Thursday, February 25, 2016

Wine Pairing for Girl Scout Cookies

What makes Girl Scout Cookies even better? Wine, of course! Check out our picks for a perfect pairing.

Friday, February 19, 2016

Tuesday, February 16, 2016

Food & Wine: Wine Predictions from a Guy Who Sells 42 Million Bottles a Year

Whole Foods means big business in the wine, beer, and spirits categories. Here are some 2016 trends as forecast by Doug Bell, who oversees all the buying for the grocery chain.

Wednesday, February 10, 2016


Recipe of the Day: Ina’s Engagment Roast Chicken
Ina’s special-occasion roast chicken is simple to prepare and sure to impress. Flavored with lemon and a whole head of garlic, her bird is rubbed with olive oil so it leaves the oven with extra-crispy skin.

Have a romantic at-home dinner this Valentine’s Day with roast chicken and delicious Chardonnay from Marie-Pierre Manciat, Samuel Billaud, or Whitcraft Winery.


Yeah! Shut up, stupid camel! #winewednesday #wine

Tuesday, February 9, 2016

A New Wave of Wine Lists

Link: A New Wave of Wine Lists

Kudos to @RibelleBKline and Theresa Paopao for their unique wine list!

A Visit with Samuel Billaud in Chablis

Samuel Billaud hosts Team Shiverick in Chablis


2011 Jean-Louis Chave Selection Saint-Joseph Céleste Blanc

I’ll take your Saint-Joseph and raise you a Saint Mary. Hehehe. Waxy apples, pears, florals, cotton balls, white tea, and a hint of bay leaf on the nose. Browning apples and lemons on the palate along with white tea and white florals. Super round and coats your mouth without being viscous. Incredible with food. If you aren’t jammin’ on Marsanne and Roussanne, you’re missing out! Lovely stuff. 

4/5 bones


Roussanne, Marsanne

14% abv

Saint-Joseph (Rhône), FRANCE

Thanks for the shout out! We love all the whites (and reds) from Chave.

Wednesday, February 3, 2016


© Lucas Allen

Wine Wednesday: A balsamic vinaigrette doubles as a marinade here, giving flank steak enormous flavor while its marinated overnight. The dressing comes together quickly in a blender with garlic, rosemary, oregano and a touch of mustard. Pair it with a juicy, spicy Portuguese red.

Recipe: Balsamic Marinated Flank Steak

Sounds like this recipe would be delicious with Herdade do Rocim’s Tinto from Alentejo or Vadio’s Baga from Bairrada!