Hepburn and Rossano Brazzi
on the Piazza San Marco,Venice, in
Vodka, Sell the Sizzle
MARIANI'S QUICK BYTES
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The Miami International Wine Fair
The Miami International Wine Fair (MIWF) celebrates its 10th
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Place your Quick Byte
Venice was the mighty ruler of the Eastern
Mediterranean, yet it was lovingly called La Serenissima. It dominated
the sealanes' shipping, controlled most of the spice trade, and
went to war if an alliance could be worked out instead. Its
Renaissance artists--Titian, Tintoretto, Veronese--were the masters of
their era, and its glassware was known around the world.
But by the 18th century Venice's greatest days were
behind it. Invasions and plunderings by the Austrians, then
Napoleon, the end of the Republic, and two World Wars robbed Venice of
its grandeur and power, yet the city's spirit, at its height during
has never flagged and the city's beauty, despite the ravages of the
that surround it, has always drawn the world to its bosom, first by the
thousands, then by the millions. "Sempre
cade" is a Venetian proverb that means, the city
is always collapsing but never fallen, for the city survives every
of its imminent demise as the waters of the Adriatic flow in and out of
lapping over into the streets and up to the windows, regularly
flooding the Piazza San Marco.
To Byron the city was a reverie and revelry--"the
greenest island of my imagination"; Henry
James thought it a "vast museum"; Shelley called its "Earth's
nursling," and Truman Capote said the city was like "eating an entire
box of chocolate liqueurs in one go."
Wax and wane as it does,
Venice is not what it once was: tourism has appropriated the city
entirely, so that the 60 thousand people who are still residents of the
city--one -third the number of a century ago--may in fact all be gone
in thirty years, leaving its wonders, its
hotels, restaurants, and boutiques selling carnival masks all to the
tourists, thousands of whom increasingly disgorge from huge oceanliners
every day onto San Marco. Peter Ackroyd explains
in his splendid new city profile, Venice:
City, why the city seems so empty at night: "It is empty. It is hard to imagine a
time when it was a city full of local people. Of course, in the day, it
is full of tourists. But paradoxically tourists empty a place by
their presence. They turn it into a spectacle without
depth." He goes on to say that the city of tourist is now the real Venice, its
algae-stained stones and art in need of restoration testament to a past
that has little native claim on the present.
Still, it is the most magical city on earth, an
operatic city, and a city of high hospitality and fine food.
It is also very very expensive, especially during a
season that lasts from late April through October, when the crush of
crowds can literally be dangerous and when restaurants hike their
for the tourists while secretly charging the locals less. There is, as
far as I can see, no defense against this policy except to move to
Venice and over years become a Venetian, and learn the local dialect
for words like vaporetto (batèo),
and fog (caìgo).
Yet for all that, Venice is wholly irresistible, and
its luxuries and cuisine among the finest in Italy. On our last
visit in April, the
slightly less crowded than in
season--it was the weekend of Valentine's Day!--so we were happy to
collapse into the glory of Il Palazzo, an 18th
century wing appended to the 1940s main building of the Bauer Hotel, a
two-minute walk from San Marco.
This truly is a true Venetian palace, with its view of the Grand Canal
(the photo above is from our room's balcony), with
44 deluxe rooms and 38 suites, many with walk-in closets
and fireplaces, exquisite fabrics and silks and Murano glass
throughout. There is a gym here with sauna, steam room
and Jacuzzi on the roof
The hotel is
owned and run impeccably by the lovely Francesca Bortolotto
whose taste is evident in every corner, richly upholstered or
lacquered, gilded, with chinoiserie, and tapestries by Bevilacqua and
Rubelli. There are two entrances here, a private jetty on
the Grand Canal and a
doorway in the Calletta dei XIII Martiri.
the shining revolving doors and you enter a long, wide lobby set with
very comfortable chairs (most hotels discourage lounging in the lobby
fear of non-guests coming in), and the reception at the desk, by a
series of handsome front desk concierges, led
by Paolo di Vacri, makes everyone
feel that Senora Possati has herself written a personal note on your
behalf. Ask them to arrange for anything in town--reservations,
tickets, a banquet on the rooftop, a speedboat to the
airport--which is docked right at the
hotel's jetty--and consider it done within moments. You'll be
to your room, and the chances are you will run into general manager
Pietro Rusconi throughout your stay, asking you not if everything is
all right but
what possibly can he do to make your stay even more comfortable.
Palazzo’s bar has become a very sophisticated spot for meeting before
dinner at the hotel’s restaurant, De Pisis (left), with its fantastic view
over the Grand Canal, and an outdoor patio whose tables are much
favored. Once, while dining there with my family, our meal was
suddenly interrupted by a fearsome
thunderstorm. With uncanny grace under pressure, the white
jacketed staff collected linens, china, and glassware and had everyone
and served within minutes, as the storm blew quickly out to sea--all
handled with the nonchalance of changing of a skipping record, so that
what might have been a disaster became a fond family memory.
I did not
have a chance to dine at De Pisis this time, but those interested in
the very modern Venetian cuisine should check out the menu by
Senora Possati has also recently opened on the
island of Giudecca a new boutique property called Villa F, once a
luxurious pensione for artists, actors and
writers, located in a Renaissance palazzo, now converted for all
We did pay the obligatory visits--two actually--to
Harry's Bar and enjoyed the experience immensely, but I shall be
writing about that in an upcoming issue of the Virtual Gourmet.
We also visited an old favorite of mine--a place whose
location just to
the left of the Rialto Bridge, down a broad, dark alley, suggests
it should be
as overwhelmed by tourists as all the ristoranti
lining the Canal with their waiters exhorting you to sit and have the menu turisici.
But at Alla Madonna (right), here since 1954, the
majority of visitors seem to be Venetians, or
at least Italians; I have noticed more than a few Asian tourists
seem to get the tables in one of the smaller, unattractive rooms in
Alla Madonna is fast paced, but you may linger over
a bottle of cold soave as long as you like, if not only to eat at your
pace but simply to watch the interplay of Italian hand gestures
room. The waiters never seem to change here, and the place is
wonderfully bright, decked out with memorabilia and Venetian artwork.
It is a very jolly place, and the simple traditional food is first
quality, not least the fish, which is bought from the market just
There are certain dishes here you
may well find all over town, but at Alla Madonna they take real care,
so stay classic Venetian: Start with an antipasto of misto di pesce of
local seafood--canoce, gamberetti,
polpetti--then have the risotto
mare or the vermicelli with squid ink. For a main
the crab (granseola) is
wonderful if in season, and the fritto
is a paragon of expertly fried seafood. Go simple with any number of
the arrayed fish
species (left) perfectly
grilled, but if you have a hankering for meat, by all
means have the Venetian specialty fegato
veneziana, tender, calf's
liver with a shower of sweet caramelized onions. You may easily
skip dessert. A meal for two here is a bargain compared to most
places in the city. Figure about 30 euros per person.
Venice, both frequented by American tourists because they really are so
superior and much reported on by the travel media. One is Corte Sconta,
not easy to find in the back streets of Castello; here you just
sit down, preferably al fresco, and they will begin
bringing you platters of seafood until you holler
"basta!" and you pay the bill,
which will not be not cheap, but that depends on if you
stop after the fried seafood, the steamed seafood, the grilled
seafood, or the dessert.
restaurant I love is Al Covo, again down
a few alleys, ten minutes' walk from San Marco, on the way to the
Arsenale. It was
opened in 1987 by Cesare Benelli, whose mother
was Tuscan, and his wife Diane, who was born in Texas (which makes this
quite appealing to Americans not up on their Venetian dialect). It's a
nice touch that their website notes ithe place is "semi formal," though
certainly not in the sense of effusive elegance; it's just a
very pleasant and comfortable two-room restaurant, quiet and well run.
Still, at dinner gentlemen are "sconsigliamo
sandali"--"discouraged from wearing shorts,
sandals" and while "I bambini
sono ben accetti ma devono
adeguarsi al nostro menu che non prevede piatti specialmente
disegnati per loro"--"children are welcome, but Al Covo's menu
really designed for them."
the risi e bisi--rice
rigatoni with a pistachio pesto and bottarga
The menu at Al Covo is clearly based on which
species was brought in from the market that day. The carts in the
dining room display what those would be, or Cesare will bring out a box
of an unusual catch that might be available for only a week that
season, like the tiny shrimp the Venetians call schile. There might be cocciole (cockles) or San Pietro,
or any number of crabs. You might begin with culatello ham slices with with
sweet figs, or fresh, marinated anchovies with eggplant. For 18-24
euros you may have a selection of antipasti,
means choose the Venetian specialties "in
saor," a sweet and sour marinade
with fish and vegetables, so simple, so pure, so delicious.
The main courses include several meat dishes, beef,
veal chop, rack of lamb, but it is always difficult to resist the
wonderful seafood here, like the monkfish with a fonduta of potatoes
and artichokes, or the swordfish from Taranto with eggplant,
tomato, basil and an olive paste.
Al Covo has a first-rate wine list, not to badly
priced, with plenty of wines from Veneto on it.
I've never heard anyone do anything but praise the
warm welcome from the Benellis, both of them demonstrating a genuinely
palpable love of pleasing people with their cooking and their
willingness to educate. I'm sure Diane has told the story a
thousand time of how she met Cesare and moved to Venice, so when you
go, she'll be happy to tell you too.
by Mort Hochstein
321 East 73rd Street (near
at Sokol Hall, far
over east on 71st
between First Avenue and York. It was then
part of the ethnic
Czech New York community that flourished in Yorkville, a neighborhood
that in the 19th century drew German, Czech, Hungarian, and Polish
immigrants by the thousands, some of whom opened restaurants.
Sokol Hall specialized in duck, and
I’ve never found another restaurant in
exception of Lüchow’s on 14th Street,
now also only a memory.
The restaurant disappeared
sometime in the seventies,
along with many of its Czech congregants, who seem to have relocated
East River in Queens. Today the center of Czech cultural and social
New York is the restored Bohemian National Hall, two blocks north,
East 73rd street. While
attending an event at the hall two years ago, I learned that a new
restaurant, based on one in Prague, was soon to open in the building.
of the old Sokol Hall were stirred up and I waited in great
this spring, when the long-awaited restaurant and beer pub, Hospoda,
opened in that landmark building, now owned by the Czech Republic.
for beer hall) is part of a group
that owns 14 restaurants in Prague. The
NYC shop is beer oriented, and
its simple, bare walnut tables and extremely modern décor are
hardly related to
the dark woods and heavy
furnishings that had characterized the old Sokol Hall. It is, I
now call a
gastropub, but the décor reminds me of a Mitteleuropean coffee shop
discoursing on world
affairs. It is sparsely decorated, once
past the engraved abstract scenes carved on the wall by the Czech
known only as Masker.
Indeed, patrons do linger,
here they linger over
beer served in drafts from a unique bar, made almost entirely of glass (right),
allowing guests to see its operating mechanisms and beer reserves. The
transparency theme continues underfoot where a long stretch of glass
allows you to look down at beer
kegs in the basement below. Standing over that large pane and peering
down into the cellar gave
glass-bottomed tour boat. I quickly sought security on the wooden floor.
Lukas Svoboda, who triumphed over
several thousand rivals
last year to
win the title of 2010 International Pilsner Urquell Master Bartender, readily explains to patrons the four
distinct, technical pours he offers. They are Crem Urquell, the
with a more
slightly bitter; Sweet,
a slightly softer variation that
appears to be entirely head ; and Neat, with no head and unique sharp and
bitter flavor. The beer arrives by boat across
in Pilzen (CQ),
about the duck, which was one of my main
reasons for visiting Hospoda? No complaints, and though Chef Oldrich
Sahajak and Marek Sada, who come from Prague's highly regarded La
Degustation Bohême Bourgeoise, take
a more modern approach, I was happily reminded of the good old days at
Hall. He served three slices of medium-rare duck breast, accompanied by
plum jelly, a dollop of sour cream and thyme shortbread.
The duck came from the chef’s portion
of the menu, which also listed several Czech dishes.
My partner elected Prague-style ham, dressed with
horseradish foam—a modern touch the folks in the old country
challenging--- and pickled vegetable.
There were all sorts of other enticing dishes on
including slow baked lamb leg with eggplant puree,
roasted pork belly with red cabbage essence, dumpling and
and the one that is going to bring me back, smoked beef tongue with a yellow pea puree and pickled spring
The wine list has global reach, including many
bottlings from Germany and Austria, but there are no Czech or Slovakian
What Hospoda serves up is
not exactly what I might have encountered those many years ago in
Yorkville, but the
restaurant is certainly a worthwhile addition to the casual dining
Manhattan, and it revives an ethnic flavor long missing on the scene.
Mon.-Sat. Lunch will begin in the fall; Fixed price dinners two plates
for $32, $45 for three.
MAN ABOUT TOWN
Kenmare Gets a New Chef
My plan was to ride the train into Manhattan,
stop by Eataly for some shopping and then meet my brother and his
girlfriend for dinner at Kenmare (98 Kenmare Street; 212-274-9898).
Upon exiting Grand Central I was greeted with
a blast of summer rain that almost soaked my entire outfit. With
a bit of luck I
caught a cab immediately and headed straight for Kenmare, north of Little Italy—the section dubbed NoLita—so
my visit to Eataly was out of the question. There was no way I would be
twice on such a rainy day.
6:20 pm, early by NYC standards for dining, and was
not surprised that I was the only guest in the restaurant. My
not until seven pm, so I took a seat at the bar and ordered a tall
was obvious the bartender had a good amount of set-up to take care of
service yet he found time to chat with me and keep me company for
minutes, a very nice touch and a much appreciated gesture. Oh, and the negroni was excellent.
said farewell to the bartender and was led to my table
beautiful, tall blonde hostess who wished us a wonderful evening after
at a very comfortable banquette. The room seats around 100 people, with
marble table tops, candles on every
table, an amber hue throughout the
restaurant, and a very lively bar after nine pm. The music goes on
the night, but at that early hour it was a
bit loud, considering we were the only table in
the dining room
and the speaker hung directly above our heads.
Soffacone di Vincigliato (the original label is very
controversial) from Kenmare’s limited yet
modestly priced wine list, we started with a selection of appetizers by
executive chef, Gilbert Delgato. The top two starters included a
tomato salad layered with shreds of fresh burrata cheese,
a fine olive oil and balsamic vinegar, along with gravy meatball
with beef, pork, veal and pecorino,
a staple on Kenmare’s menu
since opening just a little over one year
ago. The grilled
octopus was a little chewy and although one-dimensional, still tasty.
absolutely nothing wrong with the crab cakes, but they were not of the
found at some of the great NYC steakhouses, that is, they were not
filled with big
hunks of lump crabmeat.
pounded veal Milanese came stuffed with provolone
with a lightly dressed arugula salad. Having just returned from
Piedmont, I can declare that Kenmare’s veal Milanese is a great
example, slightly heavier than what is
typically found in Northern Italy but still wonderful. Kenmare’s other
dish is “The Chicken,” succulent,
seasoned lightly and sided by a summer potato salad mixed with green
beans and onion. Delgato’s burger, made with ground ribeye, would
please any NYC
burger aficionado and comes with a side of addictive cheddar French
Sides included the best onion rings I’ve ever tasted, cooked in a
and a bowl of overly salted sautéed spinach.
as the flan was soupy and the bombolini
a good job for a restaurant that opened as one of
Manhattan’s hottest restaurants just last year, serving simple dishes
how to cook well. There is always room for refinement, but
overall you will
not be disappointed with a meal at Kenmare.
Mariani send an email to firstname.lastname@example.org
To Sell the Vodka, Sell
How is it that a
spirit defined by the U.S. Standards of Identity as “without
distinctive character, aroma, taste, or color” became one of the
largest sellers? In fact, after a Russian émigré bought
the rights to make
Smirnoff vodka in the U.S. in the 1930s, it was advertised as a “White Whisky
— No taste. No smell." Which meant no telltale booze
a Soviet state, I visited the Wyborowa
distillery outside Warsaw, where I was challenged to taste the
between vodka made from potatoes or rye, the latter the basis of
distillate and its big selling point. After sniffing and sipping and
virtually no difference, I simply guessed which was which. One of the
executives laughed and said I’d guessed wrong, saying this one was
that one a Russian potato vodka. At which
point the plant’s master distiller sheepishly said, “Actually,
sir, that one is the Wyborowa and this one the potato.”
Vodka may be
distilled from any starch/sugar-rich
is controversial among the EU nations for being too
far from the
original idea. The result of distillation is almost pure alcohol, which
cut with water to achieve a standard 40 percent alcohol level in the
some devastating rarities can hit 95 percent. Rarely is vodka aged.
sold by ad campaigns, not flavor, the
most famous of which have been Sweden’s Absolut ads in which they
cunningly place their distinctive bottle shape into themes, like
Psycho, with a shower curtain torn into the shape of their bottle.
has always made much of its true Russian heritage, while Holland’s
recent TV ad refers to a time “when men were men” and “didn’t drink
from delicately painted perfume bottles.”
the more pure for being made with
million-year-old water poured through diamonds and quintuple distilled.
it’s hard to increase sales of a neutral, tasteless, odorless spirit on
alone, which is why the industry has come up with so many flavored
vodkas, like Kubanskaya with dried lemon and
orange peels; Ciroc, with coconut and red berry; Pertsovka, with black
and chilies; and Okhotnichya, with ginger,
cloves, lemon peel, coffee, anise, sugar and white port.
vodkas are nothing really new. I have enjoyed many a Russian Easter
midnight mass, accompanied by vodka flavored by my host with lemon,
Bloody Mary, created at Harry’s New York Bar in
during Prohibition, and James Bond’s enormously influential 1950s vodka
martini he called the Vesper (right), along
with the screwdriver, the cosmopolitan made famous by the women
of “Sex & the City,” and, thanks to the 1998 movie “The Big
or no flavor of their own to cocktails
made with orange juice or Kahlúa, it’s baffling to me when vodka
order an expensive for such concoctions.
tasting of a dozen unflavored vodkas, most fairly
in the market, some oldtimers, to see what differences I could detect.
were not, shall we say, pronounced. I doubt many people who swear by
favorite brand could ever pick it out in such an array.
All vodkas were 40 percent alcohol and
will ever mistake is the new Vampyre from England ($22),
which is “naturally
colored” a true, viscous blood red and whose ad say it was specially
attract those creatures of the night. Whatever. It’s pretty bland with
aroma but velvety on the tongue. And fun
nose with real citrus in it and a
light burn on the tongue. A nice entry level example from Poland.
popular but expensive Chopin ($26-$30), also a potato-based Polish
smells like little more than alcohol and has a faintly sweet flavor
with a mild
burn. Not at all distinctive.
from Holland, with a fairly bland nose and a sharp
burn to the sinuses. Not worth the money.
among young drinkers, maybe because its
very smooth, but it’s almost flabby too, with an unpleasant
I think my overall favorite was the grain-based I
Spirit ($35), from Italy, with a lovely aromatic nose, distinctly
flavorful with no intrusions from other ingredients, and a nice,
refined bite on the end of it. It's a collaboration between Arrigo
Cipriani. owner of Harry's Bar in Venice, Lapo Elkann of Fiat
Automobiles and Friulian distillers Marco Fantinel and Francesco
Cosulich, well known for their grappas.
of them out there—I wasn’t
that good old Smirnoff ($14) pleased me so much with its bountiful
though the aroma was slightly diesel-like. It’s a solid, good example
grain vodka made in West Virginia,
that I could have sworn was apple-based calvados, from aroma to finish.
some real taste to it and would probably stand out in a crowd of vodkas.
Mountains,” is a small batch vodka
from “handpicked” corn though I’d never mistake it for aged bourbon. It’s filtered
five times (most
premium vodkas go through thrice), which seems
to smooth it out but may rob it of its nose.
are numbered and signed by master
Gerry Webb, who gives the product a lush, fruity aroma and spice, all
($22) from Texas has a very light nose, shows tangy on the palate, but
finishes hot as hell on the back of the throat. You’ll
admirably eerie skull-shaped bottle it comes
together with two little skull jiggers. It’s based on the legend of the
13 crystal skulls (the title for the last Indiana Jones movie), and the
of the company is actor Dan Ackroyd. It has a pleasantly grassy
very smooth, aromatic and not at all hot. And it comes from
oddity has developed something of a cult following that will pay up to
made from French grapes, like brandy; in
one of the grapes used, ugni blanc, is also used to make cognac. It has
citrusy nose and pretty tropical notes and a tangy, mild burn. I could
there is a light flavoring in it, but it’s probably just the natural
flavors. Sales have been very good, especially since Sean “Diddy” Combs
a spokesman in 2007.
As I said, the
key to selling a tasteless, odorless, colorless spirit is a food ad
Mariani's wine and spirits column appears in Bloomberg Muse News,
GREEN IS. . . PEOPLE!!!!
at the Beijing University of Chemical
Technology have discovered a method for creating large quantities of
human-derived gelatin, which in theory, could become a substitute for
of tons of animal-based gelatin used in desserts, marshmallows,
RESTAURANT AND LET THE SLOBS GO AT IT?
recently as six or seven years ago, restaurants were still places where
made a reservation, sat down, ate an appetizer and then an
entrée, had coffee
with your dessert, and left. But now we're dining in a new era of
You know the kinds of places I'm talking about: No sign out front; the
bartender maybe has a carnation in his lapel; food is served on carving
and granite slates; something vintage in the decor (taxidermy, rotary
estate sale cutlery); definitely no tablecloth in sight. Most of us
happily dispensed with the blazers and sauce spoons of the fine-dining
are relieved to do away with archaic formalities like standing when a
leaves the table."—Phoebe Damrosch, "Scruffy
Street, July 20.
Any of John Mariani's books below
may be ordered from amazon.com.
My new book, How Italian Food Conquered the World
(Palgrave Macmillan) is a rollicking history of the food culture of
Italy and its ravenous embrace in the 21st century by the entire world.
From ancient Rome to la dolce vita
of post-war Italy, from Italian immigrant cooks to celebrity chefs,
from pizzerias to high-class ristoranti,
" A fact-filled,
entertaining history [that] substantiates its title with hundreds of
facts in this meaty history of the rise of Italian food culture around
globe. From Charles Dickens's journey through Italy in 1844 to
immigrants to America selling ice cream on the streets of New Orleans,
constantly surprises the reader with little-known culinary anecdotes
Italy and its people, who have made pasta and pizza household dishes in
U.S. and beyond."--Publishers Weekly
fantastic and fascinating read, covering everything from the influence
of Venice's spice trade to the impact of Italian immigrants in
America and the evolution of alta cucina. This book will serve as a
terrific resource to anyone interested in the real story of Italian
food."--Mary Ann Esposito, host of PBS-TV's Ciao Italia.
LINKS: I am happy to report that the Virtual Gourmet is linked to
four excellent travel sites:
consider this the best
and savviest blog of its kind on the web. Potter is a columnist
for USA Weekend, Diversion, Laptop and
Luxury Spa Finder,
a contributing editor for Ski
and a frequent contributor to National
ForbesTraveler.com and Elle
Decor. "I’ve designed this
site is for people who take their travel seriously," says Potter.
"For travelers who want to learn about special places but don’t
necessarily want to pay through the nose for the privilege of
staying there. Because at the end of the day, it’s not so much about
five-star places as five-star experiences." THIS
WEEK: Cape May, NJ;
Cape Cod, MA.
Vegas is the new on-line site for Virtual Gourmet
A. Curtas., who since 1995 has been commenting on the Las Vegas food
scene and reviewing restaurants for Nevada Public Radio. He is
the restaurant critic for KLAS TV, Channel 8 in Las Vegas, and his past
reviews can be accessed at KNPR.org.
Tennis Resorts Online:
A Critical Guide to the World's
Best Tennis Resorts and Tennis Camps,
published by ROGER COX, who has spent more than two decades writing
about tennis travel, including a 17-year stretch for Tennis magazine. He has also
written for Arthur Frommer's Budget
Travel, New York Magazine,
Travel & Leisure, Esquire, Money, USTA Magazine, Men's Journal, and The Robb Report. He has
authored two books-The World's
Best Tennis Vacations (Stephen Greene Press/Viking Penguin,
1990) and The Best Places to Stay in the Rockies (Houghton
Mifflin, 1992 & 1994), and the Melbourne (Australia) chapter to the
Wall Street Journal Business
Guide to Cities of the
Pacific Rim (Fodor's Travel Guides, 1991).
The Family Travel Forum
- A community for those who
"Have Kids, Still Travel" and want to make family vacations more fun,
less work and better value. FTF's travel and parenting features,
reviews of tropical and ski resorts, reunion destinations, attractions,
weekends, family festivals, cruises, and all kinds of vacation ideas
the first port of call for family vacation planners. http://www.familytravelforum.com/index.html
ALL YOU NEED BEFORE YOU GO
An engaging, interactive wine
column by Nick Passmore, Artisanal Editor, Four Seasons Magazine; Wine
Columnist, BusinessWeek.com; email@example.com; www.nickonwine.com.
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