This past Tuesday was Mardi Gras – a perfect opportunity for Shrimp Gumbo. I paired this great recipe with a German Riesling and a Beaujolais Morgon. Which was best? Take a look . . .
My recommendation for a Thanksgiving wine? Don’t serve one, serve a variety!
Tagliata – thinly sliced beefsteak drizzled with an herb-infused oil, served over a bed of arugula – is our favorite interpretation of steak salad. Try this with a Cabernet Franc from Chinon.