What defines a region as either “Old World” or “New World?” In most wine maps France, Germany, Spain, Italy, Austria, and Portugal are highlighted as “Old World.” Sure, these regions have been making wines for a thousand years or more. Is there more than that? By contrast the US, Australia, South Africa, New Zealand, Argentina have been only making wines for a few hundred years. They are much younger, by comparison, in their experience and knowledge of viticulture. But wait!

With Memorial Day Weekend approaching, everyone is anxiously awaiting the kickoff to the summer season. Not officially, of course, but most think of it as the gateway into warmer weather, trading the long sleeves for tank tops, packing up the thermals, and opting for a cool drink instead of a hand and body warmer.

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.

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.