Posted: May 31, 2012 By Owen Dugan
Posted: May 29, 2012 By Lizzie Munro
Posted: May 22, 2012 By Harvey Steiman
My donation to the Central Coast Wine Auction this year included some California Cabernets from decades long past, which were contributed to a fantastic charity dinner.
I have had great bottles of mature California Cabernet Sauvignon on many occasions, but seldom a lineup as consistently rewarding and educational as this one. All eight bottles were in great condition and they perfectly represented their eras, their vineyard sources and their house styles. When you’re dealing with older wines, that’s luck.
This was the annual dinner wherein my friend Archie McLaren and I dig into our cellars for the wines to pour in a San Francisco restaurant. This time we ferreted out four California wines each, offering two from the 1960s, 1970s, 1980s and 1990s. Chef Jan Birnbaum from Epic Roasthouse in San Francisco came up with an inventive menu for the all-red wine roster.
Posted: May 22, 2012 By Jennifer Fiedler
Posted: May 18, 2012
Posted: May 18, 2012 By Laurie Woolever
Posted: May 16, 2012 By Harvey Steiman
On vacation, with stops in Paris, Lyon, Piemonte and Liguria, my wife and I mostly avoided high-profile restaurants and opted for less-expensive wines. Still we ate well and drank a satisfying array of local favorites.
Highlights included a Paul Bocuse project and the "best tajarin ever," at Trattoria Antica Torre in Barbaresco.
Posted: May 9, 2012
Posted: May 8, 2012 By Jennifer Fiedler
Posted: May 7, 2012
Posted: May 4, 2012 By Laurie Woolever
Posted: May 3, 2012 By Jennifer Fiedler
Posted: April 30, 2012 By Robert Camuto
Posted: April 30, 2012 By Mark Pendergrast
Posted: April 30, 2012 By Sam Gugino
Posted: April 26, 2012 By Thomas Matthews
Posted: April 24, 2012 By Jennifer Fiedler
Posted: April 20, 2012
Posted: April 18, 2012 By Tim Fish
Bringing your own bottle of wine to a restaurant is routine in Napa and Sonoma, but it's not so easy if you live in Ohio or Colorado or nearly half the other states in the union. The alcohol laws in this country are kooky and outdated, but you've probably figured that out by now.
Even where it's legal, restaurateurs have mixed feelings about BYOB, or as it's sometimes called "brown bagging" or corkage. Like it or not, the profit margin is thin in the restaurant business and wine sales help balance the books.
There's a time-honored etiquette to BYOB that newcomers should learn, but even veterans need the occasional refresher course on the subject. Here are a few guidelines to follow.
Posted: April 10, 2012 By Jennifer Fiedler
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