fabulous experience today tasting the wines of Sartori di Verona at SD26, a fine Italian restaurant in Manhattan, where these excellent wines were paired with five courses. what he meant by that was up for interpretation, yet my thought was that he wanted to produce balanced wine that tasted of the soil. liked this wine a lot. MORE >>

Now that I am off to Decouvertes en Vallee du Rhone next week, I was checking in with Wine & Spirits Educational Trust fellow-graduate Philip Reddaway, a former UK based adman (Mad Man?) Now Philip tells me he is offering a Truffle hunting weekend, with lots of food and wine and fun. You can read about it below. link]. link]. MORE >>

He studied agriculture, engineering, and agronomy and eventually returned to Portugal where he set to work making Port wine. In 1999 he moved to Argentina to make sparkling wines for Bodegas Chandon where the focus is on detail. His three year plan, turned into nine, and he eventually moved to Numanthia in Spain in 2008. MORE >>

So very interesting to hear the colorful stories of people who sought out a winery, nursed it to fruition, and are now making a success of their wine. Not many restaurants – especially in this economic climate – can afford to have three dozen or so employees participate in a mandatory lesson on wines of the world and how to pair them. MORE >>

Re-post from August, 2008 Last post was a little bit of History of the Decanter. Now let's talk a bit about "How to Decant Wine" Simply put, "decanting wine" is pouring wine from the wine bottle into another container. Aeration of wine helps the acidity, sugar and alcohol to become balanced. MORE >>