When I say food and wine matches Matter, with a capital M, this is what I mean: mismatches—the dark side of wine
A new experience greater than the sum of its parts: The holy grail of wine matching.
Unmade Plans and Slumming for Wine in Gramercy (Some wines of the Early Winter)
Bringing back wines from Travels
tonight it’s still hot, and the storm that lurks on the horizon right now simply broods, unable to decide if it will unleash or merely sulk, we choose to stick with summer weight dinner of a terrine de Campagne
Every day above ground is a good day, and one worthy of celebration.
Balance and how to be prepared for the wine decisions of the future, by studying Mexican cuisine now.
Tradition, Terroir, and Rieslings: Why Dirt Matters—wine and food grow up together
Inexpensive wines make up the bulk of most people’s wine drinking. But reasonable doesn’t have to mean boring.
The Georgian Qvevri method of making wine goes back to the 2nd or 3rd millennium BCE, long before Rome was even an Etruscan village and Burgundy was, well, just another spot of land in what would eventually become the Duchy of Burgundy in the Frankish Kingdom.