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Beverages

Wine and Dine: Matching Favorite Foods with Wonderful Wines

As the old rules for pairing food and wine change, emphasis now is on the seasonings flavoring the foods rather than the foods themselves, and more is left to individual taste. While this new freedom can seem intimidating, there are a few simple guidelines to follow.

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Tonic in a Teapot?

The first documented reference to tea, according to the Tea Council of the U.S.A., came in 350 A.D., and although early claims have not been validated by 20th century science, recent studies do show some evidence that polyphenols – chemicals in tea with antioxidative and other biochemical properties – may, in fact, have value in protecting against some serious ailments.

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Pairing Seafood And Fine Wines

Seafood and fine wines have been described as a marriage made in heaven, but just which“wines pair best with which seafood may serve as a pleasant surprise….. Includes recipe for Halibut with oranges, tomatoes, and Olives.

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Dressing Up Your Martini

Does the garnish make the martini? Or is it the liquor? Or is it the ratio of gin – or vodka – and dry vermouth? Each martini drinker has a favorite formula and who is to say which is the best way – or the right way – to make this famous cocktail, let alone garnish it.

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Barolo: A Trip to Italy at a Fraction of the Price

Magic. It’s in every bottle of Barolo. There is, simply, no other wine like it. Barolo is filled with fruit, yet has a tightness, a restraint, that keeps it from being the kind of plump red wine you find in California. Instead, it has the kind of tannins and bite that make it special.

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