Robert Parker’s Verdict on Bordeaux 2010

“It is an inescapable truth that 2010 has produced another year of compelling Bordeaux that will go down as a prodigious vintage alongside 2009. Take your pick – this news is either tragic or mythical, but I have tasted enough wines from 2005, 2009 and 2010 to realize that these may be the three greatest … Continue reading

Molecular Cuisine in the Home Kitchen

Liquid nitrogen ice cream, sodium alginate pearls, goose liver whipped cream…these are the results of molecular cuisine, which also teaches how to produce 6.34 gallons of mayonnaise with only one egg yolk. Indeed, the term molecular cuisine is meaningless except to a small elite who are familiar with the chemistry, synthetic products and latest technology necessary … Continue reading

Château Margaux, Château Palmer

The name Margaux was famous long before Ernest Hemingway’s son Jack named his daughter after the wine he was drinking on the night she was conceived. Besides Papa Hemingway, Thomas Jefferson and Sir Robert Walpole were among the fans of the first-growth Bordeaux, one of four first growths named in the famous 1855 classification (along … Continue reading