Word: corkscrewing
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Wish you had easier access to your pinot? Fit the Icon Ratchet Action Corkscrew from Prodyne over the top of a wine bottle and twist. Once the corkscrew's "worm" (spiral) is fully engaged, two quick and easy cranks of the lever pop the cork right out. $20; spring...
MacNeil wasn't born with a silver corkscrew in her hand. She grew up in a working-class Boston family, contracted polio at 15 months and was paralyzed until she was 8. MacNeil ran away from home at 14 and put herself through high school in Reno, Nev., by waiting tables in a coffee shop and cleaning hotel rooms on weekends. At 16 she began having a glass of cheap wine with dinner every night, an escape from her daily struggle to survive. "When you have no money, food and drink become an inordinate pleasure," she says...
Throw away that corkscrew. This month U.S. wine producer Three Thieves releases Bandit Bianco, an Italian white, in a 1L brick. It is the first widely marketed varietal wine in the U.S. to be packaged in Tetra Pak aseptic cartons--layers of polyethylene, paper and aluminum foil more commonly associated with milk. Europeans and South Americans have been drinking wine from them for years. In 2003, packaging company Tetra Pak, based in Switzerland, sold 1.6 billion wine containers globally. They're cheaper than bottles to make, and unopened they keep everyday wine fresh for a year. The time...
...wrapped in chestnut leaves. Check. Funny Englishman mangling the French tongue. Check. You have to admire his tireless attention to food and drink, to cassoulets "humming with the promise of cholesterol." After all, this is the man who spent a good part of Encore Provence searching for the perfect corkscrew. But while he's caressing every grape and truffle, his half-baked caper plot runs on autopilot. Uncork his new book? If you must, but only if there's nothing more bubbly at hand. This one is vin ordinaire...
...person. Quirks are de rigueur in this stark warehouse-district hot spot. The prelude to eating a bowl of smoky watermelon soup is a spoonful of frozen Dijon mustard powder that, as one of the lab-coat-donned waiters puts it, "really opens up your taste buds." Corkscrew flatware stuffed with lavender and bruleed garlic enhances the olfactory experience of eating scallops and daikon radish in a Brazil-nut puree. Dining chatter revolves around how they are going to serve, let alone create, dishes like "12-year Gouda ice cream with balsamic vinegar." Moto, a whiplash blend of science...