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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 week of May 20, 2015
  Le Rose de Mouton Cadet (Festival de Cannes Limited Edition) 2014 It's very easy to feel like a movie star with this wine  - the bottle is picture perfect, the rose color gorgeous, and the flavors ...
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 ...