A Good Pinot Noir
We all seem to be goin gaga over pinot noir …for good reason. Check out this recommendation from FERMENTATIONS
We all seem to be goin gaga over pinot noir …for good reason. Check out this recommendation from FERMENTATIONS
I wonder if the fact that Italian exports are on the rise have anything to do with French wine going through a bit of a rough spot but there it…
When I eat pizza, I almost always quaff a beer. Because pizza and beer go together like ham and eggs, peanut butter and jelly, or baked potato and sour cream….
If you haven’t heard of the Santa Cruz Mountains Passport Program or found out about the last one too late, here’s another chance to plan your itinerary. This coming Saturday–…
I just had a walk-through at the Holiday Inn on Fishermans’ Wharf, courtesy of my colleague Anita Hubbard. All I kept saying was, “For a Holiday Inn, this is very…
In the 1970s, fondue parties were the rage. You’d invite people over to dip bread or ham chunks into bubbling hot cheddar cheese. Or you’d put chicken, shrimp or steak…
I just read a very useful (and compact) book on “Understanding Wine Labels” by Simon Woods. Easy format, well-written, this book has all the information in it but it is…