
Veal Marsala
This is the recipe I used to pair with Merenzao. It’s a lighter version of the traditional Veal Marsala and … Continue reading Veal Marsala
This is the recipe I used to pair with Merenzao. It’s a lighter version of the traditional Veal Marsala and … Continue reading Veal Marsala
How did a grape that was once the favorite of King Charles III, exported as the first “vin clairet” to … Continue reading Pineau d’Aunis: The Comeback Grape
This is the recipe I used to pair with my Tannat from Uruguay. I also greatly enjoyed the Tannat with … Continue reading Skirt Steak with Chimichurri Sauce
This catchy phrase describes the wine region of Santa Barbara County. More specifically, to its seven AVA’s (American Viticultural Areas) … Continue reading West of France, Just North of LA
There’s a new dirty word emerging in the world of wine. Quaffable. Meaning simple and easy to drink. I’ve noticed … Continue reading Aligote: Burgundy’s Other White Grape