
Verdejo: The Spanish Sauvignon Blanc Alternative
Do you ever crave a light, refreshing white to go with fish or salads, but are wary of Sauvignon Blanc? … Continue reading Verdejo: The Spanish Sauvignon Blanc Alternative
Do you ever crave a light, refreshing white to go with fish or salads, but are wary of Sauvignon Blanc? … Continue reading Verdejo: The Spanish Sauvignon Blanc Alternative
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
Trousseau, Bastardo, Gros Cabernet. These are just a few of the names Merenzao answers to. Originally from the Jura region … Continue reading Merenzao: A Grape with Many Names
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
Tannat was born in 1783 in the southwest region of Madiran, France. Here, it was firm and powerful, with skins … Continue reading Tannat: The Crown Jewel of Uruguay.
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
This is the recipe I used to pair with Grignolino. It’s a great springtime pasta that’s perfect for sitting outside … Continue reading Crab and Fennel Pasta
One of the things that most interests me as a sommelier is the wide variety of grapes grown. It fascinates … Continue reading Grignolino: Springtime Pasta’s Perfect Pair
Alicante Bouschet was originally a French grape designed by viticulturist, Henri Bouschet, when he cross bred the grapes Petit Bouschet … Continue reading Alicante Bouschet: Planting Roots in the New World
Here’s the fondue recipe I used to pair with Chasselas wine. I used my Instant Pot but you could also … Continue reading Cheese Fondue