Building life’s bridges through wine – Project Zin
Food and wine charities are not new. Professionals in the hospitality industry who participate in these events are by nature, generous people, …
Pinot Noir: The Burgundy Wine Lover’s Alsace
As a Bourgogne wines specialist, I was so pleased to discover Alsatian Pinot Noir at a recent dinner hosted by Vins d’Alsace …
The Wine Lover’s Grape Jelly
The 2016 Napa Harvest is underway. At home, I hand-harvested my own single-vineyard, dry-farmed Zinfandel grapes last week and wanted to make a jelly with a little more distinction and less sugar than most. So I thought like a winemaker. I fermented them.
Dive Into Downtown Napa’s Global Street Food Scene
Singapore may have its hawker fare, LA its food trucks but here in Downtown Napa, we have our own little “pod” of street food, wine country style! These humble eateries have a strong POV with food that is quick, inexpensive and always packed with flavor.
How Top San Francisco Chefs Are Liberating the Way We Eat and Drink
At the West Sonoma Coast Wine Festival this past weekend, top SF chefs from State Bird Provisions, Rich Table and Bar Tartine shared their collective thoughts on what makes the SF food scene so special: the sense of community, casual formats and inventive flavors and combinations that make us change the way we think about food and wine.
Food and Wine Journal: My Dinner with Alison
It was great catching up with Alison Sokol Blosser at Redd Wood in Yountville the other week. This is a “breather” year …
Discover ‘Provence Food and Wine: The Art of Living,’ at Home
The French Riviera. Cote d’Azur. Saint-Tropez. Cannes. They all evoke a relaxed, outdoor lifestyle of warm breezes and brilliant sun overlooking azur blue waters, glass in hand filled with a light-bodied, mouthwatering and fruity rosé. But this region of nearly 70,000 acres is much more than just sunny beaches and fruity wines. In the new book “Provence Food and Wine: The Art of Living” the authors explain why in colorful detail and authentic recipes.
aMuse Bouche: Burgundy Spice
With Burgundy’s rich and strongly flavored dishes, it’s easy to see why tangy Dijon mustard would be a specialty here. At a Moutarderie tour at Edmond Fallot, I learned the difference between Dijon and Burgundy mustard.
Escape to Chile In Your Own Back Yard
At a lovely Wine Country lunch this past week in Sonoma, I was transported to Chile with very unique dishes paired with …
The Wine Lover’s Sake
At a recent sake tasting at the Hotel Monaco in San Francisco, Sake Samurai Timothy Sullivan told us we really shouldn’t call sake a wine “a sake is a sake”. Still, it’s hard for a Wine Muse not to taste sake like a wine and by doing so, I could really appreciate these sakes even more in terms of flavor, quality craftsmanship, long tradition and yes, terroir.