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Category: Food and Wine

Death Star Incident (Vinous Interruptus)

The lesson Tim Gaiser MS took from the “Death Star Incident” (as it came to be known) was simple: always give someone permission to drink whatever they like to drink.

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Sicily’s Unsung Grapes: Grillo and Zibibbo

Time to look at Grillo for its most exciting quality—its versatility. And on Pantelleria, Zibibbo grapes turn sour conditions into something lusciously sweet.

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Wine Advice 101 For Those Just Getting into Wine

Here are just a few of the gems in Master Sommelier Tim Gaiser’s newest article. We think it’s one of the best “101” guides for those just getting into wine, packed with sage advice we wish we had been given a long time ago. And although it is geared toward newbies, it’s actually full of wise advice longtime wine industry pros may want to take into consideration.

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Food and Wine Pairing in Less Than 500 Words

The days of Australian wine being synonymous with over-extracted, unbalanced fruit juice are mercifully past us. Yet to a certain extent, and among a certain generation of consumers, the stigma has proven to be frustratingly persistent.
Sure, there are plenty of massively styled reds being produced Down Under, but that’s the case around the world, and to discuss them as if they’re in any way emblematic of an entire country’s—and in this, an entire continent’s!—wine culture is grossly inaccurate.

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5 Bordeaux Wine Facts Made Clear by Traveling

French wine has always spoken to my heart and palate, so it is no mystery that I am drawn to the wines of one of the most historically important wine regions in the world, Bordeaux. My most recent travels took me on a wine adventure to a villa in Saint Émilion and exploration of the region. While you can learn most everything from a book, here are five Bordeaux wine facts that became clearer after visiting the region:

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