Martina, Parma and Pinot Nero 💜
We weren’t by the sea, but after a night in Parma with beautiful souls and a banjo, I got it.
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I’m a Champagne Master!
Welcome to the first post from my Champagne Master journey: Understanding Champagne’s main varieties on a single-variety level.
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Emidio Pepe
I’d always dug what I knew of Emidio Pepe, but upon being with the family and understanding their beautifully simple philosophies of farming and winemaking, well, it’s amore.
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24 Hours in Rome (When You’ve Already Done All the Touristy Things)
I've been there and done that with Rome, yet it remains one of my favorite cities, so anytime I get a chance to go, I'm there! 🤌💜🇮🇹
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Don’t be a Winogynist!
Unfortunately, our lives are full of ethnocentrism, xenophobia, misogyny, racism, etc. Why bring something so lovely as wine into the disaccord? Don’t be a winogynist!
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Wines from Uruguay
I recently attended a Uruguayan wine masterclass led by Master Sommelier Peter Granoff, and it was fire! I tasted through 11 wines and here's what I learned.
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The Artist Series Pinot Noir from Santa Barbara
This medal is 100% influenced by everything that my collaborators and I had to do to make this project possible. Much unlike the rest of points and medals…
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My 2022 Wine Revelation
My 2022 revelation is three-fold: Greek wine is girthy and gracious. Xinomavro is up there with Pinot Noir and Nebbiolo in my life. Domaine Tatsis is a solid Greek wine producer.
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Distinguishing Dosage
“There’s a clear theme, but I’m not going to tell you what it is. As we taste, it should come to you,” Greg said as he poured the first three for our discernment. Oh, how I love the blind! Upon...
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Residual Sugar in Sparkling Wines
The sweetness you feel in any wine, sparkling or still, is a result of sugar that didn’t fully convert to alcohol during fermentation or sugar added post-fermentation. In sparkling wine, we refer to any added sugar as dosage. Understanding residual...
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