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.
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
If you’re like me, when you think of Arizona, visions of massive red rock structures jut up into a hot, … Continue reading Arizona… wine?
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
When you think of wine making countries, which come to mind? France, Italy, the US, Australia. One rarely shouts, “Switzerland!” … Continue reading Chasselas: Switzerland’s White Wine
This is the recipe I used to pair with Rossesse. To keep it easy like I did, buy fresh pesto … Continue reading Shrimp Pesto Pasta
When one thinks of the Italian Riviera, images of Portofino or Cinqueterre come to mind full of colorful little buildings … Continue reading Rossese: The Italian Riviera’s Red Star
Here’s the recipe I used to pair with aligote if you want to try it yourself! INGREDIENTS Olive Oil (2 … Continue reading Cod in Coconut Cream Sauce
If you’re curious to try the recipe for the dish I paired with carricante here it is! INGREDIENTS Oranges (2) … Continue reading Sesame Orange Salmon