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[Fairwaymarket.com] Fairway Market - Like No Other: The “cheese” you will be tasting is currently called “Fishbait” since it is only 6 weeks old and made from raw Jersey cow’s milk.

 [Secretsofparis.com] Secrets of Paris Guide by Heather Stimmler-Hall - #14 August 2001: They're a pretty good resource for places where French people actually eat, so I'm going to deviate from my regular restaurant reviews, and give you one of theirs that I haven't tested yet (but I will next month!): L'Origan is a restaurant specializing in cuisine from the south of France, so you'll find wines from the Rhône, rose and lavender ice cream from Grasse, pears from Provence marinated in wine, olives and tapenade from Nice, and melon liqueur from Cavaillon.

 [Bkwine.com] BKWine Brief - a newsletter on wine from WineTastings Britt Karlsson: There will be a tour of the chateau and a wine tasting tutored by Britt Karlsson. Christine from Sweden and her American husband bought the estate in 1999 and are now busy renovating and replanting.

[Thisheaven.com] this heaven gives me migraine: Italy: Nero d'Avola, also known as Calabrese (and it is not from Calabria, but that name is probably one of those slightly-off-translation names that results from different languages colliding), is probably the most well-known non-fortified Sicilian wine. Up to the 1980's it was mostly used to boost lighter and weaker red wines, and production was decreasing until then, when it took on a new life, probably partly because winemakers figured out a few tricks (consisting mostly of keeping the grapes very cool post-picking and pre-pressing) that allowed them to make tasty but not over-the-top wines, rather than the heavy and overpowering wines that had come from the grape previously.

Reflected tags on Technorati: Blog, Wine+tasting, Gourmets Of Wine