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Monday, February 27, 2012

Swing for the moon: No. 16 at Olympic to play 670 yards for U.S. Open

Whoa! That's one heck of a long 670 yard hole.

Swing for the moon: No. 16 at Olympic to play 670 yards for U.S. Open | On Golf with Ron Kroichick | an SFGate.com blog:

"Memo to Bubba Watson, Dustin Johnson and their power-hitting cohorts: Bring all you got.

The Olympic Club’s Lake Course counts as a short track by modern standards, but No. 16 will test even the big boys during the U.S. Open in June. That par-5 officially will measure 670 yards, making it the longest hole in Open history."

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Saturday, February 25, 2012

Naples - the Birthplace of Pizza - Wine-Knows Travel

Sharing a snippet from my favorite travel maven. I learned a few things from this latest post, Naples - the Birthplace of Pizza:

Wine-Knows: Fine Wine & Gourmet Food Journeys for the Discerning Traveler:

"I am told by professionals that one of the secrets of a perfect pizza is the oven. Not only must it be wood-fired (which adds complex flavors), but a faultless pizza must also be cooked at temperatures as high as 700-800 degrees. At this heat pizzas only need to bake one minute. In Napoli, less is more with toppings. You’ll never see a combo. Simplicity reigns supreme and most shops feature only one or two toppings…usually as separate pizzas and not together. San Marzano tomatoes, discussed a few days ago, are the basis for the sauce, however, many pizzas do not have a sauce.

A jug of wine and thou…and a slice of pizza from Napoli."

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Friday, February 24, 2012

How Waiters Read Your Table

This is an interesting read. Waiters are watching your every move!

How Waiters Read Your Table - WSJ.com:

"The Signals You May Be Sending

If a waiter reads the needs of your table correctly, you're likely to end up with a good experience. Inadvertently giving off the wrong signals can doom a table to service that's too rushed, too slow or just off kilter. Here, how to work the system."

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Thursday, February 23, 2012

Wine-and-Golf Pairings Back in Season

Unfiltered: Wine-and-Golf Pairings Back in Season | Unfiltered | News & Features | Wine Spectator:
"It seems golf and fine wine have become ubiquitous, with good reason—they're probably the only two vices that retirees and their cardiologists can agree on."
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Monday, February 20, 2012

CLEAR - Speed through Airport Security

I'm thrilled that CLEAR is back with us! Speed through security lines, once again!

CLEAR blog | Speed through Airport Security | CLEAR Blog:

"San Francisco International’s Airport Commission confirmed today that CLEAR, the nation’s pre-eminent biometric secure ID program, has been awarded a lease to operate an expedited traveler service at SFO. This means that travelers can soon pass through security, efficiently and predictably, saving time otherwise spent standing in line.

CLEARmembers will have exclusive access to CLEARlanes at SFO."

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Sunday, February 19, 2012

Mike Weir’s Winning Wines

Mike Weir’s Winning Wines - Business Review Canada:

"Did you know that Weir has a passion for wine? Not many people do, as his professional golfing career overshadows his business ventures in the media. Getting into the industry with his wife based on a passion for wine, Weir entered the wine industry with just five rows of vines in his front yard. Parallel to growth of the Niagara wine industry recognition, Weir’s interest in wine-making increased and he launched his first wines in April of 2005. Today, Mike Weir Winery is award winning and has become a successful venture for Weir, something he is proud of."

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Friday, February 10, 2012

Are you a supertaster? | Gluten Free For Good

Being a supertaster can also affect your wine experience.

"25% of us are supertasters. We’ve inherited a higher-than-normal number of taste buds and are typically more sensitive to strong, bitter foods. Think raw broccoli, Brussels sprouts, cauliflower, cabbage, grapefruit juice, whiskey, wine, dark chocolate, coffee. We don’t like those foods."
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Thursday, February 2, 2012

The Essence of Wine: Vanilla

I love a hint of vanilla.

The Essence of Wine: Vanilla - Vinography: A Wine Blog:
"Barrels imbue wine with much of the vanilla we taste. Their singed oak can offer up an echo of flowers in ancient forests, or deeper notes of caramel and butterscotch. Sometimes floating above the wine's fruit, sometimes wrapped around it, and sometimes welded awkwardly to a woody frame, vanilla's elemental allure is hard to ignore and easy to love. "
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