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“What I love is that the customers are a constant blend of business people, politicos and tourists. We see more business people when Congress is in session and more tourists during the holidays and in the summer.” - David Moran

Enjoying a beer and a shot - both made locally - in what just might be America's most-livable town.

Calabrian food may not ring culinary bells like Neapolitan pizza or steak Florentine. So how do chefs entice diners to a lesser known cuisine, even from a well-eaten nation like Italy?

The latest installment of Santé's ongoing South African exploration.

On July 19th, members of the Santa Maria Valley Wine Country Association paid tribute to Clendenen in a heart-felt evening at Bien Nacido Vineyards, as part of the Chardonnay Symposium.

Calling a wine I don't care for "flawed" just isn't my style.

Much like his restaurants, which are housed in revamped gas stations, mortuaries, and brothels, Justin Cucci’s history is unique, to say the least.

On a three-country DIAM closures tour, celebrating cork's reason for being.

The second of Santé's continuing series on South Africa's wine revolution. 

As climate change becomes long-lasting, Badia a Coltibuono seriously adjusts its practices to maintain typical Chianti tastes.

It’s all about making small changes to create big, lasting results.

At a vertical tasting of Craggy Range Te Muna Road Pinot Noir, thoughts flow like wine.

More of the Greek island's wines - "the good stuff" - deserve to be on American retail shelves and restaurant wine lists.

The art of hospitality in Asia creates culture shock in those used to “What-can-I-getcha?” service. But dining as an experience to pamper the senses never goes out of style.

Santé Congratulates Amanda Gargano, Winner of the 2012 Roth Grand Cru® Getaway Contest

In the first of a series of stories on the growing South African wine culture, we experience Vindaba and Cape Wine’s ‘beyond the bottle’ approach to wine tourism and buyers scouting.

Master distiller Patrick Raguenaud gets first crack at summoning up the sprits.

When terroir won't cooperate, there is always a way to fix it.

While I normally do wine events, I was asked to organize a beer program, called Torah on Tap.  Combining a beer tasting with some Bible study led to some interesting discussions.

While on dining assignments, I often challenge beverage pairings. Like a pearl imbeds in an oyster, sometimes these suggestions stick to the menu. Just in time for America’s Cup racing in San Francisco, I decided to make waves at Waterbar.

Consultant John Levenberg is spreading the gospel of good winemaking up and down the East Coast.

“It’s a classic that no one seems to order…if they only knew...” Kellie Rowland shares her take on an old favorite that's on its way back. 

Who holds the key to understanding food and wine pairing—women or men? Ask Deborah Brenner, and she’ll point to women. The founder of “Women of the Vine" wine and events simplifies wine and food pairing.

When the conversations about wine begin to get interesting.