Seafood and Sauvignon Blanc make a perfect pair
Before the cold weather arrives and I turn to hearty stews, roasts, cassoulet and such, I'm getting in my late-summer/early-fall fish fixes.
Treat your wine well, and it will return the favor
I still rue the day I opened a prized bottle of French Burgundy I'd been saving for a couple decades. Not too surprisingly, when the bottle was open, I discovered that the wine was closer to Port in flavor and texture than fine Burgundy.
Oregon's Tad Seestedt makes wines and spirits with history in mind
One of the more intriguing wine-pairing dinners I've attended featured libations that were as innovative as they were interesting, produced by Tad Seestedt of Ransom Wines & Spirits.
How to spot a true sommelier
If you dine in the world's most expensive restaurants, you'll probably come across a sommelier (aka "somm"). The stereotypic image of a sommelier is that of a somber, sober, middle-age-or-older gentleman in a crisp tux with a shallow silver bowl called a tastevin hanging from a chain around his neck.
R.I.P., Baroness Philippine de Rothschild
Although the industry has changed a lot in the past couple of decades, the world of wine is still largely a man's world. Sure, there've been outliers like Madame Clicquot and Mary Penfold and, more recently, winemakers such as Helen Turley, Susie Selby and writer Jancis Robinson.