Local Food, Local Wine
byOver recent years, the movement by chefs to use local bounty has taken on new momentum. For plenty of kitchens in Napa Valley this…
Over recent years, the movement by chefs to use local bounty has taken on new momentum. For plenty of kitchens in Napa Valley this…
Where the Label is Code for One-of-a-Kind Wines Premiere Napa Valley gives us all yet another reason to love Napa Valley. For the past…
Before grapes put down deep roots, Napa Valley was a farming community, dependent on the land in myriad ways to make a living. But…
For all its natural beauty, Napa Valley is a land of basic geometry: rows of vineyards that blur to the eye as you ride…
by Heidi Turzyn Gotham Wine Director Time in a Bottle Wine tells a story, and those we call oenophiles tend to have a romantic…
Looking down from Dragon’s Hill, with sweeping views of the Quintessa Estate, cradled among volcanic hills and adorned by a lake, it’s easy to…
Reflecting on how the vibe is different in the Garden, Beverage Manager and Sommelier James Jusseaume looks to wines that are not only refreshing…
Serves 8 Ingredients Eight 14-oz bone-in bison short ribs salt and pepper 1/4 lb butter 3 carrots 1 large onion 1 quart demi-glace 2…
Moez Ben Achour started at Marcel’s in 1999 as a food runner and worked his way up to become head of its wine program eight…
Where good grapes come first An example of easier said than done, Château Peyrabon Wines begin with a simple pHilosophy: Good Wines cannot be…