Oh Merlot! So maligned and misunderstood.

Toast, toasted and toasty means flavor and comfort to me.

My good friend Emile Jung, the chef and owner of the three-star restaurant Au Crocodile in Strasbourg, introduced me to Tart Flambé at a local winstub. 

When I feed a crowd, I like to have food that is interactive.

Dumplings are the paupers of the food world…

RSV’s Blanc is far-reaching. It has an ability to dance with many dishes that would trip over other wines.

The battle continues over whether to call tomato sauce a sauce or a gravy, particularly on the East Coast…

The flavor of sesame is sublime with Pinot Noir. 

I often forget how delicious meat is when marinated in wine. 

The crisp salinity of Orgia reminds me of the sea. 

Hasselback potatoes, if you haven’t made them before, provide a new and delicious outlook on the common potato. 

Something about the umami found in mushrooms and seaweed are perfect with Pinot Noir.