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Winery Profile: La Clarine Farm

Posted on May 16, 2012 by stevie

Who: La Clarine Farm   What: Brave “New World” Laissez-Faire Liberal   Where: Sierra Foothills, California   Why: Because Hank Beckmeyer’s winemaking philosophy at La Clarine Farm is well-applied to life, not just wine: “Sometimes, the uncertainty in how things … Continue reading →


Crispy Strawberry Beignets

Posted on April 27, 2012 by stevie

These crispy beignets served with a fresh strawberry sauce are Chef Hayan’s twist on the classic jelly donut. With strawberries coming into season in May, they’re a perfect dish to serve for Mother’s Day. We like pairing it with a … Continue reading →


Back to Basics: Food and Wine Pairings – Vegetables

Posted on April 11, 2012 by laura

Ahh, Springtime! It might be my favorite time of year. Except for maybe summer. Or possibly fall… But really, I love when the market fills up again with fresh green vegetables, all punchy and bright, reinvigorating and refreshing. Actually, those … Continue reading →


Back to Basics: Acidity

Posted on March 30, 2012 by laura

Acidity is one of the most commonly discussed concepts in wine. All wines have it, though in varying degrees, and the ability to perceive it is affected by the wine’s other components.   We are familiar with the term “acidity” … Continue reading →


Regional Profile: Mosel

Posted on March 23, 2012 by laura

Where: In the central eastern portion of Germany, carrying right along with the Mosel River and embracing the Saar and Ruwer tributaries, too.   What: The preeminent site for Riesling in the world. Most of the best vineyards are on … Continue reading →


Back to Basics: Picking Out “Fruit” Notes in Wine

Posted on March 22, 2012 by laura

I remember reading a tasting note about maracuja once. “Mara-what?” I asked myself. I’ve seen rambutan, Buddha’s hand and carambola (fancy name for star fruit) called out, too… not to mention notes about “strawberry gelée” or “licorice-dusted black cherry compote.” … Continue reading →


Back to Basics: Climate

Posted on March 16, 2012 by laura

Applying this concept to your everyday wine choices will go a long way in helping you pick out a wine you like: The warmer the weather, the riper the grapes can get.   So even if you are growing the … Continue reading →


Regional Profile: Rioja

Posted on March 13, 2012 by stevie

Where: Rioja DOCa, north central Spain, boxed in by the Pyrenée Mountains to the northeast and the Cantabrians to the northwest, running roughly along the River Ebro. Rioja is broken up into three sub-regions: Alta, Baja and Alavesa (which spills … Continue reading →


Back to Basics: Dry v. Sweet

Posted on March 9, 2012 by laura

This is one of the trickiest concepts in tasting wine. Trust me: Even very experienced wine professionals can have a hard time perceiving whether a wine is technically fully “dry,” whether there is some of what we call “residual sugar” left in … Continue reading →


Back to Basics: Fermentation

Posted on March 2, 2012 by laura

All you technically need to make wine are two things: grape juice and yeast. Yeast’s food is sugar, so when you’ve got these two things hanging out in the same environment, the yeast basically pig out on all the sugar … Continue reading →