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Success C o nn o isseur
Marion and El Tucan offer two vastly different experiences with one shared kitchen headed by Michelin-pedigreed Executive Chef Jean
Paul Lourdes. Add in the international experience of Pastry Chef Christina Kaelberer and cocktails by James Beard Award Semifinalist Bar
Lab, and you have a recipe for success. Marion is a grand café, market, bakery and oyster bar inspired by the elegance of simple European
culinary life; while El Tucan offers a vibrant dinner and show experience reminiscent of the sophisticated glamour of 1940s Cuba;
MarionMiami.com; ElTucanMiami.com. — SAN DY LI N D S EY
Having to let wine breathe is truly a thing of the past thanks to
Louis J. Christen III, creator of the Aervana Wine Aerator. Not
satisfied with what was currently available when it came to
aerators, Christen created the world’s first electric wine aerator.
The design provides enhanced air contact surface to speed
oxidation more than any other aerator to reduce tannins, acidity
and sulfides. This clever battery-powered gadget has a long tube
to reach down into the bottle and a stainless steel pour spout
on top that’s conveniently push-button operated; Aervana.com.
— STACY WYNN
Wine has a language all its own
with a large dictionary going
well beyond dry, sweet, fresh and
fruity. Here’s a quick cheat sheet
for those just getting into the
TEX T BY STACY W YNN
To use the term properly,
assess the pinched feeling
you get in your mouth after
a sip. Tannin comes from the
amount of stems, seeds and
stalk crushed with the grapes
and is usually a positive thing.
AUSTERE This is the polite oenophile’s
posh way of saying he doesn’t
really like what he’s drinking.
It is often a term reserved
for wine that didn’t breathe
enough or wasn’t stored
properly is sipped.
BROODING This is used for wines that
has as many highs and lows
as the Twilight films. They are
complex vintages notable for
their extremely strong flavor.
They usually have some very
pronounced deep notes.