by admin | Mar 20, 2012 | Blog
n In the food world there are chefs–and the rest. On one side we have the likes of Food Network personalities. But then there are the real chefs who’ve worked in actual kitchens and can cook. Molly Stevens is the latter and definitely the real deal in every...
by admin | Mar 19, 2012 | Blog
n What kind of wine goes with roasted crickets?Dinner Saturday night after the MS Board meeting in LA was at a fantastic Oaxacan restaurant called Guelaguetza (guelaguetzarestaurante.com). The food was outstanding–simply delicious. Someone at the table went for...
by admin | Mar 12, 2012 | Blog
n One of the classes I teach throughout the course of the year is given at the Rudd Center at the CIA in St. Helena (the other CIA, that is). It’s called “Mastering Wine II.” The class is a continuation of, you guessed it, Mastering Wine I which was designed and...
by admin | Mar 10, 2012 | Blog
n Walt Disney Productions “When the wagon of love breaks down under the baggage of life.”Wine service is not rocket science. It’s definitely not neuro-surgery. In fact, the process of opening a bottle, be it still or sparkling, is really straightforward. There’s only...
by admin | Mar 7, 2012 | Blog
n Service exams can be incredibly challenging for the student in that they demand the polished skills of a top sommelier, great depth of knowledge of wines and spirits, and some real savvy when it comes to food and wine pairing. When coaching students in service, I...
by admin | Mar 2, 2012 | Blog
n Double Bond came across my radar through a good friend and colleague. This small Central Coast winery was founded by biochemist John Klacking. The winemaking team is headed up by retired physicist John Thunen, who has a long successful track record in small batch...
