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Monday, December 19, 2005
Happy New Year's in Valparaiso and Viña del Mar
Yes, this year we have decided to brave the crowds and traffic and go west for New Year's. The fireworks both in Valparaiso, Viña, Reñaca, and Concon promise to be fantastic. Millions of people are projected to descend on these sister coastal cities. Although I will be ringing the New Year's in with my family, Chilean and American in a private apartment with a great view (and some great Miguel Torres Pinot Noir Brut bubbly in hand), I thought I would share my personal archive of restaurant recs in "Valpo" (as the locals call it) and Viña. These are good year round. Make sure to book now for New Year's as many restaurants actually close due to the crowds, the food prices (which triple), and hey, everyone wants a holiday too!
Note to this post: I did not include the very touristy restaurants in Valparaiso such as Cafe Turri (food overpriced and not overly impressive in my opinion), Café Brighton (diddo), Gato Tuerto (diddo). La Columbina is acceptable but there are so many new, cool restaurants with personality and "onda" (coolness) or the traditional ones that ooze history and character, that I figured you all won't probably want to dine elbow-to-elbow with fellow expats. My personal favorite is Pasta e Vino--it is sublime. Cheers and Happy New Year's!
RESTAURANT AND NEW YEAR’S RECOMMENDATIONS: VIÑA DEL MAR & VALPARAISO
Valparaiso
Alegretto, Pilcomayo 529, Cerro Concepción, (32) 968 836
Fun and unusual pizzas, to eat in or take away. Some have chicken curry, roasted vegetables, and all a great tomato base sauce. The place itself is small but very cute for a bit to eat while exploring—it looks like an old time emporium, typical of the city.
Pasta e Vino, Templeman 352, Cerro Concepción, (32) 496 187 / 09-229-1251 , pastaevino@hotmail.com
Impossible to get a table without a reservation weeks in advance. Excellent and innovative modern Italian cuisine with local fresh ingredients. The minimalist décor, precise wine list, and homey service and of course, delicious food will make you swoon. It was love at first site for me with the fava bean stuffed ravioli in an orange-tarragon reduction and plump sauteed shrimp. Somebody (and Italian!) in the kitchen knows about technique and flavor combinatinos. (Note: closed December 31 and January 1).
Apollo 77, Pasaje Apolo 77, Cerro Alegre, (32) 734 862, www.apolo77.cl
Refined gastronomy in a remodeled home. Inventive dishes like sea urchins in a nori roll with sweet potato purée, avocado and cilantro. Their desserts are particularly outstanding—molten dark chocolate brownie with homemade orange-vanilla-honey ice cream anyone?
Caruso, Avenida Cumming 201, Cerro Cárcel, (32) 594 039, caruso@vtr.net
Very fun, funky place with excellent seafood on one of Valparaiso’s newly gentrifying hills, Cerro Cárcel. Very relaxed environment with good wine menu and outstanding selection of local rockfish, harpooned by the neighboring fisherman.
Los Porteños, beside Central Market, next to Plaza Echaurren
This is where the locals go to chow down on delicious seafood right beside Valparaiso’s central market. Get there by 1:00 pm to get a table and avoid the lunch rush. The portions are huge and the turnover is impressive. Try the delicious machas a la parmesana, mussels with salsa verde, fried congrio, seared corvina (sea bass), and “ensalada chilena”, Chilean salad made of fresh tomato, sweet onion, and cilantro. Simple but good.
El Desayundor, Almirante Montt 399, Cerro Alegre, (32) 755 735
Adorable little spot to hang out for a while reading the newspaper and sipping a cappuccino. Very nice quiches, juices, and other breakfast goodies. On Sundays, they have live music and story book telling. If you go for breakfast, the eggs are delicious, as is the homemade jam.
Le Filou de Montepelier, Almirante Montt 382, Cerro Alegre, (32) 224 663
You can only get a table by reserving ahead of time. The owner is French and highlights his homeland’s food in a simple yet delicious setting. On the weekends, it is only open for lunch with a fixed menu; during the week and at night, there is an a la carte menu. It is cheap, very French, noisy, with a great dose of old world charm.
Café Vinilo, Almirante Montt 448, Cerro Alegre, (32) 230 665
Great ambience, very funky. Chill out with friends and play with the games at the tables. Good hot chocolate and background music.
J. Cruz, Pasaje Condell 1182, (32) 211 225
This is a certified hole-in-the-wall—but with authentic “porteño” atmosphere. One of the few old school haunts that has been around for decades in Valparaiso, here you can try the local specialities of the artery-blocking chorrillanas (French fries topped with steak and eggs) and fan shop (Fanta Orange Soda and Draft Beer). Live folk music, chipped formica tables, memorabilia and signatures on the walls, and cheap wine are all part of the experience.
Cinzano, Plaza Aníbal Pinto 1182, (32) 213 043
This place is a great lesson in getting to know Valparaiso’s bohemian roots. Unforgettable to listen (and dance) to the live music while having drinks.
Café Riquet, Plaza Aníbal Pinto 1199, (32) 217 014
The most classic Café in the port. Passing through its doors is to take a step back in time to a Valparaíso of decades ago. Great location and good German-style desserts (kuchens). Perfect with a café cortado, Chile’s version of the cappuccino.
Color Café, Papudo 526, Cerro Concepción, (32) 251 183, www.colorcafe.cl
Very bright, fun coffee spot with vegetarian food in Cerro Concepción. If you are into tea, this may well be your nirvana—40 different varieties make it worth a short stop to recharge your batteries.
Caleta Portales, Avenida España sin nombre, (32) 625 814
This is where the local fisherman come in and here you can try many local specialities such as the abalones (locos), razor head clams (machas), congrio (conger eel), erizos (sea urchins), etc. The place is not fancy but it is clean and as you hear the waves crash below, this is about as fresh as it gets.
La Piedra Feliz, Blanco 1067, (32) 214 644, www.lapiedrafeliz.cl
There is a bit of everything inside, from pubs to discos with chairs and dance floors. There is a tango room, salsa room, and concert hall. Good place to kick off the Porteño nights, which are infamous for being long and fun.
Pagano, Blanco 236, www.mundopagano.cl
Great spot if you are into dancing elbow-to-elbow. It is a somewhat chichi spot, perhaps the new face of the port. Check out the schedule for DJs and events.
Viña del Mar
Savinya, Avenida San Martín 199, (32) 500 700
In the 5-star Hotel del Mar/Casino on the second floor, this is the most elegant, refined, and top restaurant in Viña del Mar. The seafood is outstanding and fresh so do not hesitate to try their interesting preparations (like sea urchin flan) or the fresh oysters. The view of the ocean and boulevard below in the minimalist, chichi surroundings are astounding.
Enjoy del Mar, cannot find the address but in front of the Hotel del Mar, you cannot miss it!
Also part of the Hotel del Mar perched on the peninsula where the canal meets the ocean, here you can enjoy a lovely al fresco lunch. The daily lunch special usually includes fresh grilled fresh, selection of salads, a glass of wine, and scoop of their gourmet gelato (loads of local flavors, recommended ones are lucuma-merengue, manjar, cherimoya, etc.). You can dine inside or outside, but always with a view. The whole place is made of glass.
La Barquera, Avenida San Martín 199, (32) 500 700
On the second floor of the Hotel del Mar, next to Savinya, is the informal La Barquera with fresh salads and sandwiches—and a view as usual.
La Ciboulette, 1 Norte 191-A, (32) 690 084
The only Belgian restaurant in town, this place is worth visiting if you have an unexplained hankering for Belgian beer (it has a price tag to match how hard it is to find in Chile), pommes frites, or any sort of duck preparation (note: the paté however we ordered had been frozen, so make sure it is fresh). It is close to the Monterilla on the other side of Plaza México. Intimate, cozy atmosphere.
Divino Pecado, Av. San Martin 180, (32) 975-790
Great central location (in front of the Casino) and a cozy, friendly atmosphere make this fresh pasta restaurant naturally appealing. You can put together your own pasta dish or choose from their creative ones like squid ink ravioli stuffed with curried shrimp. All pasta dishes are served al dente. There are meat dishes available.
Barlovento, 2 Norte 195, (32) 977-472
Owned by an American, Barlovento is of modern minimalist design with lots of concrete, steel, and glass. The food is best for pick-ats and we exclusively come to drink up the cosmopolitans and Blood Marys, the only decent ones in Viña del Mar. Happy hour is worth a visit from 7pm-9pm most nights with 2 x 1 drinks.
Aquí Jaime, Avda. Borgoño 21303, Higuerillas (32) 812 042 Located on a bluff of rocks overlooking the wild Pacific in Con Con, a suburb north of Viña (fantastic drive along the coast, you can take a taxi or even the bus), this place gets packed every day at lunch and dinner for one reason: its fresh, its not expensive, and the view is unbelievable. Try the machas a la parmesana, the seared conger eel, sea scallops, everything is delicious. Get there early or better yet, make a reservation. There are beaches nearby for sunbathing before/after lunch, and paths along the ocean.
Las Deliciosas Avda. Borgoño 25370, Concon The quintessential empanadas “joint” on the coast. This place is all business (so know what you are ordering when you sit down or get to the cash register). Their specialty is one thing: empanadas, all fried (don’t even think about calories when here). Order an ice-cold beer (Royal Guard or Escudo), sit down at the plastic tables and sit back. Great picks are: machas-queso (razorhead clams-cheese), jaiba-queso (crab-cheese), mariscos (seafood sautéed in onions and reduced in clam broth), ostion-queso (scallops-queso), pino (sautéed meat). Use the ají, it adds some punch.
Bravissimo, Avda. San Martin 200 block
Bravissimo is known in all of Chile for its stellar gelatos and somehow, walking along the Viña del Mar promenade begs for one in hand. 1.000 pesos (US$2) gets you 2 flavors. The local favorites are lucuma (a baseball-sized orange fruit that has a chalky, nutty taste) with meringue (sweet crisp egg whites), manjar (milk caramel), cherimoya (custard apple), etc. My personal favorites are the pistachio, dark chocolate, arab coffee, tiramisu, hazelnut, so many…
New Year’s
The pick of the town this year for New Year’s in Viña is at the Hotel del Mar (only one block from the Monterilla, ideal to avoid traffic jams and having to take taxis to/from). There are nothing less than five fantastic parties to choose from, all with the awesome fireworks that will be put on in front of the hotel (the hotel has huge windows). The parties are:
--Ballroom: If you want to dance the night away, this is your best bet: 85.000 pesos (US$170) for adults with dinner, drinks, and music.
--La Barquera: Slightly more informal but still fun: 60.000 pesos (US$118) with dinner and drinks
--Savinya: the most elegant and exquisite of the bunch, they will put on a special gourmet New Year’s dinner with drinks: 120.000 pesos (US$235)
--El Mirador: From the top of the hotel with a privileged view will be the VIP party with similar food to Savinya, 150.000 pesos (US$300).
Other options: many restaurants actually close for New Year’s Eve because food products triple in price (hence the expense of going out) and must entertain clients all night. The restaurants that are open usually charge a price that includes dinner, drinks, and the party (right to use the establishment). However, if you want a more “popular” New Year’s all you need to do is head out with champagne in hand (you can get it in Santiago before heading out) and get to the beach promenade very early (like go to the beach in the afternoon and stay) to cop a squat on the sand or rocks to sit under the fireworks with the locals. You can also take the new metro to Valparaiso to be in the port but now that Viña is having major fireworks, I don’t think it is totally worth the trip. Valparaiso is fabulous to be discovered by day, taking its antique elevators and exploring the winding streets of Cerro Alegre, Concepción, Carcel and Bellavista (you can now get there via the brand new Metro from Viña). It really depends on what type of New Year’s you want. I have done both—both are fun and fabulous, just different flavors. Viña though has been pushing New Year’s and more than a million people are coming for a city with 200,000 inhabitants. Please bare this in mind which deciding the New Year’s style that is right for you.
16:15 Posted in RESTAURANT RECS & REVIEWS | Permalink | Comments (1) | Trackbacks (0) | Email this
Monday, December 12, 2005
Oro Líquido (Revista Mujer, 11-12-05, Edición 1209)
Por Liz Caskey
Estoy parada frente a los aceites de oliva en el supermercado y llevo unos 15 minutos intentando escoger uno, porque en Chile cada día hay más marcas de aceite de oliva que están conquistando espacio en los pasillos del supermercado—y en mi dispensa. Con tantas opciones, ¿cómo elegir? He aquí unos tips para aventurarse en esta compra que se hace por lo menos dos veces al mes en mi casa.
Por favor, siempre compren extra virgen--así se puede ocupar para saltear, aliñar ensaladas, lo que se les ocurra. Tal como el vino, el buen aceite de oliva se reduce a ingredientes primarios de alta calidad. El mito más equivocado es que el aceite debe oler a aceitunas negras. No way!. Esos aceites tienen un defecto fundamental (llamado “ráncio” en la industria) porque se cosechan tarde las aceitunas y comienzan a fermentar en sus propios jugos antes de procesarse. Busquen aceites con aromas frutosos o herbáceos, un leve amargor en el paladar y una sensación de pimienta negra (como una cosquilla) en la garganta—todo perfectamente balanceado.
En chile las principales variedades son Arbequina, Frantoio, Picual de “descendencia” italiana o española, tienen sus propias caraceteristicas y sabores que varían desde suave hasta picante (el Picual). Muchas marcas son son mezclas que unen 3 o más variedades para lograr un equilibrio.
El aceite de oliva tiene una vida muy corta con vigencia de menos de un año, así que no traten de envejecerlo como el vino--simplemente no funciona. Con el paso del tiempo pierde sus aromas y características. Lo mejor es consumirlo cerca a su cosecha, producción y embotellación.
Es totalmente aceptable tener una “colección” de aceites—uno suave para asar verduras; otro picantito para la ensalada de rúcula; y mi favorito, el aceite de “culto”, Novello. Con una pequeña producción de tres mil botellas al año, este santo aceite convertirá a cualquier ensalada en una explosión de sabor. La búsqueda es parte de encontrar este tesoro—sólo se puede pedir en línea en Emporio Terramater .
00:10 Posted in MUJER MAGAZINE-La Tercera Newspaper (Chile) | Permalink | Comments (0) | Trackbacks (0) | Email this
Sunday, December 11, 2005
Party On (Revista Placeres, Nov./Dic. 2005, Edición 7)
Por Liz Caskey
¿Es posible que la vida entera pueda ser una fiesta?. Claro, no literalmente pero vivir de una fiesta a otra hasta que recordando todas parece que su conjunto ha sido una celebración tras otra. Crecí en una familia que funcionaba así. Mis papas eran party animals totales. Okay, déjenme contextualizar esa frase porque, por lo menos en Estados Unidos, tiende a evocar imágenes de borracheras donde los invitados terminan desmayados en el sofa. Mis padres no caían en esta categoría sino eran gente muy social que adoraba fiestas y encuentros de todo tipo. Llamaban a las fiestas “el hilo de la vida”. Constantamente estaban organizando fiestas: armando el menú, invitando gente, cocinando, ordenando el día después. Todas estas celebraciones y festivos siempre giraban en torno al buen comer y beber. Y siempre desde niña, estuve incluida con los adultos.
Los festivos en mi familia eran ocasiones importantes pero algo forzadas para llevarse bien entre familiares. Mis papas solían ser maniáticos del control en cuanto a la planificación del menú, preocupándose de cada detalle con meses de anticipación, temiendo que cualquier pavo quemado arruinaría el evento (normalmente mis tías eran las culpables). Al final era más fácil que ellos hicieran todo—y a su (buen) gusto: pavo glaseado en jarabe de maple, relleno de stuffing de salvia y chorizo italiano dulce; filet mignon en costra de pimienta negra para la Navidad; y pierna de cordero masajeado con romero fresco para la Pascua.
Como niña, el festivo que me encantaba era Hogmanay, el Año Nuevo escocés. Celebrabamos con nuestros amigos-parientes escoceses mayormente para que mis papas pudieran “revivir” nuestra descendencia escocesa (que habían descubierto en sus viajes al Reino Unido). Una vez al año, nuestra casa se llenaba de gente alegre hablando inglés de acento extraño que no entendía; hombres que se ponían “faldas” coloridas (kilts) sorbiendo whisky single malt de color caramelo en un vaso corto (sin hielo); y el olor ahumado, rico, penetrante del Finnan Haddie, un plato muy delicado hecho de un delicioso pescado (Haddock) del Atlántico Norte, desmenuzado y cocido como cremoso guiso-pasta gratinado que mi mamá servía en conchas de ostión, con pequeños triángulos de pan tostado, mantecosos y crocantes. Ella sudaba tinta por hacer ese plato, y yo saboreaba cada gota.
Los cumpleaños también era razón para celebrar, en particular porque mi hermano y yo compartimos la misma fecha. Normalmente se hacía alguna fiesta temática (patinar sobre hielo vs. Guerra de la Galaxia) y siempre nuestra cena favorita con una torta casera (hasta hoy soy fiel al Pie de Ricotta), todos preparados, claro, por Chef Mom. Con los años, las fiestas se reemplazaban con viajes cortos para cenar en restaurantes especiales en Nueva York, Washington DC, Filadelfia o Baltimore. Mi hermano y yo durante la mayoría de nuestra niñez nunca nos llevabamos bien, pero curiosamente, nuestras celebraciones cumpleañeras en conjunto nos hicieron dar cuenta que el amor por la buena comida significaba que teníamos algo en común. Así “comer” llegó a ser nuestra zona de tregua. Incluso logramos entendernos en los cumpleaños, normalmente en algún restaurant siciliano medio mafioso, delicioso, siempre terminando con algún cannoli o tiramisu compartido y ambos con un capuchino (extra espuma, please).
Otras ocasiones que merecían pequeñas fiestas incluían logros —de cualquier tipo— desde un “A” en una prueba a ganar una carrera de natación. No sólo podía yo invitar a mis amigos, mis papas invitaban a los suyos para venir a disfrutar pizza estilo Chicago; enchiladas suizas; o hamburguesas gourmet en nuestro deck a la parrilla de gas. Era una excusa más, todo para tener gente en la casa. De niña, pasé muchos de mis fines de semana en cenas de los amigos gourmand de mis padres. Mientras los adultos golpeaban los tragos, el chisme y la preparación, nosotros declarábamos la guerra entre las chicas y los chicos en lados opuestos de la casa. En medio de alguna invasión en el cuarto de invitados, nos llamarían a la mesa para probar los frutos de su trabajo culinario; todo!, desde interpretaciones de Tagines marroquíes a chorizo “Amish” de pavo con puré casero y gravy. Devorabamos todo, acumulando energía para continuar la guerra, apareciendo luego sólo para robar algunos pertrechos-galletas. El carrete de los adultos continuaban y nosotros resolvíamos la batalla dormidos en algún rincón.
Revisando mi niñez y la vida actual, he reconocido que mi forma de vida y su ritmo sigue la misma línea de vivir de una celebración a otra. Aprendí de mis padres que las fiestas, de cualquier tamaño, son momentos para compartir (grandes y pequeños) con la gente que me rodea, me importa y quiero; claro siempre con la comida en medio del escenario. Party on.
22:50 Posted in PLACERES MAGAZINE (Chile) | Permalink | Comments (0) | Trackbacks (0) | Email this
Monday, December 05, 2005
Chile's Wine Darlings: The 2006 Awards
The final word is out. The oldest and most comprehensive guide on Chilean Wines, known to those of us who live here as La Guía de Vinos de Chile (Chilean Wine Guide), has launched its 2006 version and here are the results. For this version, more than 1,000+ wines were tasted with over 76 panelists, profiling not only the winners but also general tendencies in the local wine market. For those visiting Chile, the guide is in both English and Spanish and well worth the investment as you navegate the plethora of choices in Chilean Wines. You can buy it at the Mundo del Vino (www.mundodelvino.cl) or La Vinoteca in Santiago. Please note, if buying in the States via a distributor, some of these wines are imported under different names---check with them first.
Personal note: missing from the Pinot Noir list is the Kingston Family Vineyards Azalán Pinot Noir, available by mail order in the US (www.kingstonvineyards.cl). This Pinot for my taste is the best from Chile, although in some slight twist of irony, we cannot buy it here!
*Points are assigned as per the wine guide.
PREMIUM
93 Almaviva, Almaviva 2002
92 Viu Manent, Viu 1 2003
91 Neyen, Neyen 2003
90 Montes, Montes Folly 2003
90 De Martino, Gran Familia 2003
90 Châteu Los Boldos, Grand Cru 2002
90 Miguel Torres, Conde de Superunda 2000
89 Errázuriz, la Cumbre Shiraz 2003
89 Casa Lapostolle, Clos Apalta 2003
89 Montes, Purple Angel 2003
89 Concha y Toro, Don Melchor 2002
CARMENERE
92 Concha y Toro, Terrunyo 2003
91 Errázuriz, Single Vineyard 2003
90 Casa Silva, Los Lingues Gran Reserva 2003
89 Portal del Alto, Gran Reserva 2004
88 Casa Verdi, Aniceto Reserve 2004
88 Arboleda, Arboleda 2003
88 Santa Ema, Gran Reserva 2002
87 Errázuriz, Estate Reserva 2004
87 Santa Ema, Barrel Select 2003
87 Viu Manent, Secreto 2004
CABERNET SAUVIGNON
92 Errázuriz, Max Reserva 2003
91 Misiones de Rengo, Cuvée 2003
90 Concha y Toro, Marqués de Casa Concha 2003
89 Cono Sur, 20 Barrels 2003
88 Pérez Cruz, Cab. Sauvignon Reserva 2004
88 Ventisquero, Ramirana Reserva 2003
88 Santa Rita, Casa Real 2003
88 Sutil, Limited Release Special Reserve 2003
88 Domus, Stella Aurea 2003
87 Casa Silva, Reserva 2004
87 Casa Silva, Los Lingues Gran Reserva 2003
SYRAH
89 Haras de Pirque, Character 2003
88 Ventisquero, Grey 2002
87 Arboleda, Arboleda 2003
86 Viñedos Emiliana, Syrah Reserva Especial 2003
84 Carta Vieja, Selección 2003
84 Cono Sur, Visión 2003
84 Errázuriz, Max Reserva 2003
84 Tabalí, Reserva 2003
84 Tarapacá, Gran Tarapacá 2004
84 Ventisquero, Gran Reserva 2003
MERLOT
89 Misiones de Rengo, Reserva 2004
88 Viu Manent, Reserve 2004
87 Concha y Toro, Marqués de Casa Concha 2003
86 Cono Sur, Merlot Reserve 2004
85 La Rosa, La Capitana 2004
85 Viñedos Emiliana, Adobe Reserva 2004
85 Cono Sur, 20 Barrels 2004
84 Ventisquero, Gran Reserva 2003
84 Casa Silva, Angostura Gran Reserva 2002
84 Arboleda, Arboleda 2003
ASSEMBLAGES
92 Viñedos Emiliana, Coyam 2003
91 Tabalí, Reserva Especial 2003
90 Morandé Edición Limitada (Syrah/ca. Sauvignon) 2003
89 Casa Silva, Quinta Generación 2002
89 Estampa, Gold Assamblage 2003
88 Requingua, Potro de Piedra 2003
88 Miguel Torres, Cordillera 2001
87 La Rosa, Don Reca 2003
87 San Esteban, In Situ Laguna del Inca 2003
87 Santa Ema, Catalina 2002
SAUVIGNON BLANC
91 Santa Rita, Medalla Real Reserva Especial 2005
90 Cono Sur, Single Vineyard Visión 2005
89 Veramonte, Winemaker's Selection 2005
88 Quintay, Quintay 2005
88 Errázuriz, Single Vineyard 2005
88 Santa Rita, Floresta 2004
87 Arboleda, Arboleda 2005
86 Cono Sur, 20 Barrels 2005
86 Concha y Toro, Terrunyo 2005
85 De Martino, legado Reserva 2005
CHARDONNAY
90 Montes, Alpha 2004
89 Concha y Toro, Amelia 2004
88 San Pedro, Castillo de Molina 2004
87 Casa Silva, Doña Dominga Reserva 2004
87 Morandé, Pionero 2004
87 Cono Sur, 20 Barrels 2004
86 Morandé, Edición Limitada Orgánico 2004
86 Viu Manent, Reserve 2004
86 Casa Lapostolle, Cuvée Alexandre 2004
86 Matetic, EQ 2004
PINOT NOIR
91 Cono Sur. Ocio 2004
90 Leyda, Lot 21 2004
89 Matetic, EQ 2004
88 Cono Sur, 20 Barrels 2004
87 Leyda, Reserva Cahuil 2004
87 Leyda Reserve Las Brisas 2004
86 Errázuriz, Wild Ferment 2004
86 Garcés Silva, Amayna 2004
85 Morandé, Edición Limitada Orgánico 2004
85 Casa Lapostolle, Cuvée Alexandre 2003
22:42 Posted in Interesting Wines | Permalink | Comments (4) | Trackbacks (0) | Email this