Category: Pairings
From Pint to Plate with Chef Kent Rathbun
Rathbun’s is the kind of success story every cook dreams of. At age 14, he entered the restaurant world. Lying about his age and claiming to be 15, Rathbun got a job as dishwasher. He introduced himself to the night chef and three weeks later he was cooking. In 34 years he hasn’t done anything else. And on this evening he was cooking with beer.
Continue readingKemah Boardwalk Wine Fest – Live Blogging
Chocolate and Beer? You Betcha!
Great Wines for Labor Day: New Age from Argentina
These refreshing spritzers are all the rage with the jet setters and hip crowd in Argentina. Refreshing and low in alcohol, these are the perfect wines to accompany dancing on the patio or sunning by the pool. They also make a great addition to the end of summer Labor Day cook-out!
Continue readingWine Review: Alexandria Nicole Cellars Quarry Butte
Speaking of White Wine: Olson Ogden Marsanne
How to pair white wine with food
Which Came First: Plavac or Zinfandel?
For at least two decards, it was thought that Plavac Mali was the ancestor, or Croatian counterpart of Zinfandel. Coincidentally, it is thought that Zinfandel arrived in California around 1852. And when, between 1890 and 1900 most of northern California’s vineyards were destroyed by phylloxera, Zinfandel was among the survivors.
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