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.
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.
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.
America’s “cheese coach” Laura Werlin has spoken, and the winners of the Gridiron Grilled Cheese Bowl pairing contest have been chosen
The classic wine grapes and regions all have a “tell”–a set of sensory traits that help wine pros ID them blind. Here are some of the blind tasting clues this bad-ass group of somms shared during a recent blind tasting practice at my house–following an intensive day of testing wine theory, blind tasting and service at the prestigious, invite-only Rudd Roundtable.
It was my husband John’s idea to spoof Monty Python and the Holy Grail because he, like many guys, is a “can-quote-every-line-by-heart” fan of this classic, and could never get enough of it. And, as they say in the movie: “We’ve already got one”–actually, two–holy grails of gastronomy in my home region of the Napa Valley: The French Laundry, and our world class Cabernet Sauvignon, both of which make cameos. The fact that we’ve also “already got one” full-on medieval castle, the Castello di Amorosa winery, clinched the deal.
Today’s Auction Napa Valley 2014 live auction begins in one hour. Check out the video series I’ve bee hosting on AuctionNapaValley.org to meet the chefs, see where the money goes, and enjoy a taste of a beautiful Napa Valley day in June.
I’ve checked in with chefs Thomas Keller, Richard Reddington, Brandon Sharpe and Stephen Barber, and got the chance to take photos with my dear friend Margrit Mondavi. Enjoy this little teaser video and make a plan to come next year!