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My affection for wine is rekindled each time I visit a working winery and observe not only the amazing process of transforming sweet grape juice into wine, but also the passion of the people who grow the grapes and make the finished product. At St. Supery Estate Vineyards and Winery in the Napa Valley, that…

While rooting around for something to pair with the spicy baby back ribs we were going to enjoy for Sunday dinner, I grabbed a bottle of sparkling wine. And not just any sparkler, but a bottle of Nicolas Feuillatte Brut Champagne. But doesn’t true Champagne deserve to be paired with foie gras or caviar –…

I am flawed human being. I know this because I am married to a brutally candid woman who reminds me daily of my myriad imperfections. Hey, I’m not complaining. If she were not critical of some of my more my aberrant idiosyncrasies, I would probably be living in a cave, wearing an animal skin and…

I oftentimes refer to bottles of that elixir we all love as either Saturday night specials or everyday sippers. Saturday night specials can also morph into holiday or celebratory wines when the occasion dictates. So, doing the math, you will have significantly more opportunities to experience the everyday sippers. I know. I am the master…

I am a locavore. I love to eat locally grown produce and meat that has been raised on nearby farms. I also love wines produced in our state and I am constantly on the prowl for good Mountain State sippers. And there are a number of them being produced among the 20 state wineries scattered…

My not so wine-stained palate got a much-needed workout recently after a few weeks of less than vigorous exercise. I guess I’ve been in a wine funk, but a sip of delicious purple elixir has renewed my passion for all things made from spoiled grapes – which is, after all, the essence of fermentation. Anyway,…

You would not be reading this if you didn’t have an appreciation of the artistry and acumen required to produce exceptional and delicious cuisine to match the sea of wine available to us. From time to time in my travels around our glorious state, I am reminded of the dedication and diligence of those who…

The ubiquitous chicken. It’s probably the most overused and abused protein in the civilized world and yet – when prepared with a little imagination – that little feathered critter can be transformed into a culinary lip smacker. Chicken is the Rodney Dangerfield of meats: it gets no respect. Yet it is one of the world’s…

I’m making my annual transition from the heavier wines of winter to the more approachable and somewhat lighter wines of spring and summer. Most of us are more active now so the foods and wines we choose should match this lifestyle. Here are some wines you might want to try that fit this bill. 2009…

We’ve had an earlier spring than normal which has prompted me to lighten up on the body of the wines I’m drinking now. For the time being – at least – I am switching to lighter textured wines that fit more with the increased activity level the nice weather has precipitated for even a lummox…