By Gerald Asher
Gerald Asher, who served as Gourmet’s wine editor for thirty years, has drawn jointly this option of his essays, released in Gourmet and in different places, for the collective perception they offer into why a wine must always be an expression of a spot and a time. Guiding the reader via twenty-seven various wine areas in France, Italy, Spain, Germany, and California, he exhibits how each wine worthy ingesting is a mirrored image of its terroir—in the broadest feel of that untranslatable notice. In evocative memories of wines, winemakers, and the nutrition he has had with them, he weaves jointly weather, terrain, and native background, sharing his wisdom and adventure so skillfully that we study as we're entertained and are available to appreciate, progressively, that the that means and enjoyment of a wine lie consistently within the context of its foundation and within the concurrence of the place, how, and with whom we take pleasure in it.
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Additional resources for A Vineyard in My Glass
The main course: steamed snapper (p. 44). n the middle of Charleston, South Carolina’s stately downtown is a small, boxy stucco building. Formerly a hat shop, laundromat, ice cream parlor and church, it has found new life yet again, this time as an idea lab. Te owners are Helen Rice and Josh Nissenboim of Fuzzco, a small creative agency connected with many of Charleston’s most talented chefs and artisans. Mike Lata tapped Fuzzco to design menus and a logo for his latest project, seafood joint Te Ordinary—a project that sent Rice and Nissenboim oﬀ on a six-day eating tour of oyster bars in New York City, all in the name of research.
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Grilled Swordfish with Miso Sauce Total 45 min; Serves 4 At Miyake, Masa Miyake prepares this dish with luscious swordfish belly and fresh kinome, the young green leaves of the prickly ash tree (also known as sansho, the tree on which Sichuan peppercorns grow). com. MiSo SAuce Ice water 2 oz. curly spinach, thick stems discarded (2 packed cups) 1 Tbsp. drained pickled ginger ¹⁄³ cup white miso 1½ Tbsp. mirin ½ Tbsp. sansho powder SwordfiSh ¼ cup plus 2 Tbsp. soy sauce 3 Tbsp. sake 3 Tbsp. ) Inspired by a great dish at Miyake, this swordfish steak comes with a superintense sauce.