A foodie tour of the Mediterranean with Jacques Pepin. - Eight travelers pick their favorite foods from around the world (and their favorite bags to put that food in).
- Airstream Cuisine.
- What are chefs in Spain interested in now?
- Who's the next Jamie Oliver?
- A quick guide to Pinot Noir.
- How to make a better cupcake.
- New stuff for your kitchen, here, here, and here.
- This month's recipes include: Chilled Russian Borscht, Tangy Twice-Cooked Eggplants with Red Peppers, Watermelon and Goat Cheese Salad, Spiced Pinto Beans with Chorizo, Cubano Sandwiches, Korean Grilled Beef, Baja Fried Shrimp Tacos, Poached Eggs with Baked Feta and Olives, Chocolate Buttermilk Cake, and Lemonade Slushies with Mint and Lemon Verbena.
Food and Wine in 60 seconds: Poached eggs and pinot noir
Cupcakes and Country Captain: The Boston Globe in 60 seconds
What is Country Captain? - A new store in Somerville sells only cupcakes! (And here's more about cupcakes from the Globe's Dishing blog.)
- An interview with cookbook editor Judith Jones.
- A look at Adam Roberts' (The Amateur Gourmet) virtual book tour.
- The secrets to a great bundt cake.
- Mapping the genome of the pinot noir grape.
- This week's recipes: Evan's Lama Curry, Martha's Paprikash, Greek Salad, Tomato Soup, and Spiced and Glazed Apple Cake.
Pinot Noir Festival in Oregon this weekend
This summer, you may send your kids off to camp deep in the woods to eat bugs, make crafts out of tree bark, and sing sings in rounds around a campfire, but for the adults, the real summer camp is the three-day International Pinot Noir Celebration, being held this weekend (July 27-29) in Oregon Wine Country.
The Wine Advocate calls the event "unquestionably the finest in the world," with a hedonistic three days of seminars, tastings, tours and one-of-a-kind meals with 60 international Pinot Noir winemakers and food prepared by renown chefs in the Pacific Northwest. More information about the festival on the website.
Sparkling Wine Notes: Marques de Gelida Brut Reserva Pinot Noir Cava
Marques de Gelida Brut Reserva Pinot Noir Cava is 11.5% abv. and is Estate Bottled in Spain. Made from 100% Pinot Noir grapes from the DO Penedes it is aged for a minimum of 18 months. It is a light rose color, dry, and very crisp. A very refreshing rosé sparkling wine that goes well with any light meal or appetizers. The flavor is full of hints of fruit and berries It has a nice acid level that leads to a clean, clear and lively finish on the palate.
This Spanish rosé cava sparkling wine is both tasty and a great deal at around $15 a bottle.
Pinot Noir: San Francisco Chronicle Wine section in 60 seconds

Three old-school wineries in the Russian River Valley, Rochioli Vineyards & Winery, Williams Selyem Winery and Gary Farrell Vineyards & Winery, show the rest how Pinot Noir is done.
In keeping with the theme, the Wine Selection of the Week is Pinot Noir, these 38 bottles from the Santa Lucia Highlands. The highest rated bottles of the group were 2005 Hayman & Hill Reserve Selection No. 41 Santa Lucia Highlands Pinot Noir ($14) and 2004 Miner Rosella's Vineyard Santa Lucia Highlands Pinot Noir ($50), both which received three out of four stars (***).
A recipe for Spiced Lamb Kebabs pairs well with Pinot Noir, and the Cheese of the Week is Chevrot, a traditional goat cheese from France.
Pinot Days in California
A whole series of events is about to commence in clebration of the humble Pinot.
Pinot Days in Fort Mason, San Francisco aims to celebrate Pinot Noir over all its different styles as they say "from modern to earthy to elegant". Pinot Days is bringing together pinot producers from every Californian appellation as well as a few from Oregon and Burgundy. All price points and styles should be available.
"It is our sincere hope that Pinot Days will enable you to explore new producers, find wines you love and can afford, and become a pinot devotee if you are not one already."
Full details of the various tasting sessions are listed on the website and includes listings of the wines to be sampled. Tickets cost from $45 to $85 with the sessions running over June 23rd to the 25th.







