on her native corner of North Carolina. Then she returned to help celebrate and revive it.

The Pour 13 hours, 7 min ago

Grass-Fed Beef, Sold One Cow at a Time

 Mark As Read    

New start-ups are buying meat from small farms and dividing it into manageable cuts.

The Pour 14 hours, 25 min ago

Front Burner: Doll-Size Mackerel Add Heat to Appetizers

 Mark As Read    

These canned mackerel from Bela Brand are perfect for tapas.

The Pour 15 hours, 3 min ago

Front Burner: A New Dicing Food Processor From Cuisinart

 Mark As Read    

This device was developed before the company recalled defective blades in older models.

The Pour 15 hours, 13 min ago

Front Burner: Shakes and Breakfast All Day at New Creamline

 Mark As Read    

“Farm-to-tray” food is the focus at this outpost of the Chelsea Market original.

The Pour 15 hours, 26 min ago

Front Burner: A Bus Tour of Brooklyn’s Chocolate Makers

 Mark As Read    

The 92nd Street Y has scheduled two excursions. And, yes, there will be samples.

The Pour 15 hours, 35 min ago

Front Burner: Turmeric Tea for Sipping and Cooking

 Mark As Read    

La Colombe’s new herbal tea does double-duty as a flavoring for soups and stews.

The Pour 15 hours, 40 min ago

Front Burner: Recounting the Foodways of the Founding ‘Mothers’

 Mark As Read    

Martha Washington, Abigail Adams and Dolley Madison’s contributions to food history will be celebrated at the New School.

The Pour 15 hours, 44 min ago

Jay D's Bites: Loaded Barbecue Cheese Fries

 Mark As Read    

by Aimee TortorichWe love these loaded cheese fries using our line of Jay D’s products. It’s the perfect snack to share with friends and with the Super Bowl coming up, this dish is a must-try We tossed the fries in Jay D’s rub to give a nice kick and added Louisiana barbecue ranch dressing to add a touch of sweetness and tang. While we used stor...

Bite and Booze 17 hours, 55 min ago

Hello, Fans. We’re the New Yankees. Sandwich?

 Mark As Read    

As part of “Winter Warm-Up 2017,” several young Yankees and a few veterans will serve up sandwiches, visit senior centers and make phone calls to season ticket holders.

The Pour 1 day ago

What to Cook: 12 Recipes for Now

 Mark As Read    

Spaghetti and meatballs, pecan pie, fish tacos: There are so many ways to feed the ones you love.

The Pour 1 day ago

A Vineyard in Napa by Doug Shafer Fills in an Important Historical Napa Timeline

 Mark As Read    

Working for the Robert Mondavi Winery, as Doug Shafer also has, gave me time to simultaneously study Napa history. The prior five years, I had been living and working in Sonoma County, and that history (and its characters) had become second nature. But, then being in the land of Napa, I needed to know more; […]

Wine Blog 1 day ago

Location, Location, Location

 Mark As Read    

Winemaker Dave Phinney has a 20 year history in the wine industry, when he was first inspired by a semester abroad in Italy. As Introduced to wine culture on this trip, he started working for Robert Mondavi in 1997. As Being an industrious young wine enthusiast, he began making his own wine n 1998, with a few tons of California's heritage grape: Th...

Luscious Lushes 4 days ago

Revalued: The ‘Impossible’ Veggie Burger: A Tech Industry Answer to the Big Mac

 Mark As Read    

The Impossible Burger tries to replicate the taste and feel of a meat hamburger. It’s not quite there, an expert says, but it’s a serious attempt.

The Pour 4 days ago

City Kitchen: Make Cauliflower and Broccoli More Compelling

 Mark As Read    

No need to settle for plain steamed vegetables when you can brighten them with garlic, red pepper and lemon, or enrich them with butter or cheese.

The Pour 4 days ago

One Cookie, 2 Versions: Why Girl Scout S’mores Won’t All Be the Same

 Mark As Read    

Separate riffs on the campfire classic will be sold in different parts of the country.

The Pour 4 days ago

Bites: A London Restaurant That’s ‘Simpler’, but Not Simple

 Mark As Read    

The chef Philip Howard left the two Michelin-starred Square to open Elystan Street, and the result is simpler satisfaction.

The Pour 4 days ago

At the Table: At Baita, in Eataly, Escaping Work, and the Cold, in a Chalet

 Mark As Read    

Three women who work at the Aldrich Contemporary Art Museum in Ridgefield, Conn., enjoy a meal at a pop-up restaurant in the Flatiron district.

The Pour 4 days ago

Annisa, a West Village Standout, Will Close

 Mark As Read    

The innovative chef and restaurateur Anita Lo says she can’t keep up with rising costs.

The Pour 5 days ago

Vocations: Running Focus Groups for Berries

 Mark As Read    

A sensory analyst at Driscoll’s explains that getting people to buy fruit is about much more than taste.

The Pour 5 days ago

On the Left Coast, we do things a little differently

 Mark As Read    

As  Here on the Left Coast, we do things a little differently. As We may lean a little left, we may be innovative. As And we certainly approach wine with a creative verve. Left Coast Cellars has been making world class wines in the southern Willamette Valley of Oregon since 2003. As I was first introduced to Left Coast when I attended a The post On...

Luscious Lushes 5 days ago

The Pour: 20 Wines Under $20: Reds for Winter Moods and Foods

 Mark As Read    

Moderately priced bottles to drink with long braises, roasted meats and stews simmering on the stove.

The Pour 5 days ago

Hungry City: The Sound and Fury of Handmade Dough at Very Fresh Noodles

 Mark As Read    

A northwestern China specialty is drawing crowds, sometimes demanding, to a stall in Chelsea Market.

The Pour 5 days ago

Beers with Chuck: Grapefruit Sculpin from Ballast Point Brewing

 Mark As Read    

by Chuck PWhen I heard the news that Ballast Point Brewing Company, based in San Diego, California, was finally coming to Louisiana I was as giddy as kid on Christmas morning. Like many other beer geeks, the only way you could get any Ballast Point beers before this was by either taking a trip over to Pensacola, heading to Houston or trading beers ...

Bite and Booze 5 days ago

Off the Menu: Maison Pickle, Serving French Dip Sandwiches, Opens on the Upper West Side

 Mark As Read    

Amanda Cohen of Dirt Candy stakes a claim at Newark Liberty International Airport, elaborate cocktails in Clinton Hill, Brooklyn, and other restaurant news.

The Pour 7 days ago

Restaurant Review: The Art of Flavor at Flora Bar in the Met Breuer

 Mark As Read    

In discs and cubes, the team behind Estela constructs dishes as intriguing (and satisfying) as the art on display.

The Pour 7 days ago

Rye, a Grain With Ancient Roots, Is Rising Again

 Mark As Read    

Chefs and bakers are embracing the bumpy, nutty and fragrant breads of northern Europe.

The Pour 7 days ago

Wine import tax: Make American Wine Great Again?

 Mark As Read    

Economic policy has about as much clarity as a tank of Puligny after batonnage right now. There’s some reasonable certainty about various reforms (ahem, tax cuts) but one area that is shrouded in mystery: how imports will be taxed. Trump made trade a big issue in the campaign and has continued in the same vein, […] The post Wine import tax: M...

Dr Vino's wine blog 7 days ago

These Foods Aren’t Genetically Modified but They Are ‘Edited’

 Mark As Read    

Gene editing, which does not add genes from other organisms into plants, is done with new tools that snip and tweak DNA at precise locations.

The Pour 8 days ago

Uncharted Territories Expanding- South Africa

 Mark As Read    

To truly grasp South African wines, one has to understand why wine would be in South Africa.As  Not only a hot intense climate but also an area of vast trade and fluctuation in populace and politics.As  Viticulture was established hundreds of years prior to South Africa thanks in part to Romans and travelers.As  So why […]

Portalis Wine 8 days ago

Tapas Bars Added at 2 Manhattan Restaurants

 Mark As Read    

La Sirena, in Chelsea, and Il Buco Alimentari e Vineria, in NoHo, will now offer Spanish-style small plates.

The Pour 8 days ago

A Slow Pace for TV’s ‘Galloping Gourmet’

 Mark As Read    

Graham Kerr, now 82, recalls a life of big leaps, from irreverent indulgence to health zealotry to, finally, moderation.

The Pour 8 days ago

Front Burner: No Chianti, but Plenty to Chew On

 Mark As Read    

The author of “Cannibalism: A Perfectly Natural History” will discuss it at the American Museum of Natural History next month.

The Pour 8 days ago

Front Burner: Wine and Spirits on the Way to the Train

 Mark As Read    

Central Cellars, in Grand Central Terminal, caters to wine and whiskey aficionados.

The Pour 8 days ago

Front Burner: For the Mustard Lover Who Has Everything

 Mark As Read    

A new limited-edition winter mustard from Maille is seasoned with black truffles.

The Pour 8 days ago

Front Burner: Add a Rainbow of Color to Your Baking Sheet

 Mark As Read    

Use these new mats to bake cookies or to convert a cutting board into a serving platter.

The Pour 8 days ago

Jay D's Bites: Cruciferous Crunch Shrimp Salad

 Mark As Read    

by Aimee TortorichI don’t know about you, but I get tired of seeing the same salad creations. I wanted to put a nice spin on a salad that was not only delicious, colorful and flavorful, but also super healthy (especially with all of those holiday parties we’ve been going to). For a nice crunch, we switched up your normal greens for a cruciferous b...

Bite and Booze 8 days ago

Wine Reviews: Weekly Mini Round-Up For January 9, 2017

 Mark As Read    

So, like, what is this stuff, anyway? I taste a bunch-o-wine (technical term for more than most people). So each week, I share some of my wine reviews (mostly from samples) and tasting notes with you via twitter (limited to 140 characters). They are meant to be quirky, fun, and easily-digestible reviews of currently available […] Grab The 1W...

1 Wine Dude 8 days ago

Cathy Huyghe Receives the 2016 Diaz Communications Innovator of the Year Award for Enolytics

 Mark As Read    

Jose Diaz and I are pleased to announce that Cathy Huyghe of Enolytics is the recipient of 2016's Diaz Communications Innovator of the Year Award. With her expertise in analyzing consumerism and the wine industry's facts and figures, to better understand today's wine market, Cathy joins the ranks of those whom we've watched develop into […]...

Wine Blog 8 days ago

Wine on the wing: Emirates wine program

 Mark As Read    

Apparently there's a real rivalry among airlines for first class wine service–although you'd never guess it in the back of the bus where the wine selections are generally bad enough to drive a wine to beer. A piece in Bloomberg details how Emirates has splashed out over $40 million a year on wine for the […] The post Wine on the wing: E...

Dr Vino's wine blog 11 days ago

A Good Appetite: Swedish Meatballs, From the Comfort of Home

 Mark As Read    

These Scandinavian morsels are just about the most perfect thing you could make on a cold, wet evening.

The Pour 11 days ago

Current Wine and Winegrape Research course offered by UC Davis Extension

 Mark As Read    

This is Public Service Announcement for UC Davis. For the inquisitive, marketers, wine sales industry pros, wanting to understand more about wine grapes and current enology projects. You are invited to join U.C. Davis' Extension program for the Current Wine and Winegrape Research course, so that you can soar to new heights of understanding. Monday,...

Wine Blog 11 days ago

Winter at Troon Vineyard: Applegate Valley Oregon

 Mark As Read    

Troon Estate Zinfandel vines entering their 30th vintage Troon Zinfandel vines January 2017 ...

Wine Camp Blog 12 days ago

Hungry City: Paraguay and Venezuela, Together at the Table, at Karu Café in Queens

 Mark As Read    

The cuisines of two nations coexist nicely in the arepas, empanadas and chipa at a new restaurant in Woodside.

The Pour 12 days ago

Feed Your Kids Peanuts, Early and Often, New Guidelines Urge

 Mark As Read    

Parents should feed babies foods containing peanut powders or peanut butter at 6 months or even earlier as a way to help avoid peanut allergies.

The Pour 12 days ago

Staff Picks: 5 New Experiences to Enjoy in Portugal this Year!

 Mark As Read    

Happy New Year from the Catavino Team! With the year just kicking off, welcoming heaps of new opportunities, a trip to Portugal should be at the top of your list! Brimming with soulful foods, diverse wines and stunning natural wonders, it's no wonder that Portugal has been rated as one […]

Catavino 12 days ago
Wine
Welcome!
DeepWine aggregates blogs for the Wine industry.
Custom Feeds
Add any RSS feed to the information you read daily.
Blocked Feeds
Block feeds to remove blogs you’re not interested in.
Account Settings
Customize the site by adding or removing feeds.

About Us

DeepWine is your source for all your Wine news.

Become a Featured Contributor

Become a featured contributor on DeepWine.com Get featured, it’s free

Have a Suggestion for Us?
Know of a Wine blog that we're missing? Let us know!

Share DeepWine.com