Tracy Calabrese

Great find from Tasting Table! Snooth is an all-in-one web wine portal.

Snooth’s powerful search function lets you see where a particular bottle is sold near you (and at the best price). But rather than just handing you a bottle of wine and calling it a day, Snooth has become an all-in-one portal that makes every uncorking an adventure.

You can upload and track your own cellar, and Snooth’s recommendation engine will play matchmaker based on your collection. Its rating database lets you see what the pros and Snooth’s worldwide community of users both think of your pick. There’s now even an iPhone app.

Planning a wine-country trip? Plot out vineyards on a map and browse photos as you explore your favorite (and soon-to-be favorite) regions and wineries.

“Gooseberries and cat pee have their place, but sometimes these typical characteristics of stainless steel-tanked California and New Zealand Sauvignon Blanc wear thin.

As a result, some winemakers have turned to resourceful solutions, including barrel-aging and fermenting grapes with their skins (a practice typically reserved for red wine).

To rekindle your love affair with the grassy grape, here are four standout bottles that capture Sauvignon Blanc’s essence—without any of the clichés.”

Sauvignon Blanc is my fave white wine. Some great suggestions from TastingTable.

Tasting Table has a great feature on a new book, Wine Cocktails, by A.J. Rathbun. I am a big wine fan and looks like there are some interesting recipes in here for summer!

Cabernet Crusta
Recipe adapted from Wine Cocktails (Harvard Common Press)
Makes 2 drinks

3 orange slices (one for rimming, two for garnish)
Sugar
1 orange
Ice
3 ounces Cabernet Sauvignon
1 ounce orange Curaçao
1/2 ounce fresh orange juice
2 ounces simple syrup
4 dashes Angostura bitters

1. Chill two red-wine glasses. Wet the rim of each glass with an orange slice and roll it in sugar to coat only the outside of the rim.
2. Using a sharp paring knife or peeler, carefully peel the rind off the orange in one long spiral strip, avoiding the pith as much as possible. Cut it in half and carefully place a spiral in each wine glass.
3. Fill a cocktail shaker halfway full with ice. Add the Cabernet, Curaçao, orange juice, simple syrup and bitters. Shake vigorously. Add a few ice cubes to each glass. Strain the cocktail into the glasses, garnish with the remaining orange slices and serve.