In spite of (or perhaps because of) my insatiable wine appetite, I try to follow a healthy and relatively balanced diet, at least where solid food is concerned. “Try” is the key word here, and also the one accurate descriptor of my attempts to participate in the #MeatlessMonday ...
Recently, I had the pleasure of spending a weekend in Lodi wine country surrounded by other wine lovers at the annual Wine Bloggers Conference. Beyond piles of wine, it was great to be around an array of wine lovers with different views on wine and the best ways to share it. The most ...
I’m an unapologetic lover of wine coolers, wine spritzers, and wine cocktails. Sometimes, wine on its own just doesn’t match the moment, and demands either bubbles or more alcoholic oomph. In fine wine and sommelier circles, I take a lot of bullshit criticism for this, but I ...
No, I don’t ever get tired of visiting wineries. It’s something I continue to love no matter how many tasting rooms I’ve seen or flights of oaky Zinfandel I’ve suffered through. Even when the wines don’t shine, I still have a great time. Part of the reason is ...
While rosé and “Frosé” are stealing summer’s proverbial show, I’ve been mixing their tickled pink shades with wine’s most refreshing element: bubbles. Not in the form of wine coolers (though I’m all over those on The Kitchn right now) but with traditional ...
Occasionally, I stop at farmers’ markets. In some cases, this means I walk into farms that work on an honor system and have fridges and freezers filled with fresh, organic lamb. The only trouble is that the honor system is a cash-only system. This is the story of how I ended up with lamb ...
Ahhh, the internet is a great place to be. Unless, of course, the hackers of the online universe have decided to seek you out and demolish the hard work and wine chronicles of the past five years. If you’ve been wondering why there haven’t been new posts for a whopping 7 ...
I love Portuguese wines. I love the value. I love the diversity. I love the flavors. I love their wide availability, and how they show up at every restaurant I’m at lately. From delicate, effervescent Vinho Verdes to bold Douro and Alentejo blends, I’m hooked. Maybe visits and a seriously good ...
