Over the course of wine month, we've discovered each of us gravitates toward certain varietals in our wine collection.
by Anna Monette Roberts
Over the course of wine month, we've discovered each of us gravitates toward certain varietals in our wine collection. I'm usually not one to crave a red wine in the middle of the afternoon, but a bone-chilling day in San Francisco called for a robust bottle of red to warm the office.
Thinking we were in for a heavy, tannic Cab, I reached to open the 2008 Silver Oak Alexander Valley Cabernet Sauvignon ($70) for a little office tasting. To our surprise, the wine was surprisingly mellow, with brandied cherries, cinnamon, and chocolate hitting the nose and palate. I was fully anticipating a mouth-puckering, fuzzy-sweater finish, but the tannin finish was velvety, leaving only a subtle trace of its presence behind.
Midtasting, I noticed something very rare take place: tasters lingered around the bottle, refilling their glasses with another splash until the bottle reached its last drop in record time, a clear indicator that the wine is worth its weightier price tag. I returned to my desk a little warmer — and with a greater understanding of the potential of an Alexander Valley Cabernet.
Not to be a downer, but I've become acutely aware that we only have a few more weeks of the Summer produce season until next year. Every time I smell a buttery, ripe peach, I cry a little inside, then I buy more peaches than I need. The same goes with basil; I'm pretty sure I have more than two bunches of basil in my refrigerator, in the event of an emergency. And each time I think of my next meal, I wonder if it can't be a dish that incorporates the sweet-tart jelly insides of a ripe tomato. 
There's a new member of the Cheetos Puffs family coming your way this Fall: 
The promise: "Just like a backyard barbecue, these flavor-packed snacks provide . . . an added dose of smokiness."
Tea is a fascinating plant — its aromatic leaves are highly revered throughout the world, yet few are aware of the process it takes to cultivate and harvest the prized greens. Take this quiz to test your knowledge of tea and learn some fascinating facts about the astringent brew in your cup.
Take advantage of all the peaches out there! A slightly less conventional way to consume the stone fruits is to roast them until they're soft and juicy. Topped with a reduced balsamic vinegar and sprinkled with fresh tarragon and chives, this is a great side dish or ice cream topping for a sweet and savory dessert!
