Sweet fruit and onions enliven pork tenderloin but it’s the luscious flavors of Gewürztraminer that makes this a winning pairing. Check it out.
Cabernet Franc, both parent and step-child to Cabernet Sauvignon, “needs more cowbell”. We think the pathway to greater acceptance is through great food-pairings that allow this grape to showcase its versatility. We served up two in the past; here’s another great one.
A superb starter sourced from an exceptional Venetian restaurant. And a Vouvray from Huet is the perfect partner. Check it out.
Porchetta – the street food of Central Italy. The wine pairing is all about the Porchetta spices and the condiments of choice. But the wines of Central Italy remain your best options. Mangia!
Our fourth year for recommending Thanksgiving wines. But this year the focus is on value. All the best for a great Thanksgiving!
When touring Umbria, Italy, one cannot help but be impressed by the warmth of the people, the Etruscan/Roman heritage and the wines made from their Sagrantino grape. Our visit to the winery of Paolo Bea in Montefalco was the defining tasting for us.
Amarone with cheese after dinner? Sure . . . you’ve been down that road. We suggest you consider adding stone fruit, tomatoes and pistachio vinaigrette for a more exciting finale. This post will show you the way.
Grab the last of the summer tomatoes and transport yourself back to early August with this Chilled Soup. Served with either Rosé or Vermentino, this pairing illustrates the ability of food & wine, like music, to enliven memories of time and place.
Dinners aboard The Amaryllis were brilliant, showcasing the Grands Crus to bring out their full potential. Check out some of our favorite pairings.
We tasted white and red Burgundies from all 32 Grands Cru vineyards over the course of 6 dinners. They forced me to do it.