This author has yet to write their bio.Meanwhile lets just say that we are proud Andrea contributed a whooping 25 entries.
Entries by Andrea
The range of flavors on the Thanksgiving table is tailor-made for the core pairing principles of complement and contrast, so why not open several wines and put them to the test? Below are my best-bet wines, and what to look for when pairing them.
When I discovered in my work choosing wines for Delta Air Lines how incredibly well they show in-light, my respect for the region reached a whole new level (or, perhaps I should say altitude?). Here’s what makes drinking a Rioja flight when you are in-flight so fantastic.
Napa Valley harvest: it’s not merely picking the grapes. In these videos you’ll see how, when and what’s next, all of which are crucial keys to quality.
In this tasting video shot at the Clos de Mesnil vineyard, Krug CEO Maggie Henriquez parallels to musical performance, the differences between Krug’s three signature Champagnes: Clos de Mesnil, Vintage, and Grande Cuvee.
Summer is the perfect season to embrace Riesling in all its juicy, refreshing glory. Why? Because it’s the vinous version of the cooling quaffs you’re already drinking: tangy fruited wheat beers, Margaritas, Mojitos, Mai Tais. Riesling even has the same flavor range–fruits from citrus to tropical; mouthwatering acidity; in many versions heady aromatics mimicking agave, mint, and flowers; and, depending on where it’s grown and the winemaking style, some sweetness.
How do you handle a big wine list (without having to stick to beer)? It can be intimidating for both the waiter and the waited on. Here are some great tips and tricks to help both sides of the transaction. At Windows on the World where I worked, we had over 2000 selections. Here’s how we made that accessible for everyone.
A follow-up to my “It’s the Prep Not the Protein” Facebook post. This is one of the coolest and most surprising pairing videos I have ever done–oysters and Napa Cab? Check it out…the proof’s in the pesto. Here’s to Napa Valley Cabernet’s alter-ego as a “summer wine”!
Why even bother to blind taste? The greatest value to the exercise is to assess a wine’s quality without having your impressions–positive or negative–influenced by the label. So I often blind taste multiple wines of a category, say New Zealand Sauvignon Blanc, or French NV Champagne, so that only what emerges from the glass (not reputation, a critic’s high score, or price point) drives my conclusion. It’s always fun, often surprising, and occasionally, when upstart or value wines make the top of the heap, a really great day.