I might like this video better if the actual video part was there – seriously, I’m listening to the lady talk but the video keeps fluctuating between fuzzy black and white and no video signal at all. The production values seem pretty low when the rare moments of imagery do pop up – I wonder if way back wherever it originated from someone just dubbed it from tape to tape (it seems like it started as an old VHS) and maybe it was partly magnetized by accident?
Other than that the video does seem to dwell a lot on festivals and side-stories that, while, nice, seem to keep it off topic for a bit too long. I think some maps and lists to lead-in and/or summarize would’ve helped me, but maybe that’s just my personal learning style.
Crimea is famous for its wines, among which the best are produced along the Southern coast of the Crimea. These wines have absorbed splendor of Crimean sunshine and other favorable natural features; they are brilliant, tender and full of fragrance.
Crimean wine making has over 2 500 years of traditions, brought there by ancient Greeks.
Many of the actual brands of the Crimean wines have been created with the participation of the "Magarach" experts, and in particular white and red table wines to accompany rich and varied Crimean cuisine.
The Inkerman winery in Sevastopol region is known for production of fine wines; this is the unique enterprise of classical wine making, from grapes grown on the land of ancient Greek settlement Chersoneses (5th century B.C.) where wine making was first developed in the Crimea.
Crimea produces also high quality strong wines following the traditional methods of Porto, Madeira or "Sherry" type. These wines have taking part in international wine competitions since the year 1873 and the most demanding experts acknowledge that the Muscatel wines of the Southern Coast of the Crimea are incomparable in aroma, fullness and richness of taste feeling.
A fine golden colour of White Muscatel "Magarach" is notable for its brightness. Low alcohol and high sugar content, and special tenderness and sort bouquet with a shade of honey and a tea rose create excellent scale of feelings. The wine has southern wine been produced from 1836 and has 31 awards.
Sparkling wines produced according to traditional Champagne methods are here for festive occasions. They have been made in the Crimea for more than a hundred years. The internationally known "Novy Svet" (new world) winery founded by Prince Leo Golytsyn produces these wines according to classical Champagne methods, whereas the winery "Zolotaya Balka" in Sevastopol region makes excellent Champagne according to modern technology.
Connoisseurs prefer the collection Brut "Novy Svet", and pay tribute to original "Sevastopol Igristoye", with its aroma of tea rose and citrus plants with a pleasant refreshing taste.
Brandies too are made in the Crimea. Their brands are "Magarach", "Ai-Petry", "Koktebel" or "Khersones". The brandies made by Koktebel plants, are notable for richness of their taste and luxuries aroma. Their brandy "Kutuzov", matured for 25 years, is a real gem, with a dark and transparent gold colour. It is notable and harmonious taste and a magnificent bright bouquet with resinous-vanilla tones, slight shade of dried fruit and chocolate.
The Crimean wine makers are glad to offer you their production and to wish your life be like a magnificent wine - bright, sharp and fragrant.
Tempting cuisine and superb wines are the treasured traditions of the Crimea. Abundance of fruit and vegetables, culinary specialties of more than 80 nations of the Crimea makes our peninsula the gourmets' paradise while the intriguing diversity of wines can impress any connoisseur. Taste excellent dry wines from the Crimean plains and mountainous valleys, savor exquisite champagne - type wines from the Novy Svet winery, enjoy the ports, sherries, madeiras and, especially, preserving the sweetness of the southern coast grapes for many years, dessert wines of the celebrated Massandra winery. The Crimea can cater for any taste: go to an expensive restaurant or just have a picnic in the picturesque surrounding of the Crimean nature; everywhere you can enjoy the hearty food and delicious wine.
We would recommend an excursion to Massandra palace. The experience of doing a Wine-tasting in "Massandra" winemaking complex (It was founded 100 years ago to produce wines for the court of Russian Emperor Nikolay is something out of the world.
Another experience we will recommend is a wine-tasting session in the "Magarach" winemaking complex.
Combining this with an excursion to the Livadia palace and having your lunch in the restaurant "Tsar's cuisine", and then top it off with an excursion to the Vorontsov palace.
You will now have an experience you will remember forever, and you will not only bring home a bottle or two from the complex, but a taste in your mouth that you will never forget. Combining this with the scenery and the architecture, leaves you with no other choice but come back again to visit this part of the world to get a better taste of its soil.
Help answer the question about southern wine
Southern California Residents only!! Have you heard of a pace that serves 25 cents glasses of wine?
Can u tell me the name and location of this bar. They specialize in wine. There is this automated machine southern wine the dispenses wine from cheap to expensive wines. You pay by the glass and they brag that u can get a glass of wine for as low as 25 cents or try an expensive wine for up to 26.00 dollars a glass. I was under the impression that it was called " the wine bar" i thought it was in Pasedena ,but i cant find.Im looking for the wine bar that serve wine by the galss as low as 25 cents..can u help please
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Google Videos - southern wine
Search results for query: [southern wine]
& Spirits of Arizona | & Spirits of Arizona, Las
Southern Wine & Spirits of Arizona - Video Profile...
Using A Griddle To Cook Health Foods
Bill Neal’s Southern Cooking is a great cookbook for Southern foods. These are recipes to make in a cast iron skillet, not a microwave. The recipe for shrimp and grits, the signature dish at the late author’s restaurant in Chapel Hill, NC, is itself worth the cover price. Somewhat like Carol Field’s “Italian Baker,” this book offers some insight into the history of the recipes but is not full of fluffy digressions. My copy is dog-eared and bears a few sauce stains after years of use. It is nicely organized into sections such as soups, breads, rice, vegetables, fish and shellfish, meats and desserts. Besides shrimp and grits, I’m very fond of the recipes for chess pie and Sally Lunn bread. Like THE JOY OF COOKING, this book offers precise directions on the finer points of cooking that make a difference between a good dish and a great one. Highly recommended.
My husband and I have had this cookbook for several years, and given many copies of it as gifts. Bill Neal hasn’t simply listed recipes, he has written a historical summary of many traditional southern foods. All are interesting, and most shed light on how certain recipes came into being.
That said, the 150+ recipes themselves are terrific! Our favorites are Herb Crust Pork Loin with Onion Gravy (much requested by frequent visitors!) and the famous Shrimp and Grits, Crook’s Corner Style… Crook’s Corner was Bill Neal’s restaurant in Chapel Hill, NC. Living ten minutes from it means we have been able to enjoy the “original” Shrimp and Grits, which is unique and outstanding. Neal claims the restaurant serves that dish 10,000 times each year! Fortunately, the recipe is fairly easy to make at home as well, and just as tasty.
The book includes such southern basics as spoonbread, Brunswick Stew, gumbo, peanut soup, crab cakes, and fried chicken. Most of the recipes are not complicated, but some do require effort and time. Devoted cooks will recognize that the results are well worth the effort! Some of the recipes are quite simple, however, like the Raspberry Fool… with divine results! Neal is quite detailed in his instructions, so they are not hard to follow, as well as including some serving suggestions and recommended equipment.
There are no photographs in this cookbook, but they are not needed. (This from a die-hard “all my cookbooks must have color photos” fanatic!:) Bill Neal paints a complete picture of what the dish should be. Your imagination and taste buds will do the rest.
Happy Eating!
No sense going into a long, elaborate and flowery review of this well-educated, native southern boy’s book. If you’re really interested in doing authentic, down-home southern cooking — not the Yankeefied stuff some try to foist off as southern food — then just buy this book.
Trust me, I know real southern cooking when I taste it: My mother learned to cook from my grandmother, who was born and grew up in Kentucky. I grew up on their cooking, but didn’t have sense enough to record the recipes. Wasted a small fortune on wantabe southern cookbooks. Then I found this book, cooked a bunch of the recipes and they were exactly like back home at my mother’s and grandmother’s tables.
Just buy Bill’s book. The price is right. You’ll never regret it.
If you are looking for some of your grandmother’s favorite recipes…this is where you will find them!
Sure, it is a series of TV episodes linked together to form a full length DVD, but Come on! It is only $9! There is a lot of information, pretty scenery, and stops at various wine regions. I know the sound quality is kinda poor, but Come on! It is only $9! COME ON!
I’ve been searching across the globe for DVD’s on wine and winemaking, and thanks to Amazon this briliant work of art has hit the ticket. Fair enough the technology used to produce both DVD,s dosen’t do its content justice but the insight, history, and general information about Italian wines and its regions is a must for any wine enthusist. As an amateur wine maker (with an Italian background), the scenes of vingerons unloading their crop straight into the crusher, and seeing the wine pouring into demijohns made me feel like grabbing my passport, jump on a plane and giving them a hand.
I grew up as an child in the Applachian hills of North Georgia and had heard of this book from a cousin. I borrowed her copy and related to so many things that were talked about in this book. I remembered a lot of the recipes that my Mother had cooked that were explained in detail. I liked the book so much that I ordered copies for all my siblings. I would recommend this book to anyone interested in the history of the people that came here from Ireland, Germany, Scottland, or England. I would also reccomend it to anyone interested in how our people survived when they first came to this country.Smokehouse Ham, Spoon Bread, and Scuppernong Wine: The Folklore and Art of Appalachian Cooking (10th Anniversary Edition)
I wonderful book for the ones who can or want to remember them “good ol’ days” and to learn just how Grandma made them biscuits and how Grandpa cooked that possum. I have bought an extra book to give to a friend.
Header says it all. If you have an interest in the life of an earlier time, this book will paint a picture you’ll enjoy again and again.
This is the most amazing cook book ever! It takes you to the Appelatian mind set and teaches you, step by step how they do things and why. It moves you from history to recipes in a seamless way. You will love this book if you love the history behind the cooking, and then want to cook the things you just learned about. Awesome!