Last week, with Ellen as my guest, I attended the Annual Dinner of the Wine Media Guild of New York, at the Four Seasons Restaurant. A 100-seat event open to the Guild, their guests, and to members of the trade, the menu of course was fabulous (though as a pescatarian, I opted for the “silent option&# , [.]. MORE >>

We are seated today at the exclusive Modern restaurant in Manhattan, where Executive Chef Gabriel Kreuther has drawn up a special menu to pair with each of the six wines presented today. "So this Prosecco actually tastes like a cupcake!" a lunch participant exclaims, tasting the Cupcake Prosecco from Italy. A bite-sized bit of fun. ". MORE >>

The other night I had dinner with a few friends at a favorite Japanese restaurant. Then, when we were served a lovely sashimi course, Mariko suggested that we try the Pelaverga with the Bonito sashimi. This is a place where diners select almost none of the dishes they will eat - the chef chooses, and it is not a sushi place. MORE >>

It is designed to provide visitors with an authentically Argentinean experience: horseback riding (of course), wine tasting, cooking classes, an award-winning restaurant, and soon, a bed & breakfast. Santa Julia Brut Rose NV ($13) was paired with cervice, and the Organic Chardonnay ($11) with the first course salad. MORE >>

You've probably seen the headlines in wine magazines and blogs, in which various professionals weigh in about restaurants using Ipads as a customized wine list, and if this will replace sommeliers. Of course, it's a legitimate question. how many times have you pulled out your Blackberry or iPhone to check on a vintage. MORE >>