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Wednesday, May 30, 2001 ------------------------------------------------------------ Wineries From California to France Now Have Tasting Rooms 1. Main Course: There's a Genie in the Cellar 2. Recipe of the Week: Sauteed Red Snapper With Rhubarb Sauce 3. Wine List: Whatever You Do, Don't Swallow 4. Multimedia: Video Tours of Recently Reviewed Restaurants 5. NYC Restaurants: Say 'Cheese' and Try Not to Smile 6. Reader Opinions: The Perfect Barbecue Fire /----------------------Advertisement-----------------------\ 50% Off New York Times Home Delivery You'll find this appetizing: 50% off home delivery of The New York Times! Get the latest on restaurant reviews, exciting recipes and new food and wine developments. Savor it all! Enjoy The Times beside your meal, or afterwards as a form of literary dessert. Subscribe now. SAVE 50% ON HOME DELIVERY http://www.nytimes.com/ads/email/wine/winepos3.html \----------------------------------------------------------/ 1. Main Course: There's a Genie in the Cellar ============================================= From Mattituck, N.Y., to Mendocino County, Calif., hundreds of wineries devote almost as much time and money to their tasting rooms as to their cellars. Frank J. Prial examines the trends and picks his favorites. http://www.nytimes.com/2001/05/30/living/30WINE.html?0530wd ----- Blanc-Manger: Simplicity, Translated Into French You might get away with calling the sweet and creamy dessert known as blanc-manger a French take on panna cotta, but don't try that in France. http://www.nytimes.com/2001/05/30/living/30BLAN.html?0530wd 2. Recipe of the Week: Sauteed Red Snapper With Rhubarb Sauce ======================================================= Mark Bittman, the Minimalist, combines a tart fruit and smoky saffron into a simple sauce for fish. http://www.nytimes.com/2001/05/30/living/30MINI.html?0530wd ----- White Asparagus Three Ways Geoffrey Zakarian, the chef at Manhattan's Town, talks about that delicious delicacy, white asparagus, and works it into a soup, a salad and a side dish. http://www.nytimes.com/2001/05/30/living/30CHEF.html?0530wd 3. Wine List: Whatever You Do, Don't Swallow ============================================ Getting the most out of a tasting room takes a bit of planning and, once you're there, a good deal of discipline. Amanda Hesser explores tasting room protocol. http://www.nytimes.com/2001/05/30/living/30PROT.html?0530wd ----- Prial's Picks: Tasting Rooms for Wine, or a Cup of Education Frank J. Prial lists his favorite places around the world to taste wines, from Napa to Burgundy, the North Fork to Florence. http://www.nytimes.com/2001/05/30/living/30ROOM.html?0530wd ----- Wine Picks: Leslie Sbrocco's Cellar Suggestions Zinfandel has a cult following unlike any other grape variety. We're not talking about the wimpy white kind, either. Every January more than 5,000 Zinfandel fanatics converge on San Francisco to taste the serious red stuff at one of the largest tastings in the country. What's so great about America's classic grape? Give these wines a try and you'll see: 1998 Peterson Winery Bradford Mountain Zinfandel $22 - Many Zins are known for their powerful, take-no-prisoners style, but this lovely wine is elegant, restrained and full of black cherry and plum flavors. 4 stars http://winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=20165&SUBMIT.x=28&SUBMIT.y=9 1998 Ridge Vineyards Geyserville Zinfandel $30 - If there's a first-growth of Zinfandel then Ridge tops the list. Complete with all the spice and ripe fruit Zinfandel is famous for, this wine is one for the cellar. 4 stars http://winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=17582&SUBMIT.x=28&SUBMIT.y=9 1998 Pepperwood Grove Cabernet Franc $7 - Zinfandel used to be one of the best-value reds around. Not true anymore. But here's a wine that offers bright blueberry flavors, good peppery spice notes and still carries an affordable price tag. 3.5 stars http://winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=19598&SUBMIT.x=28&SUBMIT.y=9 4. Multimedia: Video Tours of Recently Reviewed Restaurants =========================================================== From Marcus Samuelsson's kitchen at Aquavit to the spectacular dining room at Le Cirque, enjoy video tours of some of Manhattan's top restaurants. http://www.nytimes.com/library/dining/index-video.html?0530wd 5. NYC Restaurants: Say 'Cheese' and Try Not to Smile ===================================================== Artisanal, which gets two stars from William Grimes, is a big, very good-looking brasserie with more varieties of cheese than most human beings will encounter in a lifetime. http://www.nytimes.com/2001/05/30/living/30REST.html?0530wd ----- A Dining Empire and the Guardian at Its Door In the late 1960's and early 70's, what Michael Tong was attempting at Shun Lee Palace seemed at once improbable and daring. Adam Nagourney profiles the owner of the popular Midtown Chinese restaurant. http://www.nytimes.com/2001/05/30/living/30TONG.html?0530wd Find a Restaurant http://www.nytoday.com/RestaurantAdvanced.html ----- Bar Pick of the Week: Paisley An exotic alternative to the bars in the Flatiron district has opened in Paisley, a shop and bar which specializes in Asian furniture and decorative accessories. http://www.nytoday.com/search/bin/bar?st=bar&;bid=990121539109 Find a Bar http://www.nytoday.com/search/bin/bar?st=cat_nei&cat=NYToday%20Pick&nei=Manhattan 6. Readers' Opinions: The Perfect Barbecue Fire =============================================== From building the perfect barbecue fire to the best methods for saving open bottles of wine, readers share their insights and answer fellow readers' questions. Q. One of my family's GIANT outdoor grilling days is coming up, and here's a problem that always troubles me: How do you decide how many briquettes are going to be enough? How do you know when the fire is hot enough to cook without cremating? How do you get it to last until everything is done? -- KennethRay A. Those chimney-style fire starters work *really* well, and you can have briquettes ready to go in a very short time . .
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