US To Overtake France - Soon The Worlds Biggest Wine Market!

The United States is set to overtake France in the next five years as the world's largest wine market, according to a study, commissioned by the organizers of the VinExpo trade fair in Bordeaux in June. It forecasts global wine consumption in that time would grow five percent but the market value would increase nine percent to $117 billion from $107 billion in 2005. The world is definitly set to drink more and better, more expensive wines. The study predicted U.S. still wine consumption would rise to 27.3 million hectoliters in 2010 from 23.0 million in 2005, exceeding French consumption, which is set to fall to 24.9 million hl from 27.4 million hl. In value terms, the U.S. still wine market is set to be worth $22.8 billion by 2010, up from $19.2 billion in 2005, with fastest growth rates expected for bottles costing more than $5 each -- a trend also expected in other industrialized countries. Italy would remain the second largest market in terms of volume with consumption in 2010 of around 27.2 million hl, the study by London-based consultants International Wine and Spirit Record found. In total, the global market for still wines with an alcohol content of less than 15 percent by volume was seen growing to 224.8 million hl in 2010 from 211.9 million hl in 2005. For the first time in the survey's 10 year history, Russia and China appeared in the top-10 markets in terms of consumption, and were forecast to continue growing strongly in the next five years. The study also looked at trends in the spirits industry, forecasting the global spirits market would be worth $180.7 billion in 2010 compared with $170 billion in 2005. Tequila, Cognac and Rum are set to replace vodka as the fastest growing spirits!

Buzzed Donuts - Microencapsulation Of Caffeine !

Pretty soon you can get your cup of Joe incapsulated into your donut or bagle, so no more spillage on the car ride in the morning. Inventor Dr Robert Bohannon in collaboration with food industry experts came up with a patent-pending microencapsulation process that allows the inclusion of very small caffein particles into baked goods. He has already trademarked the names Buzz Donuts and Buzzed Bagels, and has approached major food chains such as Krispy Kreme, Starbucks and Dunkin' Donuts with the idea. Amongst others, he expects the format may be popular with college students cramming for exams, who can combine a sugar and caffeine hit in one. Moreover, the patent he has filed does not restrict the technology to caffeine, but covers any ingredient that cannot be easily incorporated into products without impairing taste – such as vitamins and minerals. As for whether bakery products that include caffeine could lead people to consume too much caffeine ; The final dose would be down to the marketer, but Dr. Bohannon anticipates a maximum of 50 to 100mg of caffeine per serving. A typical cup of coffee contains 50mg of caffeine.

California Pinot Noir's - Merry Edwards !

I paired a rack of Sonoma lamb with Merry Edwards' wines. The butterlike lamb danced a mouthwatering duet with the wine, a 1999 single-vineyard Klopp Ranch Pinot Noir. The incerdibly velvety dark fruit lingered enticingly on my tongue. This California Pinot Noir is a beautifully structured wine with a lot of power. Too often, new-world wines are showy and anxious to impress. But this one is a true virtuoso whose talents concentrated on context. So lets meet its maker; Merry Edwards first came to wine through food, having begun cooking with wine early on, thanks to one of her mother’s cookbooks from the California Wine Advisory Board. The interaction of different food substances fascinated her, and after she graduated with a bachelor’s degree in physiology from the University of California, Berkeley (where she brewed her own beer), she enrolled in the master’s program in food science at U.C. Davis, where she chose an emphasis on enology. In 1974 she joined Mount Eden Vineyards as winemaker. When, three years later, Edwards became winemaker at Matanzas Creek Winery, she traveled to the University of Beaune, where groundbreaking research was being conducted on clonal variations of Pinot Noir. Ultimately, her work with Pinot Noir would find its highest expression in Sonoma County, under the Merry Edwards label. Her releases testify to the fruit’s quality: They are voluptuous, silky wines with refined tannins. Her 2003 Russian River Valley Pinot Noir is a blend that exhibits berry fruit, along with dark plum, chocolate, and a peppery finish. The 2003 single-vineyard Meredith Estate is a sensual symphony of fragrant rose and boysenberry. The 2003 Klopp Ranch Pinot Noir is a rich blend of blackberry fruit and liquorlike cassis. Merry Edwards’ Klopp Ranch and Meredith Estate Pinot Noirs are true table wines and best enjoyed wih culinary counterparts.

Merry Edwards Wines
888.388.9050

Recuva - Recover Deleted Files !

Most of us have deleted the wrong files at one time or other. After all, it takes only a couple clicks. And there's no undo option once you empty the Recycle Bin. From the likes of FBI, CIA and others we know that it is often possible to undo deletions. The reality is that deleted data stays on the hard drive until Windows uses the space for new files. But Windows won't let you browse these areas of the hard drive. To do that, you'll need a file recovery program. Recuva is a free, no-frills file recovery program. Just choose a drive, if you have multiple hard drives. Then click the Scan button. Recuva lists any deleted data that can be recognized as files. It also rates the condition of each file. Some files may already be partially overwritten. A checkbox accompanies each item in the list. Just select which you want to recover and click the Recover button. Recuva prompts you for a place to save the recovered files. Recuva is still in its beta (testing) phase, so it's not perfect. For example, I noticed a few scrambled file names in the results list. Nevertheless, they and the other files I recovered were complete and undamaged. The best part about this is the fact that the program is FREE!

Now Thats A Gin - Distillery No. 209 !

San Francisco’s South Beach waterfront district has been a hotbed of activity for the past few years: It is home to the Giants’ AT&T Park, wonderful restaurants, some of the city’s most desirable Bay Bridge–view condominiums, and, now, a gin distillery. Housed in a warehouse on Pier 50, Distillery 209 is owned by Leslie Rudd, proprietor of Rudd Vineyards & Winery in Napa Valley and of the gourmet institution of Dean & DeLuca. That fact really turned on my radar on this Gin. I'm usually not too hot about Gin and have never ordered it from a bar. Distillery 209 has changed my view of Gin. Now I know that I just don't like most Gin but I really like Distillery 209 Gin. This Gin is dynamite and it takes something for me to say that about any Gin. No. 209 Gin is made by Scotsman Colin MacPhail in a classic swan-neck still, has a nose redolent of juniper, a velvety texture, and a palate of spicy-peppery flavors, with distinct notes of orris and angelica. If you have the chance abd you find it at some bar, give the good old GinTonic another try, you may like it!

Internet - Defend Your WWW Reputation !

This is a brand new tool to defend yourself against slander and bad gossip over the internet. First, they SEARCH. They scour the Internet to dig up every possible piece of information about you and present it in an interactive monthly report. You can view this report by email or by logging into their site. Next, they DESTROY. You can select any content from your report that you don't like. This is where they go to work for you. Their expert online reputation advocates apparently are using an array of proprietary techniques to correct and/or completely remove the selected unwanted content from the web!?! WOW! The SEARCH service will run you about $15 a month and if they find stuff that you want removed they charge you another $29 to destroy and remove that stuff. I find it actually fascinating that they can go and remove stuff from third party domain's. This claim alone would be worth for me to try this thing out. Anyway, if your reputation is under attack on the WWW you know now where to turn to!

Premium Salt - The Gourmet Salts You Kneed To Know !

For most people salt is nothing more than what comes out of a shaker in a restaurant or what we can buy bulk in a cardboard box in the supermarket for 90 cents. The reality is that salt is so much more than that. To the great chefs, their salts are as important to their cooking as their knifes, the right pans and the best ingredients money can buy. And there is a whole unisverse of great salts out there. Not only do they serve different purposes but they also have a wide range of different falvors. Salt is not like salt. Here are my personal favorits amongst the premium salts. You should have at least some of these in your kitchen. Embark on this trip and you will find out what a treasure some of these salts really are.

Grey Sea Salt (fine) - Le Tresor Whole mineral sea salts from the prestigious salt ponds of Guérande France are completely natural and unrefined. This Grey Sea Salt is harvested using traditional Celtic methods. The beautiful grey color comes from the clay lined salt ponds that the seawater is evaporated in. The exceptional French clay in these ponds adds valuable minerals and nutrients to both the nutritional value and flavor of these fine salts. Le Trésor salts are never blended always 100% pure.

Bolivian Rose - Andes Mountain (fine) This incredible pink salt is hand harvested from the Andes Mountain range in Bolivia. Ancient sea salt deposits were covered with volcanic lava creating this high mineral salt and protecting it from pollution. The light rose and orange color of The Bolivian Rose makes it gorgeous when presented in a clear salt shaker or mill. This Salt is incredible over fresh pasta or bakend and boiled potatoes with a little butter.

Alaea - Hawaiian Red Sea Salt (fine) In ancinet times Hawaiians use Alaea salt in ceremonies to cleanse, purify and bless tools and canoes, as well, in healing rituals for medicinal purposes. Alaea Hawaiian Red Sea Salt is non-processed and rich in minerals. A small amount of harvested reddish Hawaiian clay (‘Alaea) enriches the salt with Iron-Oxide. Savor its unique flavor on roastet or grilled meats. This is the traditional and authentic seasoning for native Hawaiian dishes such as Kalua Pig, Hawaiian Jerky and Poke.

Salish - Alderwood Smoked (fine) This Pacific Sea Salt is slow smoked over real Alderwood, giving its it’s authentic, clean smoke flavor. Salish™ smoked sea salt is a 100 % natural and combines traditional Alderwood flavor with sea salt to create a most unique and beautiful spice to use in any of your favorite recipes. The name Salish™ comes from the Native American Indians- the first to inhabit the great Pacific Northwest. In fact Alderwood has been used to smoke salmon and other meats for hundreds and hundreds of years.

Sonoma Kosher Flake Salt Kosher Flake salt is a unique, pyramid shaped crystal with stair-step sides. The irregular crystals make this salt ideal for cooking and seasoning as well as an accent for refreshments that call for a salt-rimmed glass. Sonoma Flake is commonly used by spice blenders due to the increase surface area that improves adherence to food. Contains no additives. This is a true all-purpose salt.

Fleur De Sel - Le Tresor This salt is from the Guérande region of France and is certified Organic. This Fleur de Sel is hand harvested. Only on certain afternoons when weather conditions are just right, a lacy-white film forms on the top of the salt beds. This is the precious Fleur de Sel. It must be harvested on the same afternoon it is formed. It is very rare, but all you need is a few grains to transform any dish. I love it on anything cold - over fresh, ripe tomatoes, grilled vegetables, or salads. Any fish or meat; Just drizzled with a little olive oil and then sprinkled with a pinch of Fleur de Sel. This is truly the Best of the Best of French gourmet sea salts.

Kala Namak - Black Indian Salt This is an earth salt, not a sea salt, that is mined in central India. It is actually pinkish grey rather than black and has a very distinctiive sulfurous mineral taste, almost like hard boiled eggs. It is used in Indian cuisine as a condiment, added to chaats (fruit glazes), Indian fruit salads, chutneys, raitas (plain yogurt with cucumbers), tastey salads and savory deep-fried Indian snacks. Black salt goes well in vegetable dishes and with seafood. Chaat masala, a Indian spice blend, is dependent upon black salt, among other ingredients, for its characteristic aroma and flavor.

Murray River - Pink Salt Flakes These pink salt crystals are light and delicate peach colored flakes. They have a wonderfully mild flavor. The crystals melt quickly and evenly making Murray River flake salt ideal for finishing, roasting and baking. The Murray River is the biggest river in Australia. The source of its water are the Australian Mountains. The Murray-Darling Basin’s low rainfall and high evaporation have combined to concentrate salt in the groundwater. A red pigment - carotene - is secreted from the salt tolerant algae. The underground saline waters have been laying dormant for thousands of years and are now utilized to produce this beautiful salt.

Velvet De Guerande - Le Tresor This salt is light gray in color and almost the consistency of flour. This is a very delicate crystal that has a “buttery” feel and taste as it melts on your tongue. This is a terrific salt to top any dish. Its texture makes it ideal for popcorn, french fries or sauces and salads. It is one of my favorit finishing, or topping salts. Whatever comes out of the deep fryer and needs to be seasoned, will become just that much better with this salt.

Fumee de Sel - Le Tresor This is unlike any smoked sea salt available. This Fleur de Sel is cold smoked from chips made from seasoned French oak Chardonnay wine barrels, which for years have been used in the aging of fine wines. The five to seven year old barrels are hand selected for wood smoking chips. This unique smoked salt is hand made from start to finish. The crystals are smoked to a light toasty brown and have a deep smoke flavor without being bitter. The moist Fleur de Sel crystals readily absorb the natural smoked flavors of the oak and chardonnay. Top a piece of butter-poched King salmon with this salt and you will be wowed.

Himalayan - Pink Salt This pure, hand-mined salt is found naturally deep inside the pristine Himalayan Mountains. This sea salt is about 250 million year old, from the Jurassic era and is known for its healing properties. It is used by health professionals, spas and individuals to heal the body and relax the mind. For centuries, salts have been used as folk remedies for a variety of health issues. Stimulating circulation, lowering blood pressure and removing toxins such as heavy metals from the body are just a few of the many benefits of Himalayan Pink salt. It is incredible pure. I use this small grains to top rice dishes and potatoes.

Bali - Coconut and Lime Smoked Sea Salt This salt starts with tropical salt harvested from the Bali Sea. The beautiful geometric crystal that grinds easily and absorbs lots of flavor. Indigenous coconut and kaffir lime leaves are used to create a smoky salt with a bite of citrus. Try Bali - Coconut and Lime salt on halibut or prawns. I use it in all my Thai dishes.

Italian - Black Truffles Sea Salt This is Italian premium hand harvested sea salt mixed with luxurious dried Black truffles from the Abruzzi region of Italy. This aromatic and superbe truffle salt is adored by chefs and connoisseurs alike. Try this truffle salt over cooked egg dishes, butter tossed fresh pasta, on foie gras, or sprinkled on buttered popcorn and served with a glass of spumante! This is truly a “special occasion” condiment!

My Gourmet Brother Ferran Adria (currently the worlds best Chef) has a simple but nevertheless astonishing snack recipe that lets you experiance different salts like nothing else you have experianced before. Preheat your oven/broiler and position a rack about 8 inches from the heat. Cut a few slices of a baguette (or any other bread really), and spread them on a baking sheet and broil them until toatsted, about 30 seconds to a minute. Take them out, turn them over and set a few chunks of nice dark premium chocolate on each slice. Put them back in the oven and broil until the bread turns golden and the chocolate begins to melt, about another 30 seconds to a minute. Put these chocolate toast on a plate and drizzle them very lightly with a good olive oil. Then sprinkle them lightly with the premium salt of your choice (or even better use different salts for each toast) and serve right away. You will be surprised!

New Zealand - Three Splendid Wines !

One wine region that notoriously escapes our attention is New Zealand. A fascinating assembly of Polynesian islands contrasts primordial glaciers and volcanoes with modern cities and farms. Here ancient indigenous traditions of the Maori people mix with the buttoned-up Britishness introduced to this far-off land when the Empire declared it a crown colony in 1840. Though the first vineyards were planted in 1819 by Reverend Samuel Marsden in the Northland area of the North Island, only in recent decades have the region’s wines achieved critical mass. Over the last decade significant improvements in the quality of the wines have been achieved. In 1998, viticulturist Steve Smith and Australian businessman Terry Peabody founded Craggy Range Winery which is producing single-vineyard wines in the Hawkes Bay region. Smith, the winery's viticulture director, defined certain blocks where particular varietals could best exploit the conditions. The early vintages of Craggy Range were made from sourced grapes, only with the 2002 vintage was Smith’s belief that the property had the potential to yield wines of an exquisite character finally vindicated. The overall exceptional quality of the vintage inspired Smith and his team to release three single-parcel wines as their Prestige Collection, which garnered very high praise from Robert M. Parker and Michael Broadbent, and its 2002 Les Beaux Cailloux Chardonnay was named one of 2005’s best international white wines.

The Prestige Collection, which is only made in superb vintages, reappears with the release of the 2004 cuvee. The 2004 Les Beaux Cailloux Chardonnay comes from the stoniest section of the Gimblett Gravels Vineyard, where Smith has planted several Dijon clones, and represents a magnificently textured wine that managed to avoid the excessive fruitiness of many other New World whites in favor of a more restrained composition that balances granite minerality with intense citrus and light peach.

The 2004 Le Sol Syrah was the last to be harvested in that year, and the berries, when picked, were shrunken and very intense in flavor. The result is a Syrah rather Rhône-like in style: The blackberry fruit does not overpower the subtler, smoky strain of black licorice, which lingers long before giving way to a peppery finale.

The third wine in the Prestige Collection, the 2004 Sophia, is a powerful and richly textured Merlot blend, which Robert Parker declared “could easily be mistaken for a Cheval Blanc”. This wine is a sultry mélange of black fruit and delicate spice that coats the palate enticingly.

To celebrate this remarkable trio of New Zealand's premuim wines, Craggy Range has created a Prestige Collection Gift Box available in the US exclusively through Park Avenue Liquor. Each handcrafted, solid cherry box is embossed in copper with the Craggy Range logo and contains two bottles each of 2004 Les Beaux Cailloux Chardonnay, 2004 Le Sol Syrah, and 2004 Sophia Merlot. Production of these collector’s boxes is limited to 200 and available on a first-come, first-served basis. This is a great gift for any collector or wine aficionado but also a great venue to just start to explore great wines from New Zealand, a wine region that cannot be ignored any longer. These boxes are not exessivly expensive and go for a few hundert bucks. It averages out to about $60 per bottle which is ok. In any event, make an effort to try wines from New Zealand. You will be suprised what you find!

Craggy Range Prestige Collection Gift Box available at Park Avenue Liquor
212.685.2442

Berthillon - The Best Ice Cream In Paris !

picture courtesy of www.smittenkitchen.com

If you visit Paris the next time and you haven't yet been at Berthillon, you will need to pay a visit to the best ice cream parlor in Paris, hands down. I could rant for a long time about what makes Berthillon the best ice cream. Three generations of Berthillon's fabricate ice cream at the same location since 1954. All their ice creams are made by hand in small batches, fresh from scratch everyday and best of all, they only use butter, cream, eggs and natural ingredients. Admits many different flavors, Berthillon holds a few secrets know to insiders only. Let me start with the three highly-sought-after flavors that are only available during short periods of the year. Marron Glacee (chestnut) is only available during the three winter months. Same goes for the Pain d'Epice (honeycake). During a few summer months, they do feature the Fraises du Bois (wild strawberries) which is a true sensation. But the one flavor that makes Berthillon an ice cream icon amongst Gourmets around the world is their Caramel au Beurre Sale! This is a creamy caramel ice cream that is made with salted Normandy butter. The sweet caramel blended with the salted butter creates a taste sensation that is nothing short of addictive. If you try that one, I promise you, you will return to Paris just to eat that ice cream again.

31, Rue Saint Louis en l'Ile, 74004, Paris, France