May 9, 2009: The Cork Controversy

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It's a look at cork taint and the controversy it's creating in the wine world with George Taber, author of To Cork or Not to Cork: Tradition, Romance, Science and the Battle for the Wine Bottle.

Hot-dog obsessed Michael Stern has found wiener excellence at Ted's Hot Dogs in Tonawanda, New York.

Wine Spectator's Matt Kramer wants us to give more respect to Riesling, Gourmet magazine's John Willoughby has tips for cooking school vacations, and Scott Huler examines the ballpark mustard wars of Cleveland, Ohio, and we meet our Gastrosexual for the month of May!

Episode Rundown

Jane and Michael Stern visit Ted's Hot Dogs in Tonawanda, NY.
Matt Kramer on Rieslings.
Lynne talks with George Taber about the great cork debate.
We talk with the May winner of our Gastrosexual of the Month contest Iliana Filby.
Scott Huler dissects the differnce between Ball Park and Stadium Mustard in Cleveland.

This Week's Recipes

Lynne's Renaissance Wine Syrup

Deep garnet colored, deep and lush in flavor, this syrup steps straight out of the banqueting scenes of Italy's golden age. Get the full recipe.

Images from This Episode

Riesling

At one time Riesling was by far one of the most popular white wines, especially in the United States. Then it was pushed aside in the rush for Chardonnay and Sauvignon Blanc. Wine Spectator's Matt Kramer says this ignored gem deserves a revival. It's the perfect quaff with summertime food and sunset watching. Here are some to look for:

From California's Napa Valley: Trefethen Vineyards, Stony Hill and Smith-Madrone.
From France's Alsace Region: Trimbach, especially the Cuvee Frederic Emile, and Hugel.

Cooking School Vacations

Take a look at the May 2008 issue of Gourmet magazine or visit gourmet.com for more information on cooking school vacations around the globe.

Where We Eat

Jane and Michael Stern: Ted's Hot Dogs
Tonawanda, NY

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The Sterns claim that Buffalo and, actually, all of upstate New York has high "hot dog consciousness." But hot dog-obsessed Michael says none are better than the dogs served at Ted's. The wieners are cooked on a grate over charcoal. As they sizzle away, the cook punctures the skin all over so the meat takes on maximum smoky flavor. The result is a succulent dog with crusty brown skin and bits of char. Ted's oniony hot sauce is the must-have condiment. There are great onion rings and a loganberry juice beverage to wash it all down.