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    Okay, so I am doing something very new and taking an online university course in winemaking (as if being a MW student is not enough!) The first lesson is all about wine quality, and in the name of education, I hope to share some of the key points of the learning material. Much of the […]


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image Interview with Veronique Sanders of Chateau Haut-Bailly
In a challenging vintage, chateaux with the most resources and the willingness to deploy them are able to make quality wine. That point was brought home to me in the tasting room of Chateau Haut-Bailly during ...
Secrets of the Sommelier: Review of “Restaurant Man” by Joe Bastianich
Have you ever wondered what it is like to be the wine director of a restaurant? Of course, in some ways it sounds like a fantasy job. One can imagine the pleasures of having distributors ...
image The Beaumont: Very Luxurious & Hip London Hotel
  "Welcome, we've been expecting you," says the magnificently dressed doorman in the kind of baritone voice you'd expect to hear in a new Broadway play. It's almost eleven in the evening and when he addresses me ...
image Tasting Notes 2/24/13: Wente Single Vineyard Wines
Wente Riva Ranch Single Vineyard Monterey Pinot Noir 2012 Very delicious wine with a medium translucent color, aromas of very ripe sweet cherries, and mouth-filling flavors of summer berries such as raspberries, small strawberries, red currants.  ...
image Meeting Chef Uri Jeremias of Uri Buri Fish during #GoIsrael Tour
“We call it ceviche because people like names,” joked big, jocular, white-haired and long-bearded chef Uri Jeremias, owner and chef at the restaurant Uri Buri Fish restaurant in Akko, near the sea of Galileel.  This ...