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Definition: Fumé Blanc

YumSugar — Fri, 03 Apr 2009 13:00:53 -0700

Fumé Blanc

An American wine term, Fumé Blanc is synonymous with the wine varietal Sauvignon Blanc.

The name was first coined in 1968 by winemaker Robert Mondavi, who made Sauvignon Blanc inspired by a Pouilly-Fumé he'd tasted from France's Loire Valley. Looking to differentiate his wine from the sweet-style Sauvignon Blancs in the US, Mondavi changed the name on his label. Rather than copyrighting the name, Mondavi allowed anyone to use Fumé Blanc to market dry-style Sauvignon Blanc.

Fumé Blanc, which often has notes of tart fruit, pairs well with creamy cheeses and fish, and is best drunk young.

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Yummy Links: From Balsamic Vinegar to Food Waste

partysugar — Tue, 20 May 2008 09:00:23 -0700

Learn everything you need to know about balsamic vinegar. - Start Cooking
California wine legend Robert Mondavi has died. - Tasting Room
The rising cost of popcorn may cause movie ticket prices to increase by 30 percent later this year. - Serious Eats
The 2008 Spirit Award nominations have been announced. - Martini Groove
Food Network is rebranding their "In the Kitchen" daytime lineup. Paula, Giada, and Ina are all getting new shows with different concepts. - Broadcasting and Cable
If you are hosting an alfresco event this weekend, be sure to check out these outdoor entertaining tips. - The Kitchn
Has anyone tried Flipsides, the new pretzel crackers by Keebler? - Slashfood
Change your grilling habits to be more healthful and eco-friendly. - Forecast Earth
This image of how much food Americans waste is disturbingly shocking. - New York Times

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All the News That's Fit to Eat - May 21, 2008

YumSugar — Wed, 21 May 2008 12:15:35 -0700

Remembering Robert Mondavi: How the winemaker reinvented Napa Valley. - The New York Times
The foreign competition heats up at the Memphis Barbecue Contest. - Washington Post
Kick your grilling up a notch by making your own spice rubs. - Chicago Tribune
Check out these Summer twists on pisco sour and caipirinha cocktails. - Los Angeles Times
Have you heard of roasting pig in a box? - The Oregonian
These cookbooks will take you around the world on a grill. - San Francisco Chronicle
Ever wondered what's up with that dimple on the bottom of wine bottles? - Dallas Morning News

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Why Is Your Home Town A Culinary Paradise?

YumSugar — Fri, 04 May 2007 12:17:37 -0700

Alan Richman, a writer for GQ, recently wrote:

"Alice Waters and sourdough bread aside, the Bay Area has contributed surprisingly little to the culinary ripening of America."

What? Is he crazy? Michael Bauer of the San Francisco Chronicle thought so and offered up a 25 point rebuttal on his blog today.

Included in his list are:

Chuck Williams - founder of Williams-Sonoma
Robert Mondavi - he brought French modern techniques in winemaking
Ceclia Chiang - whom Alice Waters calls "The Julia Child of Chinese Food
Thomas Keller - only American to have top ratings for both his NY and Bay Area restaurants
Wine bars - The London Wine Bar is credited with starting the wine bar genre
The Mai Tai, Martini & Lemon Drop - while there's some debate, both are usually credited to the Bay Area
Laura Chenel - made the first artisan goat cheese in America (which makes her my hero)

The whole list is pretty interesting (although, admittedly, there are a few things that you've never heard of), but I'm glad he threw it together. This place is a tasty slice of food heaven.

However, even if it didn't have any of the history or famous people behind it, there are currently so many different cultures and great produce that it's definitely a food lover's dream come true.

So tell me, why is your hometown a culinary paradise?