American Wine Bloggers’ Conference Heats Up

As a result of the success of the first North American Wine Bloggers’ Conference in October 2008, Open Wine Consortium and Zephyr Wine Adventures have again teamed up for the 2009 Wine Bloggers’ Conference, set for July 24-26. While last year’s conference featured wines and wineries primarily from Sonoma County, this year’s conference has been expanded to include Napa County vintners and wineries. Flamingo Conference Resort and Spa in Santa Rosa will again play host […]

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Winery run by autistic workers

My first instinct when I see a story like this is to think that someone is exploiting people less fortunate than themselves, but that does not appear to be the case. The wine maker left a great job in Napa to make wine in  Japanese and to help autistic students, and from this video, it appears that he has done exactly that. Embedded video from <a href=”http://www.cnn.com/video” mce_href=”http://www.cnn.com/video”>CNN Video</a>

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Flavor Profiles – Food and Wine

Approaches to Food & Wine: Are You a Mad Scientist or Methodical Scholar? When learning to cook or to pair wine with food, I am of the opinion that Jacob’s scholarly approach is the best way. Once a good foundation is laid, let the mad scientist Alex loose. Over the years I have taken the opposite approach when learning a new skill and have regretted it, despite having some success.

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Break-Up Wine: Do You Own a Bottle of Spite?

On my first trip to Wine Country I knew next-to-nothing about wine. It was in the early 90s. And everyone I knew was drinking White Zinfandel. Some of the adventurous women were drinking Chardonnay. But when I met Joe later; in 1999, I still had this one spiteful little bottle of wine, I’d taken from the ex. It then traveled with me when I moved from Houston to Ohio to go to law school. And again from Toledo back to Houston. And somehow it ended up in the wine jail.

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Wine Pairing Recipes: Wild Salmon & Mussels

Almond Encrusted Salmon with Blood-Orange Vinaigrette; fresh Gulf Coast Mussels with a shallot Muscadet reduction, and a spinach-chevre salad. The blood-orange vinaigrette brought out a zesty orange-peel citrus in the wine, that combined well with its notes of floral and citrus. The menu was such a perfect pairing to the wine, we thought we would publish the recipes, so you could try them as well!

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