Spiced Wine Fire Punch Here’s a video that shows you how to make it: 2 oranges, juiced (or 1 cup orange juice) 1 cup (¼ liter) hard cider 4 cups (1 liter) wine, red 151 Bacardi rum, as needed 1. Cut oranges in half and juice. 2. Pour red wine in a large pot. Add the orange juice through a sieve to get rid of pulp. 3. Add cider, cloves and half the cinnamon sticks and bring to a simmer, but do not boil. 4. Cut apple in ⅓ - ½ inch (1 cm) slices, leaving the peel on and the star in the middle intact. Put the center slices with a star aside and add the rest of the ends to the punch. 5. To serve, pour punch in a heat resistant glass. 6. Take the center slices with the inner star shape and clean the holes of the seeds and tough lining, making sure to keep the star shape intact. 7. Carefully place the apple slice on the punch, so it floats on top. 8. Pour a little bit of the rum in a glass, heat-safe dish. Have another glass nearby to hold the spoon you will use to move the sugar to the apple.

9. Soak sugar cube in rum and place it over the star in the glass. 10. Carefully, with a lighter, set sugar cube on fire until you see the sugar bubbling and a blue flame. 11. If necessary, carefully add small amounts of rum on the sugar cube with a spoon to keep it burning until the sugar is melted. 12. Stir with a cinnamon stick and enjoy immediately while it is still hot. If not sweet enough, repeat sugar cube flaming step or add more sugar to the hot drink.red wine good for hair loss Want BuzzFeed Tasty right in your inbox? best rated wine cooler brandSign up for our newsletter!best environment to store wine If you can’t see the signup box above, just go here to sign up for the BuzzFeed Tasty newsletter!

Behold: A Cheese Fondue Bread Bowl That Is Straight... Drag to highlight one or more parts of the screen. What should we know about this issue? We got your feedback, and we'll follow up with you atWhat Wine Buyers Buy… Posted: 09/16/14 by Adam Eisenberg | Category: Burgundy, France | Here’s a question we get asked a lot: “What wines do you buy for your cellar?” When it comes to Burgundy, the answer is easy: Chandon De Briailles.  Every year François de Nicolay and Claude de Nicolay Drouhin put out some of Burgundy’s silkiest, age-worthy wines. Theirs are wines of subtly, born in the vineyards and expressing their terroir from birth. Is there enough white Bordeaux in your diet? Posted: 09/09/14 by Adam Eisenberg | Category: Bordeaux, France | Are you drinking enough white Bordeaux these days? If you’re not, your palate is missing out on one of France’s greatest vinous treats. The white wines from Bordeaux are overshadowed by the reds BUT the gravelly, Atlantic soils also create a magical terroir for sauvignon blanc and sémillon. 

Case in point is Chateau Cantelys, a sister property to the legendary Smith Haut Lafitte Hidden Burgundy, an Incredible Value from an Outlier Posted: 08/11/14 by Adam Eisenberg | Category: Burgundy, Chardonnay, France | The more wine you drink, the more you are only going to want to drink white Burgundy. Once this racy yet rich style takes a hold of your taste buds it becomes like an addiction. The lemon curd, the beeswax, the honey, the minerals, the energy, the length…. is it any wonder why some of Burgundy’s greatest whites wines are “…. a crazy value that needs to be tasted to be believed.” – The Wine Advocate Posted: 08/08/14 by Adam Eisenberg | Category: Chardonnay, France | The quote above from Robert Parker’s Wine Advocate says it all. There just aren’t that many wines that fire on every cylinder like this. The press loves it (92 points!), we love it and the price is…. well not only is the price crazy for a wine with this rating but we have it for the lowest price in NYC when you but it by the case!

Posted: 07/29/14 by Adam Eisenberg | Category: France, Funky Wine?, Loire, Natural | What are crunchy wines? Call them natural, minimalist, raw or what have you, but these wines are like biting into a piece of young, fresh fruit. The snap of the skin, the rush of tartness, the bright fruit flavors…. wines that bite back…. in a good way. No other producer represents “crunchy” wines better than Thierry Puzelat. His wines got us 94 Points, less than $25 and full of “smoked earth, licorice” and “black currants”! Posted: 07/28/14 by Adam Eisenberg | Readers of this humble newsletter know the drill: Wine Advocate gives a wine a huge score, we give that wine a low price and the rest is history. Today’s wine should go faster than usual because: a) It’s an amazing value from France. And b) You guessed it, we don’t have a lot! So let’s not waste time in this heat The Real Rosé, Summer’s Most Serious Pinks Posted: 07/23/14 by Adam Eisenberg |

Category: France, Rose | Rosé is one of summer’s most delightful drinks. It’s light, it’s fresh, it’s fruity (or not!) and it’s something you don’t have to think too hard about. Screwcap be damned, as long as it’s cold and clean we’re pretty happy.  BUT there is another side to rosé—a more serious, elegant, and even age-worthy side. To find this you need to New High Scores for “Cru Bourgeois” from Bordeaux’s Greatest Modern Vintages Posted: 07/21/14 by Adam Eisenberg | The best not so kept secret in Bordeaux are the “Cru Bourgeois” wines. These used to represent the bad boys who didn’t make the 1855 classification. Today “Cru Bourgeois” is simply a mark of quality for those wines not included in the “Classed Growths” and, more importantly to us, the best values in the Médoc.  In November 2013 none other than James Kind of a Big Deal Posted: 07/10/14 by Adam Eisenberg | We don’t know if you know, but Domaine de la Romanée-Conti is kind of a big deal.