So, the groundhog saw his shadow a while back, and you know what that meant: Six more weeks of winter! While we here in the ’Burg don’t get the hellacious nor’easters they get up north, we do get sick and tired of the cold and the snow. So, we hunker down at home and turn on the tube or fire up our computer. I don’t know about you, but for me, network TV is slim pickins for something to watch. I like a good move—whether it’s classic oldy, or a current hit. (Isn’t it great that we can stream new releases so soon after they’re in the theaters?) Give me a good flick, a comfy seat, and … a bottle of wine.

Most of the readers of this blog probably already know that ABV stands for Alcohol By Volume, but there may be a few who didn’t know … till now. And, logically, the higher the ABV, the stronger the drink.

Restaurant week is a clever promotional strategy originally meant to spark business for restaurants in New York City during the slow time of year. The first restaurant week was thought up by Tim Zagat and Joe Baum in 1992. Established to help boost business, restaurant week has grown in popularity since its inception. It offers many benefits for restaurant owners and can help increase sales during otherwise slow periods.

Many of us will be hitting the road this holiday season, and traveling near or far to celebrate the holidays with family and friends. In this “spirit” City Vino presents some wines to bring along with you to gift or share. We are calling these selections the “Nifty Gifty” wines.