We open the Insignia next, and over a plate of Chef Pindo’s excellent  branzino, the talk shifts to how to preserve other recently opened, perishable products – including a tricky one: champagne.

“Take a silver spoon, slide the end down the neck of the bottle and refrigerate,” I suggest, an old trick learned from the family in France. “The leftover will still have fizz in the morning.’’

“I don’t understand,’’ Gherman says. “Why would there ever be any champagne leftover?”

Excellent point. (The kind you’d expect the president of a fine wine competition to make).

With espressos on the way, the talk turns to how Gherman will be keeping the fizz in this year’s fifth American Fine Wine Competition, which over the past four years has raised more than $430,000 for local charities. (This year’s charity will be The Diabetes Research Institute and the Golden Bell Education Foundation).

“More wines,” she smiles, “over 600 by invitation only in the contest. Plus Emeril Lagasse will be preparing dinner live on stage at the Boca Raton Resort & Club, saxophonist Dayve Stewart and The Vibe will entertain and Alan Kalter [from the Letterman show] will be the auctioneer.’’

Sure signs of fizz at the American Fine Wine Competition. Sure signs that 2012 will be an excellent year.

Magazines, of course, are perishable products, too; and we’re offering a bit of refreshment this issue with City & Shore. You’ll see it in Art Director Anderson Greene’s redesigned pages throughout, including a new special section – called HOME – a one-stop feature devoted to home décor, design, improvements and real estate; in a new monthly feature focusing on things to do in some of our cities and in some enhancements to our web page,
www.cityandshore.com.

All improvement in the magazine we hope will make 2012 an excellent year for you, too.

—Mark Gauert
Editor & Publisher
mgauert@cityandshore.com