Entries by Andrea

White Christmas: Barrel-Fermented Chardonnay with Lobster-Vanilla Pasta

Among the pulled corks of special bottles lining the path to our traditional Christmas dinner pairing of red Burgundy and duck breast, is always a decadent barrel-fermented Chardonnay to accompany one of my favorite date-night dishes: John’s Lobster Pasta with Vanilla Bean Beurre Blanc. Tonight’s the night! Once you’ve tried it, you’ll be dreaming of this white Christmas pairing any time you have access to lobster.

Old School Wine Growing At Bichot in Burgundy

Four days in Burgundy for vineyard visits, technical tastings, more than a few decadent meals (bookended by foie gras and bewitching cheeses) and the Hospice de Beaune wine auction, reminded me why this region and its wines are so special. From the limestone in the Cote de Beaune to the marl of the Cote de […]

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Thanksgiving Pairings Inspired by My Delta Sky Club Wine Picks

When it comes to Thanksgiving wines that pair perfectly with the big dinner, here is what you want: Spicy – from oak, or from spice-sparked grapes like Tempranillo and Sangiovese, to pick up the many lusty flavors of the meal; Nutty – also from oak barrel fermentation and/or aging, to complement the caramelized flavors in many traditional Thanksgiving dishes

After the Fires: Napa Comfort Cooking and Pairing

Following the wine country wildfires, returning to the keyboard has been hard. What to write that would be healing, pay tribute to the incredible work of firefighters and first responders, and celebrate the spirit of community and hospitality that is bringing wine country back so fast? Then it hit me: wine country comfort food

Bargain Bubblies & Roses for Summer

In this heat, we need summer bubbles and roses to cool things down and perk up our palates for all that delicious summer salad and grill fare. I have recently discovered some great bottlings that are made even greater by their bargain price tag …

Riesling 101

First, ditch your snobbery about Riesling. A lot of people hear Riesling and they think “sweet” and “no thanks.” My theory is that as soon as people spot the traditional long, thin bottle, they have flashbacks to Liebfraumilch.