deVine Thoughts

Author: Nick Tooke

Pairing food with wine is nothing new. Imagine growing up in Italy or France before rapid transport. The food and the wine grew side by side in the same soil, beneath the same weather, and they naturally graced the same table. The safest way to still find the right combination is consider the particular region as a whole.

See the video of our “The Alchemy of Food & Wine Tasting”

But that is only where the journey begins. The best thing of all is breaking the rules and discovering a marriage that both surprises and delights. You’ll know when you taste it. Your palate doesn’ t lie. (more…)

Author: Melissa Priestley

In preparation for my upcoming course at the CIA (Culinary Institute of America, not Central Intelligence Agency, though I’m certainly going to pretend to be a spy), I’ve been feverishly studying everything wine-related. While reading about Bordeaux, I was struck by the almost glib observation that the stylistic differences between many appellations are dissolving, due in large part to modern technology and current trends. For example, the wines of St. Estèphe, once immediately discernable for their sturdy, bold profile, are now often confused with other Médoc wines that have adopted this big and bold style – a style that is currently enjoying international popularity.
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