Rutherford is a tiny Napa Valley appellation consisting of only 6,650 acres under vine. One of Rutherford’s key characteristics is that the fruit spends more time in the sun than any other appellation. Located between the Mayacamas and Vaca mountain ranges its diurnal temperature shifts (warm days followed by cool …
St. Helena offers an embarrassment of riches when it comes to food and wine. It is home to the famed Culinary Institute of America – the professional birthplace of dozens of talented chefs who went on to culinary fame and fortune. It is the appellation equivalent of Miss Universe pageant, …
Digestifs, from the Latin digestivus “pertaining to digestion,” are liqueurs or spirits typically served after the meal and are intended to aid digestion. Think of them as a warm parting hug. They are often higher in alcohol than their apéritif counterparts and sometimes are served in lieu of dessert, though are not …
This series is dedicated to my beloved California wine countries. Fittingly, one must start with the Rolls Royce of appellations. It’s California’s most prestigious viticulture area, with plantable land selling for upwards of a million dollars per acre. Located in the center of Napa Valley, the Oakville AVA is two …
Crafted in Gascony, just a hop and a skip away from Cognac in Southwestern France, Armagnac is a 700-year-old spirit that lives in the shadow of its more-famous cousin. Hand crafted in often small quantities, it is single-distilled from a blend of grapes that includes Colombard, Folle Blanche, Baco Blanc and Ugni Blanc. Typically, …
Apéritifs, from the Latin aperiere “to open,” are served before the meal and are designed to stimulate the appetite and prepare the palate for the pleasure of the meal. They are typically lower in alcohol and are usually light, refreshing, and dry; sometimes they run more savory and bitter.