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Local France
a day ago
- General
- Local France
13 French wine terms to make you sound like an expert
Vignoble - Starting off simple, vignoble , pronounced veen-yo-bluh, is the French word for vineyard or a wine-growing region. This is a basic vocabulary word for a wine tour, but can also be used in conversation to show off your knowledge of France's best wine districts. Cuvage - Cuvage , pronounced coo-vahj, refers to the room of fermentation barrels where wine or cider is stored. You'll likely see this while touring a winery. Cépage - pronounced say-paj, is the French word for grape variety, and can help you discuss wine in greater detail. Advertisement Terroir - this is a crucial term that you will definitely hear on a vineyard term, but is somewhat hard to translate. It means the locality of a product - and it's used for all kinds of produce, not just wine - and how that affects its taste. For wine it would be a combination of the local soil, the weather, the techniques used during the growing of the grapes and the bottling of the wine - essentially how the partnership of nature and the skills of the wine-maker combine to create the product. Pronunciation wise it's a bit tricky too - roughly it is tay-wahw, but you can hear it here . Savoir-faire - somewhat similar to terroir, savoir-faire (pronounced sah-vwor-fair) means know how or expertise. It's used in all contexts of French life, but wine makers will often discuss how they acquired their skills or expertise, perhaps through having a family connection to wine making. Élevage - Going hand-in-hand with cépage is élevage , pronounced ay-luh-vaj. This literally translates to breeding, usually in the animal sense so that a livestock farmer or a horse-breeder would be referred to as an éleveur . However in the context of wine, it refers to the process of ageing wine ahead of bottling it. Œnologue - Pronounced uh-nuh-law-geh, this is the name of someone who specialises in the science of wine, an oenologist in English. Dépôt - Dépôt , pronounced day-poe, means sediment, which refers to the small grape particles that tend to gather at the bottom of a bottle of wine. Vendange - Vendange , pronounced vahn-dahnj, is the harvesting of grapes to make wine, and a useful vocabulary word also bound to come up on a vineyard tour. If anyone asks you if you want to help out with the vendange, be aware that this is tough physical work. READ ALSO : Vendange: What you really sign up for when you agree to help with the French wine harvest✎ Pinard - pronounced pee-nar, is a slang term for wine believed to have been popularised by French soldiers during WWI. This term is good to know for more informal drinking environments where it might come up. Advertisement Vinasse - Vinasse , pronounced vee-nuss, is a pejorative term for cheap or mediocre wine. It is used similarly to the term piquette and is also best suited for an informal setting. We advise you not to use this on a vineyard tour unless you really want to offend your host. Dégustation - the best bit of any vineyard tour - the tasting. Wine tastings happen in all sorts of settings, not just during a vineyard tour, and they can be a nice way to make some friends and also learn a bit. It's pronounced day-goo-sta-sion. Cracher - Pronounced crash-ay, this word, which means to spit, is not exclusively used when discussing wine. However, it still can come in handy at a wine tasting, given some people prefer to spit out wine ( cracher le vin ) after tasting in order to better take in each wine's different notes (and not end up totally plastered). If you're at a wine tasting there will usually be a bucket in the middle of the table - that doesn't mean that you have to spit, most people use it to tip out the dregs from their glass. Most wine tasters will pour out a generous glass of each wine in order for it to properly fill the glass and give you the chance to taste it and appreciate its aroma. However it's common for a wine tasting to have eight or 10 different wines on offer, so unless you have a good head for alcohol you might not want to drink the full glass of each.
New York Post
2 days ago
- Entertainment
- New York Post
One of America's best pizzerias is turning 100 — sorry NYC, it's in Connecticut
Now that's amore. Frank Pepe's iconic, coal-fired pizza joint — a favorite of celebs and locals alike in New Haven, Connecticut — is celebrating its 100th anniversary this month. Opened on June 16, 1925, by Italian immigrant Pepe and his wife Filomena, the no-frills 'apizza' spot helped define the city's signature tomato pies and sparked a cult-like devotion over the years — think long lines around the block even in the rain, sleet and heavy New England snow. Advertisement Now run by the family's third generation, Frank Pepe Pizzeria Napoletana has kicked off a yearlong celebration with a new tribute video narrated by hometown hero, New Haven pizza lover and Oscar-nominated actor Paul Giamatti — and fans from both 'pizza capital' New Haven and New York City are, well, eating it up. 16 The legend of Pepe's began a century ago, when Italian immigrant Frank Pepe (above) came back from WWI, rolled up his sleeves and rolled out dough in New Haven's Wooster Square. Courtesy Frank Pepe Pizzeria Napoletana 16 The century-old Connecticut institution has drawn a cult-like following for its coal-fired pies. Courtesy Frank Pepe Pizzeria Napoletana Advertisement 'When I would serve the New Yorkers at our New Haven restaurant, they would tell me, 'I'm from New York, and I come back and forth for your pizza — hands down,'' Pepe's granddaughter, Jennifer Bimonte-Kelly, told The Post. 'New Yorkers are the toughest critics. When they said it was good, I got chills on my legs.' Connecticut city and state officials joined the Pepe family — along with Giamatti, who has long touted the magic of Pepe's and has been a fan since he was a child — to honor the milestone last week by christening the corner of Brown and Wooster streets as 'Frank & Filomena Pepe Corner' in the heart of the city's legendary Italian-American neighborhood. Signature 'crunch' baked right in Advertisement 16 'The Holdovers' star and New Haven pizza fan Paul Giamatti celebrates Pepe at the recent 100th anniversary shindig. Lisa Nichols A century in, Connecticut residents aren't the only ones still drooling over the famous pizza — there are 16 other Pepe's locations throughout the country, including outposts in Yonkers, Massachusetts, Rhode Island, Florida, Maryland and Virginia. What makes this pizzeria so special that it has a cult-like following and attracts A-listers like Giamatti, filmmaker Ron Howard, Oscar winner Meryl Streep, former presidents Ronald Reagan and Bill Clinton, and more? Advertisement When it opened in 1925, Pepe's helped define New Haven-style 'apizza' (pronounced ah-beets), which is essentially thin pizza made in a coal-fired oven at 600°F or higher, which seals in moisture and creates a crispy, charred but chewy pizza. The style is often imitated by other local pizzerias, but devotees say it can't be duplicated — which is what keeps hungry fans coming back. 'It's like our signature. When you bite into it, the flavor from the crust … tastes better than Italian bread. It just has that crunch to it,' Bimonte-Kelly told The Post. 16 Plenty try to copy Pepe's signature char — but fans say no one nails it like the original, which is why fans keep flocking back for another slice. Courtesy Frank Pepe Pizzeria Napoletana 16 Pepe's pies didn't just win fans — they built a full-blown pizza cult, with die-hards lining up 'round the block in rain, sleet or New England snow for a century strong. The Washington Post via Getty Images New Yorker Joey Pascale agreed: 'When people say New Haven pizza is burnt, they don't understand it's a char.' Even after moving to NYC, the New Haven County native said he's made the 90-minute trip to Pepe's at the request of friends and co-workers who 'crave it that badly.' 'Apizza' the history 16 Frank Pepe Pizzeria Napoletana, the legendary coal-fired pizzeria out of New Haven, Conn. — beloved by A-listers and hometown heroes alike — just hit the big 1-0-0. kirkikis – Advertisement 16 Frank Pepe and his wife Filomena (above) fired up their no-frills 'apizza' joint on June 16, 1925 — and New Haven's been hooked ever since. The coal-fired classic helped put tomato pies on the map and inspired a century's worth of die-hard fans. Courtesy Frank Pepe Pizzeria Napoletana The pizzeria's long history kicked off when Pepe — who immigrated from Italy to the U.S. in 1909 — returned from WWI and settled in Wooster Square. After marrying fellow Italian immigrant Filomena Volpi, he hustled tomato pies out of a bakery where he worked at the time, balancing trays of his signature 'apizza' on his head as he peddled them through the market. By 1925, he'd saved enough money to open Frank Pepe Pizzeria Napoletana, which quickly became a neighborhood staple. Advertisement 16 The New Haven location has become a Connecticut landmark. Courtesy Frank Pepe Pizzeria Napoletana In 1937, he moved the operation into a bigger space next door — still the main Pepe's Wooster Street location today — where he and Filomena lived upstairs with their two daughters, Elizabeth and Serafina. By the early '60s, Pepe was ready to hang up his apron. With no sons to take over the coal-fired pie shop, selling the business seemed like his only option. But his daughters had other plans. Advertisement 16 Jennifer Bimonte-Kelly (left) and her sister, Genevieve Bimonte. Courtesy Frank Pepe Pizzeria Napoletana Elizabeth and Serafina stepped in to keep things afloat while their mother, Filomena, continued to be the bookkeeper for over 40 years. Today, following the passing of her mother and aunt, 68-year-old Bimonte-Kelly is keeping the family legacy alive as co-owner of Pepe's original New Haven spot. Fired up 16 Pepe's helped create New Haven's signature style pizza. The Washington Post via Getty Images Advertisement The pep in Pepe's famous pizza is its base. New York pizza dough is usually whipped up with American bread flour — with a dash of sugar and oil in it — giving it a thin, foldable crust with a crispy edge. On the other hand, the New Haven landmark uses a wetter, longer-fermented dough, which helps it develop a rich, almost ciabatta-like texture. Pepe's pizza is then crisped in 100,000-pound brick ovens heated with coal — replicas of the original built a century ago. 16 The Washington Post via Getty Images 16 The white clam pizza, created by Frank Pepe, is made with fresh clams, garlic, oregano, grated pecorino romano cheese and olive oil. Courtesy Frank Pepe Pizzeria Napoletana Every ingredient used in the pies is handpicked — from the tomatoes grown in volcanic soil near Mount Vesuvius to the clams shucked daily from the Long Island Sound. Even the pecorino cheese is imported from Sardinia, Italy. New Haven vs. New York 16 Pepe's dough is unique compared to other pizzerias in the tri-state area. Courtesy Frank Pepe Pizzeria Napoletana That exceptional combination is what has kept Pepe's lights on and its doors open for the past 100 years — and what's sparked an 85-mile pizza rivalry between NYC and New Haven, as some diehards swear Pepe's blows Manhattan's slices out of the water. 'New York style is what I call a 'lifestyle pizza' — made to be sold in slice form, on a cheap white plate, on the go. New Haven style is meant to be eaten at the table with family and friends,' Frank Zabski, founder of New Haven Pizza School, told The Post. Nicholas Aucella, a New York City resident who grew up in New Haven County, is also a fan and has been going to Pepe's with his family ever since he was born. 'It's a true, authentic experience,' he explained to The Post. 'The pizza is worth every minute waiting in line. The feeling you get from each pie is indescribable.' 16 Tarik Ali, center, and Lesley Gaillard work the counter at Frank Pepe Pizzeria Napoletana in March. Getty Images 16 Jennifer Bimonte-Kelly is proud to keep her grandfather's legacy alive 100 years later. Chris Volpe Despite the praises from hungry customers, Bimonte-Kelly believes Pepe's real secret sauce is a heaping dose of humility and gratitude. 'My grandpop taught me in life to treat people with honor and respect,' Bimonte-Kelly said. ''You don't boast,' he'd say. There's nothing to boast about because it could be taken away from you like that,' she added, snapping her fingers. And it's not just the delicious pizza that brings in hordes of customers — the New Haven location is also a place of nostalgia for locals. 16 Bimonte-Kelly (above, serving apizza at the restaurant) waitressed at the original New Haven location for over 30 years and 'loved serving the customers and seeing them bring their families to the restaurant.' Chris Volpe 'When you look at old pictures of Wooster Street and Pepe's, it all looks the same,' Pascale said. 'Nothing tops the old school atmosphere. I love getting a good seat in the restaurant with a view of Wooster Street and watching people walk by.' 'Energy, humility, presence and passion' 'I'm just so grateful and humbled. I appreciate the love that the customers give to us. I'm always so blown away,' a teary Bimonte-Kelly told The Post of her grandfather's long legacy. 'I'm just so grateful and humbled. I appreciate the love that the customers give to us. I'm always so blown away. 'I go out into the line whenever I visit, and I thank the customers for coming in and for waiting in line,' she continued. It's something she learned from her grandpop, who she says used to 'tip his hat' at people lining up for his pizza and greet everyone with a welcoming smile. 'I look around the restaurant to this day and feel the energy, humility, presence and passion of the people from the past and the present. I feel light, energy, love, togetherness, teamwork and resilience.'
Indianapolis Star
3 days ago
- Entertainment
- Indianapolis Star
Indianapolis International Airport taking off in popularity with multiple new flights
A U.S. Navy plane takes off from the Indianapolis International Airport on Tuesday, June 4, 2025, in Indianapolis. Michelle Pemberton/IndyStar Michelle Pemberton/IndyStar A small plane flies near the Indianapolis International Airport control tower on Tuesday, June 4, 2025, in Indianapolis. Michelle Pemberton/IndyStar Michelle Pemberton/IndyStar A plane takes off from the Indianapolis International Airport on Tuesday, June 4, 2025, in Indianapolis. Michelle Pemberton/IndyStar A plane takes off from the Indianapolis International Airport on Tuesday, June 4, 2025, in Indianapolis. Michelle Pemberton/IndyStar Hotel construction is underway at the Indianapolis International Airport on Tuesday, June 4, 2025, in Indianapolis. Michelle Pemberton/IndyStar An adult takes a child on a pretend airplane ride at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar People hug at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar An IU logo greets travelers at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar Retro airport seating with all the modern upgrades was custom built for the Indianapolis International Airport by Jasper Group, from Jasper Ind., Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar A guest works at a laptop table at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar The Kind Gallery is at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar Michelle Pemberton/IndyStar A portion of the Jim Irsay Collection is on display at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar Michelle Pemberton/IndyStar A portion of the Jim Irsay Collection is on display at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar 'The Art of Bantam Travelware' by Holly Sims is on display at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar The 1933 Lounge by St. Elmo is at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar Indiana Fever promotional images decorate the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar Indiana Fever promotional images decorate the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar A statue of Colonel H. Weir Cook, WWI Ace and Aviation Pioneer, stands at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar A statue of Colonel H. Weir Cook, WWI Ace and Aviation Pioneer, stands at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar The Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar Michelle Pemberton/IndyStar The Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar A family watches planes come and go at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar Michelle Pemberton/IndyStar Mario Rodriguez, the Executive Director of the Indianapolis Airport Authority, holds a complimentary sensory bag, inside the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. The bags include children's books, fidget spinners, and other sensory-friendly supplies. Michelle Pemberton/IndyStar This is a quiet space inside the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar An adult changing table is seen in the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar This is an inside view of the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar Inside the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar Inside the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar Complimentary headphones are found inside the sensory room at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar An animal relief area is available at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar This is the nursing mother's lounge at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar This is the nursing mother's lounge at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar A nursing mothers lounge, animal relief area, and sensory room can be found at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar Illuminated 3D signs decorate the restrooms at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. An illuminated image of jazz icon Wes Montgomery is on display on the concourse. Michelle Pemberton/IndyStar An artist's design celebrating Madam C.J. Walker covers a storefront under construction at the Indianapolis International Airport on Thursday, June 5, 2025, in Indianapolis. Michelle Pemberton/IndyStar At the Indianapolis International Airport, an eclipse mural was painted on the windows. It was estimated more than 31 million people were in the path of totality across the United States on Monday April 8, 2024. THOMAS BENDER/HERALD-TRIBUNE The Indianapolis Airport Authority approved a $205 million Westin hotel that will connect to the terminal parking garage. Indianapolis International Airport/Provided The Indianapolis Airport Authority approved a $205 million Westin hotel that will connect to the terminal parking garage. Indianapolis International Airport/Provided The Indianapolis International Airport gets ready to rumble with WWE fans. Indianapolis Airport Authority Indianapolis prepares for Taylor Swift's stop on The Eras Tour. Indianapolis International Airport The Indianapolis Airport Authority approved a $205 million Westin hotel that will connect to the terminal parking garage. Indianapolis International Airport/Provided The Indianapolis Airport Authority approved a $205 million Westin hotel that will connect to the terminal parking garage. Indianapolis International Airport/Provided
Irish Independent
4 days ago
- Irish Independent
Lucinda O'Sullivan's restaurant review: While lunch in Cobh needed refining, dinner in Garryvoe demonstrated excellence
Keeping it nautical, our critic took in a giant cruise ship and two meals in Co Cork 'Cobh is having a moment,' said my East Cork friend, Farmer Browne, as we drove past the fab five-star Fota Island Resort and Fota Wildlife Park, on over the bridge to the Great Island at the mouth of the River Lee, and past the restored Anglo-Norman tower of Belvelly Castle. An evocative place of tragedies and triumph, Cobh was formerly known as Queenstown, a significant garrison town, and the last port of call for the ill-fated Titanic in 1912. Today, the town is a destination for cruise ships and those on the trail of both the Titanic and the Lusitania, which was sunk by a German U-boat during WWI.
1News
6 days ago
- Politics
- 1News
Luxon starts Europe trip remembering NZ's past WWI sacrifice
Christopher Luxon's Europe trip has opened with the Prime Minister paying tribute to New Zealanders who served in World War I in Belgium's historic Ypres. Luxon gave a reading of the Ode of Remembrance and laid a wreath as part of the Last Post ceremony under the Menin Gate. He said listening to the rousing sound of bagpipers made him think of two things. "For New Zealand, this is really significant because we lost almost 5,000 of our young people here — more than what we lost in Gallipoli — so it's really special for me to be able to be here tonight," the Prime Minister said. "And also tomorrow, to actually pay our respects to the fallen that have come before us and served New Zealand so well." ADVERTISEMENT "Standing up for values that we see again with a European war happening in this day and age, 110 years later, that has some of the same characteristics — so it's a real pleasure to be here, a real honour to be here, and I thought it was a very moving ceremony." Luxon said the comparison between the two conflicts, a century apart, was front of mind — both Kiwi defence efforts in World War I and its current support for Ukraine. The second thought on his mind was his personal connection to WWI, with his great-grandfather having served. Prime Minster Christopher Luxon (Source: 1News) "I've read his letters home and in fact just last weekend I was in South Canterbury talking to a lot of family relatives about the experience as well, looking at different family history and photos," he said. "It was pretty special to be here on a personal level but also representing New Zealand." Luxon acknowledged the enthusiasm of the younger generations of Ypres, who he said continue to "take it seriously" and pay tribute to the sacrifice of other countries in WWI. ADVERTISEMENT The Menin Gate event commemorates more than 54,000 soldiers from Australia, Canada, India, South Africa and the UK who died in the region but have no known grave. Only the names of 84 New Zealanders who served in British or other Commonwealth forces are marked on the gate, with soldiers from the New Zealand Expeditionary Force commemorated closer to where they were killed in battle. The Last Post ceremony has taken place in Ypres every night since 1928, with the event only stopping during Germany's occupation in World War II. The world leaders discussed a range of tricky topics, including the war in the Middle East and a suspension of funding to the Cook Islands. (Source: 1News) Speaking about his time in Ypres, Brussels and the Netherlands over the next five days, Luxon said the trip was about strengthening economic and security ties with European countries and the Indo-Pacific Four — the group of NATO partners in the region that includes Australia, Japan, South Korea and New Zealand. This is the fourth consecutive year New Zealand has been invited to attend the annual NATO summit. "It's really important that we advocate for the rules-based system, that we reaffirm that from a trading point of view but from a security, defence point of view… in a volatile, complex world prosperity and security go together, they're inextricably linked and so you need to be able to have conversations on both sides of that coin." ADVERTISEMENT Only member countries will take part in the main meeting on Wednesday, where NATO Secretary General Mark Rutte is expected to propose that countries commit to spending 5% of GDP on core defence and defence-related costs such as infrastructure. Luxon will take part in other engagements during the two-day event, including bilateral talks with other leaders. He will also meet with European Commission leaders before the NATO summit.
