Singapore Airlines to Serve Grand Cru Burgundy in First Class
October 24, 2010
Singapore Airlines now features six of the most acclaimed “Grand Cru” Red Burgundy labels in its wine selection available to its First Class customers. The six labels offered by the Airline are classified as “Grand Cru”, a classification that designates a vineyard known for excellence in producing wine.
Singapore Airlines’ wines are selected by three world-renowned wine experts –
-Michael Hill-Smith, Australia’s first Master of Wine.
-Jeannie Cho Lee, the first Asian Master of Wine.
-Steven Spurrier, a leading authority and author on wine.
Singapore Airlines serves approximately 2.1 million bottles of wine on board every year, across all classes.
LIST OF RED BURGUNDY LABELS AVAILABLE ON SINGAPORE AIRLINES:
1) MAZIS-CHAMBERTIN 2001 DOMAINE FAIVELEY
2) CLOS VOUGEOT 2004 LOUIS JADOT
3) GRIOTTE-CHAMBERTIN 2004 LOUIS JADOT
4) CORTON CLOS DE LA VIGNE AU SAINT 2005 LOUIS LATOUR
5) CORTON CLOS DES CORTONS FAIVELEY 2006 FAIVELEY
6) LE CORTON 2006 BOUCHARD PERE ET FILS
Posted in News | Leave a comment //The Wine Bottle Plant Nanny
October 20, 2010
Ok, so the name is bloody awful, but I have to admit I actually quite like this new gimmick from the folks at Napa Style.
Recycling wine bottles always seems to draw the line at sticking a candle in that awful bottle of Chianti that came in a straw basket, and pretending you are eating in a small ristorante in the heart of Florence. Well not any more, boy and girls!
Depending on how much you want to impress your house guests, you of course want to make sure that you ONLY use empty bottles of Harlan Estates, Caymus, or some other ridiculously priced bottle. Just to show them how you roll…
All you have to do is fill a wine bottle with water, push the hollow terracotta stake into the soil, flip the bottle in place, and natural absorption will take care of the rest. They are durable, reusable, drip-free.
The Plant Nanny is available from the Napa Style website.
Posted in News | Leave a comment //Win 2 Tickets to the 27th Annual Caring Chefs Charity Event
October 18, 2010
As promised yesterday, I have 2 tickets to giveaway to the 27th Annual Caring Chefs charity event at the Avenues Mall.
Here’s what you have to do to win, and I’m going to make you work a little, because these are expensive tickets!
Answer the following 3 questions and EMAIL the answers to thejacksonvillewineguide@gmail.com along with your name and mailing address.
Please do not post answers on Facebook, Twitter or comment on this post.
#1: How many million children in the U.S.A.live in households that struggle to put food on the table?
HINT: The answer can be found here: http://www.chsfl.org/Locations/Buckner.aspx
#2: Fill in the blanks: Last year, nearly ______ volunteers contributed ________hours of support worth an estimated value of $_________
HINT: I need the number of volunteers, the total number of hours of support they gave and the estimated $ value. The answer can be found here: http://www.chsfl.org/Get-Involved/Volunteer
#3: This is more of a task. You need to go to the Facebook Page for the Children’s Home Society and write some positive words of encouragement for this years Caring Chefs event on their wall. You can write anything you want, it just needs a positive.
HINT: The Facebook Page for the Children’s Home Society can be found here: http://www.facebook.com/CHSFans
Rules and regulations: Again, please do not post answers on Facebook, Twitter or comment directly on this post. I will mail the tickets to the winner, so make sure you provide a mailing address in your email. The first correct email in my inbox will get the tickets. By the time the email is received, you must have already posted your positive words of encouragement on the Facebook wall for the Children’s Home Society.
~EVENT DETAILS~
Date: 10.24.2010
Time: 7-9:30 p.m.
Name: 27th Annual Caring Chefs
Location:The Avenues Mall
The food-tasting event that started it all on the First Coast is the one you don’t want to miss! This is without a doubt one of the best wine events of the year and you get the chance to visit more than 50 of the best restaurants in town all in one night! Caring Chefs is the most popular food and wine-tasting event on the First Coast and is also the longest running. Besides food, there’s much more entertainment including three live bands – and you never know who you’re going to run into! A sell-out crowd of more than 2,000 is expected to attend this year.
Caring Chefs tickets are $60 and include admission, food, drink and live entertainment. For more information and sponsorship opportunities, contact Nanette Vallejos at (904) 493-7739.
Chartered in Jacksonville in 1902, Children’s Home Society of Florida is dedicated to embracing children and inspiring lives. Every day, CHS works to restore and strengthen families through its various programs and services such as adoption, foster care and child abuse prevention programs. For more information about CHS, please log on to www.chsfl.org/buckner.
Posted in Events, Giveaways | Leave a comment //Roy’s Aloha Happy Hour. Same Aloha Hour. Different Time.
October 17, 2010
APPETIZERS
Crunchy Golden Lobster Potstickers
Spicy Togarashi Miso Butter Sauce
Lobster California Roll
Avocado, Cucumber & Tobiko
Tempura Crusted Spicy Ahi Roll
Miso Butter Sauce
Salt & Pepper Crisped Calamari
Unique Hawaiian Fusion Sauce Prepared By Your Local Chef
Szechuan Grilled Beef Tenderloin Skewers
Kim Chee Cucumber & Sprout Salad
Wagyu Beef Sliders
Caramelized Onions, Chipotle Aioli & Garlic Sweet Potato Fries
HAND-SELECTED WINES & BEER
Chandon Rosé Brut, California
Terranoble Sauvignon Blanc, Chile
Rutherford Ranch "Roy’s" Chardonnay,California
Colores Del Sol Malbec Reserva, Argentina
Rutherford Ranch "Roy’s" Cabernet, California
Kona "Fire Rock" Pale Ale $3
HAWAIIAN SPECIALTY COCKTAILS
Roy’s Original Hawaiian Martini
Nothing says Martini like "shaken, not stirred," and Roy’s put this delectable creation on the map. In classic Hawaiian fashion, our Maui pineapples, SKYY Vodka, Stoli Vanil Vodka and Malibu Coconut Rum are shaken and served up with fresh pineapple.
Roy’s Island Mai Tai
1988 Martini
All Roy’s Fresh Hawaiian Specialty Cocktails
Roy’s Jacksonville Beach
2400-101 South 3rd Street · Jacksonville Beach, FL 32250 · (904) 241-7697
Posted in Events | Leave a comment //Blueberry-Glazed Ribs Paired with Ravenswood Vintner’s Blend Petite Sirah 2008
October 14, 2010
I’m going to cut to the chase, this was the best food and wine pairing I have put together yet!
The other bonus was that it was also one of the easiest to put together.
For this reason, I would like to issue a call to action:
You need. to make. this recipe!
The recipe for Blueberry-Glazed Ribs came from my usual source, Foodandwine.com. I’d love to think that Food and Wine were paying me for all these endorsements, but alas no. I’m a very visual person and Food and Wine always have the best food photos, it’s not too often that I choose a recipe without one, and the photo for the Blueberry-Glazed Ribs looked awesome. So I figured why not? For side dishes, I just threw some baked potatoes and corn on the grill. What’s easier than that!?!?
I was going to pair this dish with a Zin but changed my mind at the last moment due to my thoughts that the hot sauce in this recipe might possibly clash with the higher alcohol content of a Zinfandel.
Croquet, Sterling Vineyards 1976 Cab, & Chateau Mouton Rothschild 1980 Bordeaux. Just Another Sunday.
October 14, 2010
Now, I’m not going to try and lead you to believe this is how I spend EVERY Sunday.
No, this Sunday was a touch different from my usual routine…
Every few months, myself, my wife, and four of our closest friends get together for the Juicy Potato Club. The J.P. Club obviously needs a small explanation…
When we were in Sardinia last year for 2 of our friends’ wedding, the day before they were due to be married, my wife and I stopped by a small farmhouse store to pick up some supplies, before
then heading to the beach to rendezvous with the rest of the wedding guests.
We grabbed some olive oil, bread, cheese, and what we thought were melons. Once we got down to the beach, we unpacked, I started cutting into said “mystery melon” on the nearest large boulder and I took a bite.
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