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Vall Llach winery honors its village with another knockout blend
Porrera Vi de Vila is Vall Llach’s tribute to its village and inhabitants.
Priorat, the old vine wine region just south of Barcelona, permits the name of one of its 12 historic villages to grace a bottle of wine, but only if 100 percent of the grapes used are grown within that municipality.
This is micro terroir at its best: Porrera Vi de Vila is Vall Llach’s tribute to its village and inhabitants, and what a tribute this blend turned out to be. The 2010 wine, 70 percent old-vine cariñena and 30 percent old-vine garnacha is a gorgeous deep red in the glass, round and full in the mouth, with silky tannins and a long, long finish.
Both lush and elegant, less jammy than Vall Llach’s saucy Embruix or stunning Idus blends, the Porrera Vi de Vila 2010 is a beautifully balanced wine full of dark red fruit, licorice, and a bit of herb in the nose. Ready to drink now, it will only improve with a few more years in the bottle. Allow the wine to breathe for half an hour before enjoying.
Gimmelwald, Switzerland: A visit to the tiny mountain village
This is the common response I receive when telling people about my favorite Swiss destination of Gimmelwald. While not many people have heard of it, it’s more because of its remote location than its lack of offerings. Located in the Bernese Oberland, the tiny mountain village sits at an altitude of 4,500 feet and overlooks the UNESCO world heritage listed Jungfrau-Aletsch-Bietschhorn.
Leaving the adrenaline-pumping Interlaken, I made my way to this car-free and quiet retreat by taking the cable-car from Stechelberg. Drifting higher and higher into the mountains, the buildings on the ground become like Monopoly pieces as you gently glide into the clouds. And when you step foot into Gimmelwald, it’s like heaven.
Gimmelwald isn’t a place you go for nonstop action, world-class restaurants or bustling attractions. Instead, it’s where you go to experience the quieter side of the Swiss Alps. Cozy timber homes and flower-rimmed guesthouses line the streets, which are actually footpaths since there are no vehicles allowed.
Gimmelwald offers easy access some of Switzerland’s most scenic and challenging hiking trails.
Things To Do
Because the village sits high in the mountains, you get the feeling you can fall off the edge if you stray too far. In reality, wandering beyond the wood buildings will lead you to some of Switzerland’s most scenic and challenging hiking trails. There are also easy hikes for beginners and families looking for something more leisurely than heart-pounding. Once you’re in the forest, you’ll see trail signs pointing in the direction of the nearby villages so you don’t have to worry too much about getting lost.
If you like waterfall hikes, head two hours downhill toward the powerful Trummelbach Falls, noted as Europe’s only subterranean waterfall, which sits at the base of the Lauterbrunnen Valley. There’s also the challenging Gimmelwald to Tanzbodeli hike, a steep 90-minute climb commencing in a bird’s-eye vista of the Swiss Alps. And for something leisurely, opt for the Gimmelwald to Chilchbalm trek. With no notably difficult sections, it’s two hours of caves, wild Alpine flowers, rivers, lush greenery and panoramic mountain and village views.
Say hello to Erica, the "Cheese Lady.”
It’s also worthwhile to visit one of the 13 farms in the village, selling eggs, milk, sausage and cheese. During my visit, my friends and I visited Erica “The Cheese Lady.” She brought us into the small wooden building where she ages her cheese and sausage and let us sample some of the varieties. Because there aren’t many restaurants in Gimmelwald – aside for the ones in the guesthouses – it’s a great opportunity to purchase some fresh local foods for a picnic.
The main thing to take advantage of when in Gimmelwald is the ability to relax. Read a book by the fire, play a game of Jenga with new friends, sip local wine while indulging in some Swiss cheese or chocolate or stare off at the white-capped peaks while breathing in fresh mountain air.
Playing Jenga and drinking wine with new friends at the Mountain Hostel in Gimmelwald.
Where to stay in Gimmelwald
If you’re on a budget, Mountain Hostel is a backpacker favorite and costs about $30 per night. There are single-sex dorms as well as one mixed dorm ranging in size from 6 to 16 beds. While there isn’t any nightlife in the area, this is the closest you’ll come, as travelers share bottles of Swiss wine and cheese and play board games until late hours in the cozy common area. It also doubles as a popular restaurant serving everything from pizza to fondue to homemade lasagna.
Esther’s Guesthouse also offers cozy accommodation in the form of two apartments and seven rooms with one to four beds. Each morning an expansive homemade breakfast as well as the chance to socialize is offered for $16, and there’s a community kitchen if you want to buy groceries from nearby Murren for cooking. In the summer, you can barbecue in the garden. Rates start at $59 per night, although you receive an $11 discount when paying in cash for three nights or more.
For those who want something rustic and romantic with breathtaking views from their room, Hotel Mittaghorn provides just that. Hosts Walter and Tim provide a welcoming ambiance, with Tim giving great advice on hikes and Walter whipping up delicious homecooked meals each night with dessert and wine accompaniments, all for $16. There is also a free breakfast of hearty breads, jams, cheese and coffee included in the $90 per night room rate.
Your visit to Gimmelwald
Have you visited Gimmelwald? Tell us about your experience in the tiny village in our comments section below.
Also in our guide: Visiting Switzerland can be hazardous to a Cheapo’s budget. If you’re planning your Swiss trip, swing by our guides to budget hotels in Geneva and Zurich. Yes, Cheapos, it is possible to enjoy this famously pricey country on a budget.
Pair Wine With Spanish Tapas Like A Master Sommelier
Tapas and wine: it’s a pairing so natural, we rarely consider what might elevate the flavors of your pan con tomate, jamón Ibérico or creamy croquetas. But these small plates go with a range of drinks as varied as the tapas themselves.
On a recent trip to Spain’s “Tapas Trail,” a collection of villages and winemaking regions just north of Madrid, Brahm Callahan — Boston-based master sommelier, beverage director and Ribera del Duero and Rueda ambassador — sampled a ton of tapas-friendly wines. Inspired by his visit, here are his favorite ways to pair wine with Spanish tapas, and why each one makes an ideal match.
Dish: Jamón Ibérico (photo above)
Wine: Bodegas Tradicion 30-Year Amontillado
Both jamón Ibérico and sherry rely on quality of ingredient and time, and that’s it. The savory, nutty component of the jamón — the pigs feed on acorns and it shows — balanced by the salty and nutty component of a great sherry, are a match made in heaven. Bodegas Tradicion is one of the best-kept secrets for amazing quality sherry, and their VORS 30 year Amontillado is about as good as you can ask for.
Dish: Croquetas de Jamón Serrano
Wine: Champagne Taittinger, Brut La Francaise, NV
It’s no secret that champagne is ideal for anything salty and fried, but the creamy, porky component of these traditional fried croquettes make this an especially fantastic pairing. La Francaise is bright, and can cut through the richness of these wonderfully dense bites, leaving you wanting more.
Dish: Cochinillo Asado (Crisp suckling pig)
Drink: Steel Rail Extra Pale Ale, Berkshire Brewing Company
This is a dish so simple it hurts — just a whole baby pig (milk-fed only) cooked in a special wood-fired oven. The meat comes out juicy and tender, with an ultra-crispy skin. My go-to for this is a crisp, refreshing beer, and Berkshire Brewing Company out of South Deerfield, MA makes one of my favorites. Their Steel Rail Extra Pale Ale focuses on balanced malt with just a hint of bitter hops and reasonable alcohol (5.3%), so you can drink it all day long.
Dish: White asparagus
Drink: Bodegas Shaya, Rueda Verdejo
Pairing asparagus with wine is tough — any sommelier will tell you it’s a strong flavor that only works with a few types. Most suggest Grüner Veltliner for it, but I think a Verdejo is just as good. In Spain, this seasonal asparagus is grilled and topped with olive oil, garlic and lemon. My favorite wine for this is Bodegas Shaya’s Rueda, a 100% Verdejo that focuses on clean, restrained fruit as well as herbaceous notes of lemon grass and almonds. The brightness of the wine plays off the intensity of the asparagus, and the herbaceous notes in the Shaya tame the aggressive vegetal component of the vegetable, too.
Drink: Hacienda Monasterio Crianza, Ribera del Duero
Chorizo is a mainstay all over Spain, but every region puts their own spin on it. I’m big fan of the chorizo from around Valladolid it has a slightly more exotic spice and a little more heat. A fruity red is a great pairing for it, too, as the fruit will mellow out the spice and smoky grilled notes of the chorizo. I love the Hacienda Monasterio Crianza from Ribera del Duero, as it has just enough oak toast to play off the smoked notes of the chorizo, and plenty of fruit to balance the spice.
Dish: Shishito peppers
Drink: Kruger Rumpf, Munster Dautenpflanzer Spatlese Riesling, Nahe
It seems like tiny grilled or fried peppers are showing up on menus everywhere. While they’re tasty and easy to prepare, they can be difficult to pair with wines. An easy option for them is Riesling from Germany. The acidity of the Riesling plays well with the robust flavors of the peppers, and if there is a little bit of heat, the sweetness of the wine will tame it. One of my favorites is Kruger Rumpf’s Munster Dautenpflanzer Spatlese Riesling from the Nahe.
Dish: Tuna Crudo With White Beans And Meyer Lemon
Drink: Henri Boillot, Meursault
The Spanish do raw tuna as well as anyone, and often add beans and some citrus to brighten up the fish. My favorite pairing for it is a more generous white Burgundy. Chardonnay can range in style from lean and mean to super-forward depending on where it’s made. For me, Meursault is a great option — it has a similar weight and texture to the tuna, and plays off the citrus in this dish. Henri Boillot’s Village Meursault is balanced perfectly between the citrus and weight, with a little bit of oak to add some structure.
Drink: Protos, Rosé, Ribera del Duero
Great paella is something that dreams are made of, an amazing array and depth of spice and range of complex flavors. Whether you are making paella that is meat- or seafood-based, your pairings needs to have the lift, weight and texture to support it. One of my favorite options is rosé, which has a foot in both red and white wine. The forward fruit, lifted aromatics and acidity of the Protos Ribera del Duero rosé, based on Tinto Fino, is always at the top of my list.
Dish: Pulpo Gallego (Octopus With Paprika And Roasted Potatoes)
Drink: Trimbach, Reserve Personnelle Pinot Gris
When done right, the combination of texture and briny, savory flavors supported by the exotic spice of paprika would make a fan out of even the most discerning palates. This dish needs a wine that has significant body, texture and ripeness to stand up to all of the above, and an Alsatian Pinot Gris is my go-to. Trimbach’s Reserve Personnelle Pinot Gris is driven by ripe stone fruit with lush apple and pear notes, balanced by great weight on the palate and a mineral-driven finish.
(Photo: Erica Wines/Flickr.)
Dish: Baby Lamb Chops
Drink: Ribera del Duero, Bodegas NEO
There is something primal and amazing about grilled meat next to a big red wine. The traditional Spanish dish of baby lamb chops grilled over vine clippings (recipe below) with just salt and pepper is one of the best things I’ve ever had. It’s ideal with a lush, structured red wine, and NEO is exactly that. It’s the classic iron fist in a velvet glove — and the structure is eased by the fattiness of the lamb. The wine has power but is based around elegance, and the smoke and toast notes from oak play off the smoke from the grill.
Red Wine-Braised Short Ribs
Preheat the oven to 425 degrees. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1½ tablespoons salt and 1½ teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees.
Meanwhile, heat ¼ cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1½ teaspoons pepper.
Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot with Creamy Parmesan Polenta or Emily's English Roasted Potatoes.
Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved
Cooking with Wine
Wine has its place in delicate seafood dishes as well as robust meaty ones. Giada De Laurentiis' citrusy shrimp scampi stays extra moist and tender during cooking, thanks to juicy chopped tomatoes and a touch of dry white wine.
Add Burgundy or another dry red wine to this beef dish for an intense flavor. "Bourguignon" is French for "in the style of Burgundy," so red Burgundy (or Pinot Noir) is a traditional pairing.
Goat Cheese-and-Mushroom-Stuffed Chicken Breasts
For an impressive date-night dinner, saute chicken roll-ups until golden brown, then slice and top them with a rich mushroom-and-white wine sauce. To really complete the meal, serve the chicken with a glass of crisp Sauvignon Blanc.
Braised Italian Sausage Stew
Once the alcohol cooks off, the dry white wine used in this hearty stew leaves behind a mildly acidic flavor that cuts the intensity of the meaty sausage.
Fish en Papillote
When cooking halibut, you want the end result to be tender flakes of white fish, and white wine is crucial in achieving that end. Season the fish and vegetables with a wine-and-herb marinade before sealing it all in parchment. That way, the moisture will allow the fish to steam instead of roast in the oven.
Linguine with Red Clam Sauce
White wine, garlic, tomatoes and olive oil join forces to create a bright and zesty sauce for juicy steamed clams.
Crispy-Skin Arctic Char with Butter-Braised Cabbage
Dry white wine, apple cider vinegar and butter combine to create an aromatic and tangy braising sauce for hearty red cabbage. Pair it with crisp pan-fried arctic char for an easy and elegant meal.
Pork with Plum Sauce
The secret to transforming a ho-hum dinner is all in the sauce. Just let dry red wine, mint and orange zest come together with fresh plums in a pan over a little heat, swirl in a little butter, and slather the vibrant sauce over seared chops.
Braised Short Ribs
When you're looking for an impressive yet low-maintenance recipe, braised short ribs are a guaranteed success. Using a hearty red wine in the braising sauce imparts even more robust flavor to these intensely meaty, bone-in ribs.
Red Wine Pot Roast
Pot roast is a classic winter supper choice, and Ree's recipe is packed with flavor, thanks to an ample dose of red wine. For the best results, cook it low and slow: "If you cook the pot roast and it's too tough, it just hasn't cooked long enough," she says.
Gravy from Roast Drippings
Don't even think about wasting those meaty browned bits stuck to the bottom of your roasting pan. With some beef, chicken or vegetable stock on hand, plus red wine and herbs, you're just minutes away from a rich homemade gravy.
Steamed Clams and Kale
Steam littlenecks and Tuscan kale in a broth of dry white wine and tomato paste until the kale wilts and the clams' shells pop open to expose the sweet, tender meat inside.
Nancy Fuller's Beef Bourguignonne
Nancy reaches for Côtes du Rhône, another variety of dry red wine, when preparing her comforting take on the classic French beef stew.
Mussels in Curry Cream Sauce
For a creamier, spicier take on steamed clams, add some heavy cream and fragrant curry powder to the steam bath of dry white wine in your Dutch oven.
Red Wine Hot Fudge Sauce
Wine certainly has its place in savory, slow-cooked dishes, but it can do wonders for dessert as well. Let this rich hot fudge sauce made with semisweet chocolate and red wine stand as evidence. For the best results, go for something in the middle of the sweet-to-dry scale, like Pinot Noir.
High Holidays Entertaining: Five Favorite Recipes + 12 Great Kosher Wines
Sure, you have your family-favorite recipes all lined up for the fall Jewish holidays. But don’t you occasionally wish for something new at the table, or at least sometimes wonder if your classics couldn’t be just a little bit better? Here five top chefs and cookbook authors specializing in kosher cooking and the cuisine of Israel share some of their favorites for hosting guests. Whether it’s putting a spin on roast chicken, perfecting that brisket or doing something altogether fresh, we’re sure you’ll find something to enjoy now, on future occasions or even for some special weeknight meals that can be made in advance and provide leftovers for the week to come.
Alongside, we recommend a dozen recently rated kosher wines from California and Israel, spanning the gamut of varieties and styles, from crisp, fresh whites to big, hearty reds.
Joan Nathan's Double Lemon Roast Chicken
This crowd-pleasing recipe comes from one of the most respected authors specializing in Jewish cuisine, appearing in her 2017 cookbook, King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World. It’s a classic roast chicken, set on a bed of roasted vegetables, but Joan Nathan gives it flair by seasoning it with sumac and, optionally, za’atar, then stuffing it with preserved lemons and fresh herbs. Versatile with a wide range of wines, the dish can be more closely tailored to your wine picks by changing up the vegetables you roast with it. Nathan provides two sets of options here: a mix of Brussels sprouts, olives and tomatoes or celery, carrot, fennel and zucchini. As a bonus, she also shares her recipe for hummus, also made with preserved lemons, which everyone can enjoy while the delicious aromas emanating from the oven whet their appetites for the main meal.
Jamie Geller's Better Beef Brisket
Simplicity is the specialty of Jamie Geller, author of six cookbooks and founder of Kosher Network International, and brisket is her solution to holiday entertaining. This classic brisket recipe comes from her 2018 cookbook, Brisket 101: 30 of the Best Brisket, Sides, Slaws and Leftover Recipes, with dishes comprising 10 ingredients or less and needing minimal equipment to make, to keep your stress to a minimum as well. Cooked correctly, her brisket, using a more marbleized second cut, is meant to melt in your mouth. The meat can be garnished with crispy fried shallots and served alongside lemony cumin-roasted carrots in addition to the vegetables already included in the braise. Geller’s braising liquid includes a high-quality dry red wine—a Cabernet Sauvignon in this case—which would also be an ideal pairing at the table.
Paula Shoyer's Coq au Vin Blanc
A pastry chef known as “The Kosher Baker,” Paula Shoyer has branched out beyond desserts to explore the full scope of contemporary kosher food, focusing on dishes that have few processed ingredients and can suit the full range of dietary needs at an extended family gathering—vegan, gluten-free, dairy-free or low-calorie. This recipe, from her 2017 The Healthy Jewish Kitchen, turns coq au vin into a lighter dish made with white wine and kumquat or orange slices for a refreshing citrusy kick. She enjoys it with a California Chardonnay. For a full three-course meal, she starts with a salmon-avocado tartare and finishes with a tempting chocolate quinoa cake that no one will realize is also gluten-free. Check out her full menu!
Michael Solomonov’s Grilled Branzino with Chickpea Stew
One of the United States’ best-known chefs for fresh, modern Israeli cuisine, Michael Solomonov runs a collection of Philadelphia restaurants led by Zahav. To update the classic Jewish holiday menus without upsetting tradition-loving relatives, he looks to the diversity of cuisine in his homeland of Israel, with its combination of Middle Eastern and Mediterranean flavors. These simple-to-prepare branzino fillets, a recipe from his Zahav cookbook, summon the quintessence of the coastal country, marrying the meaty, smoky and bright grilled fish with the slow-cooked flavors of a Persian stew. With a searing-hot grill, the branzino cooks in less than five minutes, obtaining an extra-crispy, salty skin. This dish has two accompaniments, both of which can be made in advance: a rich fava-labneh puree that is half sauce, half dip, and a hearty yet invigorating fresh chickpea stew that contains fresh fava, lemon, dill and dried lime—inviting a pairing with a juicy, high-acid white wine. Try something new for 5781!
Alon Shaya's Spiced Short Ribs and Moroccan Carrot Salad
Israeli-American chef and cookbook author Alon Shaya—who became famous at his eponymous Shaya but now runs Saba in New Orleans and Safta in Denver—melds the cuisines of the Middle East, Europe and North Africa with local specialties, with elements in many dishes coming out of a wood-fired oven. But these braised short ribs with rice and the Moroccan carrot salad are easy to make at home in a regular oven. The earthy carrots in the salad, soft from roasting, are dressed with a vinaigrette that incorporates cumin, caraway and orange zest. The dish heats up with smoky harissa paste and cools off with mint added for balance. The boneless short ribs, with a beautiful balance of fat and meat, are enhanced with multiple spices—a symbol for a fruitful and plentiful year to come—for warmth and depth, then cooked for hours and served with root vegetables. To pair with this meal, look for red wines that show juicy ripe fruit and light herbal notes, such as a Syrah or a blend with Petit Verdot. This is both comfort food and a meal that will make any foodie go weak in the knees.
12 Great New-Release Kosher Wines for the High Holidays
Note: The following list is a selection of outstanding and very good wines from recently rated releases. Find more kosher options or other wines in our Wine Ratings Search.
WS review: Concentrated and suave, showing plush flavors of raspberry compote and blackberry reduction layered with olive, wild herb and baking spice elements. Aromas of hot stone, ganache and loamy earth cascade onto the finish. Cabernet Sauvignon, Merlot, Petit Verdot, Syrah and Cabernet Franc. Kosher. Drink now through 2025. 9,000 cases made, 1,100 cases imported. From Israel.—Gillian Sciaretta
Golan Heights Winery
Cabernet Sauvignon Galilee Yarden 2017
WS review: Glossy, full tannins encase the brooding layers of dark cherry reduction and steeped currant, infused with sandalwood, anise and mocha details. This has nice elegance despite the power, with black tea and floral notes chiming in on the finish. Kosher. Drink now through 2025. 24,000 cases made, 4,000 cases imported. From Israel.—G.S.
Sauvignon Blanc Lake County Red C 2019
WS review: Pure lemon and green apple flavors are smooth and sleek, with notes of lemon verbena and orange sherbet, plus candied ginger details. Wonderful purity and concentration on the long, expressive finish. Kosher. Drink now. 600 cases made. From California.—MaryAnn Worobiec
Viognier Israel Blue C 2019
WS review: Refreshing acidity supports the supple flavors of pineapple, tangerine and white blossom in this aromatic white, with underpinnings of wet stone, honey cream and spice sailing along the finish. Kosher. Drink now through 2023. 700 cases made, 400 cases imported. From Israel.—G.S.
Golan Heights Winery
Pinot Noir Galilee Yarden 2017
WS review: This medium-bodied red offers suave tannins that envelope the cherry tart, ripe raspberry and violet flavors, which are supple and refreshing. Details of anise, orange peel and cola dovetail on the lightly tannic finish. Kosher. Drink now through 2023. 4,000 cases made, 800 cases imported. From Israel.—G.S.
WS review: Dark cherry and red plum notes are concentrated, interwoven with mineral, savory spice and licorice elements in this plush red. Aromatic herb and black tea notes follow through on the finish. Syrah, Merlot, Cabernet Sauvignon and Cabernet Franc. Kosher. Drink now through 2023. 7,000 cases made, 1,200 cases imported. From Israel.—G.S.
Chardonnay Lodi The Tribe 2018
WS review: There are lots of buttery notes to the ripe apple and glazed pear flavors, featuring citrusy hints. Crisp, spicy finish. Kosher. Drink now. 350 cases made. From California.—Kim Marcus
Best Cava: Freixenet Cordon Negro Extra Dry 187ml
Inside this elegant black bottle lies a stunning example of Spain’s signature sparkling wine. Cava also employs the méthode traditionnelle that made Champagne famous, though it uses grapes that thrive in the country and attribute to its distinctly Spanish terroir. If there’s one cava-maker that embodies its signature taste, it is Freixenet (pronounced fresh-eh-net).
For your first sip, Cordon Negro Extra Dry is an excellent choice. A blend of three grapes, it’s aged for at least a year in cool caves and double fermented for the ideal carbonation. The sparkler is wonderfully dry but has sweet notes accented with peach and melon, so it’s also approachable. The lower price point means it’s cocktail-worthy, especially in sweetened drinks like the elderflower cocktail.
Tiny House Community Michigan
Wheelhaus, a tiny home building company that specializes in luxury modular dwellings, partnered with Traverse Bay RV Resort in Acme, Michigan to create a community of pocket-size estates.
Homes average around 400 square feet with lot sizes starting at 5,000 square feet. Each dwelling features state of the art appliances, porches, and, rustic-inspired interiors decked out with reclaimed wood flooring and ceilings.
15 No-Fuss Backyard BBQ Side Dish Recipes
Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.
In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.
Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.
The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.
Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)
What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.
How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.
Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.
For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!
- Publisher : Chronicle Books 0 edition (September 2, 2004)
- Language : English
- Paperback : 224 pages
- ISBN-10 : 0811830225
- ISBN-13 : 978-0811830225
- Reading age : 13 years and up
- Grade level : 8 and up
- Item Weight : 1.92 pounds
- Dimensions : 8.5 x 0.7 x 9.1 inches
Top reviews from the United States
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I bought this cookbook a while ago, but postponed its review until I'd made several of the recipes. As you can see from the rating I've given it, The Wine Lover Cooks With Wine is a winner.
In his earlier book, the Wine Lover's Cookbook (which I also like a lot), the author's premise was that you had a special bottle of wine and wanted to make a dish that would complement it. This one is similar, in that wine is an inextricable part of the meal. Primarily it's an ingredient, though each recipe also has two what-to-drink recommendations to accompany it, which may not be the same as the wine used in cooking. (For instance, the Asian eggplant salad, which I'm apt to make as "what to take to the Fourth of July BBQ," suggests serving either sake or riesling.)
I think the author was stretching his definitions in a few places, because some recipes use only a little wine that is, don't expect that you'll neccesarily be pouring 2 cups of expensive stuff into your dinner.
However, the "about wine" portion of this book isn't the key ingredient, so to speak. It's about cooking, and this is a REALLY nice cookbook. Some of the recipes sound fancy, as though you'd be likely to find them in the kind of white-tablecloth restaurant where the waiters speak in hushed tones and begin by asking, "Would you like sparkling or still water with your meal?"
However, most of the recipes are, if not dead easy, simple enough for you to make on a weeknight for the family, and delicious enough for them to say "Wow!" For example, I made "Roasted Pork Tenderloin with Spicy Orange-Port Reduction," served with his recommendation of cinnamon-scented couscous. (But not the wine, which happened to be Zinfandel or Merlot as it turns out, I've made most of the recipes at lunchtime, when I have to go back to work afterwards. Darnit.) This is essentially a "marinate and then brown the meat, create a pan sauce, and reduce" recipe. You've done that plenty of times, but with less interesting liquids.
Best of all, this is an inexpensive cookbook at least half the recipes have useful and attractive photos, too, which are rather inspiring.