Tasting fortified wines

Tasting fortified wines

by | Jan 15, 2025 | Blog

Tasting fortified wines in a double blind scenario for an exam presents its own unique set of challenges. But as with tasting still table wines, focusing on color, age and/or the level of oxidation, the use of oak, and method of production are key to being able to...
Why is this wine so expensive?

Why is this wine so expensive?

by | Jan 2, 2025 | Blog

*Photo by Peter Granoff, MS Wine, as with love, is a many splintered thing. Or at least that’s what a daytime soap from back in the day told me. But wine is complicated, also like love. Take price, for instance. Why is it that some bottles cost a few shekels while...
My doppio at Café Sant Eustachio

My doppio at Café Sant Eustachio

by | Dec 18, 2024 | Blog

The experience was like boarding a plane in China or riding the 30 Stockton on Muni in San Francisco. Both require the tenacity of a Blue Heeler, complete disrespect for social distancing, and the use of one’s elbows. But instead of pushing my way to an aisle seat on...
Vinous interruptus

Vinous interruptus

by | Dec 4, 2024 | Blog

This post is another chapter from my new book Strong Water: Tales of a Master Sommelier’s Life in Food and Wine. One of the sections of the book is about stories from my days as a sommelier. This one has always stuck with me. My reward for passing the Master Sommelier...
A return to the golden arches

A return to the golden arches

by | Nov 20, 2024 | Blog

I didn’t have much of a choice. Actually, given the location of my event that day in Chicago’s West Loop, I had no other option for early morning sustenance aside from the lowest common food denominator. That or face an audience of 60-70 eager wine...