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Fine winemakers strive to craft a wine that captures the true essence of their unique terroir that cannot be replicated elsewhere. In the same vein, good writers strive to weave a unique story of interest to the reader, which by law, should be not replicated elsewhere. Could I succeed at combining both concepts?  Or was I more seduced by wine than by words?

I woke up on that Tuesday morning in Vaison la Romaine keenly aware that today was going to be hair cut day.  My hair had exploded overnight. I went to bed looking like myself and woke up looking like Marge Simpson.

What if they sell out of those Carpentras strawberries before I get there? Will I have enough time to explore the stalls of seasonal produce? Seek out the local delicacy of Nyon olives?

Searching for the soul of Vincent Van Gogh in St. Remy de Provence.

Chef Richard Erickson of Blue Mountain Bistro Catering rediscovers the magic of Provence during a week-long travel, food and wine writing class in Vaison la Romaine, France

Increasingly, new wineries are re-populating the mountains that ring this famous valley.

Beverage Trade Network Talks to Steve Dorfman, partner at Ciatti Company to share insights on factors to consider when selecting a bulk wine supply partner for your business. 

The Riesling Rendezvous conference hosted by Ste. Michelle Wine Estates and Dr. Loosen presents the state of riesling around the world. Hot topics this year included climate change and increased riesling production in unexpected places.

Whether you are starting a new private label, trying to procure wine to meet demand or off loading excess inventory, understanding how to successfully buy and sell bulk wine is an essential part of any modern wine business.

[Editor's Note: Enjoy our four-part series on wine preservation systems, by-the-glass programs, and how it may impact your business.]

Restaurateurs at the forefront of wine preservation technology can attest to the system’s financial merits. Wine savvy guests, who are more apt to try something new, know what to look for in a strong by-the-glass program.

Leaders in the industry understand what a crucial role their wine by-the-glass program plays in building a loyal customer base. Ordering wine by-the-glass should be seamless, free of stress or intimidation, and should foster a sense of excitement.

Today's wine lovers are more informed than ever. They know what they like, they know where to get it, and how to serve it right. Restaurants have to work hard just to meet the high standards of their guests. By playing close attention to presentation, preservation, temperature, and quality of service, they can add value to the wine itself.

An immodest proposal to give Vino Nobile di Montepulciano a simpler identity.

Could it be time to consider the rebirth of the carafe?

Get ready to pop open those ‘70s cabernets—it’s the 40th Anniversary of the Judgement of Paris. On May 24, 1976 Napa wine came of age and beat Bordeaux’s best. And the diverse gang that made it happen still makes waves in the wine world.

The annual Puerto Rican food fest is a great place for eating as well as noodling over the nature of cooking.

Wine books worth reading: Tangled Vines is a gripping tale of “greed, murder, obsession and an arsonist in the vineyards of California”; Riesling Rediscovered: Bight, Bold and Dry depicts the noble wine’s many angles.

 

Why argue over local versus international food sourcing when we can enjoy the best of both?

Añejo rums are smooth and luxurious. These aged rums have more in common with Cognac and Sherry than they do with their light rum, un-aged counterparts. They are elegant, sophisticated spirits best appreciated in a brandy snifter.

Bo Peep loses them in a nursery rhyme, insomniacs count them, and renegade family members are labeled as black ones. Sheep have been a cultural icon for millennia and their lamb a mainstay of menus around the globe for even longer. Grilled loin chops and roasted racks, crusted with herbs and garlic, can be found everywhere that Mary went, but some of the less frequently used cuts are the ones that are now creating the real buzz and bleats in professional kitchens.

In which we see that 'Sexual Chocolate' red goes well with many things.

The opportunity to meet winemakers and discover 10 tasting rooms which participate in the Pacific Coast Wine Trail tempted me to take a week-long road-trip along a 28-mile stretch of the famous California Highway 1 Discovery Route.