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...greatest vintners have signed on to the biodynamic craze, including Domaine Marcel Deiss of Alsace and Italy's Emidio Pepe. Alain Dugas, winemaker at France's Château La Nerthe--where wine has been produced almost continuously since 1560--began experimenting with biodynamics on 20 of its Châteauneuf-du-Pape acres 10 years ago. Why the sudden urge to tinker with centuries-old practices? "To maintain pH balances," Dugas explains. "There is less acidity in biodynamic wines...
...while organic wine might be good for the earth, is it any better for your palate than regular wine? Some biodynamic wines are definitely worth the slight bump up in price, like the citrusy Patianna Sauvignon Blanc or the Domaine de la Renjarde Côtes du Rhône Villages, with its earthy berry notes. "What you are tasting is that specific soil, that sun, those grapes," says acclaimed sommelier Sterling Roig. "These wines have an incredible purity about them." Which means that after swirling your glass, you should feel free to look down your nose while sniffing...
...penalty kill, obviously we’ve got to make some adjustments,” Donato said. “I thought that from the net on out, we allowed goals too easy.”The teams traded scores once more to close out the period. Senior Kevin Du netted the game’s first even-strength goal, but the Bears then capitalized on a 5-on-3 to send the teams to the locker room knotted at 3.“I thought we took some terrible penalties, and we gave them a chance to get back...
This fall, SLAM’s cause du jour was security guard unionization. In what The Crimson called a “hard fought victory for the guards and student activists,” Harvard security guards subcontracted through AlliedBarton were allowed to form a union. SLAM celebrated, and The Crimson’s editorial board applauded the decision because the “University’s security guards…deserve a union”—a glorious victory in the eternal class struggle...
...million Thai baht (or $29,800) to lavish on a single eating experience. The meal, lovingly constructed by six three-star Michelin chefs flown in from Europe, sounded delectable: highlights included a tartare of Kobe beef with Imperial Beluga caviar and Belon oysters (paired with a 1995 Krug Clos du Mesnil) and a tarte fine with scallops and $350 worth of black truffles (paired with a 1996 Le Montrachet Domaine de la Roman?e-Conti). Fifteen deep-pocketed global gourmands paid for the repast, which was modestly titled Epicurean Masters of the World. Their identities were not revealed, although the event...