Have you ever lifted a bottle of champagne and thought, “Wow, that’s heavy!&# Well, the bottles are heavy partly with good reason: to contain all the sparkly goodness, which can be six times the atmospheric pressure. And, of course, there’s a little bling factor to the bulk.) MORE >>

A good friend who called me last night to ask me how I make a Negroni. So please consider this as a public service announcement. Let me start by telling you that I have never been a bartender. have no piercings, I am not now, nor have I ever worn a bowler hat. Same goes for arm gators - never. The point here is that I make it the way I enjoy it. MORE >>

From "Katherine's Field" on the North Fork of L.I. This Cabernet Blanc shows colors and aromas of straw, hints of metal, like flint and stone with flavors leaning to the grapefruit side of citrus, and kiwi on the finish. Wine buddy Marco S. found this wine to exhibit grass, slate & melon, and I would have to agree MORE >>

Last week, I was in the Cape, existing more or less solely on seafood. One dish, if you will, that has transcended New England appeal and now is making a showing in the trendiest spots in NYC (including out of basements in Brooklyn ) is the lobster roll. The end result is lip-smacking, finger licking good. Or is it… impossible ?!? MORE >>

I was in New Orleans recently and I had the opportunity to try out some of your recommendations from a while back. Very impressive in general, the eating and drinking in the Crescent City, but you already know that. Just a couple of things to share, almost all of them great: So many of the houses are stately and beautiful. No, I am not kidding. MORE >>