Rediscover the Delights at Disney’s California Food & Wine Festival: More Dishes, Live Bands and a Purr-fect Touch of Cat Puns!
The new carnitas-style pork belly with esquites corn mac salad at Disney California Adventure Food & Wine Festival showcases the varied menu the culinary team has planned for this year.
You can find this dish at LA Style, one of the ten festival marketplaces located throughout California Adventure. The esquites corn salad comes with a habanero and chilli-lime seasoning.
Disneyland Resort Chef Luis Madrigal expressed that this dish is a result of an attempt to experiment with the much-loved pork belly, all while presenting a Los Angeles cultural experience.
He shared, “So, we thought of including it. Carnitas are pork but they’re made in a unique style. We explored ways to merge this with the pork belly. We have this pork belly piece accompanying the esquites corn salad. Esquites are a common street food in Los Angeles, often sold by outdoor vendors. We wanted to offer that cultural experience to our guests, an experience that chefs get outside of the workplace. Growing up, many of us used to visit the elote man to get a cup of esquites. Now, we’re bringing that tradition together with the carnitas.”
The festival commenced on March 1 and will end on April 22, offering over 80 new dishes found in festival marketplaces, meals at participating locations and certain carts. This year, patrons can choose from the new four-coupon Sip and Savor Pass or the recurring eight-coupon variant. These passes can be spent on selected food and non-alcoholic drinks.
In addition to the wide range of food and beverages on offer, there is an educational aspect featuring local, celebrity, and Disney chefs who provide cooking shows on weekends at the Hollywood Backlot Stage.
The other half of the Food & Wine Festival is made up of entertainment, including a new interactive children’s display in Hollywood Land – “Confection Purrfection with the SuperKitties,” which is inspired by Disney Junior’s animated show, “SuperKitties.” An amusing aspect of the show is the witty use of cat puns, spanning from “cat-astrophe” and “that’s paw-some,” to “cat-ch ya later” and everything in between.
“The series is flooded with cat puns and we just kept loading more,” stated Linda Love Simmons, the show director for Disney Live Entertainment. “We were in fits of laughter constantly,” she added.
The event features appearances by the “SuperKitties” and kids’ cupcake decorating activities.
The organizer stated a desire to provide an engaging activity for young food enthusiasts.
For live-music lovers, the festival will boast a larger number of bands this year. 14 different bands will be performing daily at the Palisades Stage and Paradise Gardens Bandstand. Musical genres range from reggae, top 40, 80s, R&B, jazz to big band.
The “Cookin’ with the Jammin’ Chefs” segment returns for the third time. It features music centered around cooking, dancing characters and performers dressed as chefs drumming on kitchen utensils. Characters such as Chip ‘n’ Dale, Clarabelle Cow, and Daisy Duck will contribute to feature with their exciting dance moves.
“I cherish the concept of rejoicing in everyone’s presence. The thought of everyone seeing themselves in the narratives we share delights me,” expressed Simmons. “With ‘Confection Purrfection’, the notion is that when people sense inclusion, it enhances their happiness. It amplifies joy for all. This is something we should embrace, ensuring that everyone perceives themselves as integral to the story. Also, the laughter and fun are tremendous. Even the tiniest chefs possess their own superpowers.”
“As for ‘Cookin’ with the Jammin’ Chefs,’ the conclusion always resonates with me deeply: ‘Sample everything, give it all a try, because food, much like life, is a grand celebration. That, to me, encapsulates the essence of Food & Wine – it’s a spontaneous celebration. It’s a tribute to the abundance California offers. It also celebrates artistry. By the gazebo, close to the beer garden, works of art designed specifically for the festival can be observed. The mural is brushed to life. So, in the opening four days of the festival, attendees can witness the gradual birth of this mural at the hands of a real artist called Marcella Swett.”
Blake’s Hard Cider and Gypsy Spirits Unite: The Launch of New Triple Jam Vodka
Blake’s Hard Cider and Petoskey-based Gypsy Spirits are teaming up once again for a new vodka: Triple Jam Vodka.
It comes after the much-anticipated and successful release of the Apple Pie Vodka that was released last summer.
Triple Jam Vodka brings together vodka with flavors of fresh strawberry, blackberry and raspberry, with a touch of apples.
It’s inspired by Blake’s cider, Triple Jam, a 6.5% semi-sweet cider made with real berries.
“We’re excited to partner with our friends at Gypsy Spirits, to bring the flavors of Triple Jam to Michigan’s cocktail and spirits lovers,” said Andrew Blake, the founder of Blake’s Hard Cider. “This vodka combines our delicious real fruit flavors with their expert distilling for a uniquely Michigan experience. Gypsy Spirits’ philosophy is one of embracing life to its fullest, and that’s always something we fully support at Blake’s.”
“The chance to work with a group of people who excel at what they do and are passionate about their craft and supporting Michigan makes the beverage industry worthwhile. Collaborating with Andrew and the Blake’s team is thrilling as they contributed significantly to putting Michigan craft beverages on the map,” attested Michael Kazanowski, founder of Gypsy Spirits in a press statement. “Following the success of our initial product with Blake’s, the Apple Pie Vodka, we are eager to collaborate once more, this time with their renowned Triple Jam.”
The spirit is now available at Blake’s Orchard & Cider Mill and retailers throughout the state.
Blake’s is also celebrating the fifth anniversary of Triple Jam at the Berry Bash House Party, which is held at Blake’s Event Tent and Tasting Room in Armada on Saturday, April 13. Tickets can be purchased at blakeshardcider.com.
Enjoy Great Vibes and Food at Rum For Breakfast
It might have taken a while for the party to hit its peak, but once the ‘big, bad soca’ picked up, Rum For Breakfast dominated the Hope Gardens area on Saturday morning.
Rum For Breakfast, one of the most significant pre-road march events of Bacchanal Jamaica, attracted a large audience.
The event was scheduled to start at 7:00 am, but by midday, the venue was almost full with visitors still pouring in.
Back to its roots, located within the rich garden area, the beloved breakfast party provided soca enthusiasts precisely what they craved.
People were clearly enjoying themselves as they danced with abandon, the perspiration on their bodies attesting to the intensity of their movements as they surrendered to the captivating rhythms of the music.
The responsibility of establishing the ambiance early on fell to disc jockeys such as Matthew Camps, Kyle Nocturnal, and Tyler Fyah, who aptly carried out their duty of getting the attendees in the mood for revelry as the day wore on. Tunes like Machel Mantano’s Happiest Man Alive, Kerwin Du Bois’ Too Real, Destra Garcia’s Just a Little Bit, and Patrice Roberts’ Anxiety held the crowd mesmerized as they flexed their hips in preparation for the main event.
The exhilaration within the confines of Hope Gardens merely intensified as the patrons lost themselves in the selections of the disc jockeys.
The celebration escalated to new levels of enjoyment after DJs Franco and Brush1, collectively known as the Road Marshall, delivered on their promise. The duo kept the crowd entertained with a succession of popular anthems, bringing the party to a culmination.
However, as the energy within Rum For Breakfast intensified, the breakfast buffet consistently performed at its peak. It offered delightful breakfast delights, including traditional Jamaican breakfast dishes like rundown mackerel, ackee and saltfish, callaloo, and others. The organisers ensured the attendees were fully satisfied as they revelled. As noon approached, the menu swiftly transitioned to include lunch specials such as mutton curry and a creamy pasta with jerk chicken.
Responding to Criticism for Disinviting a Friend from my Oscars Party over a Broken Whiskey Bottle
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A man on Reddit who uninvited a friend from an annual Academy Awards party after the friend broke an expensive bottle of whiskey and refused to pay for a replacement was not wrong to do so — though he may want to adjust his priorities, other Reddit users decided.
An individual with the user name “InternationalList333” asked others about the situation in a March 8 post on the subreddit AITA (“Am I the A–hole”) — drawing some 4,500 reactions with approximately 2,000 comments in a short time.
In the post, the writer asked if he was wrong “for uninviting my friend from my Oscar party over a bottle of [whiskey].” The man, 29, said that every year, he and his wife, “Kate,” age 27, host a party to watch the Academy Awards, something they’ve done for five years.
“We dress up well, place bets on the winners and eat popcorn,” he said. “It’s a fun tradition that many of our friends look forward to every year. One of those people is ‘Rick’ (28M), a friend of mine from college.”
The Reddit poster said his wife “loves” whiskey — and ahead of last year’s party, she received a gift of an expensive bottle from her father. The bottle cost $175, the Redditor said.
However, as “Kate” had recently given birth and was still breastfeeding, she did not yet open the bottle.
“During last year’s watch party, [the friend] Rick got wasted,” wrote the man in his post.
“While searching for a different item in our alcoholic storage, he unintentionally shattered the bottle. He extended numerous apologies once his intoxication subsided. I was ticked off, nonetheless, the liquor belonged to Kate, she pardoned him, so I chose to disregard the incident.”
According to InternationalList333, at that gathering, only his friend Rick was inebriated.
“To add, we chose the beverages and placed them on the kitchen slab. Rick invaded the cabinet hunting for a bottle of alcohol (without prior permission from me), and was the standalone individual who performed this act,” the gentleman claimed.
Post a few weeks of the event, InternationalList333 along with his spouse questioned Rick about his plans to compensate for the shattered whiskey bottle.
“He was shocked at our question, and told us he didn’t intend to. Rick’s been having problems with finances for quite some time and often struggles with his rent,” the man shared on Reddit.
“He made a point that since we were aware about his situation, we should not expect him to pay for a bottle of whiskey that cost $175.”
Rick was provided an ultimatum by InternationalList333: He would have to replace the whiskey by the time the next year’s party rolled around, or else he wouldn’t be invited anymore.
“He agreed at that time,” he noted. “Randomly throughout the year, I would ask him about the progress, he always reassured me saying that he was nearing his target.”
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This turned out to be untrue, apparently.
Last week, I asked Rick about it again. He confessed he hadn’t actually saved any money for the bottle, wrote the Reddit poster. So I kept my promise and uninvited him from the party.
This apparently made Rick and his girlfriend very upset — who said
breaking the bottle was a “drunken mistake.”
They also insist that I’m being unsympathetic and entitled by expecting Rick to pay for a new bottle, he said.
Kate’s on my side, but is worried we’re being too harsh. I really don’t think we are, but as Sunday approaches, I’m starting to feel guilty,” wrote InternationalList333.
Fox News Digital reached out to InternationalList333 for additional comments or updates.
On the AITA subreddit, people can respond to posts and indicate the poster is “NTA” (“Not the A-hole”), “YTA” (“You’re the A-hole”), “NAH” (“No A-holes Here”) or “ESH” (“Everyone Sucks Here”).
Users can “upvote” responses they think are helpful and “downvote” ones that are not.
Despite the vigorous debate in the approximately 2,000 responses to the post, the consensus was that InternationalList333 wasn’t in the wrong for expecting his friend to purchase a replacement bottle for the one he’d broken. However, many felt that it might not be worth jeopardizing the friendship over this matter.
“NTA. Regardless of whether he was drunk or not, he destroyed a
gift from a father to his daughter and then lied about it. That being said, if you’ve known him for a long time, and he’s always been a good friend, I would overlook it,” commented Reddit user “rafaelvandercan”, which was the most upvoted comment.
“The value of friendship exceeds the unintentional loss of a few hundred dollars,” added the same user.
Another highly-rated commentator agreed, stating that since Rick already had a history of breaking things, he “shouldn’t be allowed back in your house until he rights his wrong, either by replacing the broken item or compensating you for its value,” said a user named “7hr0wn.”
“It doesn’t matter that the item was a bottle of liquor. It doesn’t matter that Rick was drunk when he broke it. This is very basic guest etiquette,” said the user.
The same commenter added, “If you break something in someone’s house — accidentally, on purpose, or drunkenly — you make it right.”
Another user had a different take on the situation.
“Obviously unpopular opinion, but ESH [everyone sucks here]. Seems like Rick did a really poor job apologizing and shows little remorse,” said user “here4judgment.”
Hosting a party, said this same user, comes with the risk that something could be broken, especially if alcohol is being served.
“As I understand you, it was an honest drunken mistake, not the result of completely reckless behavior,” said here4judgment.
“Rick is struggling financially and It’s just a bottle of booze, man,” he added.
The friend should “apologize for not apologizing properly in the first place and for promising to replace the bottle when he didn’t intend to, and you should apologize for hounding him over a bottle of booze when you knew he was having a hard time making ends meet,” the commenter concluded.
Expert Advice: The Top 4 Non-Negotiables for Brewing Beer at Home
Since the Neolithic revolution, when the implementation of agriculture paved the way for human civilization, society has been inextricably linked to the art of brewing beer. Little has changed over the ensuing millennia, as creating new brews and experimenting with recipes remains a popular business (and hobby) in the 21st century — some people have even turned Lucky Charms into beer, for example.
Because beer is made through a biochemical process called ethanol fermentation, in which yeast converts sugar into alcohol and carbon dioxide, a successful batch requires specific conditions. Failure to maintain these conditions can result in the beer becoming contaminated with mold or bacteria. In an exclusive interview with Mashed, co-owner and head brewer of Spice Trade Brewery + Kitchen Jeff Tyler helped hobbyists avoid the biggest mistakes people make when brewing beer by explaining four non-negotiables: cleaning, sanitization, healthy yeast, and temperature control.
When unwanted bacteria find their way into your fermentation vessel, your beer can become infected. As such, a good batch always begins with clean tools. “Make sure you spend the time to ensure every piece of your equipment is clean,” Tyler told Mashed. Only after removing debris and buildup should you use a sanitizing chemical to kill any unseen organisms that may linger on your brewing equipment. “[This] will ensure that your yeast is the only organism in your beer and help prevent contamination, off flavors, and bad batches,” he explained.
Read more: Popular Vodka Brands Ranked From Worst To Best
Once your brewing equipment is clean, your attention should turn to your yeast. Jeff Tyler, a brewing expert, spoke to Mashed about this important ingredient. Instead of dry, store-bought yeast, Tyler recommends fresh yeast or a damp block of yeast cells that need refrigeration. Aside from the quality of yeast, Tyler emphasises that the number of yeast cells is crucial to the brewing process. Typically, 1 million yeast cells per millilitre of wort should be used, but the desired ratio can differ depending on the type of beer you’re making.
Keeping temperature under control during fermentation is also critical. Generally, yeast creates the tastiest beer between 66 and 72 degrees Fahrenheit. Because fermentation generates heat, it can be difficult to prevent the liquid’s temperature from exceeding this range. “If you can’t regulate the temperature of your batch, store your beer in a cool, dark location,” suggests Tyler. He also recommends kveik yeast, a variety which can handle higher temperatures. Your brewing could improve by following Tyler’s advice, possibly earning a place among the ranks of history’s great brewers.
Exploring Australia’s Wine Sector: A Comprehensive Briefing
Wine barrels at a winery in the Yarra Valley, Victoria.
Australian wine companies and lawmakers said China proposed lifting punitive tariffs on the nation’s wine, signaling the end is near to a three-year trade dispute as both countries seek to strengthen ties. Treasury Wine Estates referenced China’s plan in an exchange filing yesterday, adding that the final decision will be made in the “coming weeks.”
An ugly dispute has broken out between Tesla and Australia’s Federal Chamber of Automotive Industries, or FCAI, over local vehicle-emissions laws. It’s a brawl that encapsulates the challenge of decarbonizing a market that remains stubbornly in love with gas-guzzling pickups.
Triple Jam Vodka: Blake’s Hard Cider Latest Collaboration with Gypsy Spirits Announced
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Triple Jam Vodka (Photo: Blake’s)
(FOX 2) – Enjoy a new twist on Blake’s popular Triple Jam hard cider.
The Macomb County-based cider maker has teamed up with the up north distillery Gypsy Spirits for a Triple Jam Vodka, a berry vodka described as having flavors of strawberry, blackberry, raspberry, and a touch of apple – just like the cider.
“It was crucial that the berry aroma and color remained the same, those elements are such a big part of the brand, and the three-berry blend needed to be captured in the vodka too,” Blake’s founder Andrew Blake said. “Triple Jam has been such a smashing success because of its real fruit profile — you don’t get this off-flavor of cough syrup or candy like with many fruited hard beverages.”
Triple Jam Vodka (Photo: Blake’s)
He said the biggest difference between the beloved cider and vodka is the lack of carbonation and a higher alcohol content; the cider is around 6% ABV, while the vodka is 30% ABV.
“It’s all about us staying true to our roots, while offering a more diverse line of beverages, a little something for everyone. We listen, our customers tell us what they want and what we are missing, and then we roll up our sleeves and get to work,” Blake said.
Triple Jam Vodka retails for $24.95 a bottle, and is available at the Blake’s Tasting Room, as well as stores in its distribution area all year long.
Blake’s previously collaborated with Gypsy for a cider-vodka collaboration. Apple Pie Vodka was widely released last year. That vodka sold out in days, something Blake said he didn’t anticipate.
After that success, Blake’s and Gypsy decided Triple Jam would be the next release.
“Blake’s is known for its beverage innovation, and with the massive success of Triple Jam nationally, we knew it had the runway to be the next craft spirit release,” Blake said. “The blend of berries and Gypsy’s Vodka create something so pleasant, that we believe this product will become a staple offering.”
And you can expect more of that beverage innovation later this year, Blake said.
“We want to explore styles outside of vodka, like whiskey and gin,” he said. “We have plans to craft a third collaboration this fall, but you’ll have to stay tuned!”
On April 13, check out the Berry Bash House Party, for a commemorative glass, tunes from a live DJ, house party games and retro video games beginning at 6:30 pm at Blake’s Event Tent and Tasting Room in Armada. Tickets are available now for $10 at blakeshardcider.com.
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Exploring the Shelf Life of Whiskey in a Decanter
A whiskey decanter is a great way to bring class to your home bar or bourbon collection. Rather than simply grabbing bottles straight from the liquor store, a decanter allows you to house your whiskey in a quality crystal vessel designed to highlight the deep amber and golden hues of your preferred drink. However, there are a few additional storage considerations that come with owning a decanter – chiefly maintaining an awareness of how long your whiskey has been stored.
Fortunately, storing whiskey in a decanter isn’t drastically different from storing it in a bottle. It’s important in either situation to consider how much the liquid is exposed to the air. The quantity of whiskey remaining in the bottle is crucial as the less whiskey you have, the more air infiltrates the bottle. Excess air accelerates the rate of oxidation, which is why your whiskey may spoil.
However, there is a significant distinction between a bottle and a decanter, specifically regarding the initial filling process. As you transfer whiskey from the bottle into an empty decanter, it swirls around, increasing the interaction between the whiskey and the air and thus kickstarting the oxidation process. Consequently, whiskey only lasts for approximately three months in a decanter.
To learn more, check out: The 27 Best Bourbon Brands, Ranked
If you’re mindful of filling your decanter, seldom open it, and leave it nearly full, the typical usage duration of three months can extend up to three years. However, do not count on it lasting for an exact three years. If your whiskey is to be stored for an extended period, it would be best to leave it in its original bottle. Decanters are generally more appropriate for a whiskey you drink regularly and are certain to finish within three months. After three months, understand that its flavor will begin to decline, but there’s no necessity to dispose of the whiskey.
An important point to remember is that whiskey decanters are distinct from wine decanters. Though named the same, their similarities end there. Wine decanters are created to aerate the wine swiftly, accelerating the oxidation process to allow the wine to breathe before you drink it. The way we consume whiskey is different from how we drink wine. A wine decanter can conveniently contain about five glasses of wine, which can easily be consumed in one sitting with a group. In contrast, a whiskey decanter accommodates approximately 25 fluid ounces, yielding around 16 servings, considering a traditional serving size of 1.5 ounces. You’ll need to choose the whiskey you want to store in your decanter accordingly.
Take a look at the original article on Tasting Table.
A Paradox of Excellence: The 2023 Nuits-Saint-Georges Burgundy Wine Review
Wine expert and consultant Aymeric de Clouet
At the Hospices de Nuits-Saint-Georges wine auction in the Burgundy region of France this past weekend, wine expert and consultant Aymeric de Clouet provided technical information to bidders who tasted wines. An article about the auction is here.
When we spoke together, De Clouet explained what factors contributed to the overall quality of this 2023 vintage of Pinot Noir. His words highlight how chaos and enigma can sometimes produce alluringly seductive wines.
“The weather was extremely complicated in 2023. It began very cold, which lasted very late.”
May’s warmth sped up vine growth, however, the cold and lack of sunlight between July and August resulted in delayed maturation. The heat experienced between August 17th and 20th was a boon for winemakers.
The rise in temperature was beneficial. The timing couldn’t have been more perfect. It brought great joy to everyone. There was a spell of extreme heat for three to four days in September which led to the grilling of a few grapes. These had to be removed during sorting. This experience resulted in good maturity, but caution was required to prevent overripe conditions.
The grape yield in 2023 was so abundant that Jean-Marc Moron, the Estate Manager of the Hospices de Nuits-Saint-Georges vineyards, had to take an atypical approach.
Jean-Marc Moron, the Estate Manager of Hospices Nuits-Saint-Georges vineyards
“He believed that there were an excessive amount of grapes,” De Clouet elaborated. “Hence, he executed what we term a green harvest in July, followed by another in August.”
Green harvesting encompasses the diminution of vine leaves for improved aeration of vines, as well as plucking and disregarding specific grape bunches to instil a heightened concentration of flavors in the remaining grapes. To execute two green harvests in a single vintage is quite atypical.
“He conducted two rounds in the vineyard. This scenario is somewhat unusual. Consequently, the Domaine de Hospices de Nuits produced less wine than the previous year, while the 2023 vintage was significantly more prolific than that of 2022 in several other domaines [wine estates].”
De Clouet provided a description of the vintage 2023 wines derived from Nuits-Saint-Georges.
“Concentration, flavor, complexity and individuality of each parcel. On top of that—balance, which is the big surprise of 2023, because we didn’t expect that.”
The paradox of the 2023 vintage is that laboratory results of Nuits-Saint-Georges juices include a characteristic that seems contradictory with tastings.
“The analysis indicates that acidity is extremely low, but it doesn’t taste like that. It tastes very balanced. There is something very special in this vintage—especially in that balance which doesn’t appear in the analysis.”
This leads to a strong, simple, and refreshing conclusion.
“It’s good to know that we don’t know everything. The analysis is not sufficient; the taste is just as important as the analysis. It’s more important, I would say from my point of view.”
Again with Burgundy wines, mysteries can enhance their magic.
Cellar with Nuits-Saint-Georges wines that will be auctioned
Tasting notes are below. Note these are personal and subjective.
Nuits-Saint-Georges. Premier Cru Le Terres Blanches. Cuvée Pierre de Pême. 2023. 93–94 points.
A white wine created from Chardonnay. It gives off opulent, floral, and slightly nutty aromas that are quite generous. On tasting, it is a crunchy and textured delight with prevalent tropical flavors.
Gevrey-Chambertin. Les Champs-Chenys. Cuvée Irène Noblet. 2023.
Exhibiting aromas of red fruit, including raspberries and strawberries. It’s a succulent and plush wine, displaying a linear quality in its youth.
Nuits-Saint-Georges. Les Maladieres. Les Brûlées. Cuvée Grangier. 2023.
Open, floral, opulent aromas. A slightly spicy and textured wine with suave acidity.
Nuits-Saint-Georges. Les Lavieres. Les Bas de Combe Cuvée Guillaume Labye. 2023.
Red fruit aromas, with some tropical fruits and spices. In the mouth this wine is deft, delicate and opulent. Finesse in tannins. Bright acidity.
Nuits-Saint-Georges. Les Fleurieres—Les Plantes au Baron Cuvèe des Soeurs Hospitaliéres. 2023.
It has bright and floral aromas with hints of raspberries and red cherries.
Nuits-Saint-Georges. Les Saint-Julien – Les Plateux. Cuvée Poyen. 2023.
The aroma is perky with hints of light red fruit. It has bright flavors inclusive of black cherries combined with a shining acidity. It may not yet be complex, but it’s undeniably delicious.
Nuits-Saint-Georges. Premier Cru Les Vignerondes. Cuvée Bernarde Deleschlache. 2023. 92–93 points.
Quiet aromas that include flint, minerality, red cherries and black cherries. Flavors include raspberries. Bright acidity.
Nuits-Saint-Georges. Premier Cru Les Terres Blanches. Cuvée Pierre de Pême. 2023. 96 points.
Supple herbaceous aromas that include red fruit, green grass, black cherries. Complex, robust, engaging flavors that include blackberries and slight menthol. Distinct and brilliant.
Hospices de Nuits auction within Clos de Vougeot
Nuits-Saint-Georges. Premier Cru Les Rues de Chaux. Cuvée Guillaume Labye. 2023. 93 points.
Bright and light red fruit aromas that include raspberries and tropicals as well as florals such as roses. Stout, firm, taut but gentle tannins. Generous and full flavored.
Nuits-Saint-Georges. Premier Cru Les Porrets-St-George. Cuvée Antide Midan. 2023. 95 points.
Exquisite aromas of red fruit, like raspberries and black cherries, exude from this wine. Its taste is a perfect balance of richness and lightness, making it a delightful, vibrant, and quintessential red Burgundy. With powerful dark fruit flavors lingering on your palate, it provides a commanding and mature assembly of acid and tannin.
Presenting Nuits-Saint-Georges. The Premier Cru Les Boudots. Known as the Cuvée Mesny de Boisseaux, estimated for the year 2023, and rated 95 points.
Experience the bright and crisp aromas of young light red fruits, including raspberries. This wine embodies a subtle acidity that shines brilliantly. It’s a complex creation that leaves one in awe. Its broad shoulders command attention even as it provides soft tannins, characteristic of a classic red Burgundy. The flavors are generous, making this an elegant, supple, and seductive wine.
Nuits-Saint-Georges. Premier Cur Les Murgers. Known as the Cuvée Guyard de Changey, set for 2023, earning an outstanding rating of 96 points
Quiet aromas that include some granite and red plums. Supple, rich, balanced red fruit flavors with light acidity. A quintessential 2023 red Burgundy howling deft tannins, elegance and supple young red fruit. Commanding and crisp light acidity.
Nuits-Saint-Georges. Premier Cru Les Corvees Pagets. Cuvée Saint-Laurent. 2023. 94 points.
Billowing, wafting, commanding, sparkling and lively Nuits-Saint-Georges aromas that include those of black cherries, dark plums and raspberries. Rich and delightful flavors that need time to develop complexity. Remarkable integration of red fruit with acidity and tannins.
Nuits-Saint-Georges grapevines
Nuits-Saint-Georges. Premier Cru Les Didiers. Cuvée Cabet. 2023. 94—95 points.
Soft and unassuming aromas that include delicate florals, red plums, prunes and a fern glen. Crisp acidity. Soft, intense, beautiful dark red fruit flavors well integrated with supple tannins.
Nuits-Saint-Georges. Premier Cru Les Didiers. Cuvée Jacques Duret. 95 points.
Simple, young, full aromas that include raspberries. In the mouth this is a succulent and delicious and easy drinking wine with confident firm tannins and juicy acidity, Delightful.
Nuits-Saint-Georges. Premier Cru Les Didiers. Cuvée Fagon. 2023. 96 points.
Harmonious, balanced, generous and succulent aromas that include red plums, strawberries, red currants and blackberries. A delightfully easy drinking river of balanced and rich soft red fruit with a sliver of chocolate cake. Complex flavors, well integrated tannins. Delightful!
Nuits-Saint-Georges town hall, Burgundy, France
Nuits-Saint-Georges. Premier Cru Les Saint Georges. Cuvée des Sires de Vergy. 2023. 96 points.
Red strawberries, black and red cherries, fern glen, and black berries usher in the first wave of aromas. These vibrant notes are followed by firm, commanding and succulent flavors of red fruit, figs, and a hint of molasses. The complexity is brought to life by a bright yet fitting acidity. Simply put, it is an undeniably beautiful wine.
Nuits-Saint-Georges. Premier Cru Les Saint-Georges. Cuvée Georges Faiveley. 2023. 97+ points.
The aroma’s first impression is bright and crisp, quickly followed by a softer undertone. Skillfully blended, the red fruit and acidity deliver an integrated and balanced profile. With each taste, one experiences the crackling fresh red fruit and the beautifully reposed tannins. It is a wine that just begs you to pour another glass.
Nuits-Saint-Georges. Premier Cru Les Saint-Georges. Vielles Vignes. Cuvée Hugues Perdrizet. 97+ points.
Dark aromas include molasses, tar and a fern glen. Elegant and shining beauty of a wine with light flavors of succulent red fruit and supple tannins in this lively, balanced and shouldered burgundy.
Behind the Scenes at the Dancing on Ice Wrap Party: Holly Willoughby’s Indulgences in Greggs and Rum Cocktails
DANCING On Ice queen Holly Willoughby let her hair down for some rinky business at the series wrap party.
She was the life and soul of the official bash, held in a marquee at Bovingdon Studios in Hertfordshire after Ryan Thomas was crowned winner.
But she was without her TV partner Stephen Mulhern, who had to get home early as his mum forgot to leave him a key under the mat.
Holly said in a funny speech: “I can do a two-hour live show and I’m absolutely fine.
“But then I stand in front of you all now and it’s utterly petrifying.
“Stephen had to go, basically.
“He’s actually staying at his mum’s house tonight and she hadn’t left the key out, which is kind of hilarious.”
The gang drank cocktails with fun names including Dancing on Rum and Skating on Ice.
They then munched on grub from Greggs. Spicy veg, Mexican chicken and classic steak slices, plus pizza was laid on.
I always knew Holly was a girl after my own heart.
KATHERINE KELLY and Eve Myles will go head to head in new psychological thriller The Crow Girl for Paramount+.
Ex-Corrie actress Katherine plays psychotherapist Sophia Craven, while Hijack star Eve portrays DCI Jeanette Kirkland in the dramatisation of the novel trilogy that also features Dougray Scott as DI Lou Stanley.
The duo commits to pursuing a serial murderer, despite the antagonism they face from their commanding officers within the police department.
Immersed deep into the series of ill-events revealing police misdoings and negligence, they find themselves in the midst of a growing number of fatalities, and unexpectedly, in a passionate liaison. The shooting for the show began in Bristol just some weeks ago.
In the words of Katherine: “The original book is nerve-racking and the adaptation scripts have superceded it. I am keen on deconstructing Sophia as the storyline progressively unveils.”
The crime drama Shetland by BBC One has been confirmed for an additional two seasons.
The ninth and tenth episodes of the crime thriller series, as inspired by the books written by Ann Cleeves and featuring Ashley Jensen and Alison O’Donnell as police detectives Ruth and Tosh, are scheduled to start production soon.
Certain participants in the new series of Loaded In Paradise who enjoy a good party, found themselves worse off financially after competing in the reality challenge.
Teams vie for the Gold Card which provides them with unlimited spending power.
Participants who do not secure the Gold Card are obliged to adhere to a budgeted lifestyle.
The series returns to ITV2 this month.
Chelise, who stars with best friend Faith, said: “I left thinking I still had the Gold Card in my purse, so I am spending more money now than I did before the show.”
Lewis, who competes with brother Gio, added: “I flew out to Dubai after the show and it’s been quite detrimental to my bank account. I’m in debt.”
EMILY In Paris fans can breath a sigh of relief – Lucien Laviscount will be in the new series.
The actor, who portrays the character Alfie in the Netflix series, was last noticed bidding farewell to Emily (Lily Collins) at the conclusion of the third season in 2022.
At the previous year’s Oscars, Lucien expressed uncertainty about his future in the series.
However, at the 2024 awards ceremony on Sunday, he announced his return with joy. He mentioned, “I’m back, and I’m thrilled. We are about halfway done filming the fourth season, and it’s going to be fantastic.
“Now that audiences have become more familiar with the characters, we have the opportunity to delve deeper into their personas.
“There’s a lot more truthfulness to it, it’s definitely a little more romantic, daring and out there than the other seasons, so it’s going to be a fun season.”
Emily In Paris returns to Netflix later this year.
TREVOR EVE, Daniel Rigby and Zoe Tapper are part of the cast for Alibi’s new dark comedy drama I, Jack Wright.
Also joining John Simm, Nikki Amuka-Bird and Gemma Jones are Sex Education star Rakhee Thakrar and The Vicar Of Dibley’s James Fleet.