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Peng Chang-kuei, Chef Behind General Tso’s Chicken, Dies at 98

 Mark As Read    

Mr. Peng, whose chicken has been called “the most famous Hunanese dish in the world,” left a lasting mark on the food scene.

The Pour 14 hours, 31 min ago

Dateline/Ferrara, Italy: Flourless Chocolate Cake Finds an Ancestor in Italy

 Mark As Read    

La torta tenerina, a simple confection found on menus in Ferrara, has an almost creamy interior, which emerges enclosed in a thin, fragile, yet crisp crust.

The Pour 18 hours, 31 min ago

City Kitchen: Perfecting a Whole-Wheat Dinner Roll

 Mark As Read    

These earthy, flavorful rolls are packed with seeds.

The Pour 21 hours, 53 min ago

The fish rots from the head down: Trump and his voters

 Mark As Read    

  A Mr. Jack Hamilton, from Silverdale, Washington, wrote a letter to The Wall Street Journal the other day that is so miasmic, so lacking in self-understanding, that I just have to reply. Hamilton’s letter is about a column by the redoubtable Peggy Noonan—a sarcastic right winger who worked for Reagan and the first Bush—who […]

Spirits of The Times: Rye Whiskeys, Young and Bucking for Manhattans

 Mark As Read    

Supplies of aged rye have dwindled and are highly coveted, but the category of young mixable ryes has exploded.

The Pour 1 day ago

Betony, a Three-Star Restaurant in Midtown, Will Close

 Mark As Read    

A gilded spot on West 57th Street will bow out with a flourish on New Year’s Eve.

The Pour 1 day ago

Hungry City: Sichuan Dry Pot, from Subtle to Scorching, at MaLa Project

 Mark As Read    

This East Village restaurant leaves it up to you to mix and match ingredients and seasonings.

The Pour 1 day ago

TX takes LA: Boudin

 Mark As Read    

by Rachel Hamburger, internIn this installment of TX takes LA, I’m talking about BOUDIN!!! Boudin is something that always intimidated me growing up. I remember hearing a rumor when I was a kid that there were bugs in it… After that I always steered clear. Beautiful, Bodacious Boudin. Photo Credit: Iverstine ButcherOnce I got to Louisiana, boudin w...

Bite and Booze 1 day ago

Don’t Pair Squirrels With Tawny Port… Or Beer… or Jeffs… (We Like Drinking Podcast #98)

 Mark As Read    

It's been a little while since I was a guest on the eminently entertaining and perennially NSFW We Like Drinking podcast, so I was all-in when they asked me to join a cadre of Jeffs (show hosts Jeff Eckles and Jeff Solomon, and former-Philly-wine-guy Jeff Kralik) for their 98th episode. During our little virtual drinking […] Grab The 1WineDu...

1 Wine Dude 2 days ago

Q AND A: Best Eating in New York? A Food Historian Has Some Advice

 Mark As Read    

Andrew F. Smith, the editor of “Savoring Gotham,” says the outer boroughs are where the dining discoveries are (and Junior’s cheesecake too).

The Pour 2 days ago

Eat: A Shamelessly French Chicken in Cider

 Mark As Read    

Cooked with a startling flame — and just a dash of Brooklyn.

The Pour 2 days ago

What Fred Trump taught his son, Donald, about real estate

 Mark As Read    

  [The following is based on a true story] [Flashback: Winter 1963. The Wilshire Apartments, Queens New York. The apartment building’s owner, Fred Trump, is meeting with his rental agent, Stanley Leibowitz. Accompanying them is Fred’s 17-year old son, Donald.] FT: So how are we doing on rentals, Stan? SL:  Pretty good, Mr. Trump. We’re […...

Michael James Delligatti, Creator of the Big Mac, Dies at 98

 Mark As Read    

He modeled the first McDonald’s double-decker on burgers at a Big Boy and introduced it in 1967 in Uniontown, Pa. A year later, it was on the menu nationwide.

The Pour 2 days ago

Boîte: Paul Sevigny Reopens Sway Lounge in SoHo

 Mark As Read    

The home of the popular Sunday “Smiths/Morrissey Night” party is back, this time as Paul’s Casablanca.

The Pour 2 days ago

Tech Fix: Two Sous Vide Gadgets Face Off in a Kitchen Showdown

 Mark As Read    

Sous vide cooking is simple enough: Put a bag of food in hot water and wait. But two devices for doing this, the Joule and the Anova, differ greatly.

The Pour 2 days ago

Entrepreneurship: How Banza, a Chickpea Pasta Start-Up, Thrives on Attention

 Mark As Read    

Two brothers took their chickpea pasta from obscurity to the shelves of national retailers, successfully demonstrating the fine art of self-promotion.

The Pour 2 days ago

Meditation for Real Life: How to Be Mindful Doing the Dishes

 Mark As Read    

Household chores create an opportunity to nurture the mind.

The Pour 3 days ago

An open letter from me to gun freaks

 Mark As Read    

  Some of us got into a bit of a kerfluffle at a Facebook page I won’t identify, to protect the owner’s privacy. S/he had written approvingly about the new “smart gun” technology that the New York Times recently editorialized about, urging that they at least be given a chance, if for no other reason […]

Sour Grapes – wine fraud movie now on Netflix

 Mark As Read    

Sour Grapes recently went live on Netflix. Has Netflix recommended it to you yet? If not, you're clearly not watching the right shows! After speaking with one of the directors and seeing the trailer, I was ready to fire up the documentary when I saw it was available. Sour Grapes tells the story of Rudy […] The post Sour Grapes – wine fr...

Dr Vino's wine blog 3 days ago

Off the Menu: Chinese Tuxedo, Cantonese in a Grand Chinatown Space, Opens

 Mark As Read    

A wine and cheese bar finds a home in Williamsburg, Parisian restaurateurs come to the city, and other restaurant news.

The Pour 3 days ago

Union Square Cafe Has a New Space but a Familiar Feel

 Mark As Read    

The popular restaurant, which closed a year ago, is about to reopen nearby with a quirky look and many of the old dishes.

The Pour 3 days ago

A Superior Chicken Soup

 Mark As Read    

For the best rendition of this American classic, start with a whole bird.

The Pour 3 days ago

City Kitchen: When It Comes to Clams, the More Broth, the Better

 Mark As Read    

These Thai-style clams are made in a broth that is sweet, salty, sour and herbaceous.

The Pour 3 days ago

Restaurant Review: Filipino Food Worth the Wait at Bad Saint in Washington

 Mark As Read    

Long lines and a cramped space can’t lessen the relentless pleasures coming from the kitchen.

The Pour 3 days ago

Front Burner: Chocolate With a Buzz

 Mark As Read    

These truffles pair coffee and chocolate deliciously.

The Pour 3 days ago

Because Some Of You Still Read, Right? (November 2016 Wine Products Roundup)

 Mark As Read    

I've been inundated with wine book samples this month (which I'll not is November 2016, for posterity's sake, and for those of you still sobering up from Thanksgiving), both the electronic and the good, old-fashioned dead-tree varieties. And so, I'm going to use this edition of the wine product roundup to give you a little […] Grab The 1Wine...

1 Wine Dude 4 days ago

What happens when the President is a pathological liar?

 Mark As Read    

  Donald Trump’s addiction to lying is well-known to most Americans, so his recent assertion that “millions of people voted illegally" in the election will come as no surprise. After all, this is the person who said that "thousands and thousands" of Muslims cheered in New Jersey after the Sept. 11 attacks. The real question […]...

Beyond Beer: Germany Goes All In for Gin

 Mark As Read    

The nation of pilsner, riesling and schnapps is suddenly producing and consuming “a river” of the spirit.

The Pour 4 days ago

Wine School: Your Next Lesson: Dolcetto

 Mark As Read    

These juicy wines are among the everyday reds of the Piedmont region of northwestern Italy.

The Pour 4 days ago

Wine School: With the Wines of Montsant, It’s All in the Drinking

 Mark As Read    

The shortcomings of tasting versus drinking become clear with these red wines from the Catalonian region of Spain.

The Pour 4 days ago

Museum Cafeteria Serves Black History and a Bit of Comfort

 Mark As Read    

Sweet Home Café’s mission is a tricky one: educate and nourish visitors to the new National Museum of African American History and Culture.

The Pour 4 days ago

Front Burner: Purple Garlic From the Heart of Spain

 Mark As Read    

The chef José Andrés is importing ajo morado, a milder garlic for gazpacho.

The Pour 4 days ago

Front Burner: A Holiday Market in the Kitchens of Food52

 Mark As Read    

Tastings, cooking demonstrations and hundreds of products greet shoppers at this pop-up sale.

The Pour 4 days ago

Front Burner: Porchetta as a Holiday Centerpiece

 Mark As Read    

This Berkshire pork roast from a San Francisco butcher is a fragrant, delectable dish for a celebration.

The Pour 4 days ago

Front Burner: For the Cheese Lover, the Ultimate Reference Book

 Mark As Read    

“The Oxford Companion to Cheese” covers history, regional styles, local purveyors and more.

The Pour 4 days ago

A Good Appetite: A Warm Spinach Salad, Wearing Pancetta and Egg

 Mark As Read    

This hearty main course salad pairs mature spinach — not baby leaves — with rich adornments.

The Pour 4 days ago

Coravin uncorks $22 million in funding

 Mark As Read    

Coravin, the company formerly known as Wine Mosquito, has raised another $22 million in private equity funding. That brings the total equity sold to $40 million (plus another $3 million in debt). The lead investor of this round, closed on November 8, was not publicly disclosed. Neither were company revenues. Nor was the valuation. The […] The...

Dr Vino's wine blog 4 days ago

Jay D's Bites: Blackened Shrimp with Corn Grits

 Mark As Read    

by Jay DucoteShrimp and grits is a quintessential southern dish, so much so that it's hard to avoid it when dining around the Gulf or Atlantic coastlines. In Louisiana we take our shrimp and grits very seriously, but there's no right or wrong way to tackle the dish. A classic New Orleans barbeque shrimp recipe with spiced butter smothering the grit...

Bite and Booze 4 days ago

Wine Reviews: Weekly Mini Round-Up For November 28, 2016

 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 5 days ago

Thanksgiving’s over. Trump isn’t…yet

 Mark As Read    

  Happy Nov. 28! What's your favorite part of the Thanksgiving holiday, Cyber Monday, Small Business Saturday, or Black Friday? They’re all such fun days to spend money. I’d be hard-pressed to pick just one, but I’d have to say that, for me, personally, it’s Black Friday! The crowds, the traffic, the lines–it's all so […]...

Pressing Côt at André Fouassier (Loire)

 Mark As Read    

Forking the whole-clustered grapes Lye, Touraine (Loire) The other day (last weekend of october) I visted André Fouassier to see what he was doing at this time of the year, he had just finished to press a load of whole-clustered...

A Navajo Chef Looks to History in His Homage to Native Cuisine

 Mark As Read    

The executive chef at the National Museum of the American Indian’s cafe researched oral histories to showcase indigenous food from across the Americas.

The Pour 7 days ago

Jay D's Bites: Turkey Chili with Sweet Potatoes

 Mark As Read    

by Aimee TortorichIt’s officially chili season and we love this chili that uses sweet potatoes and black beans! Use your leftover Thanksgiving turkey for a quick and healthy edition of this cozy favorite. A little heat and smokiness from the rub is the perfect touch to give this dish a unique flavor. Turkey Chili with Sweet Potatoes and Black Be...

Bite and Booze 7 days ago

Hungry City: Mumbai Xpress, a Good Reason to Stray for a Snack

 Mark As Read    

A restaurant in Floral Park, Queens (a trek for some), specializes in chaat, the tangy bites sold on Indian roadsides.

The Pour 7 days ago

Devilish Details (Understanding Port Wine For Fix.com)

 Mark As Read    

There are, in fact, only two styles of Port. Yeah, I know, that goes against everything that your senses tell you, especially when you see thirty different types of Port for sale on a wine store shelf. But quantum physics defies much of the common sense that you develop to survive at the macro-physical level, […] Grab The 1WineDude.com Tasti...

1 Wine Dude 8 days ago

Has a Start-Up Found the Secret to Farming the Elusive Truffle?

 Mark As Read    

The American Truffle Company has a new technique that it says can expand the range of the Perigord truffle in North America, but success is proving costly.

The Pour 9 days ago

More Than Coffee: New York’s Vanishing Diner Culture

 Mark As Read    

With the number of restaurants that call themselves diners and coffee shops dwindling in the city, a devotee wonders how New Yorkers will get along without these antidotes to urban loneliness.

The Pour 9 days ago

Edgar Chase Jr., Purveyor of Creole Cuisine, Dies at 88

 Mark As Read    

Mr. Chase, a jazz trumpeter known as Dooky, ran his family’s Creole restaurant, which also served as a gathering place for civil rights activists.

The Pour 9 days ago

Gobble, Gobble, Mother F–ker! (Turkey Day Wine Survival Guides 2016)

 Mark As Read    

Yeah, it's that time of year. Again. I know that plenty of people hate Thanksgiving wine pairing articles (because many of you contact me to complain when I write them). The trouble is, just as many of you seem to love the things and ask about them every year. I almost never give specific wine […] Grab The 1WineDude.com Tasting Guide and sta...

1 Wine Dude 10 days ago

Trilobites: Who First Farmed Potatoes? Archaeologists in Andes Find Evidence

 Mark As Read    

Archaeologists have found ancient starch grains pinpointing the Titicaca Basin of southern Peru as a hearth of early potato cultivation.

The Pour 10 days ago
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