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.
This is the first of several posts documenting our Grand Cru Burgundy barge cruise, an unforgettable experience that should be on every Burgundy-lover’s bucket list. First up . . . the barge and our itinerary.
When we discovered this recipe, we were amazed at how wine-friendly it was. While Chenin Blanc won us over, the flavors in this grilled salad also pair nicely with Rosé and lighter-styled Merlots. This is a summertime must-do.
The crowded field of Rosé cries out for leadership and direction. The Rosés from this Provence Chateau may be the best place to start. Check out this four course lunch we enjoyed with their wines.
The wine pairings we enjoyed at Mr. G’s illustrate the flexibility of Sancerre and Chardonnay with different foods. Here’s how it came down.