Years ago, I took a week-long wine course at the French Culinary Insitute. Our teacher was master sommelier Roger Dragorn, someone tops in the business of a high class pour. Honestly, me and my fellow students were totally ignorant in our approach to wine, mimicking...
I first met sommelier Étienne Guérin when he was working at M. Wells. It was back when the Long Island City restaurant was in its early days, a follow-up to the owner's Quebec-influenced establishment of the M. Wells Diner. ...
My brother Philippe just passed his Level 1 test towards certification as a Court Master Sommeliers. And for Christmas, he's sent me a case of his favorites from Calcareous. Thanks for stocking my cellar!
Recently I posted about a bottle of Radikon wine, curious about this organic red. At that point, I was still in curiosity (versus drinking) mode. The other night, I decided to uncork it for a dinner of turkey scaloppine, roasted Brussel sprouts and red quinoa, along...
Recently, chef Pamela Yung posted photos of Radikon Oslavje, a orange wine that piqued my curiousity. Radikon wines are organic, which impacts both fermentation and aging. No sulfites are added nor are they filtered before bottling, adding to...
Download L'enologo Volgare Last summer visiting Sicily, I met wine maker Jacopo Nardi and his girlfriend, baker Esmeralda Spitaleri. I've invited him to tell us more at Stir the Pots about fermentation, enology and beer! How did...
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