Oh, this is dangerous stuff — goes down way too easily, especially on one of these cold, grey winter nights. The slight headache I was sporting this morning was thanks to some entirely unprofessional overindulgence in this wine last night. But I couldn’t help myself… Paired with dollops of a double-cream Brie de Paris and [...]
Read more →I have recently been in the throws of a full-blown Vouvray obsession. It all started with a particularly pretty example of this classic Chenin Blanc — some would say Chenin at its finest — and evolved into night after night of weighing the pros and cons of various chevres and blue cheeses paired with various [...]
Read more →I feel like it’s part of my duty to pass along successful recipes when I find them, and I recently loved this Olive Oil Granola with Dried Apricots & Pistachios from the New York Times. Didn’t change a thing, and it turned out beautifully! Get the recipe here — and the original article here!
Read more →I’m kicking off a Weekly Wine Pick feature — just a short ‘n sweet shout out to a single wine that really got my attention this week. No rules, no particular price range or even availability — hopefully some will be more available than others, but some may require a bit of searching… Talmage 2006 [...]
Read more →If you’re talking about prosciutto, that most famous of Italy’s many hams, you really need to start with Prosciutto di Parma. Since Roman times, the unique conditions of the Parma region have facilitated the highest quality hams that have been valued for centuries for their extraordinary flavor. Genuine Parma ham is cured with air and [...]
Read more →A couple of weeks ago, I wrote about Kilikanoon winery and lunch with CEO Nathan Waks. At the end of the lunch, Nathan pulled out a sort of briefcase with samples (in uber-cool vintage bottles) of Seppeltsfield fortified wines. Waks is also one of the owners of Seppeltsfield, a Barossa-based winery steeped in Aussie history and [...]
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