37 Day, Home-Made Wine!: Ever wanted to make your own wine?Make your own wine in 30 plus days, with this simple recipe. I've been making my own wine for the last 9 years. I could never find a store bought wine that I really liked, an after watching a t.v. show about wine &a…

Whether you prefer red or white wines, you can find the perfect wine to pair with your pizza.

Chianti wine ('kee-on-tee') is a red blend from Tuscany, Italy. It has a range of tastes, so here are some tips to find great Chianti wines.

Sima is a fermented lemon drink from Finland, brewed in the Spring. This Sima recipe is very easy to make and a great introduction to home fermentation.

This homemade raspberry liqueur (or raspberry vodka) is so easy to make and is well worth the effort!

Next in the wine cheat sheet series: Italy! I've covered Chianti before, here. The full collection of wine cheat sheets is here. To see the Cheat Sheet in full size… …in Internet Explorer, right click on it and select “open in new tab.” …in Chrome, right click on it and select “open link in new tab.” …in Firefox, right click on it and select “view image.”

Here are 10 costly beers, wines and spirits that excel in terms of design, quality, rarity and, perhaps most importantly of all, marketing.

E&J Gallo has added a flavour extension to its Viniq “shimmery” vodka and Moscato blended liqueur.

We recommend 17 of the best homemade wine recipes on the planet! There's something for everyone with our ultimate guide to homemade wine.

Last week I shared with you some of my favorite Spring Drinks. Well the weather has continued to improve, and with almost 70 degree temperatures, I have broken out the shorts and contemplating making the permanent switch to wearing sandals. With Spring getting even closer, I realized that I need to start preparing… Last year, …

Wine Folly

Press in Gevrey-Chambertin (Burgundy, circa 1930) Click & enlarge Here is the second part on this story on French wineries in the 1930s'. Images sometimes speak more than texts, and many of these pictures shot in or around wineries in...

Meredith and my New Year’s celebrations are typically pretty low-key. A tasty new recipe for dinner, a glass of bubbly, and a movie normally have us …

These fabulously flavorful mushroom, shallot and herbed goat cheese tarts are the perfect creamy, flaky bite you need this time of year. These tarts are super easy to make and are great as a gourmet looking appetizer, snack, or accompaniment to any meal. Shallots and garlic are sautéd together with mushrooms, lots of herbs, white wine and creamy goat cheese to make the perfect filling for these puff pastry tarts. Try to only eat one!

Cómo hacer vino casero. Si te encanta el vino, probablemente hayas soñado con crear el tuyo propio en casa. Por suerte, utilizando las herramientas e ingredientes apropiados, ¡podrás lograrlo! Una vez que domines el procedimiento, podrás...

I'm always surprised and, admittedly, somewhat pleased to read articles such as the one I saw in today's WSJ which is entitled "How Did Moses Part the Red Sea?" Given the general hostility of the scientific community to religious matters and the derision with which they are often met, it's almost a tad jarring to see one of them taking the time to provide an explanation (albeit one wholly rooted in materialism) to one of the events which the theological world considers to be (almost) fully miraculous. The author, Bruce Parker, is the former chief scientist of NOAA's National Ocean Service and is a visiting professor at the Stevens Institute of Technology. In other words, he is apparently an expert on the way that the ocean behaves. He explains that the phenomenon of the Red Sea waters greatly receding for long enough for pedestrians to traverse it and then to collapse back to their normal state with enough force to destroy whoever is unfortunate enough to find themselves caught there, is all quite normal. In fact, he points out that a similar event was observed by no less a figure than Napoleon whereby he and his men were "almost drowned in 1798 at the northern end of the Suez... ." Professor Parker surmises that since Moses lived "in the nearby wilderness" he would have been familiar with the phenomenon and have seen various caravans traveling across the expanse when it was feasible. Yes, he admits that the timing would have to have been impeccable but gives Moses credit enough to be fully capable in this regard. Fine, but even assuming Moses's highly keen sense of observation and timing consider just how many fortuitous events and timings would have to have preceded the arrival of the Children of Israel (and of Egypt) at just that moment. Remember that the Egyptians were beaten and had actually encouraged the Jews to leave only to have a sudden change of heart later. Would Moses really have been able to bank on that reaction? And how did the Egyptians arrive at their defeat to begin with? Recall the year long series of natural (and supernatural) events that befell them. Could Moses have known how long they would take and plan the great sea trick around that? Doesn't seem too likely. It's true that the Torah seems to go out of its way to minimize the supernatural aspect of this event by ascribing it to a strong eastern wind that blew the whole night before, but in the final analysis, the timing is just too great a coincidence to overcome. Finally, I always wonder at (but enjoy) when secular-minded people take the time to explain away various miraculous occurrences that our tradition records - the flood, the plagues, the Ark of the Covenant, et al. Inasmuch as they could be inclined to just chalk them up to the standard mythology of some Bronze Age nomads, as some do, the fact that they meticulously search for natural explanations obviously means that they give them a lot more credence than a lot of other myths. I've yet to see the scientific analysis of the speed at which Thor's hammer traveled or the horse-power of the species of peacock that pulled Hera's chariot. As such, I take Professor Parker's exploration as a complement - even if it only tells part of the story. In any event, he's correct in asserting that "it has to qualify as the most dramatic an consequential tide prediction in history."

This article contains a simple, easy-to-follow recipe with instructions for making homemade raspberry wine from whole raspberries.

A tutorial on how to make home-made Limoncello - the traditional Italian way!

Is your yard overrun with dandelions? How about your neighbors? Maybe there is a park or a field nearby that could be mistaken for a commercial dandelion farm? If so, you're in luck. Although most folks consider them weeds, dandelions are actually incredibly useful plants and are actually 100% edible. In this article, we'll teach you how to make dandelion wine. We've read elsewhere that a process like this could be used to make dandelion moonshine, but we've never seen a commercial example, and gathering the flowers needed to make this recipe at scale would probably be impractical. We pulled our basic dandelion wine recipe from The Foxfire Book: Volume 2. Here's what it says: "Pour 1 gallon of boiling water over 1 gallon of dandelion flowers. Let stand until blossoms rise (which will take 24-48 hours). Strain into a jar and then add the juices of 4 lemons and 4 oranges, plus 4 pounds of sugar, plus yeast." We used the same processing method with slightly different ingredients. Ingredients: 1 gallon of dandelion flowers 2 gallons of water 1 quart of honey 1 small packet of bread yeast Process: Step 1: Pick 1 gallon of dandelion flowers. Make sure to get the flowers only. The green flower casing is OK to pick and add to the mix, but remove all stems and leaves. Step 2: Add dandelion flowers to a large pot and make "dandelion tea" by adding one gallon of boiling water. Cover and leave it sit for 2 days. Step 3: Pour the dandelion tea through a a wire mesh colander or cheesecloth and filter out all plant material. Step 4: Heat the tea to a boil. Once boiling, cut heat and add a quart of wildflower honey. Step 5: After all of the honey has dissolved, add one additional gallon of room temperature water to the pot. Cool the tea to 70 degrees (ideally, using an immersion chiller). Once 70 degrees add a small packet of bread yeast. Step 6: Transfer to glass carboy or food safe plastic fermentation bucket. Cap with an airlock. Allow to ferment for 7-10 days at 70 -75 degrees F. Step 7: Siphon (not pour) into bottles.

With Doctor Strange available on DVD today, what better opportunity to have a Dr. Strange Elixir Cocktail recipe than while you are watching it!

Learn current wine sweetness, ranging from virtually nothing to upwards of 70% sweetness. Includes Malbec, Merlot, Pinot Noir, and more.

Experience the ultimate summer refreshment with our delightful peach lemonade. Perfect for hot days and warm evenings.