A New Way to Buy Wine

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 25 February 2006

⏱️ 60 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week it's a look at a new way to buy wine and it has everything to do with knowing the importers and distributors. Neal Rosenthal of Rosenthal Wine Merchant joins us to talk wine importers and who to look for on the label. The Sterns are eating herring "cremated" and "sunnyside up" at Cypress Grill in Jamesville, NC. David Rosengarten brings order and tranquility to that baffling liquid: sake. He shares his recipe for Salted Seaweed Salad with Lemon and Freshly Grated Ginger from his latest book, David Rosengarten Entertains. John Willoughby of Gourmet magazine has ideas for what to do between meals in London. For starters, there's cooking classes, shopping, and a secret garden. The New York Times gardening columnist Ann Raver has new veggies for us to try and shares her picks of the best seed sources. We'll check in with Rick Field, the inventive pickle maker behind Rick's Picks, and Lynne takes your calls.

Broadcast dates for this episode:

February 19, 2005 (originally aired)
February 25, 2006 (rebroadcast)

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:30.6	It's Lynn Rosetta Casper with the splendid table.
0:33.5	Music table. Well, today it's a new way to buy wine, a clue to check for on the label. Know your
0:47.7	importer and you could shortcut choosing your favorite bottle. At least that's true of importers
0:52.8	like our guest, Neil Rosenthal.
0:54.8	His wines are about his taste. It just so happens. His taste is nearly legendary. Well, it's
1:00.1	cremated herring for the Stearns. Our man of the golden palette, David Rosengarten,
1:05.2	brings order and tranquility to that baffling potable sake. John Willoughby of Gourmet Magazine has inspirations for between meals in London,
1:15.3	the cooking schools, the shops, and a secret garden.
1:18.2	For gardening at home, New York Times gardener Anne Raver talks seed sources.
1:22.5	All this and your calls coming up on the splendid table.
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	...

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