Portlands' veritable pantheon of viniculture mastery … your very own Iron Sommeliers By Marshall and Carolyn Manning And on April 13th, 2007, these masters of wine sat back and watched a private dining room brimming with anticipation. These brilliant matchmakers had already done their part days before. This was the … [Read more...] about Dueling Sommeliers: Who’s the Best?
My first column of the year is on Champagne. I know you’re thinking, “What kind of a ninny does an article on Champagne AFTER the biggest Champagne-drinking day of the year?” Well, this kind of ninny does. That’s because I don’t believe that Champagne is only a wine for celebrations a few nights per year, and it … [Read more...] about No ‘Pagne, No Gain – All About Champagne
Why can't restaurants get wine temperature right? I’m mad as hell and I’m not going to take it anymore! “What’s causing this frustration?” you ask. No, it’s not the national debt, not the high price of gas, I get the big bucks for talking about wine. And if the Food Dude can rant and rave about restaurants, then I can … [Read more...] about At What Temperature Should Wine Be Served?
"Yes, you read that correctly…Beaujolais. I’m not talking about Beaujolais Nouveau, the overproduced wine that’s rushed to market right after the harvest, more as a gimmick and celebration wine than anything else." As I type this, I’m enjoying some good roasted chicken. While this may not be the best way to keep the … [Read more...] about The Beaus You Love Are The Beaujolais
Lazin’ On a Sunny Afternoon - Marshall Manning reviews the bar at Higgins Restaurant [Note: this review is only of the bar area. There is a full review of the entire restaurant here.] Friday was one of those days I don’t have often enough. It was the kind of day I’d have frequently if I ever got lucky enough to win … [Read more...] about Review: Higgins Bar