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John H. Isacs

John Isacs is the founder and CEO of EnjoyGourmet, a leading gourmet digital (www.enjoygourmet.com.cn) and print media company in China. He has authored over a dozen wine and food books including the awarded ISACS Guides and other gourmet books and is a wine consultant to governments, wine regions and organizations. He also hosts wine events for leading organizations and companies throughout China. Contact John via jcolumn@enjoygourmet.com. 

Color and taste of bloody good Tuscan wine

Blood plays an important role in many cuisines. This week’s iDeal section explores the delicious ways its used in Chinese cuisine.

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iDEAL companions — the love of duck and wine

When duck meets wine one of the holy grails of food and wine paring is achieved. Duck is a water fowl with a deep layer of fat insulation. When cooked correctly much of the fat is rendered away leaving lusciously rich, savory and aromatic meat and skin.