A Sommelier's Guide to Wine+Food
INGREDIENTS 1 cup heavy cream 10 OZ dark chocolate 4 OZ blanched Marcona almonds, crushed Heat cream until almost boiling. Melt dark chocolate in a double boiler. Remove from heat and combine with cream. Fold in almonds, pour mixture onto baking sheet and freeze until set. . INGREDIENTS pt. 2 1/2 cup heavy cream 10 [...]
First Step: Discovering adult beverages — Whether the first drops of alcohol come from Mom and Dad’s liquor cabinet or out of a hose at a frat house, we all get our sea legs and learn the hard way. Chances are it’s not with the good stuff, but rather something cheap that’ll get the [...]
On Thursday Feb. 23rd 6-8pm PST I’ll be leading an online wine tasting featuring the wines of Mendocino county. All you need is wine to join in…not necessarily from Mendocino but it’s better if you do. The organizers of ReverbCON asked if I’d do this tasting to give more awareness to the wine region way [...]
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Over New Year’s my wife and I were talking about how fun it would be to take a quick trip to Seattle in 2012. When I lived in Portland, Oregon I used to visit Seattle all the time but Mrs B had never been. Seattle is one of my favorite cities in the world, and [...]
This recipe will work with other white fish, but I chose Tilapia because it’s easy to find and it’s affordable. There’s a little fatty mouthfeel from the addition of mayonnaise along with a lemon citrus flavor, so I’m suggesting Sauvignon Blanc as a pairing. Chilean Sauvie B isn’t usually mentioned in the same sentence with [...]
Several years ago there was a blind tasting pitting Colorado wines against California wines. A handful of Master Sommeliers tasted 3 whites and 3 reds from each state to see how Colorado wines stack up. Wouldn’t you know it? The Colorado wines took first place in the white and red category. At that time I [...]
In “Burgundy Time”, 2009′s would be considered too young with years of cellaring ahead of them. This 2009, however, is drinking nicely right now. I picked this 1er Cru up from Master Sommelier, Jesse Becker at Périphenique for about $50. Allen Meadows gives the best description of what to expect: “A high-toned, elegant and pure [...]
Randall is the longtime visionary winemaker for Bonny Doon winery as well as author of Been Doon So Long. I recently had a chance to sit down with Randall at his winery and taste through some 2009′s in tank. Randall would be fun to talk to on just about any subject, but in this first [...]
This recipe originally posted by Grgich Hills Estate Winery . INGREDIENTS FOR RIBS: 4 bone beef short ribs Kosher salt & fresh cracked black pepper 2 carrots, peeled 1 yellow onion 2 stalks of celery thyme parsley 2 bay leaves 1 TSP black peppercorns beef broth 1 cup red wine 1 stick cinnamon vegetable oil [...]
Please let me know what you think of this pick by visiting my dumb ass on Google+. It’s Friday which means the weekend is here and it’s time to get your drink on! Okay, it doesn’t actually mean that. But the weekend offers a great opportunity to get together with friends for good conversation over [...]