Create your own free news widgets.

'Our fund objective is to address the growing pent-up demand for equity capital in this sector of the market.' San Francisco Business Times - by Mark Calvey There's no shortage of wine enthusiasts in the Bay Area's private equity and venture capital firms, but few of their investment dollars pour into the wine business. via San Francisco Business Times

'Splicing grapes with cocoa beans and coming up with a surprising chocolate wine has proved a winning formula for Blumenthal' Heston Blumenthal, the Michelin-starred chef and kitchen chemist who gave the world egg and bacon ice-cream, has won another award for his latest Frankenstein food - warm chocolate wine. via Times Online

'I think the East Bay is still pretty wide open' Among a trio of small tables nestled between a bustling wine bar and a fully booked banquette, a toddler and mom play tug-of-warm spaghetti - their giggling faces moving ever closer as the wobbly strand ... via Pleasant Hill Record

'But it's very frustrating when a wine is corked. Screw tops are a more sure way of preserving the wine.' Fine French wine with a screw top? At La Cote Saint Jacques restaurant, a Michelin three-star temple of gastronomy in the Burgundy region, chief sommelier Arnaud Laplanche isn't ashamed to give it a try. via CANOE

I understand that many rave about Riesling being the epitome of fine wine making. These people see the poise, quality, long life and expression of terrior while not overshadowing the grapes inherent characteristics, as representing the very best of the classic grapes. Me? I don't give a monkeys. Dessert wines aside, I just don't like the grape. I would rather not drink something akin to kerosene (aged Riesling) and when young most taste of little more than lime-splashed sugar water. Some of the mineral and lime Australian dry Rieslings I do enjoy; it might just come down to the European versions (generally) being low in alcohol. This is a bit strange as the weighty wines, often with an inkling of sweetness (thinking Pinot Gris, New World Chard's) are just what I enjoy. Alternatively high acidity as found in New Zealand Sauvignons is another characteristic of Riesling; love the former; ignore the latter. OK, so I WILL drink Rieslings; I just wish I was drinking something else, that'