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    “In the past, Quincy has been regarded as more rugged than Sancerre,” said the presenter in today’s presentation about this region of the Loire Valley. Perhaps it was true in the past, yet today’s presentation of Sauvignon Blanc from eight different Quincy producers revealed the quality level is quite high. What was interesting is that […]


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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 My visit with Ze’ev Dunie of Seahorse Winery #GoIsrael
So most people associate Israel with religious sights … or hot clubs (play or pray, yes?) Yet increasingly the state is known for its excellent wine. Recently I had the chance to meet up with ...
image Tasting Notes Week of November 28, 2014
A great holiday week of tasting with some excellent holiday wines! Everything kicked off with Bodega Septima Malbec 2012 from the Uco Valley. I was tasting it in a NYC restaurant and really have to admit ...
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 ...