Grignolino: Springtime Pasta’s Perfect Pair

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

Arizona… wine?

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

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

Carricante, as Etna Bianco’s primary white grape, may not be the most obscure varietal in the world but, since I’d … Continue reading Carricante: Sicily’s Premiere White

I’m on a flight back to Los Angeles. Despite the lack of leg room and rhythmic thudding of a toddler … Continue reading Off the Beaten Wine Path