Wine Guide 2012
Dining
Just a Taste
By the ounce or by the glass, Enomatic systems open up a world of wine possibilities
March 22nd, 2012
"Enomatic” is a term similar to Kleenex or Jell-O, because even though a French company of that name first developed these wine-dispensing and preservation systems, competing companies such as Napa Technologies are now producing them, yet anything falling into the category is called an enomatic. Several dining spots around town take advantage of a proprietary technology that allows wines to remain fresh in the bottle, while being visible behind a glass window in a stainless-steel dispenser. Read more »
The Grape Nut
Paso Rambles
The single greatest grape escape for Las Vegans
March 22nd, 2012
I call it “the NorCal Schmear.” Thirty or more cars spread out on a Northern California highway, edge to edge like the cream cheese on a bagel, and at least three car-lengths apart. Each lane moves at exactly the same speed, the drivers hedging their bets to prevent any bottleneck that might prevent them from getting from the airport to their 2:30 p.m. tasting in Napa. Read more »
The Deal
Cheap Wine
March 22nd, 2012
Keeping in the spirit of Vegas Seven’s wine issue, let’s take a look at a few of Las Vegas’ many deals on the grape. The sheer number of restaurants and bars and nightclubs in this town lead to all sorts of plays on wine all over town. The biggest problem is staying up with them. Here’s a list of some the top deals going on right now. Read more »
Nightlife
Tao Group Gets Envolved
March 22nd, 2012
For better or worse, winemaker Ben Flajnik’s tumultuous season on The Bachelor has come to an end. But his love will go on. Read more »
The Grape Nut
Sip on This
The Cosmopolitan’s private-label sparkler is just the right amount of right
March 22nd, 2012
There are those stoic, buttoned-up sommeliers who flinch at the slightest mispronunciation of Meritage (“It’s ‘MER-i-tij’ like heritage, not ‘mer-i-TAAAHZH’ like camouflage ...”). Read more »
Cocktail Culture
Herbs & Wine
Broken Spur, as served at Herbs & Rye, $9
March 22nd, 2012
Boasting not one but two wine-based spirits, the Broken Spur sounds far more rustic than it actually is. In fact, it couldn’t be more opposite. I will never use the term “smooth” in relation to spirits themselves, but I have to declare this to be the smoothest cocktail to ever kiss my lips. Read more »
Mis En Place
Vermouth-It’s Alive!
March 22nd, 2012
Regardless of the Noilly Prat bottle rotting on your parents’ liquor shelf, wine-based spirits—fortified wines, aperitifs, digestifs and vermouth, especially—should be refrigerated after opening. Read more »
Dishing
Ligurian Octopus Salad, Bartolotta Ristorante di Mare
March 22nd, 2012
Tender, slightly warm octopus and soft potatoes are gently tossed in nothing more than lemon juice and olive oil in this traditional Italian seaside dish. So simple and elegant, each bite nearly melts in your mouth. Read more »
Dishing
Linguine and Clams, Wolfgang Puck Bar & Grill
March 22nd, 2012
Wolfgang Puck may have redefined American pizza, but his pastas are pretty good, too, even at this restaurant devoted to the pies. Read more »
Dishing
Monkey Brains, Rick Moonen’s RM Seafood
March 22nd, 2012
Bananas are cut lengthwise then dipped in tempura batter and deep-fried to act as the base to this fun fusion dish. The crunchy and sweet elements from the banana cut into the intensity of the spicy king crab and big-eye tuna topping the dish. Read more »
