Spring is here… if it ever left.  Last year’s brilliant late summer turned into a spectacular autumn followed by an amazingly moderate winter.  And now, in early March, our spirits lift as the sky is bluer, the sun is higher, the birds are louder and the air smells fresher.

Daylight savings time has kicked in, browsing deer are stepping gingerly around the emerging crocus and daffodils and we look forward to the spring holidays of Easter and Passover, for many a time of rebirth and new beginnings. Read More

A really nice Holiday Wine Guide from the folks at Food and Wine.

Spring is here (Yea!) and with it, two of the most table-centric holidays of the year… Easter (late this year on April 24) and Passover (eve of April 18).  Wine pairings for these Spring holidays generally follow traditional lines. Bordeaux, Cabernet and Syrah for lamb and brisket. Pinot Noir, Chardonnay and off-dry whites (chiefly Riesling) for ham. Read More

The winter holidays, Thanksgiving through Christmas, are all about the festive table.  Though common entrees include ham, crown roast and prime rib, turkey is the star.

The good news is that nearly any wine goes well with turkey.  It’s the sides that are the challenge.  They run the gamut from sweet, salty, spicy, vegetative (brussel sprouts), tart, creamy and so on.  Remember the rule of thumb that preparation methods, sauces and seasonings determine the wine match more than the protein (entrée) itself.

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Need to know what wine goes best with asparagus?  Or when to serve a Pinot Noir?  Wine expert Rebecca Chapa suggests some typical combinations.  While doing so, she touches on a few of the “problem” foods.   Read More